Sunday, October 14, 2018

Healthy Low-Carb Chocolate Chip Cookies

Who doesn’t love a chocolate chip cookie? These cookies are rich and satisfying and perfect for that sweet, chocolate-y fix!

You can either use chocolate chips to make these, or roughly chop a chocolate bar (e.g., Lindt 90%). I prefer the latter method as the smaller shards of chocolate will melt through the cookies, while the bigger chunks will create a delicious chocolate-y bite.

This recipe produces cookies that have a gentle crisp at the edges, and are soft and crumbly in the middle.

Preparation time
Hands-on:    15 minutes
Overall:     30 minutes
Nutritional values (per cookie)
Total Carbs 3.6 grams
Fiber 1.3 grams
Net Carbs 2.3 grams
Protein 3.3 grams
Fat 15.3 grams
of which Saturated 5 grams
Energy 157 kcal
Magnesium 43 mg (11% RDA)
Potassium 113 mg (6% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (8%), fat (86%)

Ingredients (makes 16 cookies) Instructions
  1. Preheat oven to 160 °C/ 320 °F. Add the nut butter, melted coconut oil, erythritol and an egg to a mixing bowl, and mix until combined.

  2. Stir through the chocolate.
  3. Roll into 16 small balls (about 30 g/ 1.1 oz each), and place on a greased baking tray. Use a fork to flatten down slightly, and then sprinkle with the sea salt.
  4. Bake for 12 – 14 minutes, keeping an eye on them to ensure they don’t burn.
  5. Allow to cook completely on the tray – they will be quite soft and delicate while warm, but will harden and crisp up as they cool down.
  6. Store in an air tight container for up to a week.

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