Chocolate Chocolate Chip Cookies with Walnuts - Low Carb, Gluten Free, Sugar Free
Serves: about 27 cookies
 
Ingredients
  • 6 tablespoons salted or unsalted butter, softened but still cool
  • 1/2 cup xylitol, or more to taste
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups finely ground Honeyville almond flour (or another finely ground almond flour)
  • 3 tablespoons oat flour (certified gluten free oat flour is available)
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1/4 cup cocoa powder (Valrhona is my favorite)
  • 1/3 cup chopped walnuts (or more to taste)
  • 1/3 cup chocolate chips or chocolate cut into small chunks (use high % cocoa for low sugar, or stevia sweetened for sugar free)
Instructions
  1. Put rack in upper middle of oven and preheat oven to 350°.
  2. Line cookie sheets with parchment paper.
  3. In the bowl of a standing mixer, or in a large bowl with an electric mixer, beat butter and xylitol on medium speed for 3 minutes, until creamy. Beat in egg and vanilla. Add almond flour, oat flour, salt (if using), and cocoa powder, and beat on medium until dough is well mixed.
  4. Add chocolate chips and walnuts and beat on low until combined.
  5. Roll dough into 1" balls (about 2 scant tablespoons). Space about 1 1/2" apart on baking sheet. (Cookies don't spread as they bake so they can be close together). Gently flatten balls. You can use the palm of your hand but it's much quicker and easier to use a small juice size glass: wrap the bottom of the glass with parchment paper and attach the paper to the glass with a rubber band.
  6. Bake until cookies start to firm, about 10 minutes. Cookies will not be firm when you remove them from the oven. They firm up as they cool.
  8. Note: These cookies taste great warm of course. But they also taste great frozen and get kind of fudge-y.
Recipe by Preheat to 350˚ at https://preheatto350.com/chocolate-chocolate-chip-cookies-walnuts-low-carb-gluten-free-sugar-free/