Best Low Carb Cookies...

Cookies, cookies, cookies....

I do believe I'm Cookie Monster in disguise. I LOVE cookies: freshly mixed and the dough. While pregnant with our second child, I would keep the cookie mix packets on the shelf for when a craving would hit. They were pretty much all chocolate chip mixes.

In the last couple of weeks I've tried several different recipes for low carb  cookies but had not found one that I liked. Remember the epic fails mentioned before? They were 90% chocolate chip cookies while 10% were peanut butter. And before you say, "Aren't we eating enough sweets?" Let me tell you, it's make, try one, and give the others away. We're coutnin' carbs here and I'm not going to waste them on sweets! Even my family has gotten on board....either that or their just humoring me.

But check this out: I found a couple of recipes that I actually like! They even look like what a cookie should look like but are a less carb version of the regular recipe. Give it a try and see what you think.

Ready? Here's one...

Best Low Carb Chocolate Chip Cookies

What You Will Need:

• 2 cups blanched almond flour
• 1 large egg
• 4 ounces dark chocolate finely chopped (about 1 cup...although I used sugar free chocolate chips)
• 1/2 cup powdered erythritol sweetener
• 1/3 cup unsweetened almond milk
• 3 Tbsp salted butter softened to room temperature
• 1 tsp vanilla extract
• 1/2 tsp baking soda

What You Will Do:

• In a mixing bowl, use an electric hand mixer to beat the egg until well-mixed, 1-2 minutes on low. Add softened butter, erythirtol, and vanilla extract, then beat together for 1-2 minutes.
• In a separate bowl, combine almond flour and baking soda, stirring until well-mixed.
• Combine wet and dry ingredients and beat together until just starting to form a cohesive dough. Add almond milk and stir with a wooden utensil until the dough absorbs the milk and becomes moist.
• Stir chocolate chunks into the dough until even distributed. Refrigerate the dough for about 20 minutes.
• Preheat the oven to 350 F. Prepare a sheet pan lines with parchment paper or non-stick baking mat.
• Shape the dough into 20 balls about 1-2 inches in diameter, using your hands to roll them into smooth balls.
• Place them on the pan 1-2 inches apart from each other. Flatten the balls into cookie shapes.
• Bake at 350 F until the cookies start turning lightly brown on top, about 20 minutes. Start monitoring after 15 minutes of baking and remove when done.
• The cookies will be soft when they come out of the oven so let them cool for 10 minutes before serving.

Head over to Savory Tooth for printable recipe as well as nutritional information.

Keto Peanut Butter Cookies (Low Carb)

What You Will Need:

• 1 cup creamy salted peanut butter
• 2/3 cup powdered erythritol sweetener
• 1/4 cup blanched almond flour
• 1 large egg

What You Will Do:

• Preheat the oven to 350 F.
• Prepare a baking sheet lined with parchment paper or a baking mat.
• In a mixing bowl, combine all ingredients and stir together until well-mixed. The resulting dough should be thick and dense.
• Scoop about 1-2 tablespoons of dough and form into a small 1-inch ball, placing the ball onto the baking sheet. Repeat until the dough is used up, resulting in about 18 balls.
• Arrange the balls on the baking sheet so that they are about 2 inches apart from each other. Flatten each ball by pressing down using a fork and rotating 90 degrees to press down again, forming a criss-cross pattern. Repeat for all balls until they are flattened.
• Bake at 350 F for 10-12 minutes or until the edges of the cookies are browning.
• Let the cookies cool before serving.

For nutritional information head on over to Savory Tooth. Good stuff!

Simply Eatin' Cookie Dough,