The Classic with a Twist! These Holiday Wedding Cookies are Crunchy and Loaded with Chocolate Chips and Walnuts. Simply Delicious and Only 1.5 Net Carbs Each!
Oh, how I love wedding cookies! The texture is unique to any other type of cookie. Crunchy on the outside, rich and buttery on the inside, these little powdered sugar-coated balls of joy are just that...joyous! I've put a little twist on the classic by adding plenty of dark chocolate chips and crunchy walnut pieces inside these buttery little cookies. These are always a great cookie to bake around the holidays, maybe because they look like little snowballs! They are super easy to make too. They taste so decadent but are only 1.5 net carbs and 100 calories each. As always, these are gluten-free, dairy-free, sugar-free, Keto, Paleo, Vegetarian, and these just happen to be Vegan too! Merry Christmas!
Low-Carb Chocolate Chip Walnut Wedding Cookies
Makes 15 cookies
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Ingredients:
1/2 C almond flour (I use Blue Diamond finely ground almond flour)
1/4 C coconut flour (I like Anthony's Organic coconut flour)
2 Tbsp oat fiber (I use Naturtonix oat fiber in this recipe)
1 Tbsp arrowroot flour (I use Anthony's arrowroot flour in this recipe)
1/4 C Swerve Confectioners plus 1/2 C for rolling the baked cookies in
1/4 tsp salt
1/2 C coconut oil, softened (I use Nutiva)
1 tsp vanilla bean paste or extract (I love Nielsen-Massey pure vanilla bean paste)
1/8 tsp almond extract
1/2 C sugar-free chocolate chips (for this recipe I use ChocZero dark chocolate chips)
1/4 C walnuts, finely chopped
Directions:
Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together the almond flour, coconut flour, oat fiber, arrowroot flour, Swerve confectioners, and salt. To this, add the softened coconut oil, vanilla bean paste or extract, and almond extract. Stir until just combined. Stir in the chocolate chips and chopped walnuts until evenly distributed throughout the dough.
Using a one tablespoon cookie scoop or measuring spoon, if you don't have a scoop, portion out the dough into 15 even portions. Using your hands, shape each piece of dough into a ball and place it on your prepared baking sheet. Bake for 10-12 minutes or until slightly golden on top.
Remove the cookies from the oven and place on a wire rack to cool for 3 minutes. Fill a bowl with 1/2 cup of Swerve Confectioners, or more if needed. Then remove each cookie and roll it in the powdered sugar. Place directly on the wire rack to cool completely before serving. These cookies are best stored at room temperature for 3 days and then transferred to the freezer. Enjoy!
One batch, ready for the oven.
Out of the oven and golden on top.
A finished cookie!
Look at all of those chocolate chips and walnuts inside, and that buttery texture...gimme!
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