Low-Carb Double Chocolate Chip Cookies

By: Toya. L

Enjoy these chocolatey Low-Carb Double Chocolate Chip Cookies guilt-free. Packed with rich, velvety chocolate flavor and studded with sugar-free chocolate chips, these cookies are a delightful treat for those watching their carb intake. Satisfy your sweet cravings while maintaining your low-carb lifestyle with each decadent, chewy bite. It’s the perfect way to enjoy a classic treat without the sugar rush.” It is simply a brownie that meets a cookie.

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I am a big chocolate lover. But sometimes I can be stuck between having a cookie or having a brownie. That is when I turn to these delicious Low-Carb Double Chocolate Chip Cookies. They give the best of both worlds. They take away my craving for cookies, and my craving for brownies. These cookies are truly a delight. I can eat a few of these with a big glass of milk.

How do you make Low-Carb Double Chocolate Chip Cookies?

To make Low-Carb Double Chocolate Chip Cookies, you’ll need to use alternative ingredients that are lower in carbohydrates while still delivering the rich chocolatey flavor. In this recipe we used 9 low carb friendly ingredients.

❤️What is there to love about Low-Carb Double Chocolate Chip Cookies❤️

• Rich Chocolate Flavor: These Low-Carb Double Chocolate Chip Cookies are loaded with rich cocoa flavor. The combination of unsweetened cocoa powder and sugar-free chocolate chips creates a deep, satisfying chocolate taste.
• Chewy and Fudgy Texture: These cookies are both chewy and fudgy in texture, that’s reminiscent of brownies.
• Satisfies Chocolate Cravings: These cookies can help satisfy chocolate cravings without the guilt of consuming high levels of carbs and sugar.

Low-Carb Double Chocolate Chip Cookies Ingredients:

Instructions to make Low-Carb Double Chocolate Chip Cookies:

• Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Melt the butter: In a Non-Stick Saucepan, melt the butter, add in the vanilla extract, the sweetener, and the unsweetened cocoa powder. Mix everything over low heat, until well combined. Set the mixture aside and allow it cool for 5 to 10 minutes.
• Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, salt, and baking powder until well combined.
• Combine Wet Ingredients: In a separate bowl, pour in the chocolate mixture. Add the egg to the mixture and mix together well.
• Combine Wet and Dry Mixtures: Gradually pour the dry ingredients into the wet ingredients and stir until a cookie dough forms.
• Add Chocolate Chips: Gently fold in the sugar-free chocolate chips. Make sure they are evenly distributed in the dough.
• Refrigerate the cookie dough: Let the cookie dough refrigerate for 30 minutes up to 24 hours.
• Let the cookie dough rest at room temperature: Once the cookie dough is removed from the refrigerator. Allow it to rest at room temperature for 5 to 10 minutes.
• Form Cookies: Once the dough is ready. Using a spoon or your hands, shape the dough into small cookie-sized rounds and place them on the prepared baking sheet. Flatten each cookie slightly with a spoon and your fingers. You can add additional chocolate chips at this time.
• Bake: Bake in the preheated oven for 8-10 minutes, or until the cookies are set but still slightly soft in the center.
• Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
• Enjoy your Low-Carb Double Chocolate Chip Cookies.

Low-Carb Double Chocolate Chip Cookies

Enjoy these chocolatey Double Chocolate Chip Cookies guilt-free. Packed with rich, velvety chocolate flavor and studded with sugar-free chocolate chips.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

30 minutes mins

Total Time 48 minutes mins

Course Dessert

Cuisine American

Servings 0

Calories 87 kcal

Equipment

• 1 Non-Stick Saucepan
• 1 Large Spatula
• 1 Cookie Scoop
• 1 Baking Pan
• 1 Large mixing bowl
• 1 Silicone whisk
• 1 Measuring cups and spoons
• 1 Parchment paper sheets

Ingredients

  

