Monday, July 23, 2012

No Spike Chocolate Chip Cookies

I completely forget the original recipe from which these were inspired. That being said, I believe recipe etiquette is if you change 3 ingredients, you can consider the recipe yours.

Ella's Favorite "No-Spike" Chocolate Chip Cookies

  • 3 cups almond flour (72 CHO)
  • 1/2c butter
  • 1/4c organic coconut sugar or xyletol (35 CHO)*
  • 1/2 tsp liquid stevia drops (clear or vanilla - whichever you prefer)*
  • 2 eggs (2 CHO)
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 80g mini chocolate chips (~50 CHO)
Preheat oven to 375. Cream butter & sugar. Mix in egg. Add flour, vanilla, salt & soda. Mix. Add chocolate chips. Bake 10 to 12 minutes.

I make mine using the small pampered chef scoop, so I get ~ 48 small cookies using this recipe. I usually bake some up now and freeze the dough (already scooped) for later use as they are best fresh & hot out of the oven.

I calculate ~ 160 CHO total so each cookie = 3.3 CHO. Round down to 3 since I don't take any CHO out for the fiber in the almond flour.

*If you're not a liquid stevia fan, increase the coconut sugar or xyletol to 1/2 cup and omit the liquid stevia. Total carb count is increased to 195 = 4 CHO per cookie

Try it and let me know what you think!


  1. I'd love to try these, but finding some of those ingredients around here can be tough, not to mention very expensive. I have a vitamix and have been wanting to grind my own almond flour, just never remember to actually do it! I think the last time I looked at a bag of almond flour, it was $12 for a bag that held about 3 cups worth. YIKES!

    1. I have yet to make my own almond flour...pure laziness on my part. I purchase mine through Lucy's Kitchen Shop and get it at $6.25 per pound.