Chocolate Chunk Cookies (LC)

Chocolate Chunk Cookies (LC)
Chocolate Chunk Cookies (LC)
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. 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!
  • Preparing Time: 10 minutes
  • Total Time: 22 minutes
  • Served Person: 12
vegetarian white meat free gluten free red meat free shellfish free contains dairy contains eggs pescatarian
  • 1/2 tsp (2g) vanilla extract
  • 1/2 cup (112g) fresh whole butter softened
  • 1 large (50g) whole egg
  • 1 1/4 cups (131.54g) splendid gluten-free bake mix
  • 1/3 cup (67g) 'swerve'
  • 2 tbsp (24g) brown sugar equivalent
  • 1/2 tsp (2g) baking soda
  • 1 dash (g) salt
  • 1 cup (150g) sugar-free chocolate chips or chunks
  • 1/2 cup (60g) walnut pieces
  • Carbohydrate 0 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 0 g
  • Protein 0 g
  • Saturated Fat 0 g
  • Serving Size 1 1 Serving (0g)
  • Sodium 0 mg
  • Sugar 0 g
  • Trans Fat 0 g
  • Calories 0 calories

My Unexpected Return to Baking: Sugar-Free Chocolate Chunk Cookies

For years, my freezer was a haven of cookie dough – perfectly portioned balls of various flavors, ready to bake at a moment's notice. The aroma of freshly baked cookies would fill my home, delighting both me and my guests. It was a ritual, a comforting tradition that brought joy to everyone. Then came the shift to a sugar-free lifestyle, a decision that dramatically altered my baking habits. The transition wasn’t easy. Access to suitable sugar-free ingredients was limited, especially where I lived in Mexico at the time. The absence of these essential components meant that my baking adventures, once a vibrant part of my life, dwindled to a mere whisper. The aroma of warm cookies became a distant, bittersweet memory.

Baking, once a frequent occurrence, faded into the background. The occasional loaf of bread was the extent of my culinary creativity in the kitchen. I missed the simple pleasure of baking, the creative process of transforming ingredients into something delicious, and the joy it brought to others. It seemed my days of indulging in sweet treats were behind me – until I discovered Jennifer Eloff's incredible gluten-free baking mix. As a devoted follower of low-carb recipes, Jennifer’s work had always impressed me, and this mix was a revelation. I knew I had to try it. I retrieved my old cookie recipe, a variation of the classic Toll House recipe, and began the exciting process of adapting it for my new sugar-free journey. The result? These magnificent, low-carb chocolate chunk cookies! Though not quite as sweet as their sugar-laden predecessors, they were exceptionally delicious. The texture might have been slightly different but honestly, they were just as good, if not better, than most chocolate chip cookies I’ve ever tasted. The search was over, my friends. I can again savor delicious homemade cookies.

The Challenge of Sugar-Free Chocolate Chips: I discovered a significant hurdle: many sugar-free chocolate chips contain sugar alcohols like sorbitol or maltitol. While labeled "sugar-free," these alcohols still impact blood sugar levels, causing unwanted fluctuations. Moreover, they can cause digestive upset. Unfortunately, an excellent erythritol-based chocolate chip, which was once available, was discontinued due to high production costs. However, the company that produced it still makes delicious sugar-free dark chocolate bars. I used those bars, chopped into chunks, to achieve the perfect chocolatey goodness in my cookies, transforming a challenge into an opportunity for experimentation and ingenuity. The result has been a welcome return to baking. These cookies represent more than just a recipe; they embody a journey of adaptation, discovery, and the enduring joy of creating something delicious and healthy. The freezer once again holds the promise of homemade cookie happiness, but now it's a healthier, more conscious kind of indulgence.

This is a testament to the power of adaptation and the unwavering pursuit of culinary creativity. It is a reminder that even with dietary restrictions, there is always a way to enjoy the simple pleasures of home baking. The aroma of these cookies takes me back to simpler times, yet with a modern twist that allows me to savor the sweet taste of success while adhering to a healthier lifestyle. Every bite is a celebration of determination, resilience, and the incredible taste of home-baked, sugar-free deliciousness. My kitchen once again feels alive with the magic of baking, a testament to the fact that even with challenges, a resourceful individual can create something truly special.

Now, I can happily say that I once again experience the joy of freshly baked cookies without compromising my health or my principles. It is a taste of success and a reward for the journey. The aroma of these sugar-free delights fills my home once more, bringing a smile to my face and joy to my heart.

My friends and family are delighted with these cookies, and I am so happy to share this recipe with you, bringing a touch of sweetness, health, and happiness into your own homes. Enjoy!

Step-by-step

    • 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).
    • Bake for 10 minutes, or until golden brown.
    • Serve!
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