Hello I have been experimenting with baking low carbs cookies, but they are often so “cakey” instead of chewy… Which is understandable because I didn’t use any real sugar but only liquid stevia. I realize that it’s slightly better if I make them thinner n cook them for longer in lower temperature but still they should be eaten within a day or two or else it’d turn soft again, is that normal?
It’s basically 1cup of almond flour, 1/2 stick of butter, around12 drops of sweetener, a dash of salt (and optional some cinnamon and ginger)
I wonder if that’s the reason why people add peanut butter and chocolate - to make them more chewy or gluey?
But I feel like I should take a break from all this experiment too, I’m worried that I’ll gain too much weight from eating too many cookies >.<