Coconut Chocolate Chip Cookies – Low Carb and Gluten-Free


Low Carb Chocolate Chip CookiesMy best low carb chocolate chip cookie recipe yet!

Chocolate chip cookies, straight out of the oven.  Still warm and slightly underbaked so that they are really gooey in the center.  The chocolate so melty, it oozes out onto your plate as you break the cookie apart.  This is my idea of heaven.  I am fairly certain that this is most people’s idea of heaven.  But when you decide to go low carb and gluten-free, that lovely vision of the promised land begins to recede rather quickly.  It is the magical intersection of flour and sugar that creates a texture that is both chewy and crispy at the same time, and when you decide to forego both of these ingredients, a good chocolate chip cookie seems like a thing of the past.  I pride myself on being REALLY good with low carb, gluten-free ingredients but I have despaired of being able to achieve that crispy-chewy quality with almond flour or coconut flour.  If I ever managed to do so, you wouldn’t see it here on All Day I Dream About Food.  I’d patent and market that puppy so fast, it would make your head spin.  And I would guard that recipe jealously, just like Coke and KFC and all those grand folks.

Low Carb, Gluten-Free Chocolate Chip Cookies

However, I am willing to keep trying and keep experimenting to see if I can achieve even a close approximation.  Yes, friends, I am willing to sacrifice my precious time and energy, not to mention ingredients, to better the world with a really good low carb, gluten-free chocolate chip cookie.  It is a worthy cause, a very worthy cause indeed.  Because there is no doubt in my mind that your lives would be vastly improved by such a cookie.  Everyone’s lives would be vastly improved.  We would all be happier, healthier, stronger, fitter, faster, calmer, and kinder, if such a cookie was in existence.  Wars would cease and the world would be at peace.  So you can see why I am willing to martyr myself to such a noble cause.  It has nothing to do with the deliciousness of the results (or the unbaked cookie batter).  Nothing at all, I swear

Low Carb, Gluten-Free Chocolate Chip Cookies.

And so I offer you the results of one such experiment.  These Coconut Chocolate Chip Cookies may not quite be the crispy-chewy world peace cookies of my dreams, but as low carb, gluten-free cookies go, these are seriously good.  They have a lovely slight crispness and, dare I say, a slight chewiness as well.  They are, without question, the best low carb chocolate cookies I’ve ever made and that’s saying a lot.  Low carb cookies often have a cakey quality and these do not, which is a real treat.  I modeled them after the cookies in my Muesli Cream Pies, because I noticed when I made those that they had a slight crispness I hadn’t been able to achieve before.  I figured it had something to do with having less almond flour in the batter, but I had to find a good replacement for the muesli so that my cookie batter didn’t completely melt and run all over the pan.  I added just enough finely shredded coconut to give the cookies a little more structure without a strong coconut flavour.  Even if you don’t like coconut very much, I think you will still really love these cookies!

Low Carb Chocolate Chip Cookies

Coconut Chocolate Chip Cookies – Low Carb and Gluten-Free

Yield: 28 to 30 smallish cookies

Serving Size: 2 cookies

Coconut Chocolate Chip Cookies – Low Carb and Gluten-Free

My best low carb, gluten-free chocolate chip recipe yet. A little crispy, a little chewy, these are sure to satisfy.


  • 1 1/4 cups almond flour
  • 3/4 cups finely shredded, unsweetened coconut
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup Swerve Sweetener (you can use other erythritol, but I can't guarantee the same results)
  • 2 tsp molasses (optional)
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 3.5 oz high % cacao chocolate, finely chopped OR Homemade Sugar-Free Chocolate Chips


  1. For the cookies, preheat the oven to 325F and line a large baking sheet with parchment paper or a silicone liner.
  2. In a medium bowl, whisk together almond flour, coconut, baking powder and salt.
  3. In a large bowl, cream butter with Swerve Sweetener and molasses. Beat in vanilla and egg until well combined. Beat in flour mixture until dough is well mixed.
  4. Stir in chopped chocolate or Homemade Sugar-Free Chocolate Chips
  5. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Press each ball with the heel of your hand to 1/4 inch thickness.
  6. Bake 12 to 14 minutes, until just beginning to brown and barely firm to the touch.
  7. Remove from oven and let cool on pan 5 minutes, then transfer to a wire rack to cool completely.


