Double Chocolate Cookies
Low-carb cookie recipes can often be problematic because cookies rely heavily on sugar for their signature texture. I have always had problems trying to recreate the perfect low-carb cookie but this double chocolate chip recipe is about as close as it gets; a crispy edge and a soft center, studded with gooey chocolate chips. The trick to the chewy texture of the center of these cookies is powdered gelatin, while powdered milk makes for crispy edges.
Calories
330
Protein
8g
Fat
28g
Total
Carbs
Carbs
24g
Sugar
3g
Dietary
Fiber
Fiber
8g
Sweetener
10g
Net
Carbs*
Carbs*
6g
* Los carbohidratos netos te ayudan a rastrear los carbohidratos que afectan los niveles de azucar en la sangre. La fibra dietetica y el edulcorante SOLA se deben restar del total de carbohidratos ya que tienen un impacto minimo en el azucar en sangre.
Serves
Makes: 16 CookiesPrep time: 15 minutes
Cooking time: 22 minutes
Ingredients
Chocolate Cookies 1 1/2 cups (170 g) finely ground almond flour
3 tablespoons dark cocoa powder
Directions
- Preheat the oven to 300F/150c. Line 2 large baking sheets with parchment paper.
- Sieve the almond flour, cocoa powder, milk powder, Sola sweetener, gelatin powder, salt, and baking powder into a bowl and transfer to a food processor. Add the butter and pulse until the mixture resembles fine breadcrumbs.
- Add the egg white-water mixture, and vanilla extract, and pulse until a smooth mixture is formed.
- Remove the dough from the food processor, stir in the chocolate chips, and refrigerate for 20 minutes.
- Scoop 2 tablespoons of cookie dough onto the parchment (for each cookie), so you have 8 cookies on each sheet pan. Press each cookie down to flatten.
- Bake the cookies for 22 minutes, remove from the oven, and place on a wire rack to cool.
- As a serving suggestion, sprinkle with chopped nuts and even a drizzle of melted chocolate if you like!
