Update 3/2015: The Nevada Manna chips I used here are no longer available – believe me, I’ve looked! :( Some people use Hershey’s Sugar Free Chocolate Chips (but Maltitol, eyew), or chopped up ChocoPerfection bars (pricey but solid ingredient list) or even dark chocolate chips (less sugar than milk chocolate, if you can tolerate some sugar). Or you can use a recipe like this one to make your own, as you choose. 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!
- ¾ Cup Almond Flour
- ½ Cup Vanilla Whey Protein
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ¼ Cup Butter
- 2 Tablespoons Water
- ¼ Cup Erythritol
- SF Sweetener to Taste
- ½ Bag of Nevada Manna 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.
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).