Low carb, no added sugar, choc chip cookies. A perfect treat to have with a cuppa or glass of milk!
I’ve been wanting to make some more low carb biscuit recipes for the website for some time, but I have a big problem with low carb biscuits… they are always too soft.
My favourite cookies that I bake with my boys are nice & crisp on the outside and slightly gooey in the middle, but these cookies use a TON of sugar (in fact they use 2 types of sugar) plus white flour and so I really wanted to find an alternative and one that could be shared with you ladies with gestational diabetes too!
After lots of playing around with different ingredients, used in different amounts and different ways, I have finally created 2 new cookie recipes which I’m happy with and my 3 boys approved of (always a good sign!)
Whilst they aren’t quite as crisp as my home baked Millie’s Cookies dupes, these are the best I’ve found so far! They will definitely help with those sugar & carb cravings without spiking blood glucose levels!
For this recipe I use dark choc chips as they contain less sugar than milk chocolate. You can use milk choc chips if you prefer but this will increase the amount of carbs.
Using the ingredients as stated, these cookies are self-paired, meaning they can be eaten without adding additional protein and fats.
NOTE: These cookies are best eaten fresh on the day they are made. Therefore it is advisable to make the dough but just bake the amount of cookies you would like to eat and leave the remaining cookie dough in the freezer (divided into batches) for baking as and when you require
- 100 grams ground almonds (optional step: blitz down to a finer texture for smoother cookies, or use fine almond flour)
- 50 grams wholemeal self raising flour (or wholemeal flour with ½ tsp baking powder)
- 80 grams unsalted butter softened to room temp
- 5 tbsp xylitol or erythritol sweetener
- 1 large egg beaten
- 1 tsp vanilla extract
- 50 grams chocolate chips NOTE: dark choc are lower in sugar than milk choc
- ¼ tsp salt
- Add the sweetener to the butter and mix together until light, fluffy and combined and set aside
- Beat the egg together with the vanilla
- Pour the egg into the creamed butter and mix well (don't worry if the mixture looks separated at this point – it will all come together fine!)
- Sift the ground almonds, wholemeal flour and salt into the bowl (note, you may need to press the almonds and wholemeal flour through with a spatula or spoon to break them down finer), then add the chocolate drops and mix
- Stir well until all the dry ingredients are incorporated and you can form a dough ball
- Wrap the dough in baking parchment paper or cling film and freeze for 10-15 minutes (the dough must be very cold before baking and so you should not skip this step. If you do not have a freezer or space, the dough can be wrapped and chilled in the fridge for 1-2hrs or until very firm)NOTE: These cookies are best eaten fresh on the day they are made. Therefore it is advisable to just bake the amount of cookies you would like to eat and leave the remaining cookie dough in the freezer (divided into batches) for baking as and when you require. Divide the dough into batches at this point if you do not want to bake the full amount
- Whilst the dough is chilling, preheat the oven to 180°c (fan) and line baking tray/s with baking parchment paper or silicone liners
- Remove the dough from the freezer, then divide and roll into balls the size of walnuts. Place them onto the lined baking trays, leaving plenty of space between each one.Alternatively you can roll the dough into a sausage and cut slices to create cookies
- Unlike regular cookies, you must flatten these dough balls down to create cookies on the baking trays BEFORE baking as they do not spread the same way regular cookies do. Flatten each one down to your desired thickness. Thicker cookies will be softer, and thinner ones will become more crisp. Then place the baking trays in the oven to bake for 10 minutes. Keep a close eye. The cookies are done when the edges start to brown, but you can bake them to the colouring you prefer
- Once baked to your liking, remove the trays from the oven, but allow the cookies to sit on the trays to cool slightlyNOTE: the cookies will be soft at this point, but will firm up when cooling
- Once cool enough to handle, move the cookies onto a wire cooling rack. They will continue to crisp/firm up whilst cooling
Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used