Chocolate Chip Cookies

 

 

Some thoughts:

  • These cookies need 24 hours to set up. Trust me on this. If you eat one fresh from the oven, you’re going to want to kick me. Wait 24 hours and you’ll want to kiss me. Less violence, more love.
  • I used 60% cacao chocolate chips for these in the form of Ghirardelli chocolate chips. They’re bigger chips, so you can chop them up to get them to go slightly farther. You can use any kind of chip you’d like.
  • These cookies are not Atkins induction friendly, but they are low carb, gluten free and sugar free, and vegetarian friendly.
  • Look below and behold the power of this easy frozen yogurt between two cookies as an ice cream sandwich.

 

 

Chocolate Chip Cookies

1/2 cup butter, at room temp
1/2 cup equivalent brown sugar substitute
1/2 cup equivalent white sugar substitute
1 egg
1 tsp vanilla extract
1 cup almond flour
1/2 cup coconut flour
1/2 tsp baking soda
1/2 cup chocolate chips
1/4 cup chopped walnuts

Preheat oven to 350 degrees F.
Grease cookie sheets or line with parchment. In a large mixing bowl, cream together butter and sweeteners until smooth. Beat in egg and extract.  Combine the flour and baking soda in a separate bowl. Slowly add to sweetener  mixture. Roll into 2″ balls and place on cookie sheet about 2″ apart (cookies don’t really spread). With fingers, slightly flatten each cookie. Bake for 10-12 minutes or until bottom is golden brown. The cookie will look unfinished, but it is cooked. Allow to cool for 2 minutes on cookie sheet before moving gently to a cooling rack. Allow to cool for at least 30 minutes to allow cookies to fully set.

Makes about 42 cookies.

Nutritional Information per low-carb cookie: Calories:  68,  Carbohydrates:  2.3 g, Fiber: 1 g,   Net Carbohydrates:  1.3g,  Protein:  1g, Fat: 1.4g


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Comments

  1. Kathleen says:

    These look yummy, Out of curiosity, why do we have to wait 24 hours?

    • Hi, Kathleen! I am so sorry for the late reply. I was out all day. It takes at least a few hours for these cookies to take on a quality cookie texture. Otherwise, they tend to b too soft and crumble apart.

      • Kathleen says:

        Aha! That explains why my coconut cookies crumble!

      • Robert M. says:

        Is it best to just leave them out exposed to the air or covered up? I was also wondering if putting them in the fridge my expedite the solidifying process.

        Anyway, my daughter and I both excited about trying these. Always looking for less-guilty dessert alternatives.

        • Hi, Robert! I leave them out on the counter overnight. I live in a dry climate. What sweetener are you using? Bobbi has me worried that there could be confusion about the amount of sweetener to use. I use a 1:1 ratio sweetener for these and have really good luck.

          • Robert M. says:

            Well, I live in a rather humid climate (Houston area) so I suspect I’d better keep them uncovered. Since I’m kind of a noob to the low-carb/paleo thing I haven’t yet experimented with sugar alternatives, but I just bought a package of Xylitol which I’ve heard some good things about. The package suggests a 1:1 ratio so that’s what I’ll try unless someone advises differently.

          • I would probably go with some erythritol in addition to xylitol. Together, they form one great sweetener! I use a ratio of 2:1 xylitol to erythritol. If you have dogs, be cautious, however.

  2. I have my 13-year-old daughter and one of her good friends hooked on your site now! They get together between one and three times a week, and used to make the unhealthiest, but “normal” things, each time. One of their two staples is chocolate chip cookies. So now I can show them this! :-)

    • Tracey– We’re the same way! My girls and I bake together in the kitchen and we worked on this dish as trio. Part of the fun is having company to goof around with.

  3. Sherry says:

    You’re my kryptonite!!
    I am powerless whenever a new recipe is posted!!

    Making ASAP!!!!

    • Hi, Sherry! I hope you like these cookies! We really enjoyed them here. I have a diffeent, white chocolate/macadamia/cranberry version on the site, too. It’s carbier but zomg. Seriously.

  4. In the directions, you say to beat in egg & extract, but there isn’t extract listed in the ingredients. Am I reading this wrong?

