Sugar Free, Low Carb, Grain Free Chocolate Chip Cookies!

Having made sugar free, low carb, no grain cookies of all kinds for the past 12 years, there are some I like better than others, but I've found the brand and style sweetener I use makes all the difference.  Making the same recipe with a different brand sweetener (or even a different brand almond flour) changes the taste and texture - even if it's the same 'product' - just a different company.

Ideal Sweetener is xylitol based, never bitter, always sweet, and is perfect for all my cooking and baking.  No, they didn't sponsor this post.

You can find it at Netrition or at Amazon - (Ideal Sweetener) but this morning as I was adding this recipe to my website, I was going to link to the brown sugar style sweetener and found they have discontinued it!  Had I known that I would have bought at least six (6) packages on my last Netrition order!  I hope they don't discontinue their granular product; however, considering they only sell at one or two stores in the entire USA and online at just 2 websites... well, how can you sell you product if no one knows about it?  Worse?  Whoever runs their marketing department REALLY dropped the ball because social media is HUGE for spreading great product feedback but they haven't updated their Facebook or Twitter accounts since 2012.

If you happen to already have Ideal Brand Brown Sugar Sweetener in your cupboard - yeah!  But if you don't, you could use this one; Brown Sweetener by Just Like Sugar - which is very good too, but has a little bit stronger 'burnt brown sugar' smell to it. 

Sugar Free, Grain Free, Chocolate Chip Cookies

1/2 c butter
1/4 c coconut oil
scant 3/4 c brown sugar sweetener - minus about 2 T
1/4 c granular sugar sweetener
8-10 drops liquid sweetener
2 t vanilla extract
2 eggs
1/2 t baking soda
1/2 t salt
3 c almond flour (I used 2 1/2 c Honeyville brand and 1/2 c NOW brand)
1/4 c coconut flour
1/2 package sugar free chocolate chips (I use Hershey's brand)

Mix the butter, oil and sugars until creamy.  Add the liquids and eggs.  Mix in the dry ingredients and stir in the chips.  Chill the dough at least 30 minutes.  Preheat oven to 350.  Scoop cookies into balls, flatten slightly and bake on parchment paper for 10-12 minutes until golden brown on edges and starting to brown on tops.  Cool on cookie sheets for about 3-4 minutes before removing to wire rack to cool completely. 

UPDATED: 2016 - Ideal (mentioned above no longer carries the brown sugar version but Just Like Sugar does)

Other 'brown sugar' style sweetener option I now use:  Brown Sweetener by Just Like Sugar

I also used;
Blanched Almond Meal Flour (which is horribly expensive and dear)
NOW Foods Almond Flour Pure ,  10 Ounce Bags (Pack of 4)


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