Enjoy chocolate chip cookies without the guilt with this easy gluten-free recipe. The whole family will love these Low-Carb Chocolate Chip Cookies that are delicious, full of flavor, and ready in under 30 minutes.
What Makes These Chocolate Chip Cookies Low Carb?
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There is one key ingredient that ensures these chocolate chip cookies are low carb yet chewy and delicious – almond flour. Almond flour is a gluten-free alternative to traditional wheat flour that also contains more protein and a richer flavor. It’s ideal in low-carb baking recipes as it’s an easy one-for-one swap with other flours.
As almond flour does not contain gluten; this means low-carb cookies are always softer than traditional wheat cookies so do not be tempted to overcook. These chocolate chip cookies will still have a crunchy brown edge when following the instructions below.
How to Make Low Carb Chocolate Chip Cookies
1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, baking powder, xanthan gum, and salt.
3. In a smaller bowl, whisk together the egg, erythritol, coconut oil, and vanilla extract until well blended.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Add the chocolate chips to the mixture.
5. Divide the batter into 16 cookies using an ice cream scoop. Scoop the batter onto the parchment paper and press slightly to create an even cookie.
6. Bake for 10 to 12 minutes or until the middle of the cookies are just set and the edges are beginning to brown.
7. Remove from oven and allow cookies to remain on the baking sheet for 10 minutes. This helps them to firm up so do not skip this step.
8. Transfer to a wire cooling rack and continue to cool before enjoying.
Can These Cookies Be Made with Coconut Flour?
If you don’t have almond flour in your pantry, or you simply prefer coconut this recipe can easily be adapted. Coconut flour absorbs a lot more moisture than almond so you will need around half the amount of coconut flour for this low-carb chocolate chip cookies recipe. Be sure to use the xantham gum as this helps the cookies firm up when gluten is not present.
You may need to add an additional egg as well as the batter will be drier with the coconut flour. I haven’t tested this recipe yet with coconut flour, but will add in a modification when I do.
Can These Cookies Be Made With an Alternate Sugar?
You can swap out the erythritol for a low-carb natural sweetener like monkfruit or stevia. Monkfruit can be used typically 1:1 as a swap with erythritol, while it depends with stevia. Follow a conversion chart for 1/2 cup of sweetener and slowly add based on your taste.
You can also use other natural sweeteners like coconut sugar, raw honey, or organic sugar. While these aren’t low-carb sugar alternatives, they are real food and taste delicious. You should be able to use natural sugar 1:1 with erythritol sweetener. Just taste the batter to get the sweetness to your liking.
Can These Cookies Be Made Without The Egg?
Yes. The only difference will be that these low-carb chocolate chip cookies will be a little crispier and more fragile out of the oven, however, they will still be delicious without egg.
Can The Cookies Be Frozen?
Yes, these can go in the freezer – just store them in a Ziploc freezer bag. They should keep for about two months. When you’re ready to enjoy them, just take them out of the freezer and let them sit at room temperature for 4-5 hours and enjoy.
Top Tips for These Low Carb Chocolate Chip Cookies
- If you want crispier cookies, flatten them more. The thinner your cookies are, the crispier they will end up.
- Although difficult don’t be tempted to eat straight out of the oven as they will crumble when still warm. Patience is key to allow them to cool fully as this will help them firm up.
- With the xanthan gum, sprinkle it on and then beat in. If you don’t sprinkle in a thin layer, it will likely clump and might not mix into the dough effectively.
More Recipes You Might Like Like
Low-Carb Chocolate Chip Cookies
- Large mixing bowl
- Small mixing bowl
- Ice cream scoop
- Baking sheet
- Parchment paper
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, baking powder, xanthan gum, and salt.
- In a smaller bowl, mix together the egg, erythritol, coconut oil, and vanilla extract until well blended.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Add the chocolate chips to the mixture.
- Divide the batter into 16 cookies using an ice cream scoop. Spoon batter on parchment paper, and press slightly to create an even cookie.
- Bake for 10 to 12 minutes or until the middle of the cookies are just set and the edges are beginning to brown.
- Remove from oven and allow cookies to remain on the baking sheet for 10 minutes. Transfer to a wire cooling rack and continue to cool.
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