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. I just really like it. You can find it at Netrition or at Amazon - (Ideal Sweetener
) but they have discontinued their brown sugar version. 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
. Sugar Free, Grain Free, Chocolate Chip Cookies
1/2 c butter
1/4 c coconut oil
3/4 c brown sugar sweetener - minus (remove) about 2 T so it's a 'scant' 3/4 cup
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
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.
You might be interested in a 3 pack of Ideal Sweeteners (Xylitol based);
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)
