Low-carb desserts are. not. easy. Sure, making them isn’t all that hard, but recipes to create things that bear more than a passing resemblance to their namesakes are not easily found. That hurdle is what kept the beau and I locked in the kitchen last weekend, baking, analyzing, and brainstorming. And after two days of experiments–many failed and a few successful–I exhaustedly present to you our take on the low-carb chocolate chip cookie.
Now this isn’t a catchall recipe, not that any chocolate chip recipe could be. Although I prefer chewy cookies, one day (maybe after low-carb shortbread, pecan sandies, grasshoppers, macaroons, and, dear God, cookie cakes) I’ll come back and find a good crunchy variation. Until then, these will be more than enough for me.
Ingredients
- 1 1/2 cups almond flour
- 1 tsp. baking soda
- 3/4 cup sugar-free chocolate chips
or chopped sugar-free chocolate
- 1/2 cup walnuts or pecans
- 1 egg
- 1/4 cup sugar-free vanilla syrup
- 1/4 cup granulated splenda
- 1/4 stick butter, melted
Tip: If you’re willing to shoulder a few extra carbs in the name of authenticity, normal 70% chocolate lends the cookies a richer flavor.
Preheat oven to 350°F.
Mix together dry ingredients together, then add wet ingredients and mix again. If the dough seems too wet, let it sit for 5 minutes.
Form into balls and press onto a baking sheet lined with parchment paper. Don’t worry if it seems too sticky; the wet texture should be that of an oatmeal cookie.
Bake for 16-20 minutes, or until cookies begin to turn golden brown. Slide a spatula under each one to ensure a clean break, then let cool for 5-10 minutes.
Makes 16 cookies. 171 calories and 1.3 net carbs per cookie.
{ 28 comments… read them below or add one }
These looks soooo good!
My husband is doing low carb and will love these! You have a great site.
The problem for me is that if they really are good, I’ll eat forty of them.
*sigh*
Guess I’m still on the lookout for the zero-calorie cookie.
yum, those look incredible.. I will have to try them!!
Eugene,
These look fantastic. We are cookie lovers in my house, and I can have these when the guys are making theirs. Where did you find your sugar free vanilla syrup?
Terri, I usually buy mine from the coffee aisle of my grocery store, but you can also find it in World Market or sometimes T.J. Max.
Has anybody actully tried these cookies? I’m a huge chocolate chip fan, and these look pretty healthy….just wondering if these are any good?
I love you! Choco cookies and sooo low carb. Thanks for the recipe.
Its very easy and delicious, I made 3 substitutions based on whatever I have in the kitchen:
Semi sweet chocolate chips for sugar free chocolate chips
1/2 teaspoon of vanilla essence for 1/4 cup sugar-free vanilla syrup
1 teaspoon of honey for 1/4 cup granulated splenda
The cookies came out wonderful. Thank you so much for the recipe!
Add to you recipe, for diabetics. 1/4 tsp. cream of tarter. Instead of splenda, use the sugar free brown sugar, and one tblsp. of fiber powder, the fiber will break down the carb grams and the cream of tarter, will give them stability. I buy the syrup at a grocery and resturant supply store, cash n carry. Oh yea!, you can also use unsweented carob choclate chips, they are extremly good, their not imitation choclate.
EEEWWW!!! They look horrible! But they taste AMAZING!!!!! I LOVE this recipe and I make it ALL THE TIME!!!! thank you!
I love cooking!
You state net carbs are 1.3 per cookie, what would the actual carb per cookie be.
Thanks
These cookies are awesome!!! Thank you so much for posting this recipe!
I’ve made these about four times now… Hardest thing for my hubby on a low carb diet was no cookies! Tried them with honey… Too sweet, with splenda… blah aftertaste… Have them in the oven right now and used stevia (powdered) so we’ll see. Love love love this recipe! Thanks for sharing!
These cookies are AWESOME !!! I used white chocolate sugar free syrup . I didn’t have any vanilla syrup. They still taste awesome.
Thank You
I used 2 parts almond flour, 1 part carbquik, these turned out great!
I made these but are really dry..i followed the recipe. Did anyone else make these and they turned out dry? thanks!
Eugene,
Your cookies are delicious and just fill a real need for a treat sometimes. I wish you were still adding to your recipes. My husband and I LOVE this recipe.
Unfortunate that I can’t Pin this post or I’d be back to check out more. :/
these were wonderful! I kept my cookies round and shorted my baking time to 11 minutes to keep them chewy. They were hard to stop eating…. Just like any good chocolate chip cookie should be!
Hi, I was wondering if the vanilla syrup is really needed in this recipe? I don’t have any, but I would love to try this recipe out tonight. I found your recipe through another person’s blog, and they didn’t mention the vanilla syrup at all, so I’m wondering if the cookies will be fine without it. Thanks!
I tried making these last night. Be sure to press them into cookie shapes. I forgot and ended up with cookie balls. Still delicious, but awkward to eat. I was pleasantly surprised by these, and I plan on making them again. I think the sugar-free brown sugar substitution sounds worth trying.
Thanks for sharing this recipe. It’s a nice treat when you’re on a low-carb diet. I also like that it is a recipe I can make for my gluten-free friends and family to enjoy.
I have a blog about my weight loss journey and how I did it and keep doing it, with advice and tips. It is based on low carbs. I love your site because it inspires me. Thanks! Mine is skinny-rules.com
I just tried this recipe, and the consistency of the cookies was pretty spongy. I used honey instead of the sugar-substitute, but other than that, I followed the recipe exactly as written. I wasn’t a fan of the end result, and ended up throwing them out.
I guess the low-carb cookie will never actually be the substitute we all want it to be, but thanks for the recipe nonetheless! =)
my cookies turned out wonderful! I mixed the butter and sugar substitute first then added one egg. after that I incorporated the sugar free vanilla syrup. once all the wet ingredients were mixed together well i added all the dry ingredients (i also used two parts almond flour and one part low carb flour). after the dough forms added the chocolate chips and nuts. 11 minutes later i had delicious cookies!
This is a great recipie but I used a good bit more splenda and I used soy flour instead of almond flour! (better texture, but tastes a little funny)
I tried these tonight and they were delicious.I used cream of tartar as someone else suggested. I also used splenda brown sugar and 1/2 cup of regular chocolate chips ,they added more richness and my family loved them.
These cookies are fabulous!!!! I found that the mix was REALLY runny so I added a tbsp of cocoa. It was then too dry so I added a bit of almond milk. I didn’t use the sugar liquid. I put a bit extra sweetener in it
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