Name: Soft-Baked Low Carb Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup superfine almond flour (blanched, packed firmly); 2 tbsp granulated erythritol or monk fruit sweetener (sugar-free alternative); 1/8 tsp baking soda; 1/4 tsp ground cinnamon (optional, for warmth); Scant 1/4 tsp sea salt; 2 tbsp unsalted butter, melted (or melted coconut oil for dairy-free); 1 tsp pure vanilla extract; 2 tsp unsweetened almond milk (plus more if needed); 3 tbsp sugar-free dark chocolate chips (or semi-sweet style)

Description

These tender, American-style cookies offer the classic comfort of a bakery favorite without the sugar crash, making them a lighter option that may support balanced energy levels. Enhanced with a hint of cinnamon and swapping oil for butter, this simple one-bowl recipe delivers a satisfying texture that fits perfectly into a diabetes-friendly lifestyle.

Ingredients

Scale

1 cup superfine almond flour (blanched, packed firmly)
2 tbsp granulated erythritol or monk fruit sweetener (sugar-free alternative)
1/8 tsp baking soda
1/4 tsp ground cinnamon (optional, for warmth)
Scant 1/4 tsp sea salt
2 tbsp unsalted butter, melted (or melted coconut oil for dairy-free)
1 tsp pure vanilla extract
2 tsp unsweetened almond milk (plus more if needed)
3 tbsp sugar-free dark chocolate chips (or semi-sweet style)

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Instructions

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
Whisk the almond flour, sweetener, baking soda, cinnamon, and salt together in a medium mixing bowl, ensuring all lumps are broken up for a smooth dough.
Pour in the melted butter (or coconut oil) and vanilla extract, stirring until the mixture creates a crumbly texture.
Add the almond milk one teaspoon at a time, mixing constantly, until a cohesive, soft dough forms; fold in the chocolate chips evenly.
Scoop the dough into 10 equal-sized balls using a small cookie scoop or a tablespoon.
Place the balls onto the prepared baking sheet and flatten each one gently with your palm or the bottom of a glass to about 1/2-inch thickness, as these cookies will not spread much during baking.
Bake on the center rack for 10-12 minutes, or until the edges are just barely golden brown (do not overbake).
Remove from the oven and allow the cookies to cool completely on the pan for at least 10 minutes before moving them; they are fragile when hot but will firm up significantly as they cool.

Notes

Wellness Insight: This recipe is exceptionally low in net carbs and free of added sugars, with a good fiber-to-portion ratio, making it a very gentle option for blood sugar management. However, the saturated fat content is notable relative to the calorie count of a single serving, particularly when made with butter. This makes it an excellent low-carb dessert choice, provided you remain mindful of portion sizes and your overall daily fat intake.
Allergy Alert: This recipe contains almonds (tree nuts) and dairy (if using butter). Substitute butter with coconut oil for a dairy-free version.
Texture Tip: Using superfine blanched almond flour rather than almond meal is crucial for that soft, cookie-like texture.

These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.