Lower Carb, Lower Glycemic, Gluten Free Chocolate Chip Cookies
Chocolate chip cookies are delightful treat. So why not go for a lower carb, lower glycemic, gluten free version?
Preheat the oven to 350 degrees. Put everything in the mixing bowl except the butter. Then melt the butter (I do it in a microwave safe ceramic dish) and pour over the ingredients in the bowl. Run the mixer blending thoroughly until it starts forming a nice dough ball. Put in refrigerator for a few minutes if you find the mixture too sticky to work with. Line a cookie sheet (or two) with parchment paper. I use a tablespoon or so per cookie. Bake for 13 minutes or brown to your liking. Let stand for 5 minutes and enjoy!
- 1/2 cup Whey Protein Powder (I used TGS All Natural 100% Whey Protein Powder – Unflavored, Non Denatured, Unsweetened)
- 1/2 cup almond flour fine ground (The Honeyville Blanched Almond Flour Super Fine Grind in a 3lb bag is economical)
- 1/2 cup gluten free flour (Cup 4 Cup Gluten Free Flour is my preferred brand, is great for baking, and I understand Thomas Keller is behind it)
- 1/3 cup Lakanto Monkfruit/Erythritol sweeter (1 for 1 sugar substitute that I have found to be a great product, used identically to sugar, and haven’t found the potential health concerns of other sweeteners)
- 2 Tbsp Dolcedi Sweetener (reduced from organic apples and is much lower glycemic)
- 1/2 cup salted butter (one 4 oz. stick)
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup ground walnuts (I use my wife’s grandmother’s old hand mill for grinding because it is fast, efficient, and easy to clean up – this one from Prepworks is similar)
- 1/3 cup dark chocolate baking chips (I’ve found Guittard Extra Dark (63% Cacao) Chocolate Chips to be really good)
- 1 egg
This recipe takes me about 10-15 minutes to prep and about 10 minutes for clean up in the kitchen. Makes 25-35 cookies, depending on size
These are sweet and delicious and my family wipes them out quickly without feeling heavy or gross.
An alternate method is to reduce the almond and gluten free flour to 1/3 cup and add a very ripe banana. That changes the cookies to have a little banana flavor added (duh), a lighter and fluffier texture, while adding the nutrition from a banana which I’ve also found to NOT spike blood glucose levels.
|Calories||Fat (g)||Cholesterol (mg)||Potassium (mg)||Sodium (mg)||Tot Carbs (g)||Fiber (g)||Sugars (g)||Protein (g)|
|if 30 total|
|Nutrition Information pulled from labels and caloriecount.com|
Here is a clip of the pictures from making and baking the cookies: