Gluten Free, Grain Free, Low Carb (Soft and Chewy) Chocolate Chip Cookies
Well, another gluten free chocolate chip recipe…what’s the big deal? Well, let me tell you…these are good, really really really good. Like pretty close to what I remember the gluten-y version being, although according to my Mom who still eats gluten, sometimes my memory fails me – which I don’t necessarily think is a bad thing.
I have tried 5 or 6 other gluten free, some grain free and some lower carb cookies, and none of them can hold a candle to my newest recipe interation. I think if you wanted them to be dairy free, you could use coconut oil instead of the butter, quite successfully, and dairy free chocolate chips. You could also add cranberries, or raisens, or whatever cookie add-in you dearly miss! The best part about these cookies is that they are soft on the inside and won’t just crumble when you take a bite…plus the flavor, OMG the flavor. Delcious!
If you try these, please let me know what you think…because in my humble opinion, these are the best gluten free, grain free and low carb (they don’t taste it…promise) chocolate chip cookies I have ever had. These are definitely going on our family Christmas cookie list…
Gluten & Grain Free, Low Carb Chocolate Chip Cookies
1 stick of unsalted butter
1/3 c erythritol
1/4 tsp (40 drops) English Toffee stevia (sugar equivalent to 1/3 cup)
1 tsp vanilla
1/3 cup+2 Tbsp almond flour / 1/2 cup pumpkin seed flour
2 Tbsp coconut flour
1/4 tsp xanthan gum (optional, or 1 Tbsp gelatin)
1/2 tsp baking soda
1/4 tsp kosher salt
2/3 cup dark chocolate chips (use sugar free, should you so choose, to make them entirely sugar free)
2/3 cup nuts, chopped (I used walnuts) or shredded coconut
Cream softened butter, stevia and Splenda. Add vanilla, molasses and eggs. Beat until combined. Add dry ingredients, except nuts and cups and blend well. Add nuts and chocolate chips.
Bake at 350 for 8-10 minutes. Enjoy!
What a treat!