So the words low carb and cookies just don’t seem to play nicely together, however, after trying and choking down all kinds of concoctions, I finally found one that my kids will ask for… and help make! As long as the chips are sugar-free, you could use chocolate, butterscotch, mint, peanut butter, etc. The sky’s the limit on how to jazz these up!
Ingredients
- Salted Butter 1/2 cup
- Stevia Sugar Substitute (3/4 cup) (I use Splenda Naturals)
- 1 tsp Vanilla Extract
- 1 large Egg
- Almond Flour (1 1/2 cups)
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp Salt
- Sugar-free chocolate chips (3/4 cup) – (I use Lilly’s or Hershey’s) *Also, sometimes I use a combo of Sugar-free chocolate and butterscotch chips mixed together!
Instructions
- Turn that oven to 360! Do it now or you’ll forget! Also, take off your jewelry, this one gets messy…
- Melt the butter in a saucepan until melted and hot over medium heat. Place the melted butter and sugar substitute in a mixing bowl and beat until combined. Then add the vanilla and egg, and beat on low for another 15 seconds.
- Add the dry ingredients (almond flour, baking powder, xanthan gum, and salt). Beat until well combined.
- Mix in the chocolate chips
- Use a small ice cream scoop or spoon to divide and shape the dough into 12 portions and place on a lined baking tray.
- Shape cookies to look like puffy discs instead of balls.
- Bake for 10-12 minutes at 360F.
- Let the cookies cool for a few minutes to harden (they will look a touch undercooked when right out of the oven) and so you don’t burn your mouth… My husband ignores this rule every time!
