Enter the characters you see low fat chocolate chip cookies Sorry, we just need to make sure you’re not a robot. I’m talking soft centers and lightly crisp edges, with just the right amount of chew.
5g net carbs, let’s just say I’m fairly in love with the macros! Plus, you can also whip up a batch, freeze the shaped dough for up to 3 months, and bake straight from the freezer on a rainy day. Cream the butter until light and fluffy. For best texture you want to cream your butter and the sweetener with your mixer for roughly 10 minutes, scrapping the bowl 2-3 times to ensure no uneven streaks remain. You can play around with the texture without altering the recipe itself. Oh, and did I mention you can whip up a double chocolate version of these guys too? Short answer, it’s a great substitute to cornstarch for both thickening up sauces and gravy.
Can I sub out the konjac? The taste was just as good with all three. Do note that erythritol can take up to a couple hours to crisp up completely. Other than that just don’t pre-flatten the cookie dough as much, you can bake on parchment or a baking mat, and be sure to place your rack in the middle oven. And, for extra extra cakey-ness you can even decrease the amount of butter by 10-20g. I feel mine fluctuates constantly still! But carbs aside, blackstrap molasses is a nutritional powerhouse rich in vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! So I suggest simply breaking up a chocolate bar into bits. Lily’s does make awesome sugar free chocolate chips too! Chewy, lightly crisp and customizable to your taste buds! Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Please see video for reference, tips and tricks! Whisk until thoroughly combined and set aside. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in vanilla extract and egg, mixing until just incorporated.