COPYRIGHT Alyssia Sheikh Low Carb Cookies Recipes © 2018, Alyssia Sheikh Mind Over Munch® [email protected] ALL RI
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COPYRIGHT Alyssia Sheikh Low Carb Cookies Recipes © 2018, Alyssia Sheikh Mind Over Munch® [email protected] ALL RIGHTS RESERVED. This eBook contains material protected under International and Federal Copyright Laws and Treaties. Any unauthorized reprint or use of this material is prohibited. No part of this eBook may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without express written permission from the author. www.mindovermunch.com All photos are property of Mind Over Munch®. DISCLAIMER All content presented in this eBook is for informational purposes only. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease, nor is it intended to be a substitute for medical treatment. Please seek the advice of your healthcare professional for your specific health concerns.
chocolate chip cookies What could be better than a classic chocolate chip cookie? How about a fuel-filled, LOWCARB version! These babes are buttery and soft in the middle, with deliciously crispy edges. Use low-sugar dark chocolate chips, or cacao nibs for a nutritional boost!
Ingredients 2 ½ cups almond flour ½ tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup grass-fed butter, melted (or coconut oil) 2 eggs ½ cup erythritol 2 tsp vanilla extract ½ cup dark chocolate chips (or cacao nibs)
Procedure • • • • • •
• •
Preheat oven to 350°F (180°C). In a mixing bowl, combine almond flour, baking powder, baking soda, and salt. In a separate bowl, whisk together butter, eggs, erythritol, and vanilla. Mix dry ingredients into the wet until a dough forms. Fold in chocolate chips. Transfer dollops of dough onto a baking sheet lined with parchment. (I used a regular 4-teaspoon cookie scoop to portion my cookies!) Gently flatten each cookie on top—not so it’s flat as a pancake, but just so it’s not rounded on top. Bake 12-14 minutes, until bottoms/edges begin to brown. Remove from oven and transfer to baking rack. Allow to cool 15 minutes before serving and enjoying!
Nutrition per cookie, yields 26
Macros
113 cal 3P | 4C (3 net) | 10F
shortbread cookies Shortbread cookies are EASY to low-carb-ify! Just ditch the refined flour for almond flour, and use a low-carb sweetener like erythritol. Best of all, these are NOT dry and dense like a biscuit, but buttery and soft like a true shortbread cookie should be!
Ingredients ¼ cup softened grass-fed butter ¼–⅓ cup erythritol, or sweetener of choice ½ tsp vanilla extract ⅛ tsp salt 1 ⅔ cups almond flour
Procedure • • • • • • •
Preheat oven to 350°F (180°C). In a large mixing bowl, beat softened butter and erythritol together with hand mixer. Add vanilla and salt. Beat in almond flour, adding ⅓ of the flour at a time. If your mixture isn’t turning into a dough, add 1 Tbsp of butter and adjust to desired consistency. Scoop round spoonfuls of dough onto a parchment-lined baking sheet and flatten tops gently with hands. (They won’t spread during baking.) Bake 12 minutes, until golden-brown at the edges. Allow to c0ol completely on the tray before serving and enjoying!
Nutrition per cookie, yields 24
Macros
64 cal 2P | 1C (0 net) | 6F
peanut butter cookies Peanut-butter lovers rejoice—this low-carb cookie is loaded with potent, peanut-buttery flavor! They’ve got the crispy edges you crave, with a lusciously creamy texture in the middle. And, you only need 3 basic ingredients to make them!
Ingredients 1 cup peanut butter ½ cup powdered low-carb sweetener, to taste (powdered works better— you can make your own by putting granulated sweetener in the blender) 1 egg salt (if peanut butter is not salted)
Procedure • • • • • •
Preheat oven to 350°F (180°C). In a large mixing bowl, combine all ingredients and beat together with a hand mixer. Scoop out dollops of dough and transfer to a baking pan lined with parchment. (I used a regular 4-teaspoon cookie scoop to portion my cookies!) Press down on top of each cookie with a fork to create a crisscross pattern. Bake 12-14 minutes. Don’t let them brown too much—they’ll burn quickly! Remove from oven and transfer to baking rack. Allow to cool 15 minutes before serving and enjoying!
Nutrition per cookie, yields 14
Macros
113 cal 5P | 4C (2 net) | 9F
double chocolate chunK These are definitely DOUBLE chocolate cookies, for the true choco-fanatics! Almond butter gives each bite a gooey, chewy texture, and perfectly complements the chocolaty cocoa powder. Dense, fudgy, and scrumptious—they’re downright irresistible!
