Almost too good to share: These healthy low carb chocolate chip cookies are the perfect combination of soft chewiness with a crunchy edge.
It’s been grey here the past few days, which has made me crave autumn food. It being September, I am not quite ready yet for the pumpkin extravaganza, but there has been mushroom soup on this table and a fair amount of steamy herbal teas. Which makes me think of maths.
Indeed. Maths was never my most favourite subject at school, which, alas, is now a rather long time ago. I remember I particularly disliked people who used to say that “maths is everywhere”. As far as I was concerned, maths happened during maths lessons and that was more than enough. Now that I am middle-aged and infinitely wiser, I can see their point. How about this one: H = A + C. Exactly! Happiness = Autumn + Comfort Food.
Now. For people like me who like to eat wheat free and sugar free, the equation looks slightly different:
Happiness = Autumn + (Comfort Food – All those Carbs). There aren’t any improvements needed for mushroom soup, and certainly not for herbal tea. But I have been tinkering with one of my favourite family recipes: chocolate chop cookies. I used to eat these when I was still having a cup of milk before maths homework. The reason for their supreme popularity in our family was not just the simple fact that everyone likes chocolate chip cookies. They beat all the chocolate chip cookie in the neighbourhood because of my mum’s secret ingredient: double cream.
I have replaced the wheat flour with ground almonds and the sugar with erythritol. Instead of using milk chocolate, I settled on 85% dark chocolate, which obviously still contains a smallish amount of sugar. As half a bar (50g) is distributed between 10 cookies though, the carb and sugar content is kept low. If you can get your hands on sugar free chocolate chips or make your own sugar free chocolate with cacao butter, cocoa powder and sweetener like I did in my sugar free pistachio chocolates, you can make the recipe even more virtuous. A quick note about almond flour: as it does not contain gluten, these cookies are softer than their wheat counterparts (the browned edges still have a lovely crunch though). The mixture makes 10 cookies, though we tried so much of the dough we only ended up with 9!
You know what I tell my own children these days? Maths, kids. You really shouldn’t fall behind. Maths is everywhere.
- 100g ground almonds
- 1 medium egg
- 5 tbsp double cream
- 1 tbsp butter or coconut oil, soft
- ½ teaspoon baking powder
- 3 tbsp erythritol
- 1 tsp vanilla extract
- 50g dark chocolate, chopped (85% minimum or sugar free)
- Preheat the oven to 180 Celsius
- Combine all ingredients apart from the chocolate with a blender
- Stir in the chocolate chips
- Spoon the mixture on a baking sheet lined with baking paper. Form into the desired shape (ca ½ cm thick)
- Bake for 12-15 minutes or until the edges are nicely browned