For years, we’ve been eating low carb in this household and quite happily, I thought. For the last couple of months, I’ve been baking up a storm for a number of reasons … I really enjoy baking, I would like to give homemade gifts out for the holidays and I want to be able to find some “middle of the road” recipes that I can feel good about giving and partaking of, from time to time.
I recently worked my mojo on a simple, classic, low carb chocolate cake and my low carb brownies with great results so now I’m focused on cookies. We basically have had cookies coming out of our ears while I’m testing different techniques to de-carb in the best tasting way. Of course, every batch has to be tested and the hubs is the guinea pig. He tries to be nice and give me his opinion without hurting my feelings and I keep telling him just to be honest. I don’t want to hand out holiday gifts and get scowls. So the other day, my dear hubby says, “I just would like to have a regular cookie like the kind you get at the store”. I almost came unglued and went on a diatribe about processed food, the tainting of our food supply, how processed carbs overwork the pancreas, leads to metabolic issues, etc, etc. I’m sure you get the gist. After I caught my breath and ruminated a moment, I thought, “well, why can’t he have a cookie from time to time? He’s not the one with diabetes“.
I thought about it and even shocked myself by finding my shopping cart in the checkout stand at the grocery store with regular, non-organic, all purpose flour and (gasp) granulated sugar. I have to admit, it felt like I was committing a crime or an unpardonable sin. I questioned myself many times if I was doing the right thing but then I do what I always do … I get analytic and logical. I started telling myself, “you don’t have to eat the cookies, it’s just a treat from time to time, hubby deserves a real cookie after tasting all my low carb inventions & if I really wanted to de-carb a cookie then I might need a starting point to work from”. Okay, okay, that last one was a bit of a delusion because I know what chocolate chip cookies taste like :-)
Anyway, I moved through the checkout line and did purchase the carbs but continued to feel guilty. After I got home, I was going through all of my cookie books and magazines (yes, it’s an obsession) and just couldn’t figure out what real cookie to make. After much research and thought, I decided what could be more real than the ubiquitous Nestle Toll House Cookie. Unfortunately, that meant going back to the store for more carbs but by this point I was married to the idea.
By the time I had all of my ingredients assembled, I was beginning to get excited about having a Nestle Toll House Cookie. Of course, that means I was in the danger zone and would not be able to trust myself around a tray of these chocolaty morsels so I decided to also make my low carb chocolate chip cookies that I’ve been making for years. I know I like them and maybe I could tempt myself with these so as to not completely demolish the real cookies. My other thought, was from a completely scientific perspective … maybe it would be good to have two ends of the chocolate chip cookie spectrum in the same room, at the same time, for comparison of course (grin).
So I went on about my business by making the low carb version first. These are favorites of mine that we’ve had several times so I knew I was going to love them. I adapted this recipe from The Gluten-Free Almond Flour Cookbook, many years ago.
- 1-1/4 cup almond flour
- 1/4 tsp Himalayan sea salt
- 1/4 tsp baking soda
- 1/8 cup vegetable oil
- 1/4 cup Davinci's sweetening syrup
- 2 tsp vanilla extract
- 3/8 cup chocolate chips (73% cacao)
- Combine dry ingredients together in a medium bowl & whisk to break up lumps.
- Stir wet ingredients together in a small bowl.
- Pour wet ingredients into dry and mix well with a spoon.
- Drop by tablespoon onto parchment lined baking sheet (I use a #60 disher)
- Original recipe recommends baking at 350 for 7-10 minutes or until golden brown. In my oven, it's about 14-16 minutes.
- Cool on baking sheet & enjoy!
Recipe adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.
Just as I suspected, these were just as good as I had remembered. I then moved on to the famous Toll House recipe and quickly decided to make only a half a batch. Little did I know that this still makes a ton of cookies. You can see the original recipe here because I didn’t modify anything. I wanted the hubs to have a real cookie. Of course, they turned out amazing & of course, I ate more than I should have but I think I knew that was coming. Didn’t you?
I guess, all in all, it was a great experience. I got to bake, had my low carb cookies, and hubby got his real cookies … Now we have his-and-hers chocolate chip cookies at our house!