Low-Carb Peace On Earth Chocolate Chocolate Chip Cookie Recipe
I adapted these from a recipe called “World Peace Cookies,” billed as the greatest chocolate cookie recipe of all time. That’s quite a claim, but they are wonderful!
- Yield: 25 cookies 1x
Ingredients
Units
Scale
- 1/2 cup vanilla whey protein powder-3/4 cup when sifted
- 1/2 cup almond meal
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 11 tablespoons unsalted butter (1 stick plus 3 tablespoons) at room temperature
- 2/3 cup powdered Swerve
- 3/4 teaspoon English toffee flavor liquid stevia extract
- 1/4 teaspoon sea salt**
- 1 teaspoon vanilla extract
- 3/4 cup sugar-free chocolate chips, or sugar-free dark chocolate, chopped to chip-sized bits
Instructions
- In a bowl, combine the vanilla whey protein, almond meal, cocoa powder, and baking soda. Whisk them together, to make sure everything is evenly distributed.
- Using an electric mixer, beat the butter until it is creamy and fluffy. Add the Swerve, stevia extract, salt, and vanilla extract, and beat until it’s all very well incorporated–don’t forget to scrape down the sides of the bowl.
- Add the dry ingredients, and beat only until everything is evenly combined. Dough will be quite crumbly.
- Beat in the chocolate chips, then turn off the mixer.
- Turn the dough out onto a clean work surface–I like to lay a sheet of baking parchment on the counter–and using clean hands, form it into two log-like rolls 1½” in diameter. Press together as well as you can, and try to flatten the ends, so you don’t get little bitty cookies from them. Wrap each log of dough in plastic wrap, and refrigerate for at least three hours. Or, if you like, you can freeze the rolls of dough at this point. Well-wrapped, they’ll keep in the freezer for a few months. This means you can make the dough now, then pull it out and bake fresh cookies for Santa on Christmas Eve–or for guests at any time.
- When your dough is well-chilled and you’re ready to bake, preheat oven to 325°, and put a rack in the center. Line a cookie sheet or two with parchment–all my cookies fit on one sheet, but I don’t know what size your cookie sheets are.
- Use a thin, very sharp, straight-bladed knife to slice the dough into rounds ½” thick. Don’t try to slice across, just press down with the blade; the dough will crumble less. You will, however, have some crumbling. Panic not; simply arrange the bits of dough in a rough slice-shape on the cookie sheet. The bits will bake together. Place your slices about 1″ apart.
- Bake for 11 minutes, then pull ’em out. They will look underdone. Again, do not panic, just let ’em cool on the sheet. Don’t try to eat them while they’re hot out of the oven, unless you like cookie bits down your shirt.
- Store in a snap-top container, and if you want to have any for guests, hide it from the family.
Notes
I sifted my vanilla whey protein into a ¾ cup measure, and found that it took about ½ cup of unsifted vanilla whey protein to make ¾ of a cup when sifted. That is why the analysis is for ½ cup, but do sift your protein and measure ¾ cup.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 0g
- Fat: 8g (63.3% calories from fat)
- Trans Fat: 0g
- Carbohydrates: 6g (2g Net Carbs)
- Fiber: 4g
- Protein: 5g
