I saw these cookies on Facebook and after noting the simple ingredients in them, I thought I would give the recipe a try, while giving it a low carb twist. These almond butter chocolate chip cookies not only look like a proper cookie, they have the texture of and taste like one! I used Lily’s Chocolate Chips, which are low carb and taste like a normal dark chocolate chip.
This recipe is still in the works as I wasn’t sure of the amount of Splenda to put in. (I had put in almost half a cup, so adjusted the below recipe to reflect a full half cup.) But I wanted to post the recipe to give myself something to start from. Its a good recipe, just that it could have been a tad sweeter. I also want to try kicking it up a notch. Maybe try peanut butter next, add some cocoa, cocoa nibs, etc.
Flash forward a couple months and I’ve made these again. Still a great cookie to have when you’re craving something in cookie form, that doesn’t have a bizarre low carb taste to them. This time I used peanut butter, added 2 tablespoons of cocoa, and used macadamia nuts. Still a great cookie! Though I think I kind of preferred the almond butter (vs. the peanut butter). Not that peanut butter makes it horrible or less tasty, just a preference of hint of flavour. As with the almond butter version, you don’t really taste the nut butter.
Almond Butter Chocolate Chip Cookies
Ingredients
- 1 large egg
- 1 cup 250g almond butter or peanut butter, at room temperature
- 1/2 cup Splenda
- 1 teaspoon baking soda
- 1/2 cup Lily's Chocolate Chips
- 1/2 cup chopped peanuts
Instructions
- In a medium sized bowl, beat the egg white until peaks form.
- Beat the egg yolk, Splenda and baking soda until mixed.
- Add the almond butter and beat until well mixed.
- Add the egg white and mix until incorporated.
- Fold in the chips and peanuts.
- Using a tablespoon, scoop out a handful, roll into a ball, and place on a silpad lined baking sheet. Flatten slightly.
- Bake at 350°F for 10-12 minutes**
- Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.