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Sugar-Free, Low Carb Chocolate Chip Cookie Extravaganza: Fun, Healthy, and Delicious!

Welcome, cookie lovers! If you’re craving a sugar-free, low carb treat that’s both scrumptious and satisfying, then you’ve come to the right place. In today’s recipe, we’re whipping up a batch of delightful sugar-free, low carb cookies that are not only mouthwatering but also guilt-free. So, let’s dive into this delectable adventure, explore some fun facts about cookies and their ingredients, and embark on a journey to cookie nirvana!

Ingredients:

2 cups almond flour (240g)
1/2 cup coconut flour (56g)
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened (113g)
3/4 cup *stevia or another sugar substitute (150g)
1 large egg
1 teaspoon vanilla extract
1/2 cup sugar-free chocolate chips (90g)

(* Be sure to look for stevia without erythritol, which has recently been linked to an increased risk of heart attack.)

Instructions:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, xanthan gum, baking soda, and salt. Set aside.
In a separate large bowl, cream the butter and sugar substitute together until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
Gradually incorporate the dry ingredients into the wet ingredients, stirring until a soft dough forms. Fold in the sugar-free chocolate chips.
Using a cookie scoop or your hands, form 1-inch (2.5 cm) balls of dough and place them on the prepared baking sheets, leaving 2 inches (5 cm) of space between each cookie.
Flatten each cookie slightly with your fingers or the back of a spoon.
Bake for 10-12 minutes or until the edges are golden brown. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Fun Cookie Facts:

Did you know that the word “cookie” comes from the Dutch word “koekje,” which means “little cake”? The Dutch introduced cookies to America in the 17th century (Smith, 2021)!
The largest cookie ever made was 102 feet (31 meters) in diameter and weighed over 40,000 pounds (18,143 kg). It was created by the Immaculate Baking Company in 2003 (Guinness World Records, 2003)!

Fun Ingredient Facts:

Almond flour is a popular low carb alternative to wheat flour. It’s made from ground almonds and is naturally gluten-free. Almonds are a great source of protein, healthy fats, and fiber (Mars, 2021).
Coconut flour is another fantastic low carb alternative. It’s made from dried and ground coconut meat, which is high in fiber and healthy fats (Link, 2018).