    • Diana– that is likely because I was smoking crack. I am so sorry for leaving out the 1 tsp of extract in the ingredients. I added that in now. Thank you so much!

  5. My cookies spread all together. I was worried about the sugar substitute amounts was it half a cup or the equivalent of half a cup of sugar? Also the recipe said it makes 42 each I only got about 16 before they became one and even after the 24 hour set up time they were soft and crumbled. The flavor is yummy though. I would life to try again but want a solid cookie so I can try the frozen yogurt sandwich. Thanks. Otherwise I may just do them again and do them as bars.

    • Hi, Bobbi! We’re looking for the equivalent of 1/2 of a cup of sugar. So, for some sweeteners, they might measure 1:1 like sugar, and for others, you’ll need much less than the straight swap. What happened to your batch sounds like major wrongness, and I’m sorry! You should have had a solid batch that didn’t spread and made a lot of small cookies. I love your idea for baking them as bar cookies!

  6. do the sweeteners need to be powdered sweeteners? I really only use Sweetzfree(coffee) and don’t often bake LC stuff. Do they add bulk or body that’s essential to the recipe?

    also, would glucomannan powder help with the crumbliness?

    • Hi, Deb! You could probably use pretty much any sweetener in this recipe. I don’t think bulking would be an issue. I haven’t used the glucomannan yet, but I attribute the crumbliness more to the flours than anything. That almond and coconut flour can be a pain in the patoot to bake with at times.

  7. Robert M. says:

    I’ve made my first batch and while they do look good, they are WAY too soft and delicate to transfer from the cookie sheet to racks. I tried moving three of them and wasn’t able to keep a single one intact. So I guess I’ll just have to leave them on the sheet and hope they firm up enough by morning to remove them safely.

    • Hi, Robert! They should definitely be able to be moved by morning, if they were just too soft to move after a few minutes of cooling. Another option might be to bake slightly longer and see if this might help.

      • Robert M. says:

        I agree that leaving them in the oven longer would probably help, as well as using parchment paper rather than directly on the cookie sheet. Also, I think I may have flattened them out a bit too much to start with. If they’re thicker with less diameter, it should be easier to safely move them.

        Anyway, after about 18 hours they’d firmed up enough to eat. Verdict: pretty good, but I would cut back on the xylitol (maybe to 3/4 cup only) as they were very sweet.

        • That is great feedback, Robert! Thank you. I am also going to try some different mixes for the cookie doughs. I don’t like that the recipe is so finicky, but it makes a fun cookie.

        • Hi. I use xylitol here and I always powder it first. I find that it doesn’t melt like regular granular sugars. I tried the full granular measure in many recipes and it was way too sweet and also too moist for some reason.

  8. Oh, my. Do these sound & look incredible!

    Stupid question. Do you make into cookies & let sit overnight, or just the batter? Damp where I live, so I’ll refigerate. Covered or not?

    Thanks.

    • That is not a stupid question at all! I am glad you asked. You leave the baked cookies overnight. They need time to solidify. It’s kind o crazy, but coconut and almond flour can be naughty and fall apart when still warm…

      • Duh, on me. I thought you meant the cough dough needed to set up :) Thanks for not laughing at me.

        • No duhs here. Sometimes I’m so in the moment I might be a little less stringent with my wording. I assume you can read my mind!

          • Made your cookies yesterday & ate them today. Ok, I admit that I also snuck one immediately from the oven. Hey, I’m weak. Scrumptious! Thank you for a fabulous recipe. They didn’t get crisper even sitting in a very low oven the next day. Perhaps too humid here, or I made them too thick. Used parchment paper & they came right off & held together beautifully. 25 delicious cookies.

            I didn’t have brown sugar substitute & replaced it with 1 tsp blackstrap molasses (5 additional carbs). For sweetener, I used 3/4 cup of granular erythritol & 2 tsp Fiberfit (liquid Splenda). I baked the cookies for 14 min because of the extra liquid.

          • I love your changes, Sue, and I agree that parchment definitely is a bonus, especially when those cookies can stick to the pan. I am so spoiled by easy cleanup!

  9. Firs let me say, BEST SITE EVER!! I was put on a low carb low sugar diet in January to combat weight gain and went from 171lbs to my now 136lbs. Your site is awesome for people like us to make “normal” foods. I made myself oopsie doughnuts last week. Made me so flippin happy! This week it’s pizza, fried pickles, “popcorn” and these cookies.

