It's that time of year, when the kids are reminding you to leave cookies and milk out for Santa Claus. But as we recently revealed, Santa Claus is trying to lose some of his jelly belly bulge. To the rescue: Jimmy Moore, famed for his low carb diet wisdom and books such as "Cholesterol Clarity: What The HDL Is Wrong With My Numbers?" and "21 Life Lessons From Livin' La Vida Low-Carb: How The Healthy Low-Carb Lifestyle Changed Everything I Thought I Knew" (click for details).
"This time of the year is a virtual carb-fest in our culture with cakes, pies and cookies everywhere," revealed Jimmy in a recent blog.
"But when you start making healthier choices in your diet, you realize that you can still have a sweet treat now and again without compromising your commitment to health by making them with quality ingredients that fit your new lifestyle," he pointed out.
And one of those delights is his recipe below.
Low-Carb Almond Macadamia Nut Chocolate Chip Cookies Ingredients
1 16-ounce bag of raw (whole natural) almonds
4 ounces macadamia nuts
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
3 Tbs stevia (or desired sweetener of your choice)
1 8-ounce block of unsalted Kerrygold butter, softened
1/2 tsp pure vanilla extract
5 local, pastured eggs
5 Tbs almond butter
1/4 cup heavy whipping cream
4 ounces semisweet dark chocolate chips (Jimmy suggests the Kirkland brand)
Preheat the oven to 350 degrees.
You can buy almond flour, but it’s better and fresher to make your own from raw almonds (sometimes referred to as “whole natural” on the packaging). Dump the bag of almonds into your chopping device (Jimmy notes that he uses a Ninja chopper) and pulse until you start to see a powder form. You may need to shake the chopper a few times to get the big pieces to chop well. Empty the almond flour into a big mixing bowl (you may need to use a butter knife to get the flour that may be stuck beneath the blades) and repeat this process with the macadamia nuts. Empty the macadamia nut flour (which will be a little more “wet” than the almond flour because of the fat content) into the same mixing bowl. Mix in baking powder, baking soda, sea salt, and sweetener. Set aside.
In a separate mixing bowl, whip together with a whisk the butter (microwave for 15-20 seconds if not soft enough), vanilla, eggs and almond butter until a creamy consistency. Fold in this butter mixture with the flour mixture to create the cookie dough. Add the cream and mix into dough to make it more wet. Add the chocolate chips (Jimmy notes that you can use sugar-free chocolate chips if you desire, but semisweet ones don’t add as many carbs as you might think). Fold the chips into the dough until fully mixed. Refrigerate overnight to help the dough set fully.
Roll the dough into 1-inch balls and put on a cookie sheet (or if you are concerned about the cookies going flat, put in a muffin pan). Slightly flatten the ball down with your fingers. Keep in mind the balls should be very wet which will help make them get crispy and golden brown as they are cooking. For softer cookies, bake for 12-14 minutes. For crispier cookies, bake for 15-18 minutes.
Remove from oven and allow to cool for 5-10 minutes. The cookies should not stick (butter baby!) and can be transferred to a plate. These are so good when they’re still warm, so definitely have one at this point. Put the cookies inside of a sealed container and keep on your counter to enjoy throughout the Christmas season.
Makes 4 dozen cookies. Recipe from http://livinlavidalowcarb.com.