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As promised, here's my recipe for low-carb cookies - it's a (very) modified version of the drop biscuits from Cooking with Coconut Flour and makes pretty cake-like cookies. The little bit of molasses gives them some brown sugar-like flavor and just enough actual sugar to make them fluffy instead of dense. I use NevadaMana brand chocolate chips for these because they don't use sugar alcohols.
1 cup liquid egg whites or 5 eggs
1/4 cup butter or coconut oil, melted
1/4 teaspoon salt
1/3 cup sifted coconut flour
1/4 cup almond flour or meal (sifted if possible - almond meal gums up some sifters)
1/4 teaspoon baking powder
2 tablespoons stevia or Splenda (cup for cup) or to taste
1/4 teaspoon blackstrap molasses
sugar-free chocolate chips to taste
dash nutmeg and other spices to taste
Blend together the eggs, butter, sweetener, molasses, and salt. Combine flours with baking powder and whisk into batter until there are no lumps remaining (I use a large cooking fork for this, it works well and easier to clean than a whisk). Add the chocolate chips and spices. Drop batter by spoonfuls onto a parchment lined or greased cookie sheet. These don't spread as much as regular cookies so flatten them some here. Bake at 400° for 14 to 15 minutes.
The totals for the recipe are ~16g carbs, 35g protein, and 44g fat, and I usually get about a dozen (smallish) cookies out of this, so it works out to about 1.5g carbs, 3g protein, and 3.5g fat for each.
1 cup liquid egg whites or 5 eggs
1/4 cup butter or coconut oil, melted
1/4 teaspoon salt
1/3 cup sifted coconut flour
1/4 cup almond flour or meal (sifted if possible - almond meal gums up some sifters)
1/4 teaspoon baking powder
2 tablespoons stevia or Splenda (cup for cup) or to taste
1/4 teaspoon blackstrap molasses
sugar-free chocolate chips to taste
dash nutmeg and other spices to taste
Blend together the eggs, butter, sweetener, molasses, and salt. Combine flours with baking powder and whisk into batter until there are no lumps remaining (I use a large cooking fork for this, it works well and easier to clean than a whisk). Add the chocolate chips and spices. Drop batter by spoonfuls onto a parchment lined or greased cookie sheet. These don't spread as much as regular cookies so flatten them some here. Bake at 400° for 14 to 15 minutes.
The totals for the recipe are ~16g carbs, 35g protein, and 44g fat, and I usually get about a dozen (smallish) cookies out of this, so it works out to about 1.5g carbs, 3g protein, and 3.5g fat for each.