Best Ever Low Carb Chocolate Chip Cookies
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.
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.
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.
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.
- 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.
Nutrition Facts Per Cookie:
Buy Ingredients Found in This Recipe Online!
- King Arthur Almond Flour
- NuNaturals Oat Fiber
- Pyure Organic Stevia All-Purpose Blend Sweetener
- PEScience Select Protein
- Kirkland Signature Pure Sea Salt
- McCormick Pure Vanilla Extract
- E Guittard 63% Extra Dark Chocolate Chips
- Hershey’s Sugar Free Semi-Sweet Baking Chips