Best Ever Low Carb Chocolate Chip Cookies

chocolate chip cookie sugar free gluten free low carb grain free

Gluten-Free, Grain-Free, Sugar-Free, Egg-Free, THM|S

I’m having a rough week. The temps are sub 10º F here in WI, Miles has four molars coming in (poor little guy), and I’m battling creative inertia – brought about I think by tiredness and my primordial urge to binge-watch all the new TV shows that are coming out and eat pizza and popcorn and DO. NOTHING. A classic case of cabin fever mixed with writer’s block that somehow extends to every single one of my creative pursuits.

amazing low carb chocolate chip cookies

BUT – I had a cookie breakthrough that is turning everything around. Cookies are my favorite dessert hands-down. I’ve been struggling recently to achieve the Holy Grail of a low-carb chocolate chip cookie that tastes great, doesn’t have that spongy, dense, coconut flour-y texture that many low-carb cookies do, and contains a responsible amount of fat and protein. Over the weekend, it happened.

perfect low carb chocolate chip cookie recipe

I gauge the tastiness of my healthy dessert recipes by the sugar-preferring tastebuds of Zach and Miles. They’ve been scarfing these cookies down, to such an extent that I had to hide them so I could get photos done before they were all gone. I put them in a container and Miles recognized the container and started aggressively baby-signing for “more”. That is the best review one of my recipes has ever gotten right there.

low carb cookie dough

 Even the dough looks like “real” cookie dough. The recipe is easy (utilizing melted butter so no creaming required – #winning), comes together quickly, and will satisfy the cookie cravings of your heart. Each cookie is 170 calories and contains 14 grams of fat, 6 net carbs, and 5 grams of protein.

The recipe is gluten-free, grain-free, sugar-free, egg-free, and THM|S, but still SOMEHOW DELICIOUS. I know that sounds like a contradiction. Bake them and see for yourself.

sugar free chocolate chip cookies

Some notes:

  • Both Zach and I agree that short of eating these straight out of the oven, they taste best if you store them in the freezer and either eat them frozen or microwave them for 10-15 seconds. If you keep them at room temperature or in the fridge, they tend to get soft and cake-y faster. We prefer cookies with crunch and chew in equal parts.
  • I used PEScience Select Protein for the protein powder in the recipe, but I think you could use any brand of protein that you’ve baked with before.
  • If you have the money, Kerrygold butter takes this recipe up a notch. It was all I happened to have on hand when I made these, and the flavor upgrade was noticeable.
  • This can be a mug cookie recipe! I tried microwaving some of the dough in a mug for about 75 seconds and it was super good.
  • If you’re feeling a little naughty this recipe makes delicious jumbo cookies (when I tried this I made six per batch and used a 1/3 cup cookie scoop).
  • I buy Pyure stevia sweetener and Oikos Triple Zero Greek yogurt at my Wal-Mart. I’ve included a link to buy Pyure online below too (it’s only $6-7 a package at Wal-Mart, however). You could also try substituting other sugar-free sweeteners with an equivalent sweetness of 1/2 cup sugar.
  • If you don’t have oat fiber you can use 1/4 cup more almond flour.
  • I used Guittard 63% chocolate chips because I can’t bring myself to shell out the money for waxy sugar-free chips. If you don’t mind a few extra carbs and a little sugar, I recommend you do the same. Real chocolate just can’t be beat and will always be a part of my diet.

the best low carb chocolate chip cookies ever

Best Ever Low Carb Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

30 minutes

Yield: 15 cookies

Serving Size: 1 cookie

The Holy Grail of low-carb chocolate chip cookies.


  • 1 3/4 cups almond flour
  • 1/4 cup oat fiber
  • 1/2 cup whey protein powder (I used 38 grams of PEScience Select Protein)
  • 1/4 cup Pyure stevia blend
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, melted
  • 1 tablespoon vanilla extract
  • 1/2 cup Oikos Triple Zero Vanilla Greek Yogurt
  • 1/2 cup sugar-free chocolate chips


  1. Preheat oven to 300º F and spray a baking sheet with coconut oil baking spray.
  2. In a large bowl, whisk together almond flour, oat fiber, protein powder, Pyure, salt, and baking soda.
  3. Melt butter in a liquid measuring cup and stir in vanilla and yogurt.
  4. Add liquid ingredients and chocolate chips to dry ingredients and stir until a stiff dough forms.
  5. To form cookies, separate dough into heaping two-tablespoon-ful balls and flatten each slightly. Arrange on prepared pan about two inches apart.
  6. Bake cookies for 14 minutes, rotating pan halfway through, or until cookies are set around edges and golden brown on the bottom. It's best if they're still a bit soft in the middle. Cool on a wire rack and store in an airtight bag in the freezer.

Nutrition Facts Per Cookie:

Screenshot 2016-01-13 11.18.30

Buy Ingredients Found in This Recipe Online!

Best Ever Low Carb Chocolate Chip Cookies

  1. Sarah B

    I’m super excited to have found your website! I’m a THM much of the time and want to try this recipe. I can’t have much whey and wondered if I could substitute collagen for the whey in this recipe? I sure I could, actually. Just wondered if it would be good? ?
    Thanks for all the amazing recipes!

    • [email protected]

      You’re welcome! I think that would work….the texture might be slightly different. Let me know if you try it – maybe start with a half batch first?