Candice’s Low Carb Chocolate Chunk Cookies
I am SO glad I started experimenting with coconut flour. Love this stuff, SO many ideas I have now floating around in my head! Really I think the possibilities are endless.
These cookies are SO good.. if I did not know they were low carb I would of never guessed!
Hope you enjoy!
Candice’s Low Carb Chocolate Chunk Cookies
makes 2 dozen cookies
Ingredients:
1/2 cup unsalted butter, room temp
3/4 cup granulated splenda
4 large eggs
1 1/2 teaspoon vanilla extract
1/4 cup + 2 Tablespoons coconut flour, sifted
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup(33g) pecans or walnuts, chopped
1 recipe of Chocolate chunks
Instructions:
In small bowl add coconut flour, baking soda and salt. Set aside.
Cream butter & splenda until light and fluffy in mixer with paddle attachment.
Add 2 eggs while mixer is running. Add Vanilla.
Then add your coconut flour mixture.
And then your last two eggs. Mix till just combined on low, then turn mixer on MED/HIGH and beat till mixture is completely smooth.
By hand fold in chocolate chunks and nuts.
Refrigerate dough for at least an hour before using in an airtight container. This will make it easier to scoop and work with.
Preheat oven to 350F
Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down cookie with palm of your hand, just enough to flatten slightly.
Bake @ 350F for 12-15 minutes
Chocolate chunks
2 oz unsweetened baking chocolate, finely chopped **
1 teaspoon shortening or butter
1/4 cup splenda
Line a small bowl with parchment, set a side.
Chop Chocolate, put in a heatproof bowl with shortening or butter. Microwave for 30 seconds. Take out stir. Put in for another 30 seconds. Take out stir again & add splenda. Microwave for another 20-30 seconds till all melted and smooth.
Pour chocolate mixture into prepared bowl and put in freezer for 10-15 mins.
Take out and chop in chunks.
** I use bakers unsweetened chocolate, but if you don’t mind A LITTLE added sugar, then you can use a 85% cocao chocolate(like Lindt) just be sure to adjust your nutritional information. The Lindt chocolate would definitely create a more smoother/sweeter cookie. Unsweetened has a more bitter taste. Unsweetened bakers chocolate has 9g carb per square (28g/1oz) - 4g of which is fiber and 0g sugar and something like the Lindt 85% cocao bar (3 squares/30g) has 6g carb per - 2g of which are fiber and 4g sugar. So it’s really up to you what you would rather use and if you don’t mind the sugar. I do so I use unsweetened.
Nutritional information for 1 cookie:
Energy 78 kcal
Carbohydrate total 3.14 g
Sugars, total 0.29 g
Fiber, total dietary 1.25 g
Protein 1.89 g
Total lipid (fat) 7.18 g
NET carb per cookie: 1.89 g
Soo good, picky toddler approved..he took a little bit.. then tried to stuff entire cookie in his mouth :)
Nov 16, 2010 11:03:27 AM|Recipes
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4 Comments
Mmm! Now I wish I had bought that coconut flour I almost got last week. On the list!
Posted by:Rischa |11/16/2010 at 05:43 PM
I think i may have done something wrong,Mine came out more like chocolate chip pancakes :( Not that there not good ... Any suggestions?
Posted by:Snappeasonce |01/03/2011 at 04:47 PM
I'm so sorry I'm just not seeing this comment. I will post something as soon as I can about this.. It seems all coconut flour's is different and they cook up SO differently. Some are high fat while other are low fat.. some are higher in fiber.. or carbs.. or calories. So the brand I'm using may not be similar to what others use and this causes things to not turn out. I've never use other brands so I can't compare to much.. but I would have to say that more then likely if they turn out this way with the flour you use.. you would need to add more coconut flour then the recipe calls for.. but again I have not used any other brand so it's all trial and error for you.
Posted by:Candice's Low Carb Recipes |01/10/2011 at 04:49 PM
I use Bobs red mill Organic Coconut Flour I also heard that if your baking soda is expired it can cause cookies to flatten like pancakes. I am going to give it another try and if it is not the baking soda it must be the flour. Thanks for getting back to me. I love your recipes.! :)
http://www.bobsredmill.com/organic-coconut-flour-mtx6135.html
Posted by:Snappeasonce |01/12/2011 at 12:28 PM
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