This is a quick post, and I’m sorry, but it is totally late. I promised you guys I’d have it up this morning, but this has pretty much been the day from hell. I won’t get into it, though. Instead, I’ll get right to the chocolate chip cookies.
I decided to try a batch of cookies using only coconut palm sugar as a sweetener. It’s not low carb, per se, but it is low glycemic index (34). When you break down the whole thing, that still puts these cookies at only 5g net carbs apiece.
The coconut palm sugar adds a really chewy texture a deep, rich sweetness to the cookie. I wouldn’t eat these too often as they slightly higher in carbs than my average treats, but they’re a delicious indulgence for once in awhile.
Chewy Chocolate Chip Cookies Made with Coconut Palm Sugar
- 1/2 C almond flour
- 1 T coconut flour
- 2 T arrowroot powder
- 1 T golden flax seed meal
- 1 stick butter, softened
- 1 egg, room temperature
- 1/2 C organic coconut palm sugar (coconut sugar)
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. xanthan gum
- 1/2 C sugar free chocolate chips (I used Hershey’s)