Matt and I struggle with our weight. I know that probably doesn’t come as a surprise, especially since we’ve blogged heavily about sweet treats (like pecan pie, cake mix cookies, best-ever buttercream and chocolate chip skillet cookies to name a few.)
But we have 3 little kiddos and we would really like to get healthier so we can be more active with them. So we have embarked on a new(ish) journey. We have decided to go low carb.
I know what you’re thinking. “Low Carb?! Are you insane? You’re a baker!”
Worry not, my dear friends! Because I know lots of you who just love our baking recipes, as do I! So I’m going to make you two promises.
1.) I will continue to share my favorite dynamite recipes with you! Matt and I are allowing ourselves a cheat meal/day per week, so I’ll still be baking my heart out on those days.
2.) I will only share low carb recipes that are super delicious, easy, and worth your time. Promise.
I’ve tried a ton of low carb recipes and some have been really good.
And some, not so good.
In fact, not good at all.
Kind of like eating paper.
And like any other recipe, I hate when it doesn’t turn out right. The problem with low carb recipes is that when they don’t turn out right, you have not only wasted your time, but you’ve just wasted what feels like $1,378 on specialty ingredients.
So. Not. Cool.
So I will be diligent and careful and only share recipes that I know you’ll love!
And this is one of those recipes 🙂
One of the best things about this recipe is that I can get all the ingredients locally, which is a big thing for us. We live in a small town and don’t have access to a ton of specialty ingredients, like xanthan gum or soy flour. This one does call for almond flour and a sugar substitute, but you can get both of those things at good ol’ Walmart. I used Truvia Brown Sugar Blend, which does still have some sugar in it. But it was the best I could do with what I could get locally, and it’s still a drastic improvement over real brown sugar, so I’ll take it! 😉
Other than the change out in sugar and flour, you basically make these like any other chocolate chip cookie.
This recipe calls for 2.5 cups of blanched almond flour, but if your dough seems too wet, feel free to add up to a half of a cup of almond flour. These turned out perfect with 2.5 cups, but almond flour is super finicky, so trust your judgement!
One last tidbit of information: the texture of these is not like a typical chocolate chip cookie. These cookies are more cake like (which is not a bad thing), but they are oh so yummy!
- 1/2 cup butter, softened
- 1/4 cup coconut oil
- 1/2 cup Truvia brown sugar blend (double if using regular brown sugar!)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 large eggs
- 2.5 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups sugar free chocolate chips
- 2/3 cup toasted walnuts (optional)
- Preheat oven to 350 degrees.
- Cream butter, coconut oil, and brown sugar.
- Add eggs and vanilla and beat until incorporated.
- Add almond flour, baking soda, and salt, and stir until just incorporated.
- Add chocolate chips (and nuts if desired).
- Bake for 12-15 minutes or until golden brown.
- Cool on pan for 2 minutes, then move to cooling rack. Enjoy!