• 6 tbsp Butter
• 2 tsp Vanilla extract
• 3/4 cup Monk fruit sweetener
• 1/4 cup Unsweetened cocoa powder
• 1 large Egg
• 1 1/2 cup Almond Flour
• 1/2 tsp Salt
• 1/2 tsp Baking Powder
• 1/2 cup Sugar free chocolate chips

Instructions

 

• Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Melt the butter: In a Non-Stick Saucepan, melt the butter, add in the vanilla extract, the sweetener, and the unsweetened cocoa powder. Mix everything over low heat, until well combined. Set the mixture aside and allow it cool for 5 to 10 minutes.
• Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, salt, and baking powder until well combined.
• Combine Wet Ingredients: In a separate bowl, pour in the chocolate mixture. Add the egg to the mixture and mix together well.
• Combine Wet and Dry Mixtures: Gradually pour the dry ingredients into the wet ingredients and stir until a cookie dough forms.
• Add Chocolate Chips: Gently fold in the sugar-free chocolate chips. Make sure they are evenly distributed in the dough.
• Refrigerate the cookie dough: Let the cookie dough refrigerate for 30 minutes up to 24 hours.
• Let the cookie dough rest at room temperature: Once the cookie dough is removed from the refrigerator. Allow it to rest at room temperature for 5 to 10 minutes.
• Form Cookies: Once the dough is ready. Using a spoon or your hands, shape the dough into small cookie-sized rounds and place them on the prepared baking sheet. Flatten each cookie slightly with a spoon and your fingers. You can add additional chocolate chips at this time.
• Bake: Bake in the preheated oven for 8-10 minutes, or until the cookies are set but still slightly soft in the center.
• Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
• Enjoy your Low Carb Double Chocolate Chip Cookies.

Video

Nutrition

Serving: 12gCalories: 87kcalCarbohydrates: 2.4gProtein: 1.7gFat: 8.3gSaturated Fat: 5.4gCholesterol: 31mgSodium: 146mgPotassium: 57mgFiber: 1gSugar: 0.6gCalcium: 23mg

Keyword double chocolate chip cookies, low carb double chocolate chip cookies

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*Nutrition Disclaimer

Tips for making Low-Carb Double Chocolate Chip Cookies:

• Use Unsweetened Cocoa: Use unsweetened cocoa powder to add a rich chocolate flavor without adding extra sugar. Make sure it’s low in carbs and has no added sugars.
• Avoid Overmixing: As with traditional cookies, be careful not to overmix the cookie dough. Overmixing can lead to a tough texture.
• Chill the Dough: Refrigerating the dough for about 30 minutes before baking can help the cookies maintain their shape and prevent excessive spreading. I chilled my dough overnight.
• Scoop Uniform Cookies: Use a cookie scoop to portion out the dough for even-sized cookies. This ensures they bake consistently.
• Baking Time: Keep a close eye on the cookies while baking, as low-carb cookies can brown quickly due to the absence of sugar.

Flavor Variations:

