We’ve been wanting a good old chocolate chip cookie recipe for a while. These cookies have gotten the thumbs up enough times from my sons and from a group of children on a birthday trip, so I figure it’s time to post them. I have an variation on the recipe below that we enjoy as well.
These don’t last as long as regular cookies do because I use banana instead of sugar, so I don’t generally double the recipe (which makes 1 tray/20 cookies). If you use a non-sugar sweetener instead of banana, I’d add the equivalent of about 1/4 cup of sugar (or to taste). The cookies should last longer then. Also, you can cut down (or out, especially with the Double chocolate cookie variation at the bottom) the chocolate chips if you use sweetener, cutting down your carbs by about 2 g per cookie.
A word on almond meal/almond flour: We make our own almond milk and the by-product is finely ground almond meal which we dehydrate (so it will last) in our convection toaster oven for a few hours. It is great to use because it’s so fine, like flour, and drier than regular ground up almonds. But I realize that most people don’t do that, so I’ve tested the recipes with regular ground up (in a food processor) almonds and it works fine, it just has a slightly different texture. The cookies shown above use the finely ground dehydrated (1 cup = 50 g) meal, and the double chocolate cookies shown at the bottom use the regular ground almonds (1 cup = 160 g). When calculating the nutrition data, I count it as 160 g Bob’s Red Mill Almond Flour.
These 2 recipes are variations on the Chocolate Almond Cookie recipe from guiltykitchen.com. The net carb count is cut down by over 1/3 from the original recipe.
Lower-carb Chocolate Chip Cookies (shown above)
Preheat oven to 325F.
- 160 g (~3/4 cup) butter, room temperature
- 1 banana very ripe, mashed
- 1 egg
- 1 teaspoon – 1 tablespoon vanilla (our vanilla extract is homemade so it’s not that strong – store bought may be stronger flavour so you may only need 1 teaspoon)
- 1 cup almond meal
- 30 g (2 tablespoons) ground flax
- 20 g (2 tablespoons) coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 70 g (~ 1/2 cup) dark chocolate, chopped, or bittersweet chocolate chips
- 30 g (~ 1/4 cup) cocoa nibs (I find these in my health food store. They are raw and unsweetened and add a great little crunch and subtle chocolate flavour to the cookie. If you’ve never heard of them, there’s more on them here, here and here.)
1. Cream banana and butter in medium sized bowl. Add egg and vanilla, beat well.
2. Mix almond meal, ground flax, coconut flour, salt, baking powder, chocolate, and nibs in another bowl. Add dry to wet and mix well.
3. Roll dough into 20 balls and flatten out on greased cookie sheet (see right).
4. Bake at 325°F for 25-30 minutes. Cool completely on a rack before eating.
Per cookie (1/20 of recipe):
Protein 2.97 g
Fat 13.53 g
Net Carbs (carbohydrates less fibre) 4.07 g
Lower-carb Double Chocolate Cookies (shown above)
Same as above, but only use 1 tsp vanilla, and instead of the cocoa nibs, add 1/2 cup (42 g) cocoa powder.
Per cookie (1/20 of recipe):
Protein 3.59 g
Fat 13.10 g
Net Carbs (carbohydrates less fibre) 4.01 g