LOW-CARB DOUBLE CHOCOLATE COOKIES

Low-carb cookie recipes can often be problematic because cookies rely heavily on sugar for their signature texture. I have always had problems trying to recreate the perfect low-carb cookie but this double chocolate chip recipe is about as close as it gets; a crispy edge and a soft center, studded with gooey chocolate chips. The trick to the chewy texture of the center of these cookies is powdered gelatin, while powdered milk makes for crispy edges.

Makes: 16 COOKIES

Prep Time: 15 MINUTES

Cooking Time: 22 MINUTES

ingredients

1 1/2 cups (170 g) finely ground almond flour

3 tablespoons dark cocoa powder

¼ cup nonfat dried milk powder

5 tablespoons Sola sweetener

2 ½ teaspoons (1 envelope) gelatin powder

1 teaspoon baking powder

1/8 teaspoon salt

1 stick (110 g) unsalted butter, cold, diced

1 free-range egg white mixed with 2 tablespoons water

1 teaspoon Vanilla extract

¾ Cup no sugar added chocolate chips (we like Lily’s brand)

directions

1. Preheat the oven to 300F/150c. Line 2 large baking sheets with parchment paper.

2. Sieve the almond flour, cocoa powder, milk powder, Sola sweetener, gelatin powder, salt, and baking powder into a bowl and transfer to a food processor. Add the butter and pulse until the mixture resembles fine breadcrumbs.

3. Add the egg white-water mixture, and vanilla extract, and pulse until a smooth mixture is formed.

4. Remove the dough from the food processor, stir in the chocolate chips, and refrigerate for 20 minutes.

5. Scoop 2 tablespoons of cookie dough onto the parchment (for each cookie), so you have 8 cookies on each sheet pan. Press each cookie down to flatten.

6. Bake the cookies for 22 minutes, remove from the oven, and place on a wire rack to cool.

7. As a serving suggestion, sprinkle with chopped nuts and even a drizzle of melted chocolate if you like!