Chocolate Chip Cookies...my way

So last night I was on a quest...

    ...to bake fresh bread from no grain flours.  It was all going so well, but I put way too much moisture into the dough.  A flop.  Thankfully, I know where I gimped the recipe and will adjust and retry.  Burdened by my bread debacle, I felt the need to vindicate my ruffled baking ego.  

Come along and let me show you...

The first thing I do when using, testing, or converting a recipe is read it start to finish.  The reasoning behind this is to make sure I have all of the necessary equipment and ingredients.  Never assume.  Also, if there is a technique I haven't learned, 
I can find a quick tutorial online or call my chef friend for advice.  

After I've read the recipe, I gather everything I will need to fulfill it.

Chocolate Chip Cookies...my way

1 cup (2 sticks) salted butter...softened

2 1/8 cup Splenda/Sucralose

1 tablespoon molasses (adds small amount of sugar)

1 tablespoon agave nectar (adds small amount of sugar)

2 large eggs

2 teaspoons vanilla (yum!)

2 3/4 cups almond flour (bulk section @ Food for Less is the best price)

3/4 teaspoon coarse sea salt (important for texture and crunch)

1 teaspoon of baking soda

1 1/2 teaspoon baking powder

2 1/4 cups of semi sweet chocolate chips (not milk chocolate!!)

Preheat oven to 360 degrees f.

Cream the below ingredients until fluffy.  

At least 3 minutes with a mixer on med/high.  NO LESS!  

1 cup (2 sticks) salted butter...softened

2 1/8 cup Splenda/Sucralose

1 tablespoon molasses (adds small amount of sugar)

1 tablespoon agave nectar (adds small amount of sugar)  

Then add:

2 large eggs

2 teaspoons vanilla (yum!)

Mix on med/high for at least 2 more minutes.

Then add:

2 3/4 cups almond flour (bulk section @ Food for Less is the best price)

3/4 teaspoon coarse sea salt (important for texture and crunch)

1 teaspoon of baking soda

1 1/2 teaspoon baking powder

Mix on low/med until all ingredients are well incorporated.

Then fold in:

2 1/4 cups of semi sweet chocolate chips (not milk chocolate!!)

This is what the cookie dough should look like!

Time to scoop.  

I use a small ice cream scoop, but a large spoon will do just fine.

I line my cookie sheet with foil and parchment (mainly because I hate washing dishes),

but if you don't want to line yours no greasing is needed.  

  

Place the cookie sheet on the middle rack in the 360 degree preheated oven

for 10 - 12 minutes.  When they are done baking, allow the cookies

to cool for about 2 minutes on the cookie sheet.

Then move them to a plate

to cool for another 3 minutes.

Then EAT!!

This will make about 24 - 36 cookies, depending on the scoop size.

These cookies are delicious and reasonably low in sugars/carbs.  They are NOT low in fat!

High quality sugar free chocolate chunks could be used, or dark chocolate chips...

but never milk chocolate, yuck!

Also, omitting the molasses and doubling the agave nectar is an option for diabetics because agave nectar metabolizes slower than the regular sugars in molasses.

My ruffled baking ego was soothed as I watched my son devour the cookies 

as fast as I could bake them!

May you enjoy them as much as we did!!