Serves 14 or 15. Each serving has 6.3 g of carbs and 2.5 g of fiber. Total NET CARBS = 3.8 g.

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    • Carolyn says

      You need something sort of lacy, like shredded coconut, to get the right consistency. I can’t guarantee it will work but for someone else, I suggested taking sliced almonds and grinding them up so that they aren’t like almond flour but are a little bit bigger and resemble finely shredded coconut. I hope it will come out the same…either way, it will still taste great!

  1. says

    Your *best* low carb chocolate chip cookie? Hmm. I think I might have to make these! I think I’ll play around with the sweetener and see what happens (but I promise I won’t leave you a dumb comment about how my cookies didn’t come out although I didn’t follow the recipe ;))

  2. Liz says

    Must try these pronto!!….can you confirm the almond flour quantity (currently 11/4 cups) and will it work ground almonds instead?

    • Carolyn says

      1 and 1/4 cups (Ziplist formatting makes those fractions look so strange!). I don’t know if it will work with ground almonds for certain, but it’s certainly worth a try. Grind them as finely as you can without turning them into almond butter! :)

      • Liz says

        Thanks Carolyn. Almond flour is hard to come by in the UK (unless anyone can suggest a source) but ground almonds …no problem. :)

      • Lynn says

        Hi Liz – I just wanted to let you know that almond flour is ground almonds. If the skin is left on it’s almond meal. If the skin is off it’s almond flour….but all the same.

        • Carolyn says

          I wouldn’t say this is strictly true. Honeyville sells a “natural” almond meal that has the skin still on. And some places blanch the almonds but then don’t grind them finely enough to call them flour. I think what really makes the difference is how finely ground the almonds are. And I do think that the best almond flours are made from blanched almonds.

  3. Melanie Martinez says

    Have You Tried Experimenting With Besan (Chickpea) Flour? I’ve Used It In Indian RecipesOnly, But It Has A Similar Consistency As WheatFlour.

  4. Vanessa says

    This is so funny! I’ve been making every low carb chocolate chip cookie recipe I can find to find that perfect cookie. I may have made four different batches in the past 48 hours… I eventually created my own that I adapted from my favorite high carb recipe. It comes very close to the crispy chewy cookie that we are both looking for. Unfortunately, it’s the best right after baking. They don’t retain their crispiness long. I was surprised that they taste awesome straight out of the oven because most low carb cookies taste better after they have cooled.

    I can’t wait to try yours! My all time favorite chocolate chip cookie is a oatmeal chocolate chip cookie and from reading the ingredients it seems like this cookie would have a similar mouth feel. :)

    • Carolyn says

      Thanks for your email, Vanessa! I may have to give yours a go. I keep meaning to post some reader-developed recipes, is it okay if I share yours too (if and when I ever get around to that post!).

  5. Lia says

    Sorry but as a NZ reader, I can get confused by American ingredients. What sort of Molasses do you use? We only have Blackstrap Molasses available here

    • Carolyn says

      I don’t think so, no. It’s more melty than butter and your cookies may spread too much. But you’re welcome to give it a try!

    • says

      Super late to the game, but I made these last weekend (subbing 1/2 cup butter for a scant 1/2 cup coconut oil….I’m pretty much dairy free!) and after the party I brought them to, I got a bunch of emails asking for the recipe! Definitely worked, and it was a hit. Love this recipe, sent it to a bunch of people. :)

  6. Laura says

    I don’t use almond flour in baked goods anymore because of the high omega6 content and calories. I was literally thrilled that you came up with a coconut flour based recipe … until I saw the ingredients! Well, at least I’m not tempted to eat a batch of chocolate cookies :) Anyway, I love your inspiring recipes and will continue to stop by!

    • Carolyn says

      Sorry about that, but to each his own. But honestly, I believe all the fuss about almond flour to be too much. Nothing should be eaten exclusively, but if you’re eating many other wonderful foods with Omega 3’s, then it shouldn’t be such a concern. It’s the ratio of 3’s to 6’s in our body that’s most important. I eat maybe one thing per day made with almond flour, which usually amounts to a few tbsp per day. In these cookies, the 1 1/4 cup of almond flour is divided between 14 servings. That’s about 1.5 tbsp per serving of two cookies.

