I realized a few weeks ago that I still didn't have a Low Carb Chocolate Chip Cookies recipe on the site, so I went back into the kitchen and fixed that. These low carb cookies are made with almond flour, sugar free chocolate chips, and a small gelatin trick that keeps every cookie soft and chewy instead of dry and crumbly.
Each one has just 5g total carbs, so it fits easily into a low carb or diabetic-friendly lifestyle.
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I've spent years developing low carb recipes for readers managing diabetes and blood sugar, testing every batch until the texture holds up without real sugar or flour.
If you love a good cookie, try my Low Carb Peanut Butter Chocolate Chip Cookies, Low Carb Oatmeal Chocolate Chip Cookies, Sugar Free Pumpkin Spice Chocolate Chip Cookies, or my Soft and Chewy Low Carb Ginger Molasses Cookies next.
Why these low carb chocolate chip cookies are so good
- Made with almond flour instead of wheat flour, so they're naturally gluten-free and grain-free
- A small amount of gelatin powder keeps the texture soft and chewy instead of dry or crumbly, the common problem with almond flour cookies
- Only 5g total carbs and 1g sugar per cookie, so they fit easily into a low carb or diabetic-friendly way of eating
- Sugar free chocolate chips give real chocolate flavor without spiking blood sugar
- One bowl for the wet ingredients, one bowl for the dry, no complicated steps
- The dough chills for structure, so the cookies hold their shape instead of spreading flat
What you need for low carb chocolate chip cookies
These sugar free chocolate chip cookies are also gluten free since they're made entirely with almond flour instead of wheat flour.
- Salted butter: creamed with the sweetener to build structure and give the cookies a rich, buttery base, make sure it's softened, not melted
- Brown sweetener: a sugar free brown sugar substitute that gives that classic chocolate chip cookie flavor and helps the edges turn golden
- Almond flour: the gluten free, low carb base for these cookies, fine almond flour keeps the crumb soft instead of gritty
- Eggs: bind the dough together and add richness
- Vanilla extract: rounds out the flavor
- Gelatin powder: the secret to soft, chewy cookies, beef gelatin works too, this is optional but I highly recommend it for texture
- Baking soda: the leavening, helps the cookies rise slightly and spread evenly
- Sugar free chocolate chips: for real chocolate flavor in every bite
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb chocolate chip cookies
- Step 1: Mix the wet ingredients
- Step 2: Whisk together the dry ingredients, then combine with the wet ingredients, add the chocolate chips, mix, and refrigerate for 1 hour
- Step 3: Preheat the oven to 350°F, scoop the dough into balls, and place on a parchment lined baking sheet
- Step 4: Flatten and bake, then let cool
Pro Tip
Don't skip the 1 hour chill. Almond flour dough is much softer than wheat flour dough, and without the chill time the butter melts too fast in the oven and the cookies spread into thin, flat discs instead of holding a soft, chewy shape.
* See the recipe card for more detailed instructions.
Recipe Tips
- Use room temperature eggs so they blend smoothly into the creamed butter and sweetener
- Don't skip the gelatin powder if you want that classic chewy bite, it makes a noticeable difference
- Flatten the dough balls gently, pressing too hard makes the cookies spread too thin
- Watch the bake time closely, pull them at 10 minutes for a softer, chewier center
Recipe Variations & Swaps
These diabetic friendly chocolate chip cookies are easy to customize:
- Swap the gelatin powder for beef gelatin powder if that's what you have on hand
- Leave the cookies as rolled balls instead of flattening for a thicker, dome shaped cookie
- Add chopped pecans or walnuts for extra crunch and healthy fats
- Use a sugar free dark chocolate bar chopped into chunks instead of chocolate chips for bigger pockets of chocolate
Macros & Nutrition
Each cookie comes in at 211 calories with 5g total carbs and 4g fiber, so they fit easily into a low carb or diabetic-friendly treat.
| Nutrient | Per Cookie |
|---|---|
| Calories | 211 |
| Fat | 20g |
| Total Carbs | 5g |
| Fiber | 4g |
| Sugar | 1g |
| Protein | 6g |
Storage
- Store covered at room temperature for up to 5 days
- Freeze baked cookies in a single layer, then transfer to an airtight container or freezer bag for up to 3 months
- Let frozen cookies sit at room temperature for a few minutes before eating
Frequently Asked Questions
Yes, the gelatin powder is optional, the cookies will still be soft, just slightly less chewy without it.
Yes, since they're made without wheat flour or sugar, they fit a keto chocolate chip cookies craving just as well as a low carb one.
This usually means the dough wasn't chilled long enough, almond flour dough needs the full hour in the fridge to hold its shape in the oven.
Yes, any granulated or brown sugar substitute that measures like sugar should work, though texture may vary slightly.
Recipe Card
Low Carb Chocolate Chip Cookies (Soft & Chewy)
RECIPE VIDEO
Ingredients
- ¾ cup (170.25 g) salted butter softened
- 1 cup (190 g) brown sweetener
- 2 large eggs
- 1.5 tablespoon (22.18 ml) vanilla extract
- 3 cups (336 g) almond flour
- 1.5 tablespoon (10.5 g) Gelatin Powder Optional Ingredient - can use beef gelatin powder instead
- 2 teaspoon (8 g) baking soda
- ¾ cup (135 g) sugar free chocolate chips
Instructions
- Cream the butter and brown sweetener together with a hand mixer or stand mixer on high speed for about 1 minute
- Add the eggs and vanilla extract, mix on high for another minute, then scrape down the sides of the bowl and mix again for 15 seconds
- In a separate bowl, whisk together the almond flour, gelatin powder, and baking soda
- Add the wet ingredients to the dry ingredients and mix with a rubber spatula until well combined
- Fold in the sugar free chocolate chips until evenly distributed
- Cover the bowl and refrigerate the dough for 1 hour, this step keeps the cookies from spreading completely flat
- Preheat the oven to 350°F
- Scoop the dough into 2.5 tablespoon portions (an ice cream scoop works well), roll into balls, and place on a parchment lined baking sheet about 2 inches apart, 6 cookies per tray
- Flatten each ball slightly with a spatula or knife to about ¼ to ½ inch thick, or leave them as balls for a thicker, dome shaped cookie
- Bake for 10 to 12 minutes, until the edges turn golden
- Remove from the oven and let the cookies cool completely on the tray before transferring
Notes
- These cookies taste even better the next day once the flavors settle, if you can wait that long
- For uniform baking, try to keep your dough balls close to the same size
- Room temperature ingredients blend more smoothly than cold ones straight from the fridge
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
These cookies are super soft, chewy, and taste exactly like the real thing, minus the carbs.