    My question is, I don’t have coconut flour(I overlooked that when making my grocery list). Can I add more almond flour or would that make them too dense?

    Thanks!
    -E

    • Hi there, Erin. And WOW on your successes with weight loss! I am so pleased for you! Way to go, hot mama! I would not double the almond flour for this recipe, but only because I feel the almond flour would crumble apart. You could try it, or you could try subbing in a little bit of protein powder in place of the coconut flour. In any case, if experimenting, be sure to cut the batch into a small, sample size. This way, if there is a catastrophe, you’re only out a few cookies
      (as opposed to an entire batch).

    • Oh! and thank you for the compliments and your skinny thumbs up on the site. Be sure to let me know if there’s something you’d like to see!

  10. Ok so I made half the recipe and used 1 egg white (that’s where my flat cookies came in isn’t it?) and 1/4 cup chocolate whey powder. These came out fantastic! They spread out tho like regular cookies and next time I’d adjust the cooking time to maybe 8-10min as they got flat and the edges started to burn. They were edible right after they cooled a little so I made some icecream (frozen strawberries, heavy cream and packet of Splenda) to dump on top so I had cookie ala mode and HOLY CAPTAIN KANGAROO was this awesome! Even my 3 yr old ate it up.

    Beyond excited and I did a happy dance in my kitchen as I ate some leftover batter (yeah yeah yeah raw egg but hey! Now I can actually eat some type of batter and that of course, calls for some spoon lickings).

    Thank you!

    • Erin, I am not only supremely stoked that your tweaks worked for this recipe, I’m thankful you shared what you tried! You rock it out! Holy Captain Kangaroo, indeed. I might yell that sometime. Just because.

  11. Hey! Less then a week ago I got put on an insulin resistant diet, low carb, no sugar, etc. I am a healthy weight, but have pcos and insulin resistance. Anyways, I am totally new to all of this, so sugar alternatives…will they not spike my blood sugar? I know agava is supposed to be ok, but even that worries me a bit. I look forward to trying a bunch of your recipes!

    • Hi, Marie! You ask a REALLY good question because everyone is so different. For me, sucralose and maltitol make me hungry so I tend to have to really limit or avoid them. OTOH, I am fine with erythritol, xylitol, stevia, aspartame and saccharine. You might want to do a few test runs and see how you perform with each other major sweeteners to determine what your best fit is. Dr. Atkins recommended not using more than 4 servings of sweetener a day, regardless the sweetener, and that’s not a bad guideline.

  12. Getting ready for a road trip and I really wanted some chocolate chip cookies. I pulled out your recipe and got to work! I subbed 1 c ground almonds (pulverized in the food processor) for the almond flour and also subbed 1/2 c of french vanilla protein powder for the coconut flour. I used the Splenda Brown Sugar blend which added a few carbs but OMG!!! These are soooo good! They spread out and got darker than yours did in your picture and they were ready to eat within a couple minutes from the oven. I’m wondering if the Brown Sugar blend made a big difference in how the cookies behaved?? Any thoughts?

    • That could definitely be! I am at a higher elevation, so things tend to cook pretty quickly for me, but yours beats my record!

  13. I didn’t read every comment – but I did a “find” for xanthan gum that got no hits. So gluten free baking is pretty much always crumbly – has anyone added xanthan gum? I would start with about 3/4 teaspoon. Keep in mind I’m well experienced with gluten free, but not with Low carb baking.

    • I’m also finding that I can sub in psyllium husk powder or raw buckwheat flour (home ground from raw groats) for the xanthan gum. Much cheaper and not a corn issue either. It does help my breads and muffins stay together and not so crumbly.

      • I am going to have to check those out! I know Atkins was a fan of psyllium for fiber, but I never looked into it beyond that. I will have to look into the buckwheat, too! I tend to avoid grasses, but, that said, it sounds promising–and if it’s not wheat, and is without the issues of wheat, it might be a pretty amazing option. Thanks for planting those seeds in my ears, June! I love you.

