I’ve been missing cookies quite a bit lately – it being the season and all. And my sister is providing a play-by-play of her baking which makes me miss them even more.
Just something about the crisp crunch with a cup of tea, ya know?
I check out recipes all the time for low carb cookies – they invariably contain sugar substitutes, which I don’t use.
A recipe for “gluten free” cookies showed up the other day – which looked like something that I could alter.
I adjusted things to suit myself and I am so happy! They turned out really well – like shortbread. I’m really hoping they stay the texture they are and don’t soften up. I have to stop eating them for the day though – as I added 70% chocolate chips to them and don’t want to go over on that!
Pecan Chocolate Chip Cream Cheese Cookies
1 cup butter (8 oz.)
1/2 cup cream cheese (4 oz.)
2 eggs
1 teaspoon vanilla (or any flavour extract you like, almond, etc. – next time I am going to use lemon zest!)
2 cups almond flour (16 oz.)
1/2 cup coconut flour (4 oz)
1/2 teaspoon salt
1/2 cup chopped pecans (4 oz)
1/2 cup 70% dark chocolate (or higher if you can find them) chips (4 oz)
Cream the butter and cream cheese with an electric mixer until light and fluffy. Add the vanilla, then the eggs one at a time. Continue beating to incorporate each before adding the next.
Add in the combined dry ingredients a cup at a time, beating well between additions.
The dough will be pretty sticky. Lay out some plastic wrap and dump the dough onto it, shape into a roll, wrap and refrigerate for 4-6 hours (overnight is good.)
Preheat oven to 350F. Cut the roll into slices a little less than 1/2 inch thick – thinner tended to break-up due to the nuts and chocolate chips. Lay on a parchment lined baking sheet. They won’t spread so you can fill it up pretty tight! If any break or crumble just press the dough together to shape it.
Bake for 10-12 minutes – the edges should just be turning brown.
Let them cool on the sheet, then move to a container, or eat them. They stay together to hold in your hand but crumble when you bite into them!
Next time I am leaving out the chocolate as I really like the ones that ended up with only nuts in them. Then I can eat more of them without worrying about spiking my blood sugar levels!
Shannon Fennell's Blog 
December 18, 2016 at 18:24
going to be trying coconut sugar this week at the recommendation of our son’s girlfriend. She does no dairy. It’s going to investing finding compatible cookies! cookies sound good. I’ll have to leave the nuts out.