I have two MAJOR weaknesses when it comes to food. It’s actually odd because neither of these things I really cared for very much when I was younger, but now, they are dangerous. Cheeseburgers and Chocolate Chip Cookies. These are definitely weekend treats for me, but I could seriously eat both of them everyday forever.
The problem with making chocolate chip cookies on the weekends is that they carry over into the week. A whole batch of cookies is a risky move. I put leftovers in the freezer and try to forget about them, but my husband never forgets about them, and two days later I’ll see him eating frozen cookies and telling me that I can’t keep this stuff in the house (he’s a health conscious eater too).
That’s why I decided to make a grain free, low carb cookie that I won’t have to feel too guilty about if one of us has a midweek craving. My concern with this venture was mainly the texture. Every gluten free or grain free cookie I’ve ever had has tasted okay (as in not amazing but not horrible either) but the texture is all wrong. I want a chewy and soft chocolate chip cookie that tastes incredible. So that’s what I made.
This recipe you are about to read makes grain free, low carb cookies with the PERFECT texture. You seriously won’t even know that these aren’t just regular chocolate chip cookies. I was skeptical to start, like I said, but these might end up being the only chocolate chip cookies I make from now on. That’s how amazing they are.
As with all cookies, you combine your dry ingredients in a bowl first. For these cookies, it will be your almond flour, coconut flour, baking soda, and salt.
Then, in a separate bowl, beat your light brown sugar and butter on medium speed. I like to use real, quality butter in all of my recipes. I think everything tastes so much better with real butter. Once combined, add the vanilla and almond butter and continue to beat until incorporated. Finally, add your egg and continue to beat.
Add your dry ingredients to your wet ingredients and stir. Once combined, add your dark chocolate and walnuts. I always use dark chocolate that is at least 70% cacao because it provides real health benefits that other chocolate does not. I prefer my chocolate to have as little “filler” as possible.
This recipe will make 15-16 medium sized cookies. Roll dough into 1 inch round balls and place pretty far away from each other on a baking sheet lined with parchment paper. They will spread out a decent amount.
Bake at 350 for 8-10 minutes. I bake for 8 minutes, but I like my cookies very soft.
Do not try to take them off the baking sheet right away because they will be very soft. Allow the cookies to cool all the way before moving them because they will become more firm as they cool. Let me know what you think!
Grain Free, Low Carb Chocolate Chip Cookies
3/4 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
1/2 teaspoon salt
6 tbsp real butter
3/4 cup light brown sugar
1/4 cup natural almond butter
1 tsp vanilla
1 cup dark chocolate chips (at least 70% cacao)
1/2 cup chopped walnuts
1. Combing almond flour, coconut flour, baking soda, and salt in a bowl.
2. In a separate bowl, beat brown sugar and butter. Once incorporated, add almond butter and vanilla. Lastly add egg and beat until everything is combined.
3. Add dry ingredients into wet ingredients and stir. Then, mix in dark chocolate chips and walnuts.
4. Scoop into 15-16 one inch balls. Place far away from each other on a baking sheet lined with parchment paper because they will spread. Bake at 350 degrees for 8-10 minutes. Allow cookies to cool completely before moving or eating.