This is my favorite chocolate chip cookie recipe. It is adapted from http://the-lowcarb-diet.com. You do have to set out the egg and butter ahead of time so they are room temperature. While you can use whatever sugar substitute you want, I prefer using powdered Xylitol. Total recipe makes approximately 12 servings and each cookie has 2.11g net carbs.
- 1 1/4 cup almond flour
- 3 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (or salt substitute)
- 1-1/2 tsp. vanilla extract
- 1 egg, room temperature
- 1/4 cup butter, room temperature
- 1/2 cup sweetener
- 1/3 cup sugar-free chocolate chips
- Preheat the oven to 350 F. Line 1 large baking sheet with parchment paper.
- In a bowl, sift together almond flour, coconut flour, baking soda and salt.
- In a large bowl, using an electric mixer on low-medium speed, cream butter, sweetener, egg and vanilla until smooth.
- Add the flour mixture and mix until evenly mixed. Stir in chocolate chips.
- Drop 1-2 tablespoon size mounds of dough onto baking sheet, spacing the mounds at least 2 inches apart. Using your spoon or palm of your hand, flatten the cookies to the desired size and thickness.
- Bake cookies for 10 to 12 minutes, or until slightly golden around the edges. Cool the cookies on the baking sheet for 2-3 minutes then transfer to a wire rack to cool completely.