I'm pretty excited that you can make my low carb chocolate cookies without flour and sugar and still be just plain delicious. They are also excellent for people with diabetes or people with gluten intolerance. But the best part is the taste of the low carb chocolate chip cookies. You HAVE to bake them!
Taste and Occasion
Unfortunately, since the low carb baking is a bit complicated, I needed several attempts again until I was satisfied with the recipe. The foundation of regular cookies consists of wheat flour, butter, eggs and sugar. So you already omit wheat flour and sugar. And thus the ingredients needed for the typical consistency of (crispy) cookies. The gluten contained in wheat flour acts as a "glue", holding the dough together and making it crispy. But since I prefer to eat chewy low carb chocolate cookies anyway, i.e. soft, squishy ones, the lack of crunchiness doesn't bother me. I like eating them lukewarm, straight from the oven. Or (don't laugh!): I put the low carb cookies with chocolate drops in the freezer and take them out 1-2 minutes before eating 🙂.
Ingredients
The main ingredient of the low carb chocolate cookies is coconut flour and almond flour as a wheat flour alternative. I've explained baking with coconut flour in more detail here before. It binds a considerable amount of liquid and is not comparable to wheat in terms of its baking properties. The same goes for brown, partially de-oiled almond flour, which should not be confused with ground almonds.
The sugar alcohols xylitol, as well as erythritol, served as sugar substitutes. You may now wonder why I put so many different products into the low carb chocolate chip cookies. In my experience, low carb ingredients have their advantages and disadvantages regarding nutritional values and baking properties. I wanted to "balance" these out.
How to make the Low Carb Chocolate Chip Cookies
First, chop or grate the chocolate for the dough very finely: If you want dark cookies, use 40 grams of dark chocolate, for light cookies use 40 grams of white chocolate. Now, beat the softened butter with xylitol and erythritol until it is nice and fluffy.
Beat in the eggs one at a time until well blended. In a second bowl, mix the almond flour with coconut flour, salt, vanilla, baking powder and guar gum (add the cocoa for the dark cookies). Then, stir this flour mix briefly but thoroughly into the egg mixture with the milk. Fold in the prepared finely grated chocolate.
It's time to preheat the oven to 350°F/175°C. Let the dough stand for 5 minutes. Line a baking sheet with baking paper.
Then, shape the cookies with wet hands (they will hardly melt in the oven) or form balls first and then flatten them on the baking sheet. Top or decorate cookies on the baking sheet with the chocolate chunks. Bake for about 11-13 minutes. They may still be soft because they get a little harder as they cool. Best enjoyed lukewarm or straight from the freezer. Mhmm, yummy!
Top Tip
The sugar substitute erythritol is calorie- and carb-free, but would taste a bit cool on its own in cookies without sugar and flour. On the other hand, xylitol is more neutral, but depending on the amount, can cause digestive discomfort and has some carbohydrates (although much less than regular sugar). Together they make the chocolate chip cookies recipe low carb and perfect 😉.
Recipe Card
Low Carb Chocolate Chip Cookies
Ingredients
For the basic dough
- 70 grams (⅓ cup) butter, soft
- 45 grams (⅕ cup) xylitol, alternatively coconut sugar
- 45 grams (⅕ cup) erythritol, or sukrin gold or coconut sugar
- 2 eggs, large
- 80 grams (¾ cup) almond flour
- 60 grams (½ cup) coconut flour
- 2 pinches salt
- ½ teaspoon ground vanilla
- ½ teaspoon baking powder
- ½ teaspoon guar gum
- 2 tablespoons milk
For the light alternative (additionally)
- 40 grams (⅓ cup) white chocolate, without sugar; grated or finely chopped (for the dough)
- 60 grams (⅓ cup) dark chocolate, without sugar; coarsely chopped (for decoration)
For the dark alternative (additionally)
- 40 grams (⅕ cup) dark chocolate, without sugar; grated or finely chopped (for the dough)
- 60 grams (½ cup) white chocolate, without sugar; coarsely chopped (for decoration)
- 2 tablespoons cocoa powder
- 1 tablespoon milk, or more, as needed
Instructions
- First, chop or grate the chocolate for the dough very finely: If you want dark cookies, use 40g dark chocolate, for light cookies use 40g white chocolate. Beat the softened butter with xylitol and erythritol until it is nice and fluffy. Beat in the eggs one at a time until well blended.
- In a second bowl, mix the almond flour with coconut flour, salt, vanilla, baking powder and guar gum (add the cocoa for the dark cookies). Stir this flour mix briefly but thoroughly into the egg mixture with the milk. Fold in the prepared finely grated chocolate.
- Preheat the oven to 350°F/175°C. Let the dough stand for 5 minutes. Line a baking sheet with baking paper.
- Shape the cookies with wet hands (they will hardly melt in the oven) or form balls first and then flatten them on the baking sheet. Top or decorate cookies on the baking sheet with the chocolate chunks. Bake for about 11-13 minutes. They may still be soft because they get a little harder as they cool. Best enjoyed lukewarm or straight from the freezer.
Notes
Ingredient substitutions
Variations
So: Bake the low carb chocolate chip cookies by all means, be it the "light" alternative with white chocolate in the dough and dark chocolate chunks or the dark alternative with dark chocolate and cocoa in the dough as well as light chocolate chips. I am looking forward to your feedback! And feel free to click through my many more low carb recipes, like the nut cookies, the banana bread or a savory recipe like the onion cake.
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