Low Carb Chocolate Chip Cookies (Soft & Chewy)

Low carb chocolate chip cookies stacked on top of each other next to a glass of milk.

5 from 1 vote

Low Carb Chocolate Chip Cookies (Soft & Chewy)

These low carb chocolate chip cookies are soft, chewy, and made with almond flour and sugar free chocolate chips. A diabetic-friendly cookie recipe with just 5g carbs each.

Prep Time10

Cook Time12

Refrigerator Time1

Total Time1 22

Course: Dessert, Snack

Cuisine: American, Canadian

Diet: Diabetic, Gluten Free

Servings: cookies

Calories: 211kcal

Author: Oscar

Cost: $10

Equipment

Ingredients

¾ cup salted butter softened
1 cup brown sweetener
2 large eggs
1.5 tablespoon vanilla extract
3 cups almond flour
1.5 tablespoon Gelatin Powder Optional Ingredient - can use beef gelatin powder instead
2 teaspoon baking soda
¾ cup sugar free chocolate chips

US Customary - Metric

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

Video

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

Nutrition