While perusing the shelves of Holland & Barrett recently (a hobby of mine), I discovered these no-sugar chocolate chips.
I’m not much of a low-carb baker as the results are usually disappointing (perhaps apart from the low-carb fudge) and I’m not keen on the after-taste you get from sweeteners, but I thought I’d try out the chocolate chips in a cookie recipe and they turned out not ‘alf bad…
It is a mistake to think you are going to get comparable results to traditional baking and cookies when you try de-carbed baking, but you will get something that might help add a little more variety to your diet. The recipe is also gluten-free so will please any coeliacs you know.
I adapted this recipe slightly from one I found in the Low Carb High Fat diet book by Laura and Veronica Childs.
Low-Carb Chocolate Chip Cookies
- 2 cups almond flour
- 2tbsp coconut flour
- 6tbsp butter
- 1 large egg
- Pinch salt
- ½ tsp bicarbonate of soda
- ½ tsp Xanthan gum
- ½ tsp vanilla extract
- ½ cup granulated sweetener (I used Asda’s Stevia blend)
- 2-3tbsp no-added sugar chocolate chips
Pre-heat the oven to 180 degrees C.
Melt the butter in the microwave, allow to cool slightly and mix with the egg, sweetener and vanilla extract.
Mix the ground almonds, bicarbonate of soda, Xanthan gum, coconut flour and the pinch of salt. Add the wet ingredients, the chocolate chips and mix well. You will get a sticky-ish dough.
Divide the dough into 12 equal-sized balls and flatten out to a cookie shape. Place on a cookie sheet or baking tray and cook in the oven for 15-20 minutes, until they are golden brown. Cool for five minutes on the tray before removing to a wire rack and cooling completely.
Each cookie has roughly 5g carbs and 3g fibre.
Here at the Diabetes Diet, we recommend you try out low-carb baking. Those who embark on a low-carb diet often feel they miss out on the sweet stuff, so low-carb baking can fill that gap – plus it comes with the added bonus that you won’t be eating the nasties that go into commercial baking.
Here’s a recipe for peanut choc chip cookies.
Peanut choc chip cookies
- 125g/4.5oz of chunky peanut butter
- 185mls/6fl oz of double cream
- 75g/2oz chopped pecans or peanuts
- 35g/1oz plain chocolate drops (70% cocoa solids is best) or chunks
- 2 teaspoons vanilla essence
- 2 tablespoons of granular sugar substitute (see notes below)
- 2 tablespoons soy flour or coconut flour
- 1 teaspoon baking powder
- Pre-heat the oven to 190 deg/375deg/gas 5 and grease a baking tray or use a silicon liner on a baking tray.
- Mix all the ingredients together in a mixer or by hand in a bowl, but put the nuts and choc chips in last.
- Put teaspoons of the cookie mixture on the tray and bake for 10 minutes.
- These biscuits are very crumbly. Store them in a biscuit tin in the fridge and place layers of kitchen towel between each layer of biscuits. Like a lot of low carb baking, they will last a long time in the fridge, 2-3 weeks.
- If you double the recipe up, the amount of peanut butter is just short of a jar, so just use up the whole jar.
You can either use straight Splenda or in place of one tablespoon of Splenda ¼ tablespoon Splenda and ½ tablespoon of xylitol or erythritol. Another substitute is 1/3 tablespoon of Truvia.
Makes about 8 – with a carb count of 5g per biscuit.
What’s your favourite low-carb cookie recipe? We’d love to know… Tell us in the comments, or email us a pic of your cookies and the recipe and we’ll feature it on our website.
Chocolate picture thanks to Wikipedia.