you can also substitute melted butter with coconut oil (which has been proven) to be one of the healthier fat option. I tried it in my version of a choc-chip almond cookie, and it was unbelievably delicious.
This lady made this video the ingredients can be adjusted to taste, no need to be rude!! Very sad that people come on RU-vid looking for perfection in a recipe but yet sit back and watch RU-vid so they can criticize others trying to help someone.
I literally just made this recipe and the hubby and I have had a hard time not eating them all in one sitting! Delicious and soft/chewy! Love the chunky texture and flavor the nuts add! Thanks!!!
I made this several times now. My husband and I love them! The almond flour makes it taste a little bit like marzipan, which is glorious! Thanks for sharing!!!
I just made these with a couple of tweeks. As I did not have enough almond meal, I used 1C. coconut flour and 1C. almond meal. Added an extra egg white, added 1/4 C. coconut milk, as coconut flour absorbs so much moisture. I did not have powdered stevia so I added 6 drops liquid stevia... was not enough sweetness. Next time I will use coconut sugar, Maybe 1/4 C. (Melt in with butter or coconut oil) you could also use avocado oil. Used 1/2 C chopped almonds for lack of walnuts. Very good.
I did similar to what you did , I used coconut flour and kept having to add milk because of the dryness lol. I thought I had almond flour at home but I was wrong ☹️ so I used what I had
Thank you for being an advocate for healthy and gluten-free baking and cooking. I was inspired by your recipe, but did not have good results in my kitchen. They were too dry and crumbly and not sweet enough. I broke them into crumbs and used them as a quasi-pie crust. Today I started again. I replaced the Stevia with 1/4 C light brown sugar and 1/4 C dark brown sugar (lightly filled, not packed), and about 1/4 C of raw honey, and got excellent results this time. Suprisingly still not real sweet, but yummy nonetheless.
Wow....still another great recipe.... You had me at "they are best out of the oven and still warm"! I love your honestly....storing leftover tips... Love you don't use a microwave anymore! I would love to see how your children are doing in 10 years from now! I bet they are going to be much healthier than the average diet most children are on these days! You are doing such a wonderful thing for your family.... Kids do adjust.... Thanks for helping other on your journey!!!
Pamela Kelly you are right, my kids are grown 32 and 28 and everyone always compliments me on how handsome and beautiful they are, I raised them on all natural foods, no boxed, canned or microwaved meals, no fast foods or sodas, no junk, lots of veggies and fresh fruits, even hand squeezed orange juice, kids never got sick, both are very tall although I'm only 5'1 and very healthy, physically and mentally, makes a world of difference, parents need to take time to make homemade meals and teach their kids to cook as well, mine learned and still cook homemade for their own family
THANK YOU!! This was AMAZING! I cut the recipie in half because I only had 1 cup of almond flour. I also added 1/4 cup of cassava flour because, again its all I had. We added almond slivers too! My 7 and 8 year old boys LOVES them! So I. We like very crunchy cookie so we cooked them for longer (at least twice as long) . I took a chance and luckily they didn’t crumble. My 7 year old is gluten and diary free and I am ALWAYS looking for treats for him! It has helped us all eat better. Thank you again. Can’t wait to make a big batch of these soon!
Wow! Wow! These are amazing cookies😋😋. It’s a cold day up here in Canada and these cookies just warmed up the day. Thank you! And I’m looking forward to trying more of your recipes. Great job.
Thank you so much for this recipe. My husband is gluten intolerant and at the same time so picky with sweets and this cookies made his day and also my children's.
@@rjb6327 watch the video for the directions and write them down while you're watching. I haven't found a way to print the receipe so you're going to have to copy that anyway.
I just made these. I had no problem with the dough forming. This was my first ever attempt with almond flour. I had all ingredients on hand. They are very good. I did not get 40 cookies, but that could have been the size scoop I used. Mine made 26. I enjoy these and will make a nice treat for my family to have. Thank you.
I just baked these cookies and they turned out great and look just like yours. I flattened mine a bit before baking - don't remember what you did there. I baked them for about 13 minutes. I love using parchment paper - no mess. Thank you for this low carb recipe.
