Oh my goodness, when you want a cookie, nothing else will do. However, when I make cookies for my kids, I am horrified by the amount of sugar that goes into them. So, I have sought out a low carb alternative. This one tops even the best of the full sugar, shop bought squidgy marvels. I will never go back!
I have used stevia as the alternative to sugar, which is a more natural sweetener. It reduces the carbs to about 15g per cookie, depending on how much choc chip you add!
Take care not to overcook or they go hard, if anything go under.
This makes 4 cookies.
2 tbsp butter, room temp or a bit melted but not hard
1/2 a small beaten egg – approx 4 tsp, but its hard to measure egg out so go under or it will be too wet, you can add more if the mixture is dry
4 tsp stevia
2 tsp coconut sugar
1/2 tsp vanilla extract
2/3 cup almond flour
A good shake of dark chocolate chips – or raisins, but the more you add the more sugar will be in the cookie, so go with your own requirement. You could just have a shake of chopped mixed nuts or flaked almonds to keep the sugar low.
1/4 tsp salt
Mix it altogether
Scoop out 1/4 of the mixture with your hands, it’s reasonably wet, but you can shape it into a sort of ball and then press it onto the baking tray (no need to pre grease)
Do this until you have 4 cookies ready to cook, then into an oven 180 degrees C for 15 mins. When they start to brown around the edges, they are ready, they will feel soft to touch, but leave them on the tray to cool if you attempt to move them until they have cooled, they will fall apart.
Allow to cool on the tray.