Soft-Baked Low Carb Chocolate Chip Cookies
These tender, American-style cookies offer the classic comfort of a bakery favorite without the added sugar, making them a lighter option that fits perfectly into a low-carb lifestyle. Enhanced with a hint of cinnamon and swapping oil for butter, this simple one-bowl recipe delivers a satisfying texture.
- Total Time22 minutes
- Yield10 servings 1x
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)
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
- 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.
Nutritional info (per cookie): Calories: 100 | Total Fat: 9g (Saturated: 2.5g) | Cholesterol: 6mg | Sodium: 75mg | Total Carbs: 5g (Fiber: 2g, Sugars: <1g) | Net Carbs: 3g | Protein: 3g
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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American