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Saturday, December 3, 2011

CHUNKY CHOCOLATE CHIP COOKIES


CHUNKY CHOCOLATE CHIP COOKIES
These are excellent, substantial cookies! No one will guess they are gluten-free, sugar-free and low-carb.  That’s the best part, I think!  Keep them in the refrigerator or the freezer (they become quite crunchy), depending on your preference.

2 eggs
Liquid sweetener to equal 1 cup sugar, (250 mL)
  (a concentrate from EZ-Sweetz - sucralose or stevia)
1/2 cup granulated erythritol (125 mL)
3/4  cup butter, softened (175 mL)
1/2  tsp vanilla extract (2 mL)
11/2 cups almond flour (375 mL)
11/cups Gluten-Free Bake Mix (300 mL)  
1 tsp baking soda (5 mL)
1/tsp salt (1 mL)
2 cups sugarless chocolate chips (500 mL)
1 cup chopped walnuts (250 mL)

Preheat oven to 375°F (190°C).  Spray large cookie sheet with nonstick cooking spray.

In food processor, process eggs, liquid sweetener, erythritol, butter and vanilla extact.  In large bowl, combine almond flour, Gluten-Free Bake Mix, baking soda and salt.  Add dry ingredients to egg mixture and process at least one minute.  Stir in chocolate chips and chopped walnuts.  Let cookie dough rest 10 minutes.

Drop heaping tablespoonfuls of dough onto cookie sheet. Flatten dough with back of spoon. Bake 10 minutes.  Allow to cool at least 5 minutes on cookie sheet.  Transfer to a plate and place in freezer.  Refrigerate later or keep in freezer in an airtight container.

Yield:  34 cookies
1 cookie
150.7 calories
3.2 g protein
12.3 g fat
1.9 g carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

16 comments:

buttoni said...

My those sure look delicious, Jennifer. I'm going to give them a try next chocochippers I make!

Curry and Comfort said...

Holy cow... if I didn't see the recipe before my eyes... I wouldn't have believe it! These cookies look perfect... and they are because they are low carb! Well done!

Philis said...

I have never used liquid Splenda. What brand do you like? Is there a conversion amount on the bottle to the granular?

We use NuNatural Stevia all the time. I use the powdered concentrate & liquid with no alcohol in it as my blood sugar is always affected by sugar alcohols. Would that be an acceptable substitute or does the sucralose work best in recipes?

I just got my new cookbook and was pleased to see just in a fast skim that there were lots of recipes I want to try that are different from my norm. I am much more excited than I thought.

Though I was disappointed that there would not be pictures, I was VERY pleased at the QUALITY of print. Very clean, attractive and pleasing to the eye.

Great job to ALL involved. I may have to get it in a 3 ring binder!

Philis said...

Oh by the way these cookies look great. A little too great! :)

Jennifer said...

They are very good - great for Christmas, Peggy. I have another Christmasy chocolate chip cookie recipe that uses cranberries - will post soon.

Jennifer said...

LOL Ramona, you are so sweet! They are very good - and one cannot tell them apart from regular chocolate chip cookies.

Jennifer said...

Philis - happy you got you book and that overall you're happy with it. Photos are very expensive and we didn't have that kind of money, however, most of the recipes - go by the name - you will find them on my blog, complete with pics. Also go to amongfriends.us for more pics from the authors and from there you can also find their blogs and more photos.

In the book under Helpful Hints you will find I use EZ-Sweetz (liquid sucaralose) from Netrition. If you are also reactive to erythritol, that is sad - I love that one as there is no digestive upset and it is zero on the glycemic index and supposedly has no effect on blood sugar. I use the Sensato brand from Netrition.com

I have no idea how to advise you re the Stevia, but if you go to Maria's blog - find hers on the RHS of my blog - there are rolling links to the authors' blogs, she might be able to help you or go to Carolyn's blog. I personally don't like the taste of Stevia, but I have now come to realize some people do taste the sweetness of Stevia (all I taste is bitterness) and others do not. Judy Barnes Baker had a post along those lines recently. By the way, Judy has a new book that is out and will soon be available for ordering - it has 80 photos! Although it is not a gluten-free cookbook, I'm sure most recipes are.

Oh, I forgot to mention I like the synergy of two sweeteners in baking - sucralose and erythritol.

People have been going to Staples to get the book placed in a spiral binding.

Executiva de Panela said...

Hmmm... Looks yummy!

Ann said...

Wow - you're right...no one would suspect. They would only think they're delicious!

Jennifer said...

Hey, you must be home, Ann! Hope you had a wonderful cruise vacation.

Eftychia said...

They look delicious! Last week I created a light cheesecake I will post in the near future. I would really like to hear your comments on that...

mirinblue said...

In the book...is Stevia Glycerite (sp?) the same thing as Stevia? It isn't listed separately in the forward. Thanks

Jennifer said...

Sounds great, Eftychia. :)

Mirinblue - I'm really not sure. Maria would know. I'll ask her and report back here.

Maria Emmerich said...

Stevia glycerite is a favorite of many people. It is an herb that has been used as a sweetener in South America for hundreds of years. One tip is to look for “stevia glycerite;” which has no bitter aftertaste as compared to plain “stevia. It is widely used all over the world. In Japan, it claims 58% of the sweetener market, and was used in Japanese Diet Coke until the company replaced it with aspartame to "standardize" worldwide.
CALORIES = 0
SWEETNESS/CONVERSION = 300 times sweeter than sugar
CONVERSION = 1 tsp of stevia = 1 cup of sugar
WHY I USE IT = It is great for cooking, because it maintains flavor that many other sweeteners lose when heated, but it also needs an additional sweetener in most cases when making baked goods since it doesn't caramelize or create "bulk."
BENEFITS OF STEVIA
1. WEIGHT LOSS and DIABETICS: It does not affect blood sugar metabolism. This makes it a great tool in weight loss programs, but it also for diabetics. Stevia creates a hypoglycemic effect and increases glucose tolerance. It significantly decreases plasma glucose levels. In multiple human studies, blood sugar is reduced by 35% 6-8 hours after consumption of a hot water extract of the leaf.
2. BLOOD PRESSURE: Stevia extract is a vasodilator agent. Studies show that a mix of hot water and extract from the leaf lowers both systolic and diastolic blood pressure. Several studies demonstrated this hypotensive action (as well as a diuretic action).
3. ANTI-BACTERIAL/ANTI-YEAST: has anti-bacterial properties in that it helps to inhibit the growth and reproduction of harmful bacteria that lead to disease. It helps prevent dental cavities by inhibiting the bacteria Streptococcus mutans that stimulates plaque growth. It also has vasodilatory activity and is effective for various skin issues, such as acne, heat rash, and problems caused by insufficient blood circulation.
4. CANCER: It keeps your body in a ketogenic state so you can starve the cancer of sugar on which cancer feeds upon (read more HERE).
UNDESIRED PROPERTIES = It doesn't create a "caramelized" cookie, or "bulk" in baked goods, which is why I add erythritol.

Paloma said...

I've made many recipes for low carb chocolate chip cookie and have to say that these were the best! Although I must have made them a little too big as I didn't get 34 cookies....
By the way I LOVE, LOVE LOVE your new book! I really appreciate all your tips and substitution suggestions. My favorite low carb recipe book to date. Can't wait for volume 2! Thanks so much for all your work. I really appreciate it.

Jennifer said...

Paloma that is wonderful. Thank you for sharing that and for your kind words!! I appreciate folks like you too. So nice to feel appreciated. Have a lovely day and a merry Christmas season.