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| Printable Recipe |
Ingredients:
1 & 1/2 sticks of butter (or 3/4 c), softened
1/2 c xylitol
8 ounces cream cheese, softened
1 teaspoon vanilla
2 eggs
3/4 c coconut flour (sifted)
1 tsp baking soda
1/2 tsp salt
1/2 c Hershey's sugar free chocolate chips-or 85% dark chocolate broken up into pcs.
*crushed walnuts*
*crushed walnuts*
Directions:
Preheat oven to 350 degrees.
Cream together butter and sugars in an electric mixer, such as a kitchen aid *(I used my food processor with the dough hook).
Cream together butter and sugars in an electric mixer, such as a kitchen aid *(I used my food processor with the dough hook).
Add cream cheese and mix well. Add vanilla extract and egg, continue mixing.
Add flour, baking soda and salt and mix until a nice creamy dough forms.
Add in chocolate chips and mix until combined.
Place dough onto cookie sheets lined with parchment paper, about 2 inches apart, using a small cookie scoop (or about 2 tablespoons).
Bake at 350 degrees for 9-11 minutes, The cookies should be light golden in color, and kind of soft.
Let cool on cookie sheets for a few minutes and then transfer to a wire rack to cool completely.
Once cooled, store in a ziploc bag or other air tight container inside of the refrigerator. Eat cold and enjoy with a tall glass of Unsweetened almond milk!
** My batch made 23 cookies at 13 carbs and less then 1 sugar each**
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| Here I used some fresh cranberries cut up in place of the chocolate chips and some crushed walnuts. |
I got this recipe from: butmamaimhungry and altered it to fit the BFC.
Yum! But,be careful with the xylitol, it's deadly to dogs!
ReplyDeletethank you I do know that already and maltitol too. So no Natures Hollow for them. :-)
DeleteI didn't know that ladies about the dogs and xylitol and malitol. Learned something new. I will make these once I get what I gained off. No self control right now, so I had better stay away from anything sweet, even if it is belly good!! XO!
ReplyDeleteThose sound SO good! I can never find sugar-free chocolate chips where I live though.
ReplyDeleteThose cookies look yummy.
ReplyDeleteKim, you'd probably do fine with a dark, dark chocolate bar chopped small as Rosalie mentions in her recipe. Our local store carries the sf chips but I can't make myself pay that ridiculous price for a small bag (smaller than that of regular chocolate chips). Love Lindt bars!
ReplyDeleteRosalie, I'm thinking that these are probably cake like in texture?
Yes they are softer - not crispy because of the coconut flour, but taste even better after you refrigerate them.
DeleteHi! Love your almond flour mug cake so much better than the "original"! ;)
ReplyDeleteJust curious why you use xylitol instead of (baking) stevia, which is what I've used a lot. Is it better for baking temps? I haven't bought/used xylitol but may have to get some to try your recipes if I can't sub with stevia...thx!!
It tastes more like sugar than stevia
DeleteLove this recipe too!!!!
ReplyDeletethanks for posting such great recipes. I look forward to trying these. You are such an inspiration & I feel that since you've been doing BFC for so long, you have so much knowledge that I admire. I'm 5 weeks in & learning each day. Thanks for you help, motivation, and blog.
ReplyDelete