  7. Jo says

    These are so good! Made a batch tonight. There was a definite crunch factor. Ate 2 out of the oven. Trying to be disciplined and not go back for a third :) thanks for the recipe.

    • Carolyn says

      Thanks, Jo! I know, they’re pretty tasty. Portion control can be tough, but even on a LC diet it’s important sometimes!

  8. says

    I love chocolate and coconut together and in cookies it sounds fantastic I’ve never tried Swerve before let alone seen it. I will look for it at the store. How does it compare in sweetness to granulated sugar.

    Thanks for sharing this recipe.

    • Carolyn says

      Hi Vicki…Swerve is one of the few erythritol-based sweeteners that measure cup for cup like sugar. It’s hard to find in stores right now but if you order online and use DREAM10, you can get 10% off.

  9. Linda says

    I do not like coconut. Will this recipe work if it’s left out? Would adding more almond flour change the consistency too much?

    • Carolyn says

      Hi. Please read the comments because I gave suggestions to others who don’t like coconut. Thanks!

  10. Chris says

    Mmmmmm…..can’t talk with my mouth full of delicious cookie! I’ve tried numerous low carb chocolate chip cookies, but these are truly the best! Thank you!

  11. Rina says

    Thank you for such a lovely, delicious diabetic friendly recipe for one of my family’s favorite cookies!
    My mouth is watering already so off to bake a couple of batches with Kerry Gold butter, Swerve, and my beloved blackstrap molasses. I have been using 85% -90% Lindt dark chocolate bars, chopping up the bars to make small chunks instead of chocolate chips because even the semi-sweet dark chocolate chips elevate my blood sugars.

    • Carolyn says

      Yep, semi-sweet chips are often only about 60% cacao, so there’s a lot more sugar in them. They elevate my sugars too. Enjoy! I do the Lindt bars a lot of the time. I actually like the 90% better, it has great flavour.

  12. Christina says

    These look yummy! I don’t have swerve, but I do have Tagatose would that be an equal swap? I generally use the same exact amounts of regular sugar swapped with Tagatose for recipes – Is swerve swapped out the same way?

    BTW have you tried Tagatose? I LOVE LOVE LOVE the stuff, make the BEST caramel sauce.

    • Carolyn says

      No, do have you a link for tagatose? I use Swerve in about the same amounts as sugar so you can certainly try it.

      • Colleen Ho says

        I used Stevia as the sweetner and carob chips instead of chocolate chips. I also substituted 1/2 the amount of butter for greek yogurt. They turned out fabulously. Thank you so much for putting something like this together.

  13. Shauna says

    We made these this afternoon. They turned out well, though this is my first outing with Swerve and I definitely noticed the cooling factor.

  14. Christina says

    It’s NuNaturals PreSweet Tagatose, it’s the closest thing to sugar I’ve ever had and it carmelizes! You have to try this stuff out, I’m not really a baker so I’d love to see what you can do with this stuff. It’s also a prebiotic and antioxidant, crazy right?! I sound like I work for them or something, but I promise I don’t – just really love being able to easily whip up caramel and sweetened condensed milk without having a billion different ingredients. Only downside it’s pricey. Oh and it was just approved as a diabetes treatment, seriously Google Tagatose lots of info and studies.

  15. Diana says

    Yum! I can’t wait to make these over the weekend. My son loves chocolate chip cookies and he is trying to also watch his carbs/sugars along with mom. These will be a nice treat for him.

    I also wanted to thank you for the Swerve coupon code, I just used it and ordered a 4 pack. THANK YOU!

  16. says

    I made these this weekend, and they were fabulous. Thank you so much for the recipe. Three grandkids all loved them, too. They’ve never tried anything LC or GF, so they were surprised by how great they were! Kudos! I will be adding this one to my baking rotation, for sure! (Oh, and they are delightful with a cup of coffee!)