Ingredients 1 ¼ cup almond butter (or other nut butter) 2 eggs ½ cup cocoa powder ½ cup powdered low-carb sweetener, to taste 1 tsp baking powder salt (if nut butter isn’t salted) ¼ cup dark chocolate chunks
Procedure • • • • • •
Preheat oven to 350°F (180°C). In a large mixing bowl, combine all ingredients (except chocolate chunks) and beat together with a hand mixer. Fold in chocolate chunks. Scoop out dough and transfer to a baking pan lined with parchment. (I used a regular 4-teaspoon cookie scoop to portion my cookies!) Bake 12-14 minutes. Remove from oven and transfer to baking rack. Allow to cool 15 minutes before serving and enjoying!
Nutrition per cookie, yields 20
Macros
106 cal 5P | 4C (2 net) | 9F
white chocolate macadamia nut Between the almond flour and the buttery macadamias, these cookies are chock-full of nuttiness! And, they’ve got the perfect balance of salty and sweet flavors. Use my recipe for homemade, SUGAR-FREE white chocolate chips to keep this treat low in carbs!
Ingredients 2½ cups almond flour ½ tsp baking soda ½ tsp baking powder ½ tsp salt ½ cup butter, melted 2 eggs ½ cup erythritol, or sweetener of choice 2 tsp vanilla extract ½ cup white chocolate chips (recipe below) ½ cup macadamia nuts, roughly chopped
Procedure • • • • • • • • •
Preheat oven to 350°F (180°C). In a mixing bowl, combine almond flour, baking soda, baking powder, and salt. In a separate bowl, whisk together butter, eggs, erythritol, and vanilla. Mix dry ingredients into the wet until a dough forms. Fold in chocolate chips. (If using homemade white chocolate chips, wait to add them until the very end!) Transfer dollops of dough onto a baking sheet lined with parchment. (I used a regular 4-teaspoon cookie scoop to portion my cookies!) Gently flatten each cookie on top—not so it’s flat as a pancake, but just so it’s not rounded on top. If using homemade white chocolate chips, quickly pull them out of the freezer and press them into the top of your dough dollops. Bake 12-14 minutes, until bottoms/edges begin to brown. Remove from oven and transfer to baking rack. Allow to cool 15 minutes before serving and enjoying!
Nutrition per cookie, yields 26
Macros
119 cal 3P | 2C (1 net) | 11F
*calculations do not include chocolate chips
white chocolate chips Unfortunately, low-carb white chocolate chips are hard (if not impossible) to come by. ‘White chocolate’ is really just sugar! Luckily, it’s SO easy to make your own at home using wholesome cacao butter, with powdered erythritol for low-carb sweetness!
Ingredients ⅔ cup cacao butter 1 ½ Tbsp coconut oil ¼ cup dry whole milk powder ¼ cup powdered erythritol, or low-carb sweetener of choice pinch of salt
Procedure • • • • • • • •
In a double boiler or the microwave, melt cacao butter and coconut oil. Mix to combine. Add remaining ingredients and whisk everything until smooth (or use a blender). Place chocolate chip molds on a flat plate or baking sheet. Pour into molds. (I used a syringe to fill my tiny chocolate chip molds with less mess!) Place tray of filled molds on a flat surface in the freezer until hardened. Once hardened, carefully pop chocolates out of their molds. Be sure to return them to the freezer to store, or until ready to use! When ready to use, it’s best to prepare your dough and refrigerate it 10-15 minutes before folding in white chocolate chips. Once the frozen chips are in your batter, get them into oven ASAP! Store in an airtight container in the freezer.
Nutrition
per 1 Tbsp, yields about 1 cup
Macros
100 cal 1P | 1C (1 net) | 10F
no-bake coconut cookies No-bake cookies, only 5 ingredients—can it get any easier?! Their rich, coconutty flavor and dense-yet-flaky texture make these cookies ADDICTING! Pace yourself by storing in the freezer, so you have to thaw them out when you want to indulge!
Ingredients 2 cups unsweetened coconut shreds ⅔ cup coconut oil ⅓ cup low-carb liquid sweetener or fiber syrup ½ tsp vanilla extract ¼ tsp salt
Procedure • • • • •
In a large mixing bowl, combine all ingredients. Mix well to integrate. Use damp hands to form into cookie shapes. (I used a regular 4-teaspoon cookie scoop to help me portion my cookies!) Place shaped cookies on a flat plate or tray and allow to firm up in the fridge (2-4 hours, or overnight). Serve and enjoy! Store in an airtight container in the fridge, or in the freezer to prevent overindulging!
Nutrition per cookie, yields 16
Macros
175 cal 1P | 9C (1 net) | 22F
Recipes, Design and Photography by Alyssia Sheikh, Property of Mind Over Munch®.