• Peppermint Chocolate Chip Cookies: Add a drop of peppermint extract or use crushed sugar-free peppermint candies to create a refreshing minty twist on your chocolate chip cookies.
• Coconut Chocolate Chip Cookies: Mix in unsweetened shredded coconut to add a tropical flair. The combination of chocolate and coconut is reminiscent of a Mounds bar.
• Orange Zest Chocolate Chip Cookies: Add some freshly grated orange zest to the cookie dough for a zesty and citrusy flavor that pairs well with chocolate.
• Peanut Butter Chocolate Chip Cookies: Incorporate natural, no-sugar-added peanut butter to create a delightful peanut butter and chocolate combination. Make sure the peanut butter is low in carbs.
• Hazelnut Chocolate Chip Cookies: Use hazelnut flour or ground hazelnuts to infuse your cookies with a rich, nutty flavor reminiscent of Nutella.
• Cinnamon Spice Chocolate Chip Cookies: Enhance the warmth of your cookies with a pinch of ground cinnamon and a dash of nutmeg for a spiced chocolate treat.
• Almond Joy-Inspired Chocolate Chip Cookies: Add chopped almonds and unsweetened coconut to replicate the flavors of an Almond Joy candy bar.
• Mocha Chocolate Chip Cookies: Mix instant coffee granules or espresso powder into your cookie dough to create a mocha-flavored delight. Coffee and chocolate are a perfect pairing.
• Lemon Chocolate Chip Cookies: Incorporate lemon zest and a splash of lemon juice for a citrusy, zingy twist on your chocolate chip cookies.
• Salted Caramel Chocolate Chip Cookies: Drizzle or fold in sugar-free caramel sauce and sprinkle with a touch of sea salt to create a sweet and salty flavor explosion.
• Cherry Chocolate Chip Cookies: Add sugar-free dried cherries or chopped fresh cherries to the dough for a fruity and chocolatey combination.
• Hazelnut Spread Chocolate Chip Cookies: Swirl in sugar-free hazelnut spread or chocolate hazelnut butter to create a Nutella-like cookie.

Storing, Freezing, and Thawing Instructions:

• Room Temperature: If you plan to consume the cookies within a few days, you can store them at room temperature. Place them in an airtight container or sealable plastic bag. Make sure the container is airtight to prevent moisture from affecting the cookies.
• Refrigerator: For longer-term storage, you can store the cookies in the refrigerator. Again, use an airtight container or plastic wrap to keep them fresh. Refrigerated cookies can last up to a week.
• Avoid Direct Sunlight: Keep your cookies in a cool, dry place away from direct sunlight. Sunlight can cause the chocolate chips to melt, and the cookies may become overly soft.

Freezing Low-Carb Double Chocolate Chip Cookies:

• Cool Completely: Allow the cookies to cool completely at room temperature before freezing. This helps prevent condensation, which can lead to sogginess.
• Wrap Individually: Individually wrap each cookie tightly in plastic wrap. Alternatively, you can place them in a single layer on a baking sheet and freeze until firm, then transfer them to a zip-top freezer bag.
• Double Protection: For added protection, place the wrapped cookies inside a resealable freezer bag, removing as much air as possible to prevent freezer burn.
• Label and Date: Label the bag with the date of freezing, so you know how long the cookies have been stored.
• Store in the Freezer: Store the cookies in the freezer. Keep them flat to maintain their shape.

Thawing Low-Carb Double Chocolate Chip Cookies:

• Room Temperature: Remove the desired number of cookies from the freezer and let them thaw at room temperature for about 15-30 minutes. They will become softer as they thaw.
• Reheat in the Oven: To refresh and warm the cookies, preheat your oven to 350°F (175°C). Place the frozen cookies on a baking sheet and bake for about 5-7 minutes, or until they’re heated through.
• Microwave (Optional): For a quick thaw, you can use the microwave. Place a cookie on a microwave-safe plate and heat at a low power setting (20-30% power) in 20-30-second intervals until thawed and warm. Be careful not to overheat, as it can make the cookies dry.

Frequently Asked Questions:

• Can I use regular chocolate chips in low-carb cookies?
• While it’s possible to use regular chocolate chips, they are typically higher in sugar and carbohydrates. It’s recommended to use sugar-free or dark chocolate chips to keep the cookies low-carb.
• How do I prevent low-carb double chocolate chip cookies from becoming too dry?
• To prevent dryness, you can add ingredients like almond butter, coconut oil, or sour cream to keep the cookies moist. Proper storage in an airtight container also helps maintain moisture.
• Can I use coconut flour instead of almond flour in low-carb cookies?
• You can use coconut flour, but it behaves differently than almond flour. You’ll typically need to use less coconut flour, and it may require more moisture, such as extra eggs or liquid, to achieve the right texture.