The Ultimate Low Carb Chocolate Chip Cookies

What’s your favourite cookie?

Mine is the humble chocolate chip. Though it HAS to be soft baked and chewy. Hand me a crunchy crisp cookie and I’ll probably throw it back at your face like the classy lady that I am. I’ve even asked to casually poke a cookie in a shop to see if it was soft baked enough – don’t worry though, I did it with a serviette so no grubby fingers touched the cookies.

Anyways, back to THESE cookies. They are:

low carb chocolate chip cookies (1g only!)
gluten free
grain free
primal
naturally sweetened

They’re the kind that taste absolutely delicious and addictive but that won’t dump tons of sugar into ma body while adding some great fats because #FatsAreFriends! If you’re not a fan of stevia or erythritol, you can experiment with monk fruit instead. You could go down the brown sugar route if you reeeeally wanted, but it will no longer be a low carb cookie and will obvi add sugars, so I’d stick with the natural sweeteners if possible.

The Ultimate LOW CARB Chocolate Chip Cookies - gluten free, grain free and no added sugar!       The Ultimate LOW CARB Chocolate Chip Cookies - gluten free, grain free and no added sugar!

The Ultimate Low Carb Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
Cookie Dough
  • ½ cup (110g) butter, softened
  • ⅓ cup (75g) sukrin gold*
  • ⅓ cup (75g) granulated natural sweetener such as stevia
  • 2 eggs
  • 2 cups (200g) almond flour
  • 1 teaspoon vanilla powder or extract
  • ½ teaspoon baking soda
  • Pinch of salt
  • ⅔ cup (115g) chocolate chips
Instructions
  1. Cream the butter and sugars together until light and fluffy.
  2. Beat in the eggs until combined, then beat in the almond flour, baking soda, and salt.
  3. Fold in chocolate chips, then use a ice cream scoop or spoon to create about 12 cookies, placing the mounds on a lined baking tray.
  4. Place in the freezer for 20 minutes while you preheat the oven to 175ºC | 350ºF.
  5. Once oven is hot, bake cookies for 8-10 minutes, until browned in the corners but still soft in the centre.
  6. Let cool to set before enjoying!
Notes
*Sukrin Gold is a brown sugar replacement made from erythritol, malt and stevia

 

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