Gluten Free Chocolate Chip Cookies

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Low Carb Chocolate Chip Cookies

Low Carb Chocolate Chip Cookies

I finally found a low carb and gluten free chocolate chip cookie recipe that is almost as good as the original high carb Toll House recipe. This one even passed the picky 13 year old daughter test. It also got past my daughter’s friend who had a few and said they were good cookies. I plan to make a big batch of this dough later and freeze it to bake on my busier days. I liked these cookies so much, I will bake some for the holidays.

Low Carb Chocolate Chip Cookie Dough

Low Carb Chocolate Chip Cookie Dough

These chocolate chip cookies are soft and chewy. You can cook them a little longer if you like crisp cookies. They have a nice buttery flavor and the nut flours are not overpowering because of the added vanilla whey protein. It’s also a true cookie, nothing like cake in texture. The blackstrap molasses adds the touch of brown sugar which is needed for a traditional chocolate chip cookie. I was tempted to add polydextrose, but the thought of the intestinal distress it causes led me to leave it out. It was a good decision because the cookies don’t need it. It was probably the molasses, but it could also have been the addition of peanut flour that gave the cookies their nice texture.

Chocolate Chip Cookie Dough on Non-stick Baking Sheet

Chocolate Chip Cookie Dough on Non-stick Baking Sheet

I wasn’t sure if the cookies would flatten out on their own so I did flatten the dough balls a little before baking, but this turned out to be unnecessary. There is enough butter in the dough that the cookies melt down on their own. Using a cookie dough scoop makes the shape of the cookies uniform so I highly recommend using one. If you are going to freeze the dough to use later, I also recommend forming the dough into mounds with the scoop on a cookie tray and placing the tray in the freezer. Once the mounds are frozen, put them in an air tight container or freezer bag.

Low Carb Chocolate Chip Cookie Made with Almond Flour and Whey Protein

Low Carb Chocolate Chip Cookie Made with Almond Flour and Whey Protein

Low Carb Gluten Free Chocolate Chip Cookies

Low Carb Gluten Free Chocolate Chip Cookies

Ingredients

Instructions

  1. Preheat oven to 375°F. Line baking sheets with parchment paper or use a non-stick baking mat.
  2. Beat together butter, erythritol, stevia glycerite, and molasses until light and fluffy. Add egg and beat well.
  3. In a separate bowl, stir together almond flour, vanilla whey protein powder, peanut flour, baking soda and salt.
  4. Stir almond flour mixture into butter mixture until blended. Stir in chocolate chips and chopped nuts.
  5. Use cookie scoop to measure and drop onto prepared baking sheets about 2 inches apart.
  6. Bake for 8-12 minutes, or until golden. Allow to cool for a couple minutes on baking sheet then remove to wire racks to cool.

Notes

Makes 36 cookies

Carbs per cookie: about 0.6g

http://www.sugarfreelowcarbrecipes.com/low-carb-gluten-free-chocolate-chip-cookies/

* * * * ½ 4 votes

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Comments

  1. rhonda says

    I’ve adopted a sugar-free diet and would like to make these cookies without using the molasses. Do you have any recommendations? Should I increase the Swerve? Can’t wait to make these!

  2. says

    Thank you for answering, Lisa. I appreciate it. I was seriously thinking my stove was going bad last night. It’s pretty old. Anyway, I do use a different whey protein powder than you do. I’m going looking for the silicon mat today, too. If I don’t find it I’ll get one on Amazon and try again. Even with the toasty bottom of the cookies we’re eating them and I can still taste how yummy the top part of the cookies are. I think this will be a go-to recipe for me if I can get the problem figured out. Thanks so much for this and all of your recipes!

  3. says

    Hi Lisa,

    I made these cookies tonight. I followed the instructions and double checked everything. Mine were burned on the bottom by 4 minutes of baking. I started to smell it and opened it up to look. I turned the oven off and left them in there as the top was still wet and I was hoping to salvage a few. The only thing that I can think that I did differently is that I used parchment where it looks like you used the mat. Could that be why they burned? I double checked everything and can’t figure out why they burned. I’ve been making some other low carb chocolate chip cookies every few days for the past couple of months and have never had this problem. Maybe my oven is broken? lol I really can’t figure what I did wrong. Please help?

    Thanks for the recipe. I think they’ll be wonderful if I can figure out where I went wrong.

    • says

      There are several things that could have gone wrong. The fat content in the peanut flour does make a difference. Also, it could be the brand of protein powder, I use Designer brand. Other things I can think of are the silicon mat and also the fact that I use a convection oven. These cookies came out really well for me and I do swear by the non-stick silicon mat which was well worth the cost.

  4. suzi says

    Just wondering about peanut flour. Have a good substitute for that? Almond flour?? THese look good. I’m looking for a recipe I can put inside cupcakes for daughter’s birthday. They’re not low carbers but nice to “sneak” in when you can :)

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