123 Cookie aka Low Carb Shortbread Cookie

To make a basic cookie batter that can be altered to whatever you like all you need to know is 123: 1 part sugar, 2 parts fat, and 3 parts flour. Using this ratio I learned about in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking, I put together this little low carb gem of a shortbread cookie.



Ingredients
140g room temp butter (takes about 30 minutes)
70g coconut sugar
25 drops of Stevia extract liquid
100g coconut flour
55g soy powder
55g carbalose
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 TB half and half


Preheat oven to 350 degrees. Line a 13 x 9 pan with parchment paper and spray lightly with non stick spray.

In a small mixing bowl combine coconut flour, soy powder, carbalose, baking soda and salt. Sift all ingredients as much as possible. Some meal will not be able to be sifted. Add unsifted parts to bowl. Set flour mixture off to side.

In a mixing bowl cream the butter. Add coconut sugar and Stevia to butter and mix well. Add vanilla and half and half to mix.

Add the flour mixture to butter mixture and mix until just mixed. Do not over stir.

Spread cookie dough in pan. Cover top with parchment paper and press dough to even out and smooth surface. Score the dough through the parchment paper to make 24 squares. Remove parchment paper. Alternately, you can scoop about one inch balls onto the tray to make individual cookies.

Place pan in oven and bake for 10 minutes or until top looks just browned. Set on cooling racks to cool for at least 10 minutes. Makes 24 shortbread style cookies with 3.8g net carbs per serving.

Make your cookie and eat it too :)


Bon Appetit!