Perfect low carb, sugar free chocolate chip cookies
Happy Christmas Eve Eve!!!
I’m SO excited about the upcoming holiday!
The stockings are stuffed, the presents are wrapped, the food is prepped (or ordered!), and the cookies are baked!
A few days ago I posted about all-things-CHRISTMAS COOKIES. Well I’m back to add one more cookie to the list!
There’s still time to bake up a batch of these chewy, crispy, buttery, chocolately, low carb, sugar free, keto friendly chocolate chip cookies to share with family and friends this holiday! These cookies are a winner. They’re SO delicious you’ll think you’re snacking on the real thing! 
I met up with my friend Nanci this morning to collect some Christmas gifts that I had ordered from her shop, This Crazy Life Designs, and decided to bring her a batch of these so that I could recruit her as a taste tester! 😉 She is also super focused on health and fitness goals, so these would be something she could indulge in without worry! She just posted about these little morsels, so I’m assuming they were a hit!
“Treated myself to one of these delicious little cookies this morning thanks to my friend Steph! They are chock full of healthy goodness!”
Here’s the recipe! Enjoy and Merry Christmas!
- 3 cups of blanched almond flour (I get mine at Trader Joe's or Costco)
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 stick of unsalted butter, softened
- 1/4 cup of virgin coconut oil (not melted, but soft)
- 2 large eggs
- 3/4 cup Sukrin Gold stevia blend (I get mine from Amazon) **If you don't have Sukrin Gold, use 3/4 cup Truvia + 2 tbsp. molasses)
- 1 tbsp. vanilla extract
- 1/2 tsp. maple extract (if you don't have this, omit!)
- 2 cups of Lily's brand chocolate chips or chunks (or a mix of both!)
- In a bowl, stir almond flour, baking soda, and sea salt together. Set aside.
- Using a mixer, beat together butter, coconut oil, and Sukrin Gold (or Truvia, without the molasses) until creamy.
- Add in the eggs, vanilla extract, maple extract, (and molasses if you used Truvia), and mix well.
- Slowly add the almond flour mixture together, 1/2 cup at a time, while the mixer is running, and mix until the dough is all combined.
- Fold in the chocolate chips, and then place the dough in the fridge for about an hour to set.
- Preheat oven to 350F.
- Line a cookie sheet or jellyroll pan with parchment paper (or spray with non-stick cooking spray if you don't have parchment).
- Remove the dough from the fridge, and roll out into gumball sized balls, then place onto the cookie sheet, leaving space for spreading.
- Bake at 350 for 13-14 minutes, or until golden brown.
- Cool on a baking rack and enjoy warm!
- If you are looking for a thinner, crispier cookie, skip the fridge and just bake right away. 🙂