Chatting the other day with my friend Carlos, he mentioned about making low carb chocolate chip cookies. I knew I had a recipe somewhere. I wanted to try it first before testing his idea of creating chocolate chip cookies from the Low Carb Almond Cookies recipe. I finally found the recipe, tweaked it (based on ingredients I have on hand) and baked a batch. Surprisingly enough, my tweaked recipe wasn’t much different from the low carb almond cookie recipe. The original low carb chocolate chip (which I found at www.lowcarbluxury.com) recipe used whey protein powder. I can only assume that it was used to replace soy flour (similar protein content and low carb count?) since most people do not like the grainy after taste of soy. (I have no problems with it!). It also used a sugar substitute called Maltitol in addition to Splenda. I thought it was way too much ‘sweetness’ so I stuck with just using Splenda. (If you are not worried about your sugar intake, I would suggest using regular sugar as Splenda really leaves a bad after taste.). Maybe Carlos will make this with Maltitol and let me know if it made a difference in texture and/or taste. The resulting cookies were grainy as expected. I used a whole lot of low carb chocolate chips so I really couldn’t tell the difference because I was eating more chocolate than cookie. When I found a piece with less chocolate, the taste of the soy flour was discernable. Moral of the story? Use a lot of chocolate chips if you do not like the taste of soy. If you are up to it, here is the recipe:
- 1 cup almond meal/almond flour
- 1 cup soy flour (original recipe used 1 cup whey protein powder)
- 1 tsp baking soda
- 1/2 tsp baking powder
- a pinch of salt
- 1 cup unsalted butter (2 sticks), softened at room temperature
- 1/2 cup Splenda sugar substitute (the original recipe wanted 3/4 cup Maltitol and 1/2 cup Splenda)
- 2 tsp vanilla extract
- 2 eggs
- 100 grams low effective carb and sugar free dark chocolate bar, chopped in small pieces (the brand is Carb Safe and can be found at health food stores)
- Preheat oven to 375F.
- Mix dry ingredients (almond flour, soy flour, baking soda, baking powder and salt) in a bowl. Set aside.
- In an electric mixer, cream butter and sugar substitute until fluffy. Add eggs and vanilla and continue mixing, scraping the side of the bowl.
- Add the chopped chocolate and mix with a spatula until incorporated.
- Drop tablespoons of batter on parchment-lined baking sheet, keeping them at least an inch apart (they will expand).
- Bake for 10-15 minutes or until light brown. Cool for a minute in the pan before transferring to wire rack.
The original recipe yielded 44 cookies with about 3 g net carb per cookie. Mine yielded approximately 24 cookies about 2 inches in diameter.