Low Carb, Low Sugar Chocolate Chip Cookies
It took me 3 tries to perfect these cookies, and they could probably still be made better. That means I might make edits to this post when and if the recipe does change. I also didn’t take the time to snap pictures throughout the process this round, thinking I probably still wouldn’t get it right. Such is my luck! Sorry, no fancy “as you go” pictures for this recipe, but I will definitely add them next time I make these gems.
A low carb and nearly sugarless cookie is never going to taste like the cookies on the back of the Nestle Tollhouse bag. I hate to be the one to have to break this to you. It was rough for me to accept, as well. If you came here looking for that, you might as well just go make the real ones. It will be better for your sanity in the long run, just maybe not your waist line. That being said, I think this is a really great alternative, especially if you’re watching your sugar and/or carb intake.
The problem with searching for a low carb cookie is that they’re usually loaded with sugar. I had a really hard time finding a good recipe that was low in both, so I made one up! These cookies only have 8.5g of net carbs each (I know, it seems like a lot but a Pillsbury ready made cookie has 23g each, and these low carb cookies are a bit larger.) and only 1g of sugar. I didn’t calculate the calories and fat content. I figured you mathematicians could do that on your own if its that important to you :).
Now, let’s get to why you’re all here; the recipe!
5 tablespoons of Stevia in the Raw
3 teaspoons of Truvia Brown Sugar Mix
5 tablespoons of milk
1 stick of unsalted butter
1 teaspoon of vanilla extract
1.5 cups of almond meal/flour. (Splurge and GET THE FINELY GROUND. This is the basis of your cookie and it does not dissolve like regular flour. The more finely ground, the better the texture. If you get a normal ground your cookies will be very grainy. They didn’t have finely ground at Wal-Mart, but I did find some at Crest. If you spot it at any other big chains, let us know in the comments and I will update!)
4 tablespoons of Cocount Flour
2 teaspoons of baking powder
3/4 cup of sugar free chocolate chips (This is where most of your carbs come from. You could probably get away with using a 1/2 cup to reduce your carb count…but I really love chocolate.)
Prep and Baking Instructions:
- Preheat oven to 350 degrees.
- Melt butter for roughly 30 seconds. You want it to be mostly liquid.
- Mix both flours and baking powder in a small mixing bowl and set aside. (Nothing fancy, just use a spoon)
- Mix both sugars and your butter, in a large mixing bowl, until smooth. (This is when you need to get out your hand mixer or kitchen aid!)
- Add milk, eggs, and vanilla until it begins to look frothy/bubbly.
- Add your small bowl of dry ingredients
- Fold in chocolate chips
- Use a heaping tablespoon to place the cookies on pan lined with parchment paper (roughly 2 tablespoons per cookie).
- These cookies do not rise, so be sure to mash them down so they take the shape of a cookie (I made 2 pans of 8, for a total of 16 cookies). How you shape them is how they will look when you take them out.
- Cook for 12 minutes, or until the edges start to brown. Remove and let set for 10-15 minutes before removing from the pan. Because they are mostly made of a grainy based flour, they are a bit on the crumbly side especially right out of the oven. If you let them set, they will be easier to pick up.