Is there anything better than a simple chocolate chip cookie after a long day? Yes! Low carb chocolate chip cookies!
Now you can have your cookie and ketosis too. What a great day!
This is a simple, no fuss recipe and I couldn't be happier with it.
🍽️Equipment:
- Cookie Sheet
I really really love this cookie sheet with a rack. It makes it so easy to just take the rack out of the cookie sheet when you finish baking so that the cookies can cool quickly.
- Parchment Paper
Parchment paper is a low carb bakers friend. It makes the whole process so much easier. And no, cooking spray isn't the same. I used to think it was but I was wrong.
🥘Ingredients:
- 2⅛ cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter melted
- ½ cup Allulose - Granulated
You can swap this ingredient out for your favorite low carb sweetener. But this is definitely our favorite these days. It tastes like sugar, bakes like sugar and doesn't upset my belly.
A lot of people say it's not as sweet as sugar but I think it's pretty close.
We've been doing this low carb thing a long time so maybe I'm not the best judge of that. But, if you like super sweet cookies, you can always add a little bit more sweetener.
Taste the dough before you put the cookies in the oven. Yes, taste a little bit of the raw cookie dough...you won't die (not guaranteed 😎).
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup sugar free chocolate chips * about 80 grams -to taste 😉
👩🏾🍳How to make the cookies:
1.) Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper
2.) In a large bowl, mix together the almond flour, baking powder and salt. In a separate bowl whisk together the butter, eggs, allulose and vanilla extract.
3.) Add wet ingredients to dry ingredients, then fold in chocolate chips. Chill dough for 15 minutes in the refrigerator.
4.) Form dough into 12 balls place on the parchment with enough room for them to spread. Bake for 10-12 minutes.
5.) Let cool completely before serving.
📋Tips & FAQ's:
Can I freeze these cookies so I don't eat them all at once?
Yes, freeze them on a tray and once they are completely frozen, transfer them to an airtight bag.
Can I switch out the almond flour for coconut flour?
I haven't done it but your best bet would be to start with a ½ cup plus 2 teaspoons of coconut flour. It should work.
If you try it, let me know how your cookies turned out! It'll help other people with nut allergies too. Thanks!
What's good with the Low Carb Chocolate Chip Cookies?
- Sugar Free Almond Milk (Yum!)
- Whipped Coffee
- Flax Milk
I think that's it for the Low Carb Chocolate Chip Cookies!
A good cookie is a thing of joy, isn't it?
As always, if you have any questions, comments or sonnets you want to recite please leave them below.
Cheers to you and your fantastic cookies!
Bran
Low Carb Chocolate Chip Cookies
Equipment
Ingredients
- 2⅛ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter melted
- ½ cup Allulose Granulated
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup sugar free chocolate chips * about 80 grams -to taste 😉
Instructions
- Preheat oven to 350 degrees. Line 2 large cookie sheets with parchment paper
- In a large bowl, mix together the almond flour, baking powder and salt. In a separate bowl whisk together the butter, eggs, allulose and vanilla extract.
- Add wet ingredients to dry ingredients, then fold in chocolate chips. Chill dough for 15 minutes in the refrigerator.
- Form dough into 12 balls place on the parchment with enough room for them to spread. Bake for 15-20 minutes. These are large cookies.
- Let cool completely before serving.
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Nutrition
The nutritional information for the Low Carb Chocolate Chip Cookies Recipe is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
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