Servings: 12 Prep: 10 mins Cook: 12 mins Total: 22 mins
There was a time in my life where I’d always have balls of cookie batter in the freezer. Yep! Fresh, homemade, pre-scooped, perfect little balls of various flavors of cookie dough. When I had guests, I’d throw a few different flavors into the oven and within about 15 minutes, the whole place smelled amazing and my guests could anticipate sweet circular little wonders.
Welcome to my world!
Those days are gone, sadly. I have long stopped with the balls of dough in the freezer. As welcoming as they were for my guests, they’re just bad for people. When I switched to a sugar-free lifestyle, I completely stopped with the cookies. At first, I had no access to the ingredients necessary to make alternatives. By the time I figured out how to import “exotic” ingredients into Mexico (where I was living, at the time), I’d long since moved away from a cookie-heavy lifestyle. Pursuing them no longer interested me, or even OCCURRED to me, for that matter. In fact, short of the occasional splurge into breads, most all baking ceased for me. That is, until I decided to give this awesome gluten-free baking mix a try. It comes from Jennifer Eloff, a leader on the low-carb landscape. I had to try it! So, I dug out my old cookie recipe (a variation of the Toll House recipe, I believe), dusted it off, and worked to add in Jen’s baking mix! The end result? COOKIES! They were excellent! They’re not as sickeningly sweet and didn’t have quite the same “chew” as my original cookies did (as I used a secret ingredient that would get me shot within low-carb circles), but they were as good, if not better than, most chocolate chip cookies out there!
Time to stock the freezer! ☺
Note on Chocolate Chips: Most sugar-free chocolate chips are made with the sugar alcohols sorbitol or maltitol, both of which have an impact on blood sugars, even though they are labeled “sugar-free”. I see this labelling as only a half-truth. Furthermore, these sugar alcohols cause tummy troubles for many. There WAS an excellent erythritol based chocolate chip on the market, but it was very expensive. My guess is, they were hard to make. People loved them, but couldn’t afford the cost it took to make them. So, they were pulled from the market. However, the same company still makes AWESOME chocolate bars. I used ChocoPerfection’s Dark Chocolate Bars in these cookies. I chopped them and made “chocolate chunks”. 3 bars makes about 1 cup. Perfect!
Also, Carolyn from AllDayIDreamAboutFood.com is a trusted low-carb blogger. She recently wrote about this and developed her own chocolate chip recipe, which I’m sure would work well, too. Sugar-free chocolate chip recipe, here.
Serving Size: Recipe makes about 12 good sized cookies.
Chocolate Chunk CookiesPrint Rate
- Pre-heat oven to 350 F.
- In an electric mixer, whip your butter until light in color and smooth.
- Scrape down your bowl and add your egg and vanilla. Beat for about 30 seconds. Will still be a bit lumpy.
- Add your baking mix, baking soda, the sugars and a dash of salt. Mix on low until combined, about 1 minute.
- Add your chocolate chunks and walnuts. Mix for about 30 seconds more, or until everything is mixed and evenly distributed throughout the dough.
- Drop spoonfuls of dough onto a greased cookie tray (I use ungreased silicon mats).
- Make for 10 minutes, or until golden brown.
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.
* Learn More: More about this recipe and nutrition …