  17. Lia says

    Hi, Carolyn. I made these today and, though the taste was really good, they are crumbly and falling apart. I did not deviate from the recipe, as far as I know. Any ideas as to what went wrong? Thanks!

    • Carolyn says

      What kind of almond flour did you use? And/or how finely shredded was your coconut? My guess is that either of these was too “big”, so they didn’t hold together well.

      • Lia says

        I used Honeyville almond flour and Bob’s Red Mill coconut. It seemed pretty finely shredded, but maybe next time I will run it through the food processor to be sure – and there will be a next time. My husband scarfed half the batch down anyway! Thanks!

  18. Kathleen says

    These are so delicious! Because it is so hot here, I will refrigerate the Lindt bar because it melted a little too much in the cookie. Anyway, I am super excited because I answered on your blog my grocery store (HEB in Sugar Land) where I wanted Swerve and it was here this week! So of course I want them to keep stocking it, so I bought 9 bags (5 for my sister in another town). I am so happy the Swerve company listened!

  19. Penny says

    Yummy! I just made these and they were delicious! I had two straight from the oven with a glass of unsweetened vanilla almond milk! The only changes I made were to use xylitol in place of Swerve (because that’s what I had on hand) and I added a couple of tablespoons of chopped pecans because I think chocolate chip cookies need a few nuts! Thanks for the great recipe!

  20. Roberta in Alberta says

    Hi Carolyn – I might have missed this somewhere in my haste to make these, but how many should I expect to get? and how many constitute a serving?

  21. JG says

    These taste great! Some subs worked fine (regular erythritol — but just over 1/4 c with 1/2 tsp or so powdered stevia, 1/4 c almond meal for 1/4 c of the almond flour, 1/4 tsp xanthan gum, due to a comment). With the subs they didn’t get crispy, but they hold together well. I’ll try freezing and with ice cream, and with some cinnamon next time. Thanks!

  22. Brandie Hart says

    Just made these today and they are amazing! Definitely the closest thing to a “real” wheat/suagr filled chocolate chip cookie, and believe me, I’ve tried lots out there! Carolyn’s recipes rock & I’ve had success with all the ones I’ve tried. Love her & love this blog!!!!!

  23. grantham wells says

    am a new Type II diabetic, still adjusting, not easy. Is molasses really okay to use? also how many calories per cookie.

    • Carolyn says

      2 tsp of molasses for the whole recipe amounts to about 1 carb per cookie. You can skip it but they won’t brown as nicely. I don’t know the calorie count but you can easily enter the ingredients into a program like My Fitness Pal. I think that’s what most people use.

      • Grantham Wells says

        Thanks Carolyn. I was concerned that molasses could cause too much of a spike in glucose, I guess I should test to be certain, but it sounds like that amount is relatively safe, correct?

        • Carolyn says

          I personally don’t get a spike from that tiny amount per serving. But everyone is different. Feel free to cut it down to 1 tsp (which has all of 6 g of carbs total and will add less than .5 g of carbs.

  24. Lindsie Merkel says

    Amazing recipe!
    They are so yummy, they taste just like a coconut macaroon with the crispiness on the outside and the chewy inside YUM! I used 1/2 cup granulated sugar in mine and it was perfect..
    these are my new fav cookies for sure!

  25. Shannon says

    This is my second baking recipe I tried from your blog. We ate these warm during a movie night. Yummy! They were very delicious. I do prefer them hot instead of cold though. I thought the coconuty flavor was more dominate when cold. BUT i did use medium ground coconut as I had that on hand already. I will test again with finely ground coconut. Also had to cook slightly longer for same amount of cookies.

  26. Audrey says

    Since going low carb, I am desperately in search for a really good cookie!
    I don’t like my previous results, every batch was too cakey and soft, like a muffin.

    I don’t mind a bit coconut in your recipe and will definitely try to make these cookies on saturday but I wanted to know how the texture of the chocolate chop cookies from Maria Emmerich are in comparison to yours – maybe that’s not the right place to ask this but I remember you commented on her post that you would try them…

        • Carolyn says

          No, not at all. I have a zillion recipes I mean to try and I never get to them! That’s all. :) Love Maria and her recipes.

