I just finished making a batch of yummy chocolate chip cookies and as I munched on one, I decided to 'not waste time' and hurry and get it up on the site before it's lost in the files of computer that never see the light of day.
For my cookie with a crunch, the following recipes has been my go-to for years - but because the world of natural sweeteners has changed so much in the past couple years, there are products they no longer make, I've had to substitute, find replacements for or just leave out. This recipe originally used the awesome Ideal brand brown sweetener product. When they stopped making it I was able to switch to the Just Like Sugar brand, which was a little different but still worked excellent.
Note as of 2022: the brands I originally used for brown sweetener are no longer made (again) as the sugarfree sweetener versions are always changing. Currently Swerve is still made and is a good option.
I love this recipe but I have another one that is very similar that uses no 'brown' sweeteners, only white. This eliminates the issue completely. The second recipe also does not have almond flour in it, so it bakes up with a bit more crunch.
The second version uses a larger amount of coconut flour than I typically use, because it doesn't have almond flour in it. This means it does have a 'coconut' flavor to it, as does everything made with coconut flour. But it's still delicious. The only 'warning' I'm going to put up with this is your brand of coconut flour will determine the exact taste as well as texture of your cookie. (More on that down below in the 2nd cookie recipe.)
FIRST ONE (Posted a couple times previously)
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.
SECOND ONE: This one has more of a coconut flour taste but it's not overwhelming. Just good!
I mentioned this recipe has a little more coconut flavor than the first one - because it uses all coconut flour and no almond flour. The reason I avoided baking and cooking with much coconut flour for the first ten or eleven years we were doing low carb is because I found out in hind-site there is a big difference in the flavor and texture of your baked goods depending on the brand used. I don't care for foods with a strong coconut flavor; some brands are strong, some are not and because the brands available are always changing you will have to use the brands you like best during whatever year you are reading this recipe.
Low Carb, Sugar Free, Gluten Free Chocolate Chip Cookies
1/2 c real butter
1/3 c natural sweetener of choice (I like to mix at least 2 or 3)
2 eggs
2 t vanilla
2/3 c coconut flour
1/2 t baking powder
dash salt
sugar free chocolate chips (I use Hershey's brand - it's easy to find at my local Walmart)
Cream the butter and sweeteners together til fluffy. Add the eggs and vanilla and beat well. Add the coconut flour, baking powder and dash of salt. Blend briefly. It will look a little wet and sticky at this point and you will want to add more coconut flour. Do NOT. Just walk away, and let it SIT for about 5 minutes. This is because your coconut flour will soak up the moisture and it will thicken to a real 'dough'. After a couple minutes, mix again and you'll see it come to a 'cookie dough' you are used to. Stir in the amount of chocolate chips you wish. About 1/4 cup is about right. I don't like chocolate but I add them for my husband so I pour in a few and try to keep them in 'his' cookies and scoop out mine with none or few!
Form into 1 inch balls, flatten slightly and place on parchment paper. I get about 24 one inch cookies. Bake at 350 for about 10 minutes or until the edges start to turn golden. I sometimes bake mine in a solar oven outside (which is what I did today) and in that case it doesn't matter how long you bake them for as long as they 'done'. Anywhere from 20 minutes to 40 minutes. Just pull them out when they are 'done'. If you leave the glass sealed you will get a moister, puffier cookie. If you crack the glass lid open just a touch to let the steam and moisture escape you will get a bit more of a crisp cookie that doesn't puff - similar to the oven baked results.
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| When you let your dough 'sit' after adding the coconut flour, it thickens up and forms a dough |
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| 1 inch cookies, flattened slightly and ready to bake |
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| They look like they are almost done! (This is through the glass top in my solar oven) |
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| Mmmm cookies! NO sugar, NO flour, NO gluten |
And here are two photos of them baking in my solar oven. I've had this one for about 4 (?) or more years now. LOVE IT. And when it's in the 90's outside, who wants to heat up their kitchen oven? Solar power is FREE and works fabulous.
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| Baking cookies in my solar oven |
