Chewy Chocolate Chip Cookies (GF and Low Carb)
Try this Chewy Chocolate Chip Cookies recipe, or contribute your own.
Try this Chewy Chocolate Chip Cookies recipe, or contribute your own.
- Carbohydrate 1.94111511363719 g
- Cholesterol 37.2518465938821 mg
- Fat 11.4773325579397 g
- Fiber 1.04309998369217 g
- Protein 2.45761721592084 g
- Saturated Fat 4.76635027343757 g
- Serving Size 1 1 cookie (22g)
- Sodium 54.7725909170557 mg
- Sugar 0.898015129945024 g
- Trans Fat 0.785341602351242 g
- Calories 117 calories
Step-by-step
- Heat oven to 375 and line a baking sheet with parchment.
- Whisk together the dry ingredients to evenly distribute the psyllium husk and baking soda.
- Mix in the egg, melted butter, and vanilla extract until a dough forms. It will be slightly sticky and wet.
- Fold in chocolate chips and chill dough for AT LEAST 10 minutes in the freezer or until cold to the touch in the refrigerator.
- Scoop the cookie dough in approximately 1.5 tbsp rounds and drop onto parchment lined baking sheet, about 6 per large sheet. Make sure to leave plenty of room to spread!
- Set a timer for 15 minutes and place the sheet in the oven.
- Remove and "slam" pan after 5 minutes, 7 minutes, and 9 minutes.
- Continue baking until desired crisp on edges.
- Let cool slightly before removing from pan.
Why does almond flour bake so differently than standard wheat flour? Without gluten proteins to form a cohesive network, low-carb baked goods frequently crumble into sand. The inclusion of half a teaspoon of psyllium husk powder corrects this structural deficit by absorbing moisture and mimicking the elasticity missing from nut-based flours. Whisking this fine powder thoroughly with the baking soda prevents dense pockets from forming in the finished crumb.
Chilling the dough is mandatory rather than optional. Almond flour retains heat differently than all-purpose flour, causing cookies to spread into flat, greasy puddles if the butter is warm when entering a 375 degree oven. Placing the mixing bowl in the freezer for ten minutes firms the fats enough to maintain shape during the initial minutes of baking.
Slamming the baking sheet against the oven rack at five, seven, and nine minutes forces trapped air to escape and collapses the center, creating the desirable crinkled surface and chewy interior ring. Pull the pans when the edges show a light golden brown hue, leaving the cookies on the hot parchment for several minutes to complete their structural set.
Baked batches keep in a sealed container at room temperature for up to four days, or the raw scooped dough portions can be frozen on a tray before transferring to a bag for storage. Frozen dough portions bake directly from the freezer by simply adding two minutes to the total timer.
