So, true to my word last weekend, I decided to start changing my eating habits to include more fruits and veggies, and less carbs (refined sugars, breads, pasta, etc). So I baked another batch of low carb chocolate cookies. They were delicious, super light, and not too sweet. The first batch I made had low carb chocolate chips with almonds in it, purchased from Trader Joe's. One whole bar was exactly 100g as instructed below, so it was perfect. This time I bought Carob chocolate chips from Mollie Stones and decided that it was just as good. I had wanted to try something that didn't have sugar alcohol, as most sugar-free foods include, so the carob chocolate chips were perfect. They are naturally sweetened, and packed with 2g of protein per serving which is always a good thing. I also replaced the soy flour with vanilla whey protein powder as suggested below, because I already had some at home. Doesn't take long to bake either, depending on your oven, took mine about 10 minutes and it was perfect. Not to mention the lovely aroma of fresh baked cookies that lingered even after I took the cookies out of the oven. Yummmm.
* 1 cup almond meal/almond flour
* 1 cup soy flour (original recipe used 1 cup whey protein powder)
* 1 tsp baking soda
* 1/2 tsp baking powder
* a pinch of salt
* 1 cup unsalted butter (2 sticks), softened at room temperature
* 1/2 cup Splenda sugar substitute (the original recipe wanted 3/4 cup Maltitol and 1/2 cup Splenda)
* 2 tsp vanilla extract
* 2 eggs
* 100 grams low effective carb and sugar free dark chocolate bar, chopped in small pieces (the brand is Carb Safe and can be found at health food stores)
1. Preheat oven to 375F.
2. Mix dry ingredients (almond flour, soy flour, baking soda, baking powder and salt) in a bowl. Set aside.
3. In an electric mixer, cream butter and sugar substitute until fluffy. Add eggs and vanilla and continue mixing, scraping the side of the bowl.
4. Add the chopped chocolate and mix with a spatula until incorporated.
5. Drop tablespoons of batter on parchment-lined baking sheet, keeping them at least an inch apart (they will expand).
6. Bake for 10-15 minutes or until light brown. Cool for a minute in the pan before transferring to wire rack.
The original recipe yielded 44 cookies with about 3 g net carb per cookie. Mine yielded approximately 24 cookies about 2 inches in diameter.