I’ve hesitated almost a year since going low carb to try to make a low carb version of my cookies. I just didn’t think anything would be able to compare to the old ones. But, I guess I didn’t give myself enough credit, because these cookies are AWESOME!

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Krys’ Low Carb Chocolate Chip Cookies - http://lowcarbmadeeasy.com/2010/10/...e-chip-cookies/



Ingredients:

2 sticks of salted butter, room temperature
3/4 cup brown sugar substitute (I used Ideal Brown)
1/4 cup sweetener (I used Ideal)
2 eggs, room temperature
1 teaspoon baking soda
1 teaspoon vanilla extract
1 packet sugar free instant pudding
1.5 cups almond flour
.75 cup oat fiber
1/2 bag chocolate chips (I used Ghirardelli 60% cocoa bittersweet chips)
Preparation:

Cream Butter and sugars.



Add your eggs, and mix.

Add your baking soda and vanilla. Mix. It’ll look a little soupy – don’t worry, you haven’t done anything wrong!

Add in the packet of instant vanilla pudding mix. Mix.



Add in your almond flour and oat fiber. Mix. The oat fiber is really neat – looks just like flour!



Last, add in your chips. The ones I used were rather large, so I gave them a rough chop first.



Spoon out onto a parchment lined cookie sheet. Once done, gently press the tops down. These don’t spread much when baking, so help em out a little



Bake at 350 for about 8 and a half minutes. They should be golden and delicious looking.

Nutritional Information (36 cookies):

Carbs: 3.7g net
Protein: 1.5g
Fat: 9.1g
Calories: 96
If you were to have my original recipe cookies….just wow!! 27.4 g carbs, 2.2gprotein, 9.4g fat, 181 calories.

There are lower carb alternatives to the chips I used, but I didn’t have any. They are a special order item for me, and there is a heat warning on the shipping of them still…so some day I’ll give those a whirl. You can cut the carbs down further by not using the sugar free pudding, but it really does give a great flavor.

Man, those look real good, Krys. May have to try these next cookie baking. Was the final product crunchy, cake-like, or chewey?

The were crisp around the edges, but soft in the middles. for a little less cakey, you could probably up the almond and down the oat fiber by .25 cup (so 1.5 cup almond and .5 cup oat fiber).

My original go I did 1.25c almond and 1 cup oat fiber, I've adjusted it in this recipe for a slightly less cakey texture.

Can't wait to try these. I like soft in the middle and crisp edges, so probably either way is OK for me.