By nature, cookies scream “carbs,” as most are made with white flour and sugar. White flour and sugar are packed with simple carbs (bad for you!) and little nutrition.
You can, however, make amazing low carb cookies with the recipes out there! We’ve already made delicious peanut butter cookies before, but now, let’s bake some chocolate chip cookies!
First, you should look for recipes that use ingredients like almond flour – or another whole grain flour – and artificial sweetener. Cocoa powder and other forms of chocolate are also fine in moderation. As chocolate chip cookies are a universal favorite, below is a recipe for a low carb version. You may have to experiment with sweeteners and proportions, but here is the basic recipe:
The Low Carb Chocolate Chip Cookie Recipe You’ve Always Wanted
Low Carb Chocolate Chip Cookies
** Makes 14-16 cookies
Net Carbs: ~4 grams per cookie
- 1¼ Cups Almond Flour
- ¼ Teaspoon Salt
- ¼ Teaspoon Baking Soda
- 1/8 Cup Neutral Oil such as Canola or Sunflower Oil (Increase to ¼ Cup if Using Granulated Sweetener)
- ¼ Cup Sweetening Syrup, such as Davinci’s (OR ½ Cup Granulated Sweetener like Splenda)
- 2 Teaspoons Vanilla Extract
- 1/3 Cup Dark Chocolate Chips
- ½ Cup Chopped Walnuts or Other Nuts (Optional)
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients (flour, salt, baking soda).
- In a separate bowl, combine the oil, sweetening syrup, and vanilla extract, stirring to combine.
- Add the wet ingredients to the dry ingredients and stir until well-combined.
- Gently fold the chocolate chips and walnuts (if using) into the dough.
- Drop tablespoonfuls of dough onto the baking sheet.
- Bake the cookies for 8-11 minutes or until they are golden brown. Let cool for 5-10 minutes.
The Secret to Baking Great Cookies
The darker the chocolate you use, the fewer carbs from sugar there will be. You should try Ghiradelli’s fantastic chocolate bits that are perfect for baking cookies.
If you are seriously watching your carbs, you can use sugar-free chocolate chips, though chocolate that is more than 70 percent dark has a negligible amount of sugar, especially on a per-cookie basis. Feel free to leave the walnuts out, though they are a nice way to boost the protein content of the cookies. You could also use a different kind of nut, such as almonds to complement the almond flour. If you cannot find sweetening syrup, use half a cup of granulated sweetener, such as Splenda, and increase the oil to ¼ cup to make up for the lost liquid.
Hope your baking will take a healthier turn! If you’re not in the mood for baking, you should consider stocking up your freezer with some of the low carb frozen dinners we talk about here.