Chocolate Almond Cookies Low Carb
posted by virtual chef on May 10, 2009 | Bakery, Cafe Favorites |
My chocolate cravings have really been crazy the last couple of days. I already ate a bag of sugarfree hersheys and I still find myself raiding my pantry at night for more! My husband got some chocolate cookies for me from the grocery store last night then asked me why I don’t make them myself. Yes, why ever not? So here I am playing with my favorite low carb almond cookie recipe . I just added 1/4 cup of unsweetened baking chocolate powder and replaced the Splenda with 1/4 cup agave nectar. Still chewy and delicious!!! Now the problem is how to stop eating them!
Ingredients:
- 1 1/4 cups almond meal or almond flour
- 1/3 cup agave nectar
- 2 egg whites, beaten
- 1/4 cup soy flour
- 1/4 cup unsweetened baking chocolate powder
- 1/2 teaspoon almond extract
- 1/4 cup butter, softened
Directions:
- Preheat oven to 350F. Line baking sheet with parchment paper.
- Mix all ingredients in a bowl. It will have the consistency of very thick paste. Place a tablespoon of mixture on baking sheet.
- Bake for 8 – 10 minutes. Cool in pan for 2 minutes before transferring to a wire rack. Makes 20 cookies.
Notes: I don’t know how long you can store them. I ate mine before I can even keep them in an airtight container for a day.
I got intrigued by the agave nectar…what is it?
This looks delish!
hi manang: agave nectar is a natural sweetener made from the sap of agave plant or cactus, the same plant used to produce tequila. i used to get them only from health food stores or trader joe’s but now even my local grocery store carries it. it is a syrup that looks like honey but sweeter. it’s a great sugar or honey substitute for baking and also as sweetener for iced tea or other drinks. i believe it also has low glycemic value (which makes it great for diabetics).
Hi. I made these, and they hardly spread at all. They pretty much stayed in rounded mound. Any thoughts? When you say beaten egg whites, I assume you do not mean whipped, correct?
hi bonnie: i’m sorry to hear that. (i wish mine stayed rounded, though!) yes, the egg whites are beaten until foamy, not whipped nor stiff. the only other thing i can think of is reducing the chocolate powder to 1/8 cup instead of 1/4 cup. i used hershey’s baking chocolate powder unsweetened. were the resulting cookies hard?
No – they were soft – kind of cake-like. I did not beat the egg whites until they were foamy – maybe that was the problem. I just beat them lightly for a few seconds. I used Ghiradelli’s unsweetened baking powder which I use all the time. I will try again beating the egg whites until foamy. Thanks.
One more confirmation – 1/4 cup of butter (1/2 stick), not 1/4 pound (1 stick), correct??
yes, it is 1/4 cup (1/2 stick of butter). let me know how it turns out. i am making it again today to see if there was something i missed.
I made them again and although beating the egg whites a little more helped lighten up the batter a little, they still didn’t flatten out. LOL. Oh well – they do taste good!