Smokey's Crumbly and Mapley Low-Carb Chocolate Chip Cookies

Creating our own recipes or placing a twist on basic ones have always been a hobby of ours. 

I remember, at a young age, that we would open our refrigerators and cupboards, and would see what ingredients were available, and which would possibly mix well to create a magical dish. 

My husband and I were identical, in that matter. I mostly created desserts, while he attempted his luck at more hearty meals.  However, we complement each other very well when we cook.

Each of our moms had their own special chocolate chip cookie recipes.  We used ingredients from both and then my husband added Maple Syrup to add additional flavor to our cookies.

As usual, we substituted a combination of Almond Flour and Carbquik (which we purchased from Amazon) for regular All Purpose Flour to bring our carb count down to a much lower figure - about 1.5 to 2 grams of carbs per cookie. 

Not only are our cookies very crumbly, but each bite exudes sweet maple and chocolatey flavor.

Our preparation time is 5-7 minutes, while our baking time is another 11-12 minutes.

Our ingredients for our cookies include:

• 4 tsp. Sugar-Free Pancake Syrup
• 3/8th tsp. Baking Soda
• 3/8th tsp. Salt (if a 1/8th tsp. is unavailable, the amount is slightly less than 1/2 tsp)
• 1 1/2 Tbsp. Heavy Whipping Cream
• 1 1/4th Cups Almond Flour
• 1 1/4 Cups Carbquik
• 1 Stick of Margarine or Butter
• 1 Cup Sweetener
• 1 Egg
• 1 tsp. Vanilla
• 1 Bag of Sugar-Free Chocolate Chips

We'll begin by preheating our oven to 350 F degrees.

We'll then, line our pan with Aluminum Foil and will spray with our cooking spray.

Next, we'll place our margarine in our mixing bowl and will melt in our microwave for 1 minute.

We'll then, remove our bowl from our microwave and will add 1 egg.

Next, we'll beat our egg and will mix with our margarine.

We'll then, add our sweetener, Pancake Syrup, Vanilla, Baking Soda, Salt, Heavy Whipping Cream, Carbquik, Almond Flour, Sugar-Free Chocolate Chips, and will mix, until our cookie dough has been formed.

Next, we'll use our small ice cream scooper to scoop our dough onto our lined baking sheet.

Each cookie should be about 1 1/2 inches thick.  

We were able to make 15 cookies from our batter.  However,  we're only showing 12 in our picture below.

We'll then, place our cookie dough in our oven and will bake for 11-12 minutes, or until their bottoms have slightly browned.

Since our dough created more than 12 cookies, we'll place our remaining cookie dough on another baking pan and will bake them, once our first batch has finished cooking.

Baking both pans at once, will allow our cookies to bake unevenly.  One will probably finish baking, earlier than the other, unless you are using a convection oven, which we are not.

Baking each batch separately is merely easier for us. 😊

We'll finally, remove our cookies from our oven and will allow them to cool for about 10 minutes.

 This will ensure that our cookies will not break, when transferred from our baking pan.

Oh my gosh!!  We are SO enjoying our scrumptious maple flavored chocolate chip cookies! 

The aroma of our baked cookies are permeating every inch of our apartment.

We have to hold our cookies over a napkin to avoid the cookie from crumbling onto the floor.  

Each bite offers a mouthful of chocolate chips and a multitude of maple and vanilla flavor. 

 We could sooo devour the entire batch. However, we will refrain from doing so.  😋😋😂😂

From our Kitchen to yours ~

We hope you enjoy our recipe!