This recipe is based on my Grandma's toll house style chocolate chip cookie recipe. Her recipe is the basis for all of my chocolate chip cookie recipes. I made these for the first time for some friends who try to eat a low carb diet. They were a hit, so now I'm sharing the recipe with you. When I made them for them I used Almond flour. Since I am allergic to almonds I could not taste them myself but I relied on them and my husband as taste testers. I do not have an anaphylactic reaction to almonds I was able to handle these, however if you do, using almond flour is not an option. When I made these for myself I used Sunflower meal, however just know that if you do also use sunflower meal these cookies will turn green from the chlorophyll naturally found in the seeds. It will not affect the taste. I recommend using pecan, pumpkin or hazelnut meal in these as another alternative to almond or sunflower flour/meal. It seems to take longer for recipes using Keto sweeteners to brown so just be mindful of that. They will be very delicate once you remove them from the oven so make sure you leave them on the baking sheet for at least 25 minutes. You can of course sample them right away.
Preheat the oven to 350 F. Cream the oil/butter and sweetener in a medium bowl until light, about 5 minutes. Add the vanilla then the eggs one at a time. Sift the Coconut flour, baking soda, salt and guar gum over another bowl.
Add the seed/nut meal/flour to the creamed ingredients then add the sifted dry ingredients. Stir well and fold in the coconut, pecans and chocolate chips. Stir to combine well. Form into uniform balls and then use the palm of your hand to flatten the balls.
Place no more than 12 balls evenly spaced on a parchment lined baking sheet. Bake in the centre of your oven for 13-15 minutes or until golden brown. Allow to cool for at least 25 minutes before removing from the cookie sheet as they will be very delicate. Store in an airtight container for up to 3 days, or freeze for up to 2 months.
Serving Size 1 cookie