Soft and chewy inside, with a light crumble on the outside, these are an ideal low carb and low sugar substitute for the good old choc chip cookie. They are honestly just as good as the real thing, and have the right flavour and texture that you want in a choc chip cookie; perfect for dipping in a glass of cold milk. I’d really recommend adding the coconut to the mix as it adds a chewiness that makes all the difference, otherwise the cookie can be a little on the crumbly side and less chewy. Use dark chocolate for a lower sugar content, or sugar free chocolate. They are also gluten free.
NUTRITIONAL INFO PER COOKIE
carbs 2g / fat 18.5g / protein 3.5g
125 grams butter
1 teaspoon vanilla extract
1/2 cup xylitol, stevia or other sweetener
1 cup almond meal
1/4 cup dessicated coconut (or an additional 1/4 cup of almond meal)
1/4 cup coconut flour
1/2 teaspoon baking powder
Pinch of salt (if using unsalted butter; omit if using salted butter)
1/2 cup dark chocolate, chopped
CREAM, MIX, COMBINE, SCOOP, FLATTEN, BAKE…
Preheat the oven to 180 degrees celcius and line a baking tray with baking paper.
Cream the butter, sweetener, egg and vanilla extract together. Mix together the almond meal, coconut flour, coconut, baking powder and chopped chocolate and combine with the creamed mixture.
Scoop spoonfuls of mixture into round balls and flatten out on the tray.
Bake for 15 minutes, or until golden. Allow to cool completely before taking out of the tray as they will be very soft until they cool.