The Best Low-Carb Chocolate Chocolate Chip Cookies
This post contains affiliate links, which means I receive compensation if you make a purchase using a product link found below.
Chocolate chocolate chip cookies are my favorite kind of cookie. I perfected a sugar/flour based version a few years ago but for my latest baking project I set out to create a healthier version. These cookies exceeded my expectations! I’m eating one out of the freezer right now and they’re delicious. Texture, level of sweetness, deep chocolate flavor – all perfect. They’re just as good hot out of the oven as they are frozen. Plus, they’re gluten-free, sugar-free, and low-carb.
I think this dough would also be great baked into bars or pizookie style in a pie pan or cast-iron pan. It’s made with almond flour and sweetened with a stevia/erythritol blend. The main source of chocolate is, of course, chocolate (in addition to a generous amount of cocoa powder) – you can use unsweetened baking chocolate, a stevia-sweetened chocolate like Lily’s, sugar-free chocolate chips like those made by Hershey’s, or “regular” chocolate that’s 72% or darker. It just depends on your taste and dietary preferences. I don’t mind a couple grams of sugar in my cookies so I used a 72% Pound Plus bar from Trader Joe’s.
Healthy cookies that offer a satisfactory replacement for traditional cookies are challenging to create, in my opinion. It’s hard to duplicate the crunchy-chewy texture and toasty brown sugar sweetness of a good classic cookie. These, however, are the best low-carb cookies I’ve ever made! I want to experiment with adding nuts, coconut, and maybe some cinnamon too.
Slightly adapted from this recipe – Double Chocolate Cookies (Gluten Free and Grain Free).