Hi everyone! I know it’s been close to two weeks since I posted – I’m sorry! Dealing with midterm exams has been taking up the bulk of my time. I’m happy to say I’ve survived those evil things and now – looky here! – I have a fresh recipe for you!
I really think that my Northern friends will especially appreciate this particular recipe right about now, but really, no matter where you live, a delicious cookie is a delicious cookie.
Most days I like my diet to stay fairly low-carb – it boosts my energy and allows my food to pack more punch per calorie, bite for bite.
That being said, though, I LOVE cookies! And so does my family. So, a few months ago, I started searching for low-carb cookie recipes. A lot of them called for strange-sounding, obscure, or just downright unnatural ingredients. Personally, I don’t like my ingredients to have sub-ingredients. Just saying.
What I ended up doing, through a trial-and-error process (like usual), is taking the elements I liked from a bunch of different recipes and cobbling them together until I made an ultra-satisfying, grain-free chocolate chip cookie.
Okay, enough fanfare – on with it!
What you’ll need:
⅓ C almond flour
⅓ C + 1 Tbsp coconut flour
1 C sweetener (I use ½ C Truvia brown sugar blend and ½ C Truvia baking blend)
3 large eggs – room temperature works best
8 oz cream cheese, softened
2 Tbsp butter, softened
¼ tsp salt
¼ tsp vanilla extract
½ tsp milled flaxseed – optional
½ tsp baking powder
⅓ C organic unsweetened shredded coconut
1 Tbsp nut butter (I normally use creamy peanut butter, but today I used an almond-macadamia blend)
1½ C chocolate chips of choice – sugar free is obviously lower in carbs, but I use regular ol’ semi-sweet morsels because they make me happy.
What to do:
Toast your coconut over medium-high heat in a stainless-steel skillet, stirring frequently. This only takes a couple of minutes. Set aside.
Cream together butter, cream cheese, nut butter and sweetener. Add the vanilla.
I like to separate the egg whites from the yolks. Mix the yolks into the creamed mixture.
Using a hand mixer, whip your egg whites until they’re nice and frothy. This step is optional, but these cookies could use all the fluffing up they can get.
Fold the fluffy egg whites into creamed mixture.
Sift almond and coconut flours together. Add the salt, baking powder, and flaxseed.
Gradually add dry ingredients to wet, mixing well.
Add in chocolate chips and coconut and mix well.
I like to spread my mixed batter in an even layer over the bottom of the mixing bowl, because it’s going into the freezer for a few minutes to stiffen up. This should only take about 10 minutes – which is pretty much how long it takes the oven to preheat, so it’s perfect.
So put the bowl into the freezer and preheat the oven to 350⁰ F.
Line cookie sheets with parchment paper – this is actually pretty important, which I learned the hard way. No parchment = burnt cookie bottoms.
Make 1 ½ Tbsp-sized cookie balls and place them a couple of inches apart on the cookie sheets.
These cookies don’t spread on their own, so I just smoosh them down with my hand.
Bake for about 10-15 minutes. I put mine in for 7 minutes, switch the cookie sheet positioning and put them in for 7 more.
Once you pull them out, let them sit for 5 minutes or so before transferring them to a cooling rack.
Try not to eat them all in one sitting (I dare you).
Note: This recipe was adapted using elements from several recipes found on Pinterest and other sites/blogs.
Another note: I don’t normally bake. It’s so precise and there’s not much wiggle room for experimentation. This recipe is an exception. Feel free to experiment to find YOUR version of deliciousness!