My daughter had a party with our church group yesterday, and they were having cookies and popcorn. I always want to make sure she has tasty food to bring, so she won't feel left out. The popcorn part was easy, but cookies are always a bit more challenging, especially when we try to do low sugar. I adapted this recipe from a Toll House recipe. They were a hit!
1 c. shortening (I used Spectrum Naturals, which is non-hydrogenated palm oil)
1/2 cup xylitol
1/2 cup packed coconut sugar
1/8 tsp. stevia (you probably don't need it, but I used very low sugar chocolate)
1 tsp. vanilla
2 eggs
1 1/2 cup gluten free flour blend (3/4 c. rice flour, 1/2 c. potato starch, 1/4 c. tapioca starch)
3/4 cup almond flour (you can replace it with the gluten free flour blend if you have a nut allergy)
1 1/2 tsp. xanthan gum
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2-1 cup chocolate chips (I used a dark chocolate very low sugar bar and broke it into pieces)
Cream the shortening, xylitol, coconut sugar, stevia, and vanilla. Add eggs and blend well. Mix the dry ingredients together in a bowl, and slowly add to the creamed ingredients. Fold in chocolate chips/pieces.
Drop dough onto ungreased cookie sheets by spoonfuls, flattening the dough a bit with the back of the spoon. Bake at 350 degrees for 12 minutes, or until golden brown. Remove immediately from the cookie sheet to cool on wire racks.
Note: Because of the almond flour in this recipe, I store the cookies in the fridge. This recipe made 2 dozen cookies when I made them.
They look good! I like the added almond flour, it gives cookies a nice texture.
ReplyDeleteJoyce