These cookies are AMAZING! I used 1/3 C honey. That is all I had on hand and they still were moist and delicious. Thanks for the recipe! Please keep the videos coming : )
Wow this will be my go to recipe for a while especially when I'm trying to heal from SIBO (small intestinal bacterial overgrowth). I just made these for the second time, and they turned out fabulous. Thank you soooooo much!
Lisa , you have got this natural charisma to host a baking cooking show. I wish you could upload more LC / GF recipes . I thatches Low carb Gluten free videos for years and so far yours were well made and taste great.
My boyfriend and I are switching over to a Wheat free diet to get rid of our wheat belly ... and we thought that we were going to loose out on delicious food. These cookies look amazing ... and your enthusiasm really makes me want to try them out. Thank you so much for posting this video.
Splenda is not a quality product..... Check out ("FlavCity Bobby Parrish has a lot of info./on better sweetener's!") "You might get some good tip's!" Take care......... ☕😁😃😳🎑
They are really good but have 4 grams of net carbs per 25 chocolate chips which seems like a lot to me but I guess that's nothing compared to regular chocolate chips.
Wow. Just made these according to your recipe and they are great! Hard to find keto cookies and this was easy. I just added more liquid stevia (vanilla creme flavor), used 1/4 cup of Lilly's dark chocolate chips and only had them bake for 9 minutes in a convection oven. Soft and delicious. Thanks!
Swerve has great texture and color for baking. We have used it and liked the results. Currently we are trying to use the most natural sweeteners we can but totally agree that Swerve is tasty!
I make these using egg beaters (increased amount than what the liquid egg package said equaled 2 eggs) and I can't believe its not butter (use a cup melted) plus monk fruit sugar. We LOVE them. So easy and delicious. My son likes me to add anise, but, you can add any extract you like.
I love this recipe for my keto lifestyle! I used 70% lindt chocolate chopped into chunks, and Truvia 1.5 tablespoons. I got 20 big cookies and so just doubled the per-cookie macros. Still pretty decent. Thanks!
I used the recipe as provided, adding some melted coconut oil, 2 tsp erythritol along with 1/8 tsp stevia....the best cookies ever. This will be my go to for cookies and my belly didn't hurt. Thank you so much for your recipe.
I forgot to use the tbs and I added 3 packets of sweet leafs stevia. I'm excited to taste them. The batter tasted pretty good. I know what you mean about cutting the chips. They are huge!
Made these today! Only 33 cookies and didn't have vanilla extract so I added what I had which was Almond extract. They turned out pretty good and sweet. Thank you for sharing your recipe.
I just tried this and I must say this really does taste just about as good as regular chocolate cookies.. I ended up using a low carb chocolate chip that used some less than ideal aftifical sweetners, however it still tasted good. I really love Stevia and it's amazing that only 1/2 teaspoon of stevia is all it takes to sweeten this entire batch of 40 cookies.. Now if Sweetleaf or one of the better Stevia brands can make chocolate chips, I would be buying them them by the dozens!
If you make 40 cookies from the batch then here are the numbers per cookie: Calories 81 Carbs 2 Fat 7 Protein 3 I hope this helps and thanks for watching!
Just thinking that Lily's makes a sugar free dark chocolate chip that is absolutely fabulous that would work beautifully in this recipe and cut the carbs way back
just made this, and its absolutely amazing!!!!!!! had to substitute the stevia for maple syrup.I am so happy i finally have a cookie recipe. Thank's for sharing.
I really wanna do it but how 1/4 tsp of stevia can be sweet I think it's like u are eating no sugar cookies. Can yo tell me how much do you add from stevia
I can't wait to try this recipe! Btw, I love to sub out some of the vanilla with other extracts like pure almond &/or pure orange extracts (throw in some orange zest for an extra kick!). Also, for a chocolate mint variation, sub out half the vanilla with pure peppermint extract. YummO!
These were very simple and tasty. I didn't have the pure Stevia, but used Truvia Baking Blend. I used 1/3 c. But next time, will back it down to 1/4 c. as it was a little too too sweet for me. (Thank you for sharing this tip!) My first batch was a little flat, so I added 2 T Bisquick,,, (yep it ups the carbs a tiny), but they puffed up and think I like that texture a little better! So glad I found you!! Plan to make more!!!
