The Best Low-Carb Chocolate Chocolate Chip Cookies

low carb double chocolate chip cookies

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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.

sugar free double chocolate cookies

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.

gluten free chocolate chocolate chip cookies

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.

fudgy low carb chocolate cookies

Slightly adapted from this recipe – Double Chocolate Cookies (Gluten Free and Grain Free).

The Best Low-Carb Chocolate Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 8 minutes

28 minutes

Yield: 22 cookies

Serving Size: 1 cookie

These fudgy cookies have the perfect crunchy-chewy texture and they're overloaded with indulgent chocolate flavor. Plus, they're gluten-free, sugar-free, and low-carb. The ingredients are easily attainable and the cookies come together quickly, making this recipe the perfect option for last-minute chocolate cravings.

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Pyure stevia sweetener (I purchase this at Wal-Mart and it costs $7/lb.)
  • 1/2 cup butter, cut into small pieces
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 5 1/2 ounces chocolate, 4 ounces melted and 1 1/2 ounces coarsely chopped (unsweetened baking chocolate, stevia-sweetened chocolate, or chocolate that's 72% or darker all work, depending on your taste and dietary preferences)

Instructions

  1. Preheat oven to 350º F and spray two baking sheets with coconut oil baking spray.
  2. Measure almond flour, cocoa powder, baking soda salt, and sweetener into bowl of food processor and pulse until just combined.
  3. Add butter and pulse until mixture forms fine crumbs.
  4. Add eggs, vanilla, and melted chocolate and pulse until a dough forms, scraping sides with a spatula as necessary.
  5. Scoop dough by the rounded tablespoon onto prepared cookie sheets, leaving about 1 1/2" between cookies. Press chopped chocolate chunks into top of each cookie.
  6. Bake cookies for 8 minutes, watching carefully and removing from oven before you think they're done. This is the secret to fudgy, awesome cookies! Eat warm or store at room temperature for up to four days. You can also freeze them for up to two months.

Nuts or coconut flakes would be a tasty addition.

http://www.margeauxvittoria.com/the-best-low-carb-chocolate-chocolate-chip-cookies/

These are really good smothered with any kind of peanut butter, including my current favorite:
Trader Joe’s Crunchy Salted Peanut Butter with Flax and Chia Seeds!

low carb chocolate chip cookies with peanut butter

Comments

  1. Leave a Reply

    Donna
    02/21/2016

    The article states low carb, but I don’t see where the actual carb count. is listed. Please advise. Thx!!D

    • Leave a Reply

      [email protected]
      02/21/2016

      If sliced into 16 bars and made with Lily’s chocolate chips, each bar has 8.5 net grams of carbs!

  2. Leave a Reply

    Margaret
    02/22/2016

    I wonder if the THM baking blend would work here?

    • Leave a Reply

      [email protected]
      02/23/2016

      I think it would!

  3. Leave a Reply

    Sandy M
    02/23/2016

    We made this today. It was easy and they were delicious. Thank you for the recipe.

    • Leave a Reply

      [email protected]
      02/23/2016

      Awesome! I’m so glad to hear that 🙂

  4. Leave a Reply

    Chris Houck
    03/03/2016

    Every time I use Stevia or eat something made with Stevia, the taste is so bad I can’t finish it. I guess I’m one of those people who can’t stand the aftertaste. Can I just use something else, because these cookies look amazing!

    • Leave a Reply

      [email protected]
      03/03/2016

      Hi Chris – what brands of stevia have you tried? Have you ever used erythritol or xylitol instead (other all-natural low-carb sweeteners)? I used to feel the same way but through experimentation I found what works for me!

  5. Leave a Reply

    Torreh
    03/03/2016

    Can you substitute an equal amount of sugar for the stevia? I’m worried about gluten but not sugar. Thanks.

    • Leave a Reply

      [email protected]
      03/03/2016

      Yes! I would use about 1 cup sugar.

  6. Leave a Reply

    Connie Silva
    03/07/2016

    I follow the recipe to the T and they came out awful, very bitter , I will not be making these again

    • Leave a Reply

      [email protected]
      03/07/2016

      I’m sorry to hear that, Connie! What ingredient brands did you use?

  7. Leave a Reply

    Sarah Royce
    05/22/2016

    My Daughter likes the taste, but the cookies are flat and fall apart. Any idea what I could have done so they are like yours? I followed the recipe exactly.

    • Leave a Reply

      [email protected]
      05/23/2016

      Was the batter warm/soft when you baked it? The only thing I can think of is making sure it’s chilled and firm before baking it and maybe reducing the oven temperature slightly and baking them less time. If they are even slightly overbaked they do tend to be crumbly.

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