ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Chocolate Chip Low Carb Cookies

Updated on October 6, 2015
WhiteOak profile image

I am a photographer, published artist and writer. I am a makeup artist student, and studying herbs. I love to write and share my view points

Cast your vote for Low Carb Chocolate Chip Cookies

Changing your Eating Style

Many of us are truly stubborn when it comes to being restricted of things we want and cannot have. Unfortunately, we do not always look at our health issues when it comes to wanting something and knowing we cannot have it. I believe I am the true definition of a junk food junkie!!

I am not really sure what it has always been about me and cookies. Maybe the crunch? Maybe you can put anything in cookies and they can become a miniature yummy treat filled with goodness? Whatever it is, I would take a cookie before any meal!

However, I am also at that age where I need to start looking at health a little closer. So when my doctor said I needed to get one of my cholesterol levels down and need to do a low carb diet.. I thought okay.. I will do this, but I will not give up cookies. So I experiment like ever thing else. I find ways to have what I want but yet stay within the element of what I am trying to change; in this case, low carb.

One of the biggest problems I have is with textures. I do not want my cookies to seem raw in the middle and when you cook with nut or coconut flours often that happens. This recipe is not like that. It has a cookie texture and actually they do not taste bad. They are not your average big crispy chocolate chip cookie.. but they will do when you need one.

Cook Time

  • Prep time: 15 min
  • Cook time: 16 min
  • Ready in: 31 min
  • Yields: 2 1/2 dozen


  • 1 1/2 Sticks Unsalted Butter, Softened
  • 2/3 Cups Sweetner, I use TrivaBlend, you can also use **Erythritol
  • 1/4 Cup Walnuts, Chopped -(optional)
  • 1 Egg
  • 1 1/2 Cups Almond Flour
  • 1/2 Cup Coconut Flour
  • 1 teaspoon Baking Powder, I use double active because of the almond flour
  • 1/4 teaspoon pink salt
  • 2 Tablespoons Mini Chocolate Chips (make sure they are mini), I use dairy, soy and nut free
  • 1 teaspoon vanilla
  • 2 Tablespoons Dark Coco Powder, *Optional if you want them chocolate

Erythritol is a sugar alcohol which is usually found in fruits. This sweetener has 0.24 per gram calories compare to sugar that has 4 grams of calories. It does not cause metabolic effects in your body like sugar. 90% of it is excreted through urine which leaves very little left in your body. Studies show you want to avoid eating large amounts of it because it can cause nausea, but again we are talking 50 grams in a single dose. That is A LOT of sweetener in one serving.

  1. I usually mix my butter, sweetener, vanilla, and egg together then add my dry ingredients. Mix well but do not overwork the dough. I use a small ice cream scoop and place balls on a cookie sheet lined with parachment paper. Flatten the balls.
  2. Bake at 325 degrees for 16-18 minutes.. Allow to cool for a moment before moving to a cookie rack.

Love this video actually, I learned two good tips:

1. The flatter the cookie the crisper (When using Almond Flour)

2. Allow to completely cool (about 20 minutes or so) Helps to be crisp.

Do you do a low carb diet?

See results

© 2015 Eva Thomas


    0 of 8192 characters used
    Post Comment

    No comments yet.