Low Carb Chocolate Chip Cookies
Low Carb Chocolate Chip Cookies
A delicious Low Carb Chocolate Chip Cookie that’s crisp on the outside and soft on the inside. So quick and easy to make and perfect for anyone watching their carb or sugar intake. Just wait until you try these delicious low carb choc chip cookies.
THE IMPACT OF DIFFERENT SWEETENERS
If any of you have made cookies before using sweeteners then you will understand that you need to be quite selective with what one you should use, as some sweeteners just don’t crispen up. Make this recipe using stevia or xylitol, and you will end up with a totally different textured cookie.
If it doesn’t worry you, then please go ahead and use a different sweetener to what has been specified. If you want these ccokies to turn out as described then please make sure you follow the recipe. Please use pure erythritol if you want cookies with a bit of crunch or xylitol for a more fudgy texture. You can also adjust the amount that you use to suit your taste.
Sometimes, baking with erythritol requires a little waiting time for the baked goods to crispen up. If you want to eat these cookies straight from the oven they might not have crispened up yet. Have a little patience and leave them out on a cooling rack to cool and they will become more crisp. Store these cookies in an airtight container for 3-4 days. You could also freeze them but they will not be crisp out of the freezer.
I have also used xanthan gum in this recipe which you can omit if you wish to. It serves to bind the recipe a little more so the cookies end up with a chewy centre. In regards to using xanthan gum, I always minimize my use of processed foods and additives and will only ever use this product if it is vital to the recipe succeeding, and in this case it is necessary if you want a soft, chewy cookie. Now xanthan Gum is not an unnatural food but it has been processed, and many don’t like to use it because of this reason. It also doesn’t agree with some people as well, so please simply leave it out if you need to.
I only use xanthan gum in recipes where it is necessary as I try to keep my recipes true to being ‘real food’ and pretty much unadulterated wherever I can. If you leave it out of recipes, you may find that the resulting dish may not hold together quite as well as the recipe would otherwise turn out. You’ll find xanthan gum in most supermarkets and specialty stores and also online.
WHAT IS XANTHAN GUM?
Xanthan gum is basically a food thickener that has been made from bacteria that infects numerous plants and causes fermentation. Xanthomonas campestris infects a wide range of cruciferous plants such as cabbage, cauliflower, and brussels sprouts, causing them to wilt and rot. Xanthan gum is used in a wide variety of processed foods as well as products such as toothpaste. It does offer a few health benefits but it is actually used to change the texture of food and products, not for any specific health purposes. Xanthan gum is detracted bacteria from the plants, but the finished product does not contain any of the initial bacteria, so there is no risk of xanthan gum causing infections. To read more on xanthan gum check out this link.
WHAT CHOCOLATE SHOULD YOU USE?
Note that I use Lindt Dark Chocolate 85% in this recipe. Dark chocolate choc chips are really hard to come by and can be very expensive. I just cut it into choc chip sized chunks to use in the recipe. Please use your preferred chocolate or choc chips if you have them. Just remember that the lower the couverture of the chocolate, the more sugar it has in it.
If you are after some other lovely cookie recipes, check out these recipes for Low Carb Vanilla Macadamia Cookies, Anzac Biscuits, Low Carb Shortbread Cookies, and these lovely Low Carb Ginger Spice Cookies.
I hope you enjoy this recipe.
- Preheat the oven to 170 C/338 F Fan forced and line 2 large baking trays with baking paper
- Melt the butter and mix in the Erythritol and the vanilla extract. Allow to cool.
- Combine the dry ingredients and ensure the baking powder is well dispersed. Whisk the egg into the butter mixture. Add the butter mixture to the dry ingredients and stir until well combined. Make sure cookie dough is cool enough to gently fold through the choc chips. Allow the dough to sit for 5 minutes.
- Depending on the size of the cookies you want, use a teaspoon or tablespoon and create balls out of the cookie dough. Roll into firm balls and squash the balls down into a cookie shape onto the baking paper. Use your hands to shape the edges so they are neater.
- Bake for 10-14 minutes or until cookies have browned slightly and are cooked through. You may need to rotate or turn the tray if the cookies aren't cooking evenly. Bake for less time for a softer cookie and more time for a crisper cookie.
- Allow cookies to cool completely on the baking tray and then move them to a cooling rack and leave until they crispen up.