Whaat!? A chocolate chip cookie that is low-carb, gluten-free, and delicious? Yep! It’s true. These easy to make chocolate chip cookies are so good, that when we want chocolate chip cookies at my house nowadays, these are the ones I make!
A few months ago I discovered the recipe for these gems on the back of a bag of almond flour. I was taking a short break from gluten and carbs at the time, but I really needed something that looked and tasted like a chocolate chip cookie! I found this recipe and tweaked it a little bit (I needed a little more chocolate!). It makes a cookie that is worthy of my chocolate chip cookie IV!
They have the classic flavors that belong in a chocolate chip cookie: brown sugar, vanilla, and semi-sweet chocolate. You can’t make a good chocolate chip cookie without those three flavors! And, there’s the added bonus of almond flour, which gives a higher protein content to your cookies than wheat flour. The almond flour also makes a softer cookie, so your cookies won’t dry out after a day or two.
Everybody at my house loved these; young and old alike! Try them. But be careful! You might get a few monsters coming out of the woodwork!
A low-carb, gluten-free chocolate chip cookie that everybody will love!
- 4 oz (1 stick) butter, softened
- ¼ cup (55g) granulated sugar
- ¼ cup (53g) packed light brown sugar
- 1 whole egg
- 1 egg white
- 1 tsp vanilla extract
- 2 ½ cups (280g) almond flour
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ cups (235g) semi-sweet chocolate chips
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Beat butter, sugar, and brown sugar with an electric mixer on medium speed until combined. Add eggs and vanilla extract; beat until light and fluffy, about 2 minutes.
- Add almond flour, baking soda, and salt. Beat another 1 – 2 minutes. Fold in chocolate chips.
- Drop by teaspoon onto baking sheet about 2 inches apart. Bake 9 – 11 minutes or until lightly browned on top. Let cool for a few minutes, then remove to cooling rack.