Chocolate Almond Cookies in a lower carb version … that’s what I have for you today and they are fabulous. Similar to my Life Changing Low Carb Brownies, these are completely amazing and possibly life changing.
Now that my brownie search is over, I seem to be completely obsessed with cookies. Obsessed might be a little light in the verbiage department but I couldn’t think of a stronger word to describe how I’m feeling. Being that I mastered the brownie (for my tastes and nutritional parameters), now I’m completely captivated with getting some basic cookies “right” for my house.
I have found myself in the kitchen baking my you-know-what off and our house is teeming with baked goods. So much so that we could never eat them all.
Apparently, I’m getting pretty good at the tweaking thing because I only had to make this recipe three times before I found the “aha” version. My photography may be a different story as dear hubby asked me why I put my cookies on a straw hat. I tried to explain that I was just trying to be creative but I felt like I was 12 years old again and giving the but everybody does it speech to my parents :-)
I also started cutting my recipes down, for testing purposes, so as not to be completely wasteful. I know that may seem like the common sense approach but I have always been of the mindset that I needed to make a new recipe exactly as written, the very first time, so I could know what the original writer intended. Kind of giving myself a mark to shoot at, so to speak. This quickly landed me in guilty mode, thinking about all the ingredients I was just tossing out. Who know’s I may even start cutting my recipes down by fourths … If I can stand all that kitchen math :-)
I did cut this recipe in half which yielded roughly 20 cookies when using a #60 disher (basically an ice cream scoop). A #60 disher will hold just a smidgen over a tablespoon which is just about right for cookies in my house.
- 6 Tbsp butter, room temperature
- 1/2 cup Whey Low Granular (sugar substitute)
- 1/8 cup Whey Low Gold (brown sugar substitute)
- 1/8 cup of whole egg product (or 1/2 egg, slightly beaten)
- 1/2 tsp vanilla
- 1/2 cup almond meal
- 1/8 cup white whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp espresso powder
- Cream butter and sugar in medium bowl.
- Add egg and vanilla, beat well.
- Stir in almond meal and flour, mix well.
- Add cocoa powder, salt, baking powder, espresso powder. Mix well.
- Scoop dough out into 1 Tbsp sized drops (I used a #60 disher) onto a baking sheet lined with parchment paper.
- Space about 2-3 inches apart.
- Bake at 325 degrees for about 14 minutes, rotating cookie sheet at 7 minutes.
And just for good measure, I added some chocolate chips (organic 73% cacao) to a few for the hubby … He loved them!