Description
These cookies really remind me of the Toll House Cookies I used to bake before going low carb. Great for travel, lunch boxes, gifts, and holidays. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, dairy free, coconut free, Paleo, CKD, Low Potassium, Low Sodium, Renal Diet.
Ingredients
- 1-¼ cup Fine Blanched Almond Flour
- 1 Tablespoon Lifesource Oat Fiber
- ½ teaspoons Baking Powder (Zero Carb)
- ¼ teaspoons Ground Cinnamon
- 1 pinch Salt
- ½ cups LC Foods Dark Chocolate Chips (sugar Free)
- ½ cups Butter Or Non Dairy Substitute, Softened But Not Melted
- 1 Large Egg, Room Temperature
- ¼ cups Swerve Brown (Or Granulated Swerve)
- ¼ cups Just Like Sugar Baking (Powdered Sweetener) – See Notes
- 1 teaspoon Vanilla Extract
Preparation
Preheat oven to 325ºF. Line two large cookie sheets with silicone liners or parchment paper.
In a medium mixing bowl, whisk almond flour, oat fiber, baking powder, cinnamon, salt, and chocolate chips to remove any lumps.
In a large bowl, using a hand or stand mixer, cream butter, egg, sweeteners (see notes) and vanilla until smooth. Use medium speed, to combine them well.
Reduce speed on the mixer to low. Add the dry ingredients and mix just until well incorporated.
Scoop by level 1-inch cookie scoops (level) onto cookie sheet. Press lightly with your fingertips to flatten somewhat. Cookies will spread a little while baking, so leave some space between and don’t press too flat.
Bake 13–15 minutes, or until edges are barely turning golden. Cool on cookie sheet for about 5 minutes before transferring to a wire rack. Cookies will continue to crisp for about 24 hours. I leave them on the cookie sheet overnight, then transfer to a cookie jar. If you want the cookies to be crisp, do not cover them in the cookie jar.
Notes:
• These cookies really shine if you warm them for 10–15 seconds in the microwave before serving.
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most Ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest. If you can’t find it, omit it from the recipe. The outcome will not have as nice a cookie texture.
• Using two different types of sweetener in low carb baked goods gives the best flavor results and reduces the “cooling effect” of Swerve (erythritol) that some people do not like. Just Like Sugar Brown is a mildly sweet brown sugar substitute. If you use Sukrin Gold or Swerve Brown, I recommend reducing the amount of sweetener, or your cookies may be too sweet.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, allulose, and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
Each cookie: Calories 63, Total Fat 6 g, Saturated Fat 2 g, Sodium 24 mg, Potassium 3 mg, Total Carbohydrate 3 g, Dietary Fiber 2 g, Net Carbs 1 g, Sugars 1 g, Protein 1 g. Macros: 86% fat, 10% protein, 4% carbs.
© December 24, 2018 Roxana Lopez for Aunt Rocky’s. Modified from a recipe at Keto Cooking Christian.
