Chewy Jumbo Carob Chip Cookies, Paleo Style

Sharron's Famous Chewy Jumbo Carob Chip Cookies, Paleo Style

This recipe makes a very chewy, nutty cookie. Delicious!

It is free of soy, dairy, all grains, all gluten.  It does have eggs in it, but that could easily be substituted with 1 tablespoon flax mixed with 3 tablespoons warm water.

Pre-heat the oven to 375F.
In a large bowl combine:

1 cup almond flour (ground almonds)

¾ cup shredded coconut (coconut flour would probably be great, but I don't have any)

½ cup flaxseed meal (ground)

¼ cup potato flour/starch
1 packet unflavored gelatin (Knox)
1/2 teaspoon salt
Set this aside.
In a mixing bowl, with an electric mixer, beat until light:
3/4 cup coconut oil
Carefully add while mixing:

1 cup coconut sugar

4 packets “Truvia” sweetener (I actually use Kroger's generic product. I have verified that it doesn't contain any grain products.)

Add and mix until combined:
2 eggs
1/2 tablespoon vanilla

Add the flour mixture little by little until it is mixed in.
Finally, add and mix till just combined:
1 cup unsweetened carob chips

½ cup walnut pieces (optional)


Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets. Bake at 375F for about 9 to 13 minutes. They should be just becoming firm around the edges and still very soft and puffy in the middle. Remove them from the oven and allow them to finish baking on the hot baking sheet. Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.

c2013 Sharron Long & Adams Media Corporation

Chocolate Chip Bar Cookies Gluten Free

Yes, they are gluten, wheat, egg, sugar and soy free, too.  Everyone in the family snarfed these down!


Chocolate Chip Bar Cookies Gluten Free
Makes about 16 cookies

In a large bowl combine then set aside

2 1/8 cups flour mix
1/2 cup tapioca flour
(1 packet Knox gelatin) -- I omitted this, but they were pretty fally-aparty!
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt

In another mixing bowl with an electric mixer, beat until light

3/4 cup lard or butter

Carefully add while mixing

2/3 cup Stevia in the Raw Measurable
1/2 cup agave nectar or honey
2 tablespoons sorghum molasses

Add while continuing to mix

2 tablespoons ground flaxseed mixed with 1/3 cup warm water
1/2 tablespoon vanilla

Add the flour mixture from above quickly while mixing, then add and mix until just combined

1 cup sugar free chocolate chips
1 cup broken walnuts

Pour the batter into a 9"x13"x2" baking pan.  Bake the cookies at 350F for about 25 minutes.  The top should be golden but the inside soft -- but not so soft that it is like melted butter and sugar!

Chocolate chip cookies without eggs, wheat, dairy, soy or sugar!

Hi y'all, 


If you are allergic to soy and sugar then you know that there aren't any chocolate chips out there to be had.  I went on a quest to develop a recipe for some.  This has been a lot harder than it seems.  In the process, Iv'e come up with chocolate sauce, fudge, chocolate brittle and something that will work as soy free and sugar free chocolate chips.  The final product is still a bit sticky and stretchy, but they taste good!


This recipe is still a work in progress.  I haven't quite perfected the chocolate chips yet, but they are definitely good enough to share.  I'll be working on the chips more when I can get a candy thermometer.  However, when you're in a pinch, these will definitely do!  (Note:  I got a candy thermometer and it almost immediately got broken!)




Sugar free, Soy free Chocolate Baking Pieces


2 ounces Ghiradelli baking chocolate 
1 tablespoon lard
1 teaspoon goats milk (or whatever "milk" you can tolerate -- rice, etc.)
1/2 cup fructose
1/2 teaspoon vanilla
pinch salt


Combine the ingredients in a small sauce pan over low heat, stirring constantly until the mixture is uniform in texture and glossy.  Remove it from the heat. Using a spoon, drop little blobs of chocolate onto a piece of wax paper to cool.  They would probably be best refrigerated or frozen at this point because when I baked them in the cookies they melted.  They were still yummy, though :)  I used scissors to cut the blobs into uniform pieces.  This recipe makes 1 cup of chips.






Sharron's Famous Chewy Jumbo Chocolate Chip Cookies, Allergy Friendly!


Pre-heat the oven to 375F.


In a large bowl combine:


2 cups + 2 tablespoons flour mix
1 packet unflavored gelatin (Knox)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt


Set this aside.


