Made my hubby some delicious cookies this afternoon. They came out kind of chewy and are still like that after they cooled off. I got this base batter idea from the chocolate chip cookie recipe on the back of the Honeyvillegrain Blanched Almond flour bag. I made some drastic changes to their basic dough, however. They used all almond flour in their recipe and I’ve added some ingredients I find improve low-carb baked goods. I’m very pleased with the chewy texture of these and will likely use this cookie dough for many variations in the future. So far I have done variations with fresh cherry, pineapple and pecan, dried prune , currant-spice, pumpkin, and chia-chai . All have been delicious. If you’re tired of cake-y or dry/brittle cookies and and seek a low carb cookie that is moist and chewy cookie, this one you really need to try! They really deliver! They also freeze well and are even chewier when eaten right out of the freezer!! These are not suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb reintroduction ladder.
DO NOT SUBSTITUTE OTHER SWEETENERS FOR THE SUGAR-FREE HONEY IN THESE OR THEY WILL NOT COME OUT CHEWY! Real honey will work but will also jack up the carbs considerably!
You can have other tasty low-carb cookie recipes at your fingertips with your own set of Jennifer Eloff and friends latest cookbooks LOW CARBING AMONG FRIENDS. Click the link to see a preview of what’s in store in this 5-volume set. They can also be ordered individually at Amazon or here.
DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes in these books. I do so simply because I think they are GREAT recipes you’re going to want in your collection.
2 c. almond flour
½ c. coconut flour
1 T. oat fiber (substitute gluten-free oat flour for gluten-free version)
1 tsp. glucomannan powder (konjac powder)
1/8 tsp. salt
½ tsp. baking soda
½ c. coconut oil, grapeseed oil or softened butter, if you prefer)
2 T. almond butter
1 T. vanilla extract
½ c. granular Splenda
1 T. erythritol
1 egg, beaten
¼ c. sugar-free imitation honey (no substitutions, unless it’s REAL honey)
DIRECTIONS: Preheat oven to 350º. In a large mixing bowl stir the almond butter and oil together until smooth. Beat in the egg, vanilla and imitation honey. Measure in all dry ingredients on top and stir well to form a smooth dough. If your dough seems very dry or stiff (coconut flours vary), add in ½ beaten egg. Roll dough into 1″ balls and place them onto parchment lined baking sheet. Leave 1″ space between cookies. Press balls down slightly flat and pop pan into preheated oven. Top with chopped, sliced almonds if desired, but this really doesn’t impact flavor, just the look. Bake for about 7 minutes. Do not over brown these cookies or texture will be drier and less chewy. Remove from oven and cool on the pan a few minutes before removing with a spatula. These are delicate while hot but “firm up” nicely when they cool. Store in an airtight container.
NUTRITIONAL INFO: Makes 28 cookies, each contains:
9.1 g fat
4.12 g carbs, 2.07 g fiber, 2.05 g NET CARBS
2.05 g protein
48.2 mg sodium
11.75 mg potassium
HOMEMADE IMITATION HONEY: If you don’t want to run to the store for sugar-free honey, but also don’t want to use all real honey because of the carbs, I have a homemade reciep you might want to try. This was inspired by a recipe of Birgit Kerr on Birgitkerr.blogspot.com. Boil for 2-3 minutes: ¼ c. erythritol, 2 T. + 1 tsp. real honey and 1 pkt. stevia (or Splenda). Cool (thickens as it cools) and put in airtight jar. If it crystalizes over time in your pantry, just soften in the microwave on DEFROST for 1 minute or plunge into a pot of slow simmering warm water a minute or so before using.