Since starting this new diet I have been searching for the holy grail of low carb delights; a good Low Carb Chocolate Chip Cookies Recipe.
There are quite a number of Low Carb Chocolate Chip Cookies Recipes. Many of them have cream cheese in them.
I chose to leave out dairy in mine this time. I may still have to try the ‘Cheesecake’ version sometime.
Many of the recipes labeled low carb I poured over had brown sugar or honey in them. — Don’t know about anyone else, but these are not on my low carb list!
I adapted my recipe from my main inspirations at ‘Easy Low Carb Desserts’ and ‘The Low Carb Diet’.
The recipe itself comes together as quickly as any typical chocolate chip cookie. The only real difference is that when you place them on the pan you have to flatten them out. They will not do so on their own.
I just use the bottom of my cup measure to flatten them and make them more uniform. (And I try not to eat too many little pinches of dough while perfecting their shape. 🙂
Tip: You can leave the walnuts out and reduce each cookie by 13 calories and 1 gram of fat and .3 gram carbs. You could use Hersey’s sugar free semi sweet baking chips instead of the bittersweet chips. This will cut the carbs to just 2.5 total carbs per cookie!
The cookies turn a light golden color when they are done baking. Do not allow them to over-brown.
The Low Carb Chocolate Chip Cookies Recipe makes a small batch of 16 cookies, which makes me happy. It makes just enough to share. After they cooled I put mine in separate single serving containers. My husband and I managed to make them last 3 days this way. Enjoy! – Laura
Get it here. Make it at home:
Honeyville Almond flour
Nutiva Coconut Flour
Ghiradelli 60% Chocolate premium baking chips
~OR~
Hersey’s Sugar Free Semi-Sweet Chocolate Chips
Low Carb Chocolate Chip Cookies
Recipe Nutrition facts
Low Carb Chocolate Chip Cookies Recipe
Ingredients
- 1¼ cups almond flour
- 2 T coconut flour
- ½ cup granulated Splenda or Swerve
- ½ tsp. baking powder
- ¼ tsp. salt
- 4 T. coconut oil melted
- 1 egg
- 1½ tsp. vanilla extract
- ⅓ cup chocolate chips
- ¼ cup chopped walnuts
Instructions
- Heat oven to 350 degrees.
- Line a cookie sheet with parchment.
- stir all the dry ingredients together and then mix in the wet ingredients.
- Combine until dough is smooth and all ingredients are well incorporated.
- Divide dough evenly into 16 balls and place on the cookie sheet.
- Flatten each ball of dough with bottom of glass, as cookies will not do so on their own.
- Bake for 9-12 mins.until cookies are a light golden brown. do not allow to over brown.
- Remove cookie pan from oven and allow cookies to cool slightly and set up before removing to cooling rack.
Notes
- Calories: 126
- Fat: 11
- Carbohydrates: 5.3
- Sugar: 1.9
- Fiber:1.8
- Protein: 1.7
It looks very tasty!
Hi
Thanks for the recipe, is the cookie crispy? Or is it soft?
Crispier, imo. 😀
These are the best low carb Choc Chip cookies I’ve found. I’m in the UK so my ingredients vary a little from those in USA, my sweetener is much sweeter, so next time I make these (probably in just a few days!) I’ll only use half the amount.
Laura, thank you so much for the recipe – definitely going to be a favourite here; much better than any shop-bought cookie, be they low carb or not.
Do you measure the coconut oll when it is already melted, i.e, 4 Tbsp of melted coconut oil, or when it is solidified and then you melt it?
I measure it first.
Don’t use Hershey’s! They use Maltitol, which can cause gastric distress and it not keto friendly. Use Lily’s or Bake Believe (Walmart has these), or even ChocZero, all of which offer different varieties of chocolate that use monk fruit, stevia, erythritol or some combination thereof. (And they taste better anyway, in my opinion. (; )