Sunday, April 8, 2012

LCHF chocolate chip cookies

I had bought 100 grams of 70 % Lindt chocolate for Easter, thinking that I would make LCHF chocolate eggs. But then I figured that I would probably just eat them all in one go, so I decided to make something where I could ''dilute'' the chocolate a bit. I settled on chocolate chip cookies from this wonderful baking book that I found on the West End market a couple of weeks ago:

I made a few changes to the recipe, for example swapping brown sugar for erythritol, as well as using half the amount suggested in the book. Here is my version:

1∕2 cup butter
1∕2 cup erythritol (the finely ground, icing-sugar-type)
5 eggs
1  teaspoon vanilla
1∕8 teaspoon salt
1 1∕2 cup dessicated coconut 
100 g 70 % Lindt chocolate 
1 cup coconut flour

Make chocolate chips from the dark chocolate. Mix together butter, erythritol, eggs, vanilla and salt. Stir in chocolate chips, coconut flour  and dessicated coconut. Drop batter in spoon-sized mounds on a sheet of baking paper. Bake on 190 degrees C for 15 minutes. Makes 20-25 cookies.

Note: The dough was a bit dry and crumbly. For a smoother dough, perhaps it could be worth trying to add a bit more butter or perhaps an extra egg. However, the crumbly dough didn't affect the end result - the cookies were divine and their texture improved further after a day in the fridge. 


  1. Hi, because the coconut flour absorbs a *lot* of liquid, it might be worth experimenting with less flour, or, add some LC buttermilk to the mix to make the cookies less crumbly! :-)

    1. Thanks for the tip, I might try it next time :)