In a mixing bowl, with an electric mixer, beat until light:


3/4 cup lard


Carefully add while mixing:


2/3 cup Stevia in the Raw (granular measurable)
1/3 cup fructose
1 tablespoon sorghum molasses


Add and mix until combined:


1 tablespoon ground flax seed meal + 3 tablespoons warm water
1 tablespoon vanilla


Add the flour mixture little by little until it is mixed in.


Finally, add and mix till just combined:


1 cup chocolate chips (see recipe above or use purchased ones if you can tolerate a small amount of soy) 


Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets.  Bake at 375F for about 9 to 13 minutes.  They should be just becoming firm around the edges and still very soft and puffy in the middle.  Remove them from the oven and allow them to finish baking on the hot baking sheet.  Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.

Sharron's World Famous Chewy Jumbo Chocolate Chip Cookies

Hi,

This recipe has never been published by me before, so here goes!  It is most definitely NOT low carb, gluten or sugar free.

Preheat the oven to 375F.

In a large bowl, combine:

4 1/4 cups flour (whole wheat pastry, preferred)

1 teaspoon baking soda

2 teaspoons baking powder

In a mixing bowl on medium speed, combine until creamy, about 2 minutes:

1 1/4 cups sugar (organic preferred)

1 1/4 cups firmly packed brown sugar

1 1 /2 cups butter, softened

Add and mix another minute or so till well combined:

2 eggs

1 tablespoon vanilla

Gradually add the flour mixture on low speed, fully incorporating each addition before adding the next.

By hand or with a paddle, add:

2 cups chocolate chips ("extra special dark" preferred)

Use 1/4 cup measure or scoop and place cookies approximately 2" apart on parchment lined baking sheets. Bake the cookies until they are just becoming golden. Remove them from the oven and allow them to rest on the pan for about 2 minutes or until they are able to be transferred. Spread paper towels covered with wax paper and place the cookies on it to cool. Store the cookies once cooled in air tight containers with paper towels or wax paper between the layers.

This is most definitely not a low carb recipe :)

Enjoy!

c2009 Sharron Long author of Extreme Lo-Carb Cuisine, available where books are sold.

Low Carb Flax Chocolate Chip Cookies

These are kind of a prescription in a cookie. They have flax with all its wonderful essential fatty acids and fiber, almonds with their heart-healthy fats, too, and fiber, soy protein, molasses...

Here's a quote about molasses from the World's Healthiest Foods site:

Blackstrap molasses is an excellent source of manganese and copper. It is a very good source of iron, calcium, potassium and magnesium. In addition, blackstrap molasses is a good source of vitamin B6 and selenium.

SteviaPlus with its fiber and blood sugar stabilizing properties, agave nectar that's sweet but doesn't raise the blood sugar, walnuts ...

Here we go!

Low Carb Flax Chocolate Chip Cookies

This is NOT a gluten free recipe
Makes 16 cookies

Pre-heat the oven to 375 degrees F.

Combine the following ingredients in a bowl and set them aside:

3/4 cup flax seeds, ground to 1 1/2 cups or 1 1/2 cups flaxmeal

1 cup finely ground almonds

1 cup soy protein isolate

1/2 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons SteviaPlus

In a mixing bowl with an electric mixer on medium speed, beat the following until they are light and fluffy, about two minutes:

1 tablespoon molasses

3 tablespoons agave nectar

3/4 cup butter, softened

Add

2 eggs

1 1/2 teaspoons vanilla extract

and beat for another minute, until they are well beaten.

Gradually add on low speed until they are well combined:

1 cup dark chocolate chips*

1/2 cup broken walnut meats

Using a 1/4 cup measure or a scoop, scoop out the cookies and place them on a parchment lined baking sheet. They do not spread out, so you can put quite a few on a pan. Press the tops down so that the cookies are as flat as you want them to be when they are done, about 1/2" thick. Bake them for about 10 minutes and remove them to paper towels to cool immediately. Store tightly covered.

I no longer have a program with which to figure nutritional info, but because these are so fiber-dense, the actual carb count on these babies is going to be pretty low.

*Note about the chocolate. You could use artificially sweetened chocolate and break it up into chips, however, my goal here was to keep everything all-natural. The chips I use are dark chocolate with 73% cocoa. Their carb count is actually pretty low, though I don't remember what it is. You could also decrease the chocolate by 1/2 and double the nuts for even fewer carbs, but still a very yummy treat.

My kids and I enjoyed them, I hope you do, too!