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.
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.
