Low-Carb Cookies
Chewy almond flour cookies sweetened with erythritol and dotted with sugar-free chocolate chips, baked for 12 minutes.
Photograph credit: Low Carb Cookies by Maja Dumat · CC BY 2.0 · Flickr
A chocolate chip cookie with the wheat flour and sugar replaced is a surprisingly good thing, if you accept that it is its own cookie and not an imitation. The ground almonds give a tender, slightly crumbly crumb and a nutty richness, and the erythritol sweetens without raising blood sugar. The cookies come out buttery and chewy, with a distinctive almond flavour.
Browned butter is the secret to making them taste like the real thing. Melt the butter in a pan for about 5 minutes until the milk solids toast to hazelnut brown and smell nutty, then cool it for 10 minutes. This adds a deep caramel flavour that substitutes for the brown sugar absent from the recipe. Erythritol does not caramelise, so it needs a hand from somewhere.
Chill the dough for 30 minutes. Almond flour dough is soft and sticky, and without a rest it spreads into flat, greasy discs. After chilling it holds together and bakes into thick cookies. Press each ball down gently with your palm, as the dough barely spreads.
Bake until the edges turn golden, leaving the centres soft. Cool on the tray for at least 15 minutes. These cookies are very fragile when warm and firm up considerably. The nutrition figures treat erythritol as carbohydrate-free, since it is mostly not absorbed.
What People Ask
How long does Low-Carb Cookies take to make?
15 minutes of preparation and 12 minutes of cooking, plus 45 minutes of chilling and cooling, so allow 1 hour 12 minutes from start to finish. The recipe serves 16.
How to Make Low-Carb Cookies
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Melt the butter in a pan for 5 minutes until it smells nutty and turns light brown. Pour into a bowl and cool for 10 minutes.
-
Whisk in the erythritol, egg and vanilla.
-
Stir in the ground almonds, baking powder and salt, then the chocolate chips. Chill for 30 minutes.
-
Heat the oven to 175°C / 345°F and line a tray. Roll 16 balls, place 5 cm apart and flatten gently.
-
Bake for 12 minutes until the edges are golden. Cool on the tray for 15 minutes.
Related guide: Prep, cook and total time.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Worth Getting Right
- Brown the butter for extra flavour.
- Chill the dough before baking.
- Cool on the tray: the cookies are fragile.
Pairs Well With
Unsweetened almond milk · Coffee · Hot tea · Fresh berries
Storage
Keeps in an airtight container for 5 days.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More American cooking and baking ideas from Weekly Delight.
Cherry Almond Cookies
Soft almond cookies studded with glace cherries and finished with an almond glaze, baked for 14 minutes.
Red Velvet Cookies
Soft red velvet cookies with cocoa, white chocolate chips and a cream cheese tang, baked for 11 minutes.
Thumbprint Cookies
Buttery, tender cookies rolled in chopped nuts, pressed in the middle with a thumb and filled with jam before…
Vegan Cookies
Chewy cookies made with dairy-free butter, oat milk and dark chocolate chips, with no egg.
Low-Carb Brownies
Fudgy brownies made with almond flour, cocoa and erythritol, baked for 22 minutes with chocolate chips.
Banana Cookies
Soft, cake-like banana cookies with cinnamon and walnuts, baked for 15 minutes and finished with a thin vanilla glaze.