Update 3/2015: The Nevada Manna chips I initially used and loved are no longer available – believe me, I’ve looked! Some people use Hershey’s Sugar Free Chocolate Chips (but Maltitol, which doesn’t agree with me), or chopped up ChocoPerfection bars (pricey but solid ingredients) or even dark chocolate chips (less sugar than milk chocolate, if you can tolerate some sugar). Or Lily’s sugar free chips (although I haven’t found them locally and cannot bring myself to buy them at the prices I see on Amazon). Or you can use a recipe like this one to make your own, as you choose. I am thinking I’d like to try this with Cacoa Nibs, as I haven’t had those before and they could work out?
This dough makes a pretty good base so you could add something like nuts, or a few raisins, a little dried fruit, or whatever that fits into your plan, though. These delicious cookies are courtesy an experiment combining other low carb cookie recipes. Mmmmm, cookies!
Low Carb Chocolate Chip Cookie Fingers
- 3/4 Cup Almond Flour
- 1/2 Cup Vanilla Whey Protein
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/4 Cup Butter
- 2 Tablespoons Water
- 1/4 Cup Erythritol
- SF Sweetener to Taste
- 1/2 Bag of SF Chocolate Chips
Preheat oven to 375 degrees.
Stir in Almond flour, Whey Protein, Baking Soda and Salt.
Cut in softened butter with a pastry blender.
Stir in other ingredients, adding just enough water to make the dough stick together.
Roll into small logs about the size of a finger, placing on cookie sheet with a couple inches between to allow for spreading.
Bake 7 minutes and turn off the oven.
Leave cookies in the warm oven another 3 minutes to crisp.
After cooling, refrigerate cookies to get the best texture.
No reason not to double this! You'll save yourself the trouble of wishing you made more.
Erythritol is often best mixed with other sweeteners, and I prefer liquid Splenda - highly concentrated and no carbs. But you can use whatever you like (or even none if you want, it just takes the edge off the Erythritol).