  14. I’d love to attempt to make these tomorrow, YUM! My question is…can soy flour be used as a sub for the coconut flour? I have Almond but no Coconut. :(

    • I am going to say yes it can be substituted. The only thing I don’t recall is how thirsty soy flour is. I think it’s about as thirsty as coconut flour, so my guess is you’ll be all right. If in doubt, start with a smaller batch just to test ingredients.

  15. do you ever make your own chocolate chips?

    • I have not yet! I am thinking about making some, but it is a lot of work making so many tiny chips…

      • You are right- it would be alot of work to make a bunch of individual tiny chips :-). I was thinking more along the lines of just spreading the chocolate out on a tray, then breaking/cutting them up into chunks or little pieces for the chips…just looking for a good recipe to do this with…it would be a great way to control the sugars.

  16. I just made these with 4 oz of cream cheese added in. And I chopped up a bar of sf mint chocolate as my chocolate chips. OMG. I really don’t taste any cream cheese but I thought it might help make them stick together better, which it seems to have done since I can pick one up and eat it right away. But I plan on making these with your original recipe to see the difference.

  17. I can’t wait to try these with the boyfriend! Thanks so much for all the great recipes. :)

  18. When making the sugar substitute, would it be better to use the Xylitol/Splenda recipe or mix together Xylitol and Erythritol? Does one have more carbs than the other?

    • Jacey, erythritol has a lower melting point than xylitol, but aside from that,. I wouldn’t be averse to making the replacement with either xylitol or erythritol depending on your needs and whether or not you’re concerned about pets and xylitol.

  19. Rebecca Ryder says:

    Hi! Ive had this recipe pinned for a while now and finally made them last night! I just had to taste one hot and it was pretty good! I cant wait to try one tonight after they’ve “set up!” I have a question tho. I made the recipe exactly as you described. And my cookies look pretty much exactly like your pictures! But when making the balls 2 inches in diameter and then squishing, (and actually i ended up making them more like 1.5″, I only got 20 cookies! theres no way i could have come up with 42 unless they were really tiny. Soooo am i missing something or did i do something wrong? im not an experienced baker. or are these just supposed to be really tiny? Just a little bummed because with only 20 cookies I came up with more like 133 calories and about 8 net carbs. Thanks! (And dont get me wrong, they were really good! Just checking)

    • Hi there! It’s possible I’m just super-crazy anal about making the tiniest cookies possible. I was able to do it. I can also turn one slice of American cheese into 32 cheese straws. Where there is me, there’s a way to make it happen! That said, if you can’t make them that small, that’s okay, too! Make what seems reasonable, and recalculate the values by multiplying the calories, etc, times a serving and then re-divide.

  20. Joana Rita says:

    Hi! I don’t have problems with soya, can I use soya flour with these recipe? I would like because I want cookies with more protein.

    • I would think you could, sure! Just test a small sampling of the recipe before committing all of the ingredients to be sure you like it. If you, do, perfect!

      • Joana Rita says:

        I decided to do with coconut and almond flour but I didn’t understand when and how is to mix the walnuts and chocolate chips.

  21. Joana Rita says:

    Ok, thanks! I’ll try!

  22. Hey where did all of the other cookie and brownie recipes go? Site looks like it was updated maybe but I can’t find some recipes my husband wants me to make…

    • Your Lighter Side says:

      Hi there! I removed that content awhile back due to a contractual situation. I was essentially renting the content, so it wasn’t permanently mine to share, unfortunately. If you email me at yourlighterside at gmail dot com, I can probably shoot you the specific recipes you’re seeking.

  23. Hello
    I am looking at your recipes in relation to low carbs for my son who is diabetic type 1. I’ve been told to look at total carbs in food packaging etc as say 15 grams of carbohydrates means he needs 1 unit of insulin to counter it.
    I’m a bit lost though when looking at your recipes and it states x amount of carbs and then x amount of “net” carbs.
    I’ve never heard of this “net” carbs before. Can you please explain it a bit for me?
    Thanks
    Nicole

    • Your Lighter Side says:

      Hi, Nicole! Net carbs are the carbs that are considered digestible and are usually what’s left after subtracting fiber and/or sugar alcohols.

  24. What do you use for brown sugar and white sugar substitute?

  25. Hi – what are these sguar ‘substitutes’ – am I missing a section? xxx

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