The Best Low-Carb Gluten-Free Chocolate Chip Butter Nut CookiesPosted: March 2, 2017
I have probably made these cookies 50 times over the last year! (I had to keep experimenting with the recipe until I found “perfection.”A sacrifice, but someone had to do it.)
Made with ingredients I have on hand, these yummy treats cook up fast, and turn out great every time. The best part is…even though they are low carb and gluten free — I truly like them better than regular chocolate chip cookies. As do most people who taste them. Rich in butter, moist, delicate, and just-right-sweet.
Even if you use real sugar there is only 3 T of sugar in 2 dozen cookies, so the carbs remain fairly low even as taste remains high. I was out of sugar-free chocolate chips today so I diced up a 1/2 of a Lilly’s stevia-sweetened chocolate bar into “chip-size” pieces. I’ve also made these cookies without the chocolate chips but with lemon peel and lemon juice (in place of vanilla) for delicate lemon nut cookies.
I discovered that using 1 T. of agave nectar in place of a tablespoon of the sugar or sweetener makes a nice moist cookie.
Chocolate Chip Butter Nut Cookies (Low Carb, Gluten Free)
Makes 2 dozen small cookies
Heat oven to 375 degrees
1 1/2 c. almond flour (from blanched almonds)
1/2 c. butter (softened for ten seconds in the microwave, or until it is easily stir-able)
3 T. sugar (white, brown or some combo thereof) or granulated sweetener of your choice (I use 1 T. agave nectar and 2 T. xylitol)
1 t. vanilla
1/4 t. baking soda
1/4 t. salt
2/3 to 1 c. chopped pecans or walnuts (depending on how “nutty” you like your cookies)
1/4 to 1/3 c. chocolate chips (I use Lilly’s brand, sweetened with stevia and delicious)
Cream together the almond flour, sugar (s), and egg. (You can use a mixer but I have also made these, mixing by hand with a sturdy whisk or wooden spoon, with good results.) Add vanilla, baking soda, salt and mix well. Fold in the nuts and chocolate chips.
Drop by heaping teaspoonfuls to make 2 dozen cookies.
Bake for 8 minutes at 375 degrees or until lightly golden. (I bake them on a baking stone and they turn out perfect.) Let them cool at least 5 minutes on pan and remove carefully (they are delicate) to flat plate.
I store these cookies in a cookie tin, between layers of wax paper or plastic wrap. If you don’t eat them in a couple of days, keep in the fridge to keep them fresh. They also freeze well.