Cookies, Cookies, Cookies!
For over two years now I have tried my best to develop a recipe for cookies that tasted amazing and actually had the consistency of a non-diet cookie. You guys know what I mean right?
That crunchy goodness of a homemade cookie that can’t be beaten! But man can it be elusive when cooking with special ingredients. In case you are unfamiliar with baking with low-carb ingredients that are gluten and sugar-free, let me just let you in on a secret.
Achieving that perfect cookie texture is hard, real hard to be honest. You see when they say “baking is a science” they are not kidding.
It takes precise measurements and knowing the fundamental makeup of the ingredients you are working with to get that recipe to the point of perfection. Which could mean lots and lots of practice?
It may sound silly to some if you have already mastered the art of baking with sugar substitutes or almond and coconut flour, but for many, including myself it takes a lot of trial and error to make the results you’re looking for.
Well, at least it did for me with these cookies.
If you are that master baker that has already conquered the low-carb and sugar-free cookie quest, then I applaud you, my friend, you totally rock! But for those that haven’t don’t get discouraged because it was not an easy task for me either and I have baked for a long time.
Now, don’t let me lead you to believe that I haven’t made or eaten cookies while on this journey to lose weight because I have. Many, many dozens over the years, and even though they had a good flavor the texture was either too cake-like or overly dry and crumbly.
If you have tried many cookie recipes, and yes that includes the few that I have published in the past (no shame in my game) you know exactly what I mean by missing that true cookie texture, right?
I love my cookies to have a snap of crispness to them without being hard as a rock or falling apart when I pick them up. You know the texture right?
One Happy Mama!
So I have spent many few hours in my kitchen working on my cookie dough base and this week I felt like I had finally tweaked my cookie dough enough to attempt these cookies for us to enjoy as we watched the Solar Eclipse.
Did you guys see it? Wasn’t it amazing? My little guy was in awe and it just made his love of all things space even stronger!
As he bounced off the walls during our morning school lessons I took the chilled cookie dough out of the fridge and baked these beauties as we covered our lesson on the sun.
As we tried to focus and watch the solar clock the smell of these Chocolate Chip Macadamia Cookies started to waft through the house and boy did it make it hard for us to concentrate!
Naturally, with that amazing smell torturing us as they baked I had high hopes that they would be as delicious as they smelled. I really needed a decent recipe to satisfy my cookie craving and to keep my little cookie monster from being disappointed!
So you can just imagine this fluffy girl’s delight when they came out of the oven and were not only “decent” but they were amazing!
Beware of Cookie Monsters!
They are fantastic right out of the oven or after they have cooled. Not to mention they have that crispy crunchy texture that I have missed! Okay, yeah I may be tooting my horn, but I am not joking you guys are just that good!
So good in fact that my son thought I was cheating with unhealthy cookies when he finished off my cookie for me.
Did you catch that? He finished off my cookie, and no I didn’t offer it to him. He just walked up and assumed he could have it, you know as our kids do?
What makes them think they can do that? Will we as moms ever have our own food or drink again or are we doomed to be gracious and share our cookies forevermore?
Since I love him more than life, I guess I will keep sharing my treats, including these cookies with him. Now, we won’t mention that he found me sneaking the first one in the corner of the kitchen, trying to enjoy a quiet mommy moment of not sharing (yes, don’t judge, you know you have hidden your treats from your kids before).
How are they so good at snooping us mammas out? Oh well, got to love those little ones, and truth be told, there is no one better to share these cookies with! Quality time with our little ones, these cookies, and some yummy cocoa made from a good keto hot chocolate mix!
You really can’t get better than that but if you want to try and love macadamia nuts as much as I do then you should really try out this Keto Coffee Cake from Primal Edge Health blog! It is gluten-free and a THM “S” recipe for those wanting to check it out.
Come Connect with Me on Social Media:
Chocolate Chip Macadamia Nut Cookies || Low Carb, Gluten Free, THM
A buttery chocolate chip cookie with added macadamia nuts. These low carb and sugar free cookies are the perfect treat.
Ingredients
- 1 cup of butter, room temperature
- 2 large eggs, room temperature
- 2/3 cup of Truvia
- 3 Tbsp of Coconut Flour
- 2 cups of Blanched Almond Flour
- 2 tsp of pure vanilla
- 1/2 tsp of baking soda
- 1/2 tsp baking powder
- 3/4 cups of Lily's Chocolate Chips
- 3/4 cups of Macadamia Nut pieces
Instructions
- In your mixing bowl, cream together the butter, eggs, and Truvia until it is fluffy and light.
- Add in the coconut flour, almond flour, vanilla, baking soda and baking powder and mix on medium speed until incorporated.
- Add the chocolate chips and nut pieces into the cookie dough and fold them in with a spoon or spatula.
- Refrigerate the dough for at least 30 minutes before baking.
- Preheat your oven to 350 degrees.
- To bake spray a baking sheets with cooking spray and scoop out the cookies using a small cookie scoop. Leaving about 2 inches between each cookies.
- Bake for 16-18 minutes until the cookies are golden brown then remove them from the oven.
- Let the cookies sit on the baking sheet for a few minutes before moving to a cooling wrap to finish cooling.
- Cookies will crisp up as they cook so avoid over baking. Ovens will vary so baking times will also.
- Store in an air tight container or freezer for a later date.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
Can I use trim healthy mama baking blend?
These are absolutely delicious. I only got 40 cookies, though. I will certain make these again.
So glad you enjoyed them!
I just made these using Monk fruit for sweetener. They are amazing!! Thank you for the recipe!
Oh, nice! So glad you enjoyed them. I would love to know what brand Monk Fruit sweetener you used and what amount! I’ve just bought some monk fruit from Lakanto to try for the first time.
So my cookies look nothing like a regular cookie. They look like a coconut flour cookie. They’re gritty. They didn’t get crispy. The only thing I changed was I used swerve instead of stevia. Which from what I’ve read can be replaced 1 for 1 with stevia. Everything else I followed to a T. HELP! I’m losing hope!
Is it possible to use stevia or eryhritol? If so how much would be equivalent to the truvia?
Hi Elizabeth, you can absolutely try one of those sweeteners. Truvia is a combination of stevia and erythritol, so if using just the erythritol I would start with the amount called for her then taste and adjust to your sweetness. It is hard to tell exactly since all brands will vary some in sweetness.
Can these be baked on parchment paper?
Yes
I have seen cookie recipes which calls for xamthum gum. Will using it make a difference in texture?
I’ve not used it yet in my cookies but may try it soon. I believe they say it does help with texture when working with things like almond four so it definitely couldn’t hurt to add some.
Is the 3 tbsp of coconut flour essential? I can’t use coconut. Can I use a dairy free substitute for the butter?
You can try the subs, I haven’t tried before but let me know if you do and how they turn out! You can sub oat fiber or more almond flour instead of the coconut flour.
Is Truvia essential if other sugar alternatives are what is in stock?
I like to use Truvia, but you can use any sweetener you prefer, although you may need to make adjustments on how much you use since all sweeteners vary in the level of sweetness.
Would leaving the nuts out be an option or would it totally change the cookie?
Sure you could leave them out. I don’t think it would change them enough to make a difference. 🙂