I finally found a low carb and gluten free chocolate chip cookie recipe that is almost as good as the original high carb Toll House recipe. This one even passed the picky 13 year old daughter test. It also got past my daughter’s friend who had a few and said they were good cookies. I plan to make a big batch of this dough later and freeze it to bake on my busier days. I liked these cookies so much, I will bake some for the holidays.
These chocolate chip cookies are soft and chewy. You can cook them a little longer if you like crisp cookies. They have a nice buttery flavor and the nut flours are not overpowering because of the added vanilla whey protein. It’s also a true cookie, nothing like cake in texture. The blackstrap molasses adds the touch of brown sugar which is needed for a traditional chocolate chip cookie. I was tempted to add polydextrose, but the thought of the intestinal distress it causes led me to leave it out. It was a good decision because the cookies don’t need it. It was probably the molasses, but it could also have been the addition of peanut flour that gave the cookies their nice texture.
I wasn’t sure if the cookies would flatten out on their own so I did flatten the dough balls a little before baking, but this turned out to be unnecessary. There is enough butter in the dough that the cookies melt down on their own. Using a cookie dough scoop makes the shape of the cookies uniform so I highly recommend using one. If you are going to freeze the dough to use later, I also recommend forming the dough into mounds with the scoop on a cookie tray and placing the tray in the freezer. Once the mounds are frozen, put them in an air tight container or freezer bag.