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Thursday, June 20, 2013


Hazelnut flour is an excellent choice to pair with cocoa for a great-tasting product. I used Bob’s Red Mill® hazelnut flour, however you can definitely use almond flour. I was very happy and surprised with the results.  Try it and I'm sure you will enjoy the uber-chocolate taste of these cookies!  You may double the recipe if you want more cookies.  I made these cookies on a day when it was raining cats and dogs - and I mean pouring!!  I've never experienced rain as hard as it rains in the tropics.  Unreal.  We have a river below our home and it comes down in a thunderous flood at those times.  The thing about rivers that can be quite dangerous is that even on a beautiful, sunny day, they can come down in flood during the rainy season.  See, if it is raining hard higher up the river somewhere, the river can still flood.  That happened one day and I was really shocked.  Thankfully, I was not in the river.  Truth be known after seeing the long snake that entered the river one day, I think I'll pass and use the main swimming pool instead.   We do get snakes here, but typically if you watch where you walk, it's not an issue.  It's also not a good idea to go hiking with incorrect shoes or late in the day when it much cooler and snakes come out.  We have two poisonous snakes - the Fer de Lance and the coral snake.  The others are harmless vine snakes.  We do get boa constrictors but I've not seen any yet.  Apparently, the gardener saw one on another property near us.  They tend to stay deeper in the jungle as do most of the jungle animals, like the bigger cats or baboons.  Anyway, it was a dark day and I'm thankful that these dark cookies are looking semi-decent in this photo.

11/2  cups hazelnut flour, OR almond flour (375 mL)
1/2  cup powdered erythritol (125 mL)
1/2  cup cocoa (125 mL)
1/8 tsp salt (0.5 mL)
2 egg whites
Liquid sweetener (sucralose OR stevia) to equal 1 cup sugar (250 mL)
 1/2  tsp vanilla extract (0.5 mL)
1/2  cup sugar-free chocolate chips (125 mL)

Preheat oven to 350°F (180°C).  In large bowl, combine hazelnut flour, powdered erythritol, cocoa and salt.  In food processor, process egg whites, liquid sweetener and vanilla.  Add dry ingredients; process.  Stir in chocolate chips.  Using a cookie scoop {1 tbsp (15 mL)}, place cookie dough on greased cookie sheet.  Flatten each cookie to a nice, round circle.  Bake 15 minutes or until turning crisp underneath.

Helpful Hints:  If desired, place 4 chocolate chips on top of each cookie before baking.  Spread molten chocolate over cookies once they are baked.

Yield:  14 cookies
1 cookie
113.1 calories
3.1 g protein
9.0 g fat
1.6 g carbs

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

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