Low Carb Chocolate Chip Cookies

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“These are pretty good. No, they do not taste exactly like traditional chocolate chip cookies, but they're good for sweet cravings. They're somewhat like shortbread cookies, with chocolate chunks. I plan on trying to use more almond meal and less baking mix next time, as I don't care for the taste of the mix. For the chocolate, I used a mixture of hershey's sugar free dark and milk chocolates.”
READY IN:
20mins
YIELD:
18-24 cookies
UNITS:
US

Ingredients Nutrition

  • 34 cup low-carbohydrate baking mix
  • 12 cup almond flour or 12 cup almond meal, see note
  • 14 cup unsalted butter, softened
  • 2 teaspoons vanilla
  • 1 egg
  • 1 egg yolk
  • 1 cup Splenda sugar substitute
  • 2 -3 ounces sugar-free bittersweet chocolate

Directions

  1. In a food processor, mix together bake mix, almond meal, and splenda.
  2. Add butter to processor and pulse until crumbly.
  3. In a separate bowl, mix egg, yolk, and vanilla.
  4. Add the bake mix mixture to the egg mixture, a small amount at a time.
  5. Stir in chocolate pieces.
  6. Drop dough by tablespoons onto parchment lined baking sheet and flatten slightly with a spoon.
  7. Bake at 325 for 8-10 minutes.
  8. Cool, and transfer to airtight container.
  9. NOTE: To make almond meal/flour, Process almonds in a food processor until fine; careful not to overprocess, or you'll end up with almond butter.

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