Craving that classic, warm-from-the-oven chocolate chip cookie experience without the guilt? You’ve found it! This recipe transforms the beloved treat into a low-carb, gluten-free delight using almond flour and rich dark chocolate. They’re incredibly simple to whip up, making them the perfect weekend baking project to share with the kids. Get ready to fill your home with the irresistible aroma of freshly baked cookies!
Ingredients
• 2½ cups / 280g blanched almond flour
• ¼ cup / 30g shelled and chopped walnuts
• ½ cup / 113g unsalted butter, melted
• 2 large eggs
• ½ cup / 96g powdered erythritol
• ½ cup / 90g dark chocolate chips
• ¼ tsp salt
• ½ tsp. baking soda
• 1 tbsp. / 15ml vanilla extract
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C and line a large cookie sheet with parchment paper.
3. In a medium bowl, whisk together the almond flour, powdered erythritol, baking soda, and salt.
4. In a separate large bowl, beat the melted and slightly cooled butter with the eggs and vanilla extract until smooth.
5. Gradually add the dry to the wet , mixing until just combined to form a dough. Do not overmix.
6. Gently fold in the dark chocolate chips and chopped walnuts.
7. Scoop tablespoon-sized balls of dough onto the prepared cookie sheet, leaving about 2 inches of space between each one.
8. Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies cool on the sheet for 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Nutritional Info
• Serving Size: 1 cookie (makes 18)
• Calories: 172
• Fat: 15g
• Net Carbs: 3g
• Protein: 4g
Pro Tips
• For a chewier cookie and less spread, chill the dough for at least 30 minutes before scooping and baking.
• Almond flour cookies firm up as they cool. Pull them from the oven when the edges are just golden to avoid a dry, overbaked cookie.
• Use room temperature eggs for a smoother, more uniform dough.
• Feel free to swap the walnuts for pecans, or add a sprinkle of flaky sea salt on top of the cookies before baking for a gourmet touch.
FAQ
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically developed for blanched almond flour. Substituting other flours like coconut flour or all-purpose flour would require significant changes to the liquid ratios and may not yield the same delicious, chewy results.
Q: How do I make these low-carb cookies chewier
A: For a chewier cookie with less spread, the key is to chill the dough. As mentioned in our pro tips, refrigerating the cookie dough for at least 30 minutes before scooping and baking will help create a denser, chewier texture.
Q: Why are my almond flour cookies not spreading
A: Almond flour cookies naturally spread less than traditional cookies. If you want them to be flatter, you can gently press down on the dough balls with your palm or the bottom of a glass before baking.
Q: Can I use a different low-carb sweetener
A: Yes, you can likely substitute another powdered low-carb sweetener like a monk fruit blend in a 1:1 ratio. Using a granulated sweetener may result in a grittier texture, so powdered is recommended for a smoother cookie.
Q: How should I store these gluten-free cookies
A: Store the completely cooled cookies in an airtight container at room temperature for up to 4 days. They firm up as they cool, so be sure to let them rest on the baking sheet for 10 minutes before moving them to a wire rack.