We have some in the cabinet. I find that the stevia is only bitter when I use too much. My taste buds seem to have adjusted quite a bit and I seem to need less sweetness for things to taste right.
What do you think about Lakanto Monkfruit (0 glycemic index, 0 calories, natural from fruit, perfectly replaceable 1:1 for white sugar, great for baking- Lakanto is the only brand I use)...? I needed a bit sweeter so I added 1 cup monkfruit and it was amazing... I love when you talk about the benefits of using best quality butter, nuts and eggs. I feel inspired to keep eating healthy after your videos. God bless you and your family. Looking forward to checking out your other videos.
Hi! I have just started on the LCHF (low carb high fat) way of life, and i am just AMAZED by your page! You've got soooo many good choices for people who enjoy real food, and i'm SO happy that i don't really need to stop eating chocolate chip cookies for good! lol - of course in moderation, but i can bake them in special ocasions, yeay!! Subscribing now, thank you so much!
I used to love Stevia but over time it makes me really nauseous. My doctor said some people react that way to Stevia. Can I use Erythritol instead? If so, how much? Thank you for this video!
I am so happy to find your channel. I,m new at gluten free, and didn,t have any recipes. Your video,s are very good. Right to the point, and easy to follow. Thank you!
love that youre only using stevia, erythritol tore my guts up, im done trying to make sugar alcohols work, i just want edible cookies, and i use kerrygold too, ahhh heaven lemme get baking!!
Perfect thanks so much, I make those almost every day, sometimes I add blueberries or sultanas instead of chocolates and walnuts, the best thing about it, it's ready in 16 mins , fantastic, thanks
I will try your recipe, it sounds delicious. I use stevia in baking sometimes, but not in tee or coffee. Usually I use "Erythritol" as a sweetener, tastes just like sugar and is a healthy substitute.
Will do these tomorrow, recipe seems great and I want to try it. Instead of Stevia though I have Xylitol (from birch sap) so very natural and works just like sugar in baking. Thanks for the recipe 😊!
You really did a nice job producing this recipe. Almond flour new to my mix. Your recipe seems exactly what I was looking for. Thank you for your efficiency.... and your recipe That I will b making NOW!!!
I just found you. I like your presentation. Simple and down to earth. I'm doing a keto 'diet' and looking for snacks to have with coffee. So I'm interested in net carbs. I'll be checking the rest of your recipes and subscribing 😊
These look so good. I'm going to be fixing your sausage gravy in just a little while for brunch with my low carb biscuits. Keep up the good work, i love your video's. Thank you.
Wow great for my family we are gluten intolerant. Thats what happenes when a single mom works and feeds the kids fast pizza and spaghetti. My oldest daughter now has Crones desease in the colon. She is hopelessly addicted to pizza and white breads. All her special herbs and remedies are a waist untill she gets rid of the junk. Great recipee thanks.
thanks for your recipes and videos, just for info the new Kal stevia contains maltodextrin or dextrin which is really sugar, also the splendas or generic splendas do too. there are a couple of stevias that are 100% stevia and are great! i only remember nustevia but the other I bought is pure too, maybe twin leaf or something similar, beware "pure" on the lable does NOT always mean pure, READ ALL INGREDIENTS to be sure. JUST WANTED TO MAKE SURE PEOPLE PAY ATTENTION, BECAUSE MANUFACTURERS TRY AND DECIEVE EVERYONE FOR PROFIT!
Whether "natural" versus "unnatural" matters for health or other reasons, erythritol (and all sugar alcohols) are in fact "natural" in that they occur in many whole foods. For instance, erythritol occurs in pears, grapes, and cheese. Sorbitol is the ingredient in prunes that makes people "regular".
Thank you. I was wondering why she stated erythritol wasn't natural and if any one else caught it. Comments like that in videos make me start second-guessing the freely given "wisdom" of the video host, regardless how delicious a recipe might be. ;)
Glad you both enjoyed the video. There are synthetic and natural sources for erythritol. In the context of the video most erythritol is synthetic, made from fermented GMO cornstarch. As of the time that this video was made there were not any(that I knew about) sources for natural non-GMO erythritol for cooking. Now there are! Yay!
I dont know if you can get it outside of europe but I use Sukrin for my baking recipes - and that is natural erythritol and the best alternative I have found so far :)