I’m still working on perfecting a recipe. It’s getting better all the time! Chewiness is hard to achieve with gluten-free baking, but these cookies came pretty close.
These aren’t low-carb cookies per se, but they’re lower carb than normal cookies. I’d say roughly half the carbs of a standard wheat-flour-and-white-sugar cookie.
1/2 cup (1 stick) softened butter
1/3 cup dark brown sugar
1/3 cup Splenda
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
1/4 cup + 1 Tbsp coconut flour*
1/4 cup almond flour
1/4 cup tapioca flour
1/2 tsp xanthan gum
1 cup chocolate chips (I prefer semi-sweet morsels)
* I added the extra Tbsp coconut flour because after adding everything else, the dough was a little wet. You may need it, you may not, depending on humidity / size of eggs.
Combine the first five ingredients (butter through eggs). Add the flours 1/4 cup at a time, mixing well after each.
Bake for 10 minutes at 400° F. makes approximately 20 two-inch cookies.
Usually, my coconut flour cookies are more fluffy and cake-like, and not so much chewy. These, while they did puff up a bit, actually did have some chewiness to them. I took them to work and asked my coworkers for feedback. Comments ranged from the simple “Awesome!” to “They’re really moist and chewy” to “These are bake-sale-worthy.”
I think the tapioca flour helps with the chewiness. After all, it can be used to make the fantastic Pao de Queijo — the gummy cheesy little rolls served at Brazilian steakhouses.
This makes a smallish batch — the chocolate chip cookie recipe on the side of the Toll House bag requires two sticks of butter, so I’d call this a half-batch, easily doubled.