A low carb, high fat diet doesn’t have to be void of desserts, there’s just a different cast of characters ingredient-wise. The family gave a two thumbs up on these cookies and I’ve since made them a few times. I’ve learned a few things along the way: first and foremost, you can make these cookies as big as you want, but unlike standard chocolate chip cookies, you cannot eat them straight out of the oven, or even slightly cooled because they will literally fall apart in your hands. It seems that when baking with almond flour, the trick is to let it cool completely. When it comes to freshly baked chocolate chip cookies, I don’t know many people who have that kind of patience, least of all me. So, the first time I made these, I made 6 big cookies right off the bat and learned the hard way. With the remaining dough, I used my small cookie dough scoop and these held up much better in terms of consuming while still warm. What I also discovered is that these cookies do just fine hanging out on the kitchen counter because after I made a batch, let them cool completely, and stored them in an air tight container, the result the following day was a damp-like cookie.
- 1 1/2 cups almond flour
- 8 tbsp. salted butter
- 3/4 cup Erythritol
- 1 tsp. vanilla extract
- 1 egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp xantham gum
- 3/4 cup sugar free chocolate chips
Preheat oven to 355 degrees. Heat the butter for 30 seconds in the microwave and transfer to a mixing bowl and beat in the Erythritol. Add the vanilla and egg and mix on low for 15 seconds exactly.
Add the almond flour, xantham gum, baking soda and salt. Mix until well combined. Stir in the chocolate chips. Roll the dough into balls, big or small, and bake for 10-12 minutes.
Transfer to a baking sheet and allow to cool completely.
*I use a silicone baking mat, but the original recipe doesn’t request it so I don’t think the cookies stick to the baking sheet.
*I never buy salted butter; therefore, never use it, even when listed on ingredients. The added salt suffices.
*I used 1/2 cup Erythritol and 1/4 cup Truvia brown sugar blend
*The above pictures doesn’t have sugar free chocolate chips in it, but because I had Ghirardelli 60% Cacao bittersweet baking chips, that is what I used.