by AbbyFitz
If you're on a low carb diet, chances are you're craving cakes, cookies, and basically anything that tastes sweet.
You don't have to do without dessert. There are many natural, low carb ingredients available now that can healthfully duplicate those cookies, cakes, and pies that you've been dreaming of.
Not only is this recipe low carb, it's gluten and dairy-free, too. Children and adults with dairy allergies will love the taste of these chewy, gooey chocolate chip cookies.
 My son hogging my chocolate chip cookies Author |
The best way to make somebody want something is to tell them they can't have it.
Maybe that's the reason why when you're on a diet all you want is dessert!
Dessert isn't off limits when you're on a low carb diet, you just have to get smart about how you make them.
I really wanted to lose weight, but it was so hard to stay on my low carb diet because of my cravings for sweets.
The will to lose weight won out over the will to have dessert, but I didn't give up that easily.
I went searching for ways I could indulge occasionally with sweets, but stay true to my low carb diet.
I learned what ingredients I could substitute for their higher carb counterparts, such as almond flour, coconut flour, sweeteners, etc.
Since switching to more healthful cooking techniques, baking has become fun again. Before I would only bake occasionally because I knew it was bad for me. I'd bake sweets, scarf them down because I couldn't just eat a little bit, then feel guilty that I'd bombed my diet.
Now I can have my sweets (in moderation) and not worry about packing on pounds.
I can have my low carb cake (or cookie) and eat it, too!
This chocolate chip cookie recipe is a typical low carb recipe. It does not use wheat flour, nor does it use sugar, which are both full of carbs and calories.
This recipe uses almond and coconut flour. Both have a very low carb count, and they're full of vitamins and minerals.
Coconut flour is more than 35 percent fiber, which helps bring the carb count down in any recipe you use it in.
For the liquid sweetener in this recipe, I used xylitol honey. It has next to no carbs and it is very low on the glycemic index. As a bonus, it's good for your teeth. Table sugar can't make that claim!
For the granular sweetener I used Xylosweet, but you could just as easily use Swerve, Just Like Sugar, or Splenda. It really comes down to what your preferences are.
For the chocolate chips, use the darkest chocolate you can find to cut down on the sugar, or you could chop up a sugar free low carb chocolate bar. Hershey's sugar free chocolate chips are a good choice, too.
So don't be afraid, give in to your dessert cravings with this great tasting cookie!
What to do:
Preheat your oven to 350 F.
Place all ingredients in a medium bowl and mix well.
Drop by teaspoonfuls onto a lightly greased cookie sheet.
Bake cookies 15-17 minutes or until nice and brown. These cookies will be really soft when they come out of the oven, so let them cool completely before transferring them to a rack.
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Comments
Thank you. I never knew about coconut flour until last year. I really like baking with it
AbbyFitz, Chocolate chip cookies satisfy sweet cravings! Coconut flour is wonderful in desserts, imparting such a nice texture.
Thanks for sharing this tempting recipe.
Lol. I never thought of adding berries. Great idea!
Want to add a little extra fiber and sweetness? Raspberries are a great source of fiber and have a natural sweetness. Oh yea...did I mention they are often listed as a great "low carb" treat? Besides all that, chocolate chip cookies with 3 raspberries on top just looks damn good. Most people are thinking I am making the cookies "look fancy". Hell no...I am trying to make them healthy!
Coconut flour goes really far and makes baked goods fluffy. I love it!
Yum! I've made cookies with almond meal (flour, I guess) and they were so good! I will have to check out coconut flour!
I really like it and it doesn't give things a coconut flavor either. It goes a long way too I can make a whole cake off of just a fourth of a cup.
These sound great. I've never tried coconut flour. I agree though that it's a wonderful ingredient. I use coconut milk as much as I can.