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LOW CARB CHOCOLATE CHIP COOKIES

These cookies are made with almond flour (blanched, but almond meal works too), and you’ll find that almond flour bakes a little bit darker than your usual all-purpose flour. So, don’t let the dark edges that appear almost burnt turn you away. These are crunchy, crumbly on the outside with a nice caramel flavor with a soft center. And I kid you not they taste even better frozen. Which is the weirdest thing I have ever heard of but it’s no joke. The best part about that is you can make a huge batch of these, keep in the freezer for longer shelf life, eat frozen or let them thaw. And, if you want them to taste like they’re fresh out of the oven you can stick a few in the microwave for 5-10 seconds depending on your microwave.

I’ve been on a mission the last few months to find healthier alternatives to pretty much anything edible without so much sugar and refined carbohydrates. Had I not gone on that mission I would’ve never discovered how amazing going keto with a chocolate chip cookie recipe would be. It’s so amazing that quite frankly, I don’t care to have another regular chocolate chip cookie ever again. For the brown sugar substitute, there are tons of brands with different ingredient options out there that you can choose from. But personally I like the ones that use stevia.

The carb count is ridiculously low at about 40 grams of carbs for the entire batch of approx. 3 dozen cookies should you use chocolate chips sweetened with stevia like Lilly’s Chocolate Chips. Which means just a few carbs per cookie max. Just keep in mind though, while these are much healthier to eat, they still are high calorie so that doesn’t mean you can eat a ton of them and not gain some weight! Lastly, when using a cookie dough scooper to portion out the cookies I like to use a spoon wrapped in plastic wrap to squash them a little for a proper cookie shape. Although, you don’t have to! If you don’t, you’ll want to bake them an extra minute or two so the center gets cooked through.

Print Recipe
LOW CARB CHOCOLATE CHIP COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. In a large bowl mix the almond flour, baking soda, baking powder, and salt together. Set aside.
  2. Combine the butter, coconut oil, and brown sugar substitute together in a standing mixer. Then, add the vanilla extract and eggs.
  3. Once everything is mixed well, add the flour in two parts.
  4. Toss in the chocolate chips and use a large spoon to mix them into the dough.
  5. Use a tablespoon cookie dough scooper to evenly portion out the cookies onto a baking sheet with parchment paper.
  6. Bake at 375 F degrees for about 11-13 minutes. Let cool before transferring to a plate.

CHOCOLATE CHIP COOKIES

I must have done about a dozen test batches over a total of a few months time to perfect what I believe is thee best tasting chocolate chip cookie. To me a little bit of crunch and chew are important factors to a great chocolate chip cookie but I must admit that as a kid I didn’t care so much about the chocolate part of the cookie so I’ve really taken note on the actual flavor of the dough. Which is why using dark brown sugar should be used versus light brown sugar. And I chose to use kosher salt instead of table salt so you can get a high contrast of sweet and salty in your bite.

There’s a lot of depth and dimension in these especially if you use dark chocolate chips but of course you can use whatever your cookie loving heart desires. Lastly, I was going to put “optional” next to the instant coffee granules but I honestly believe I will never make a chocolate chip cookie ever again without using it. The dough will smell like mocha. The raw dough will taste like mocha. But when they’re baked it will not taste like mocha at all. All it does is really enhance everything as a whole and really tie the dough and chocolate together. I’m pretty confident that if you give it a chance you probably won’t go back!


Print Recipe
CHOCOLATE CHIP COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat the oven to 375 F degrees.
  2. In a large bowl, thoroughly whisk the flour, instant coffee, salt, and baking soda together. Set aside.
  3. Using an electric mixer on low to start, combine the butter, dark brown sugar, and white sugar until soft. Then, add the eggs and vanilla extract.
  4. Take the dry ingredients and add to the wet ingredients in two parts. Mix until everything is combine without over mixing.
  5. With a large spoon fold in the chocolate chips into the cookie dough and use a cookie dough scooper (1.5 tablespoon) to place the balls of dough on the baking sheet.
  6. Bake for about 10 - 13 minutes or until the edges are golden brown.