Sugar-free, low-carb, THM-S, Keto
Why the EX?
There are chocolate chip cookies, and then there are chocolate chip cookies with “EXtra” stuff in them. Hence the “EX”. (No, I wasn’t going to talk about one of my ex’s, sorry if you were looking for some drama! I aint no drama mama! lol.)
These bad boys are lightly sweetened and have Lilly’s dark chocolate chips, so they are the perfect little not-too-sweet snack.
I often like to create recipes that are both delicious and also beneficial to my health. These cookies do both!
The “extra” ingredients really aren’t needed to create a sweet treat, but isn’t nice to know that you are having a sweet treat AND helping your body be healthy? I don’t know about you, but I sure do!
Here are the two “Extra” ingredients that are in these bad boys:
Flax meal: Ground flax seeds, which is known as flax meal is very good for you. Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s. Lignans, which have both plant estrogen and antioxidant qualities. I love to use GROUND flax seeds (flax meal) because once the flax seeds are ground, your body can digest the awesome vitamins and minerals that the seeds possess. If you just eat straight up flax seeds, they will pass right through your body, and you won’t benefit from their nutritious benefits.
Protein powder: Protein powder is a popular nutritional supplement. Protein is an essential macronutrient that helps build muscle, repair tissue, and make enzymes and hormones. Using protein powder may also aid weight loss and help people tone their muscles. I like to use a protein powder that has three different kinds of protein in it. It allows your body to digest these separate proteins in a slower fashion, thus helping aid building muscle! Yes please!
The art of baking low-carb
I have learned that baking with almond flours and other low carb flours is an art. It really is. I have had many failures when creating healthier recipes, and have learned a lot about what not to do.
Almond flour is my preferred “low-carb” flour. I have heard of people liking to bake with coconut flour, but unfortunately, I have NEVER had luck with it. Not only does it does it have the consistency of chalk, but the coconut flavor permeates through everything!
Perhaps you like the taste of coconut, but I do not. That is why I have learned to love baking with almond flour. One of the tricks that I have learned is to use xanthan gum to bind the flour together. I’m not sure scientifically how that works, but I have found it to be very helpful in the texture of my cookies.
I am still learning to bake in a low carb fashion, and to make the textures just as good as the traditional recipes. And I do still occasionally like to make yummy traditionally baked treats as well (i.e. regular chocolate chips cookies, full of sugar and butter). I do however, love to experiment at making cookies and treats that I feel less guilty eating. Because I love treats!
The Recipe
This recipe is really easy. I just add the “wet” ingredients first in the stand mixer, mix the dry ingredients together and then throw it all in the stand mixer to mix. After that, I let the cookie dough chill in the fridge for about 30 minutes (this is another little trick to baking low carb). That way, after the dough chills, it is very easy to make into balls. I just add the balls of dough onto the baking sheets, smoosh them down slightly and then bake! Easy peasy!
So, without further adieu, here is the recipe! Enjoy!
God Bless!
-Z
Zaneta Francis
Yields 36 cookies
Sugar-free, THM-S, Keto. A classic chocolate chip cookie taste with an EXTRA dose of goodness!
10 minPrep Time
12 minCook Time
22 minTotal Time
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Ingredients
- 2 sticks butter (softened)
- 1 tsp vanilla (or two 😉
- 3/4 cup of sweetener (I used a blend of stevia and erythritol)
- 3 eggs
- 1/4 cup sour cream
- 1 tsp mollases
- 2 cups almond flour
- 1/2 tsp salt
- 1 tsp xanthan gum
- 1/2 cup flax meal
- 1/4 cup vanilla protein powder
- 7 oz Lilly's dark chocolate chips
Instructions
- Preheat oven to 350
- In a stand mixer:
- Cream together softened butter and sweetener.
- Add in room temperature eggs and vanilla. Mix until creamy.
- Add in remaining wet ingredients and mix until smooth and creamy
- in a separate bowl, mix all the dry ingredients (except chocolate chips) together with a whisk.
- Add dry ingredients to wet and mix until smooth.
- Add chocolate chips.
- Mix until well combined.
- Place stand mixer bowl of dough in the fridge for 30 minutes.
- Once chilled, roll dough into 1 inch balls and place on uncreased cookie sheet. Smoosh balls of dough down lightly.
- Bake for 12 minutes or until golden brown along bottom.
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