          • Audrey says

            Marias cookies were too soft but maybe it depends on the sweetener you use – I only had xylitol on hand. I liked you’re version and my family gobbled them up;) I added less shredded coconut and used xylitol again… next time I will definitely follow the recipe as written. Thanks for your work!

  27. says

    Tried your ccc recipe today for my daughter – she was craving chocolate. The taste is great, but ours turned out crumbly. We were low on almond flour and had to sub hazelnut meal for some. Will try again! Thank you. :)

  28. Heather says

    Great recipe! To me, this cookie tastes like the love-child of a macaroon and a delicate chocolate chip shortbread. Used Splenda in place in Swerve with great results.

  29. julie says

    I made these last night! They are YUMMMMYYYY!!!

    Two differences in mine:

    1. I used Truvia (I didn’t have Swerve). The conversion was 3-1/2 T. of truvia. I should have used 4 T.
    2. I used 90% cacao chocolate (the highest I could find, since it said high-cacao chocolate). IT WAS MUCH TOO BITTER for cookies. So, for your readers, they should go with no more than 70% cacao – I found out that if you can’t eat it straight out of the package, it’s not going to be good in cookies, either.

    Of course, I’m still going to eat them, because a cookie is a cookie, right? :)

  30. says

    I want to thank you for this wonderful recipe. I made my 4th batch of these cookies last night. My husband and I both enjoy them, but the true test came when my daughter’s teenage friends started eating them . . . and loved them. (Never realizing they weren’t made with sugar and wheat!) I followed the recipe exactly as shared, but baked them quite a bit longer this time to go for the “crisp.”

  31. says

    I can’t remember if I told you, but they have xylitol chocolate chips in France now. Isn’t that cool? I’ll be making this today. I have been “hovering” around your site, but need to get back into the business of baking. I’ve been out of sync since summer.

  32. MH says

    For lower GI sweeteners, I only have coconut sugar and liquid Stevia drops on hand. Do you have a suggestion as to proportion of those I could use in place of the Swervia and syrup?

    • Carolyn says

      So interestingly enough, I made these with coconut sugar today, for my Crossfit group. They were a hit. Do 1/3 cup coconut sugar because it melts and spreads more than erythritol. Add a little extra sweetness with stevia (maybe 1/4 tsp)? I did mine a little differently because I was making a bigger batch.
      Do a test cookie and if you find it spreading too much while baking, add 1 or 2 tbsp of coconut flour to help firm them up a bit. That’s what I had to do this morning.

  33. Pan says

    These are THE best low-carb chocolate chip cookies I’ve ever made (and I’ve tried countless other recipes)!!! Thank you so much! I just finished the last of the cookies that I baked on…well, I’m not going to admit how quickly I finished them. :) The shredded coconut makes these chewy without making them taste like coconut. I made an ice cream sandwich with a couple of them using my own vanilla bean frozen custard. Yum!

    By the way, I found sugar-free chocolate chips at Whole Foods. They’re sweetened with stevia…I can’t remember the brand.

    • Carolyn says

      I bet it’s Lily’s brand. I’ve used them too. Sometimes WF has them, sometimes they don’t. Glad you enjoyed the cookies!

  34. says

    These look amazing. I have been low carbing for a year now…it is has to be my only way of eating and I have been scouring the internet looking for some new sweet treats.

    I have 100% cacao bar unsweetened…will that work, or does it have to have some kind of sweetener in it. I am only asking because after the listing for cacao it says “or make sugar free chocolate chip….thanks for answering my questions.

  35. Laura says

    I made these tonight for a cookie exchange for work tomorrow. My husband and I are not fond of coconut, but we both loved the cookies. My husband is also not on board the low-carb lifestyle, but kept fighting to go grab another cookie.

  36. Rachel says

    Just baked these! They were so lovely! Thank you so much :) initially I was quite worried since they came out soft and crumbly. But then I remembered that was probably because of the almond flour :) I used zsweet since I didn’t have swerve, and I also excluded the molasses. It’s so so so good! I’m going to bring them to class to share with my friends this afternoon :) thank you again!

  37. says

    Is swerve safe for pregnant ladies? I have GD, so I was contemplating trying it. I have coconut sugar on hand. Would I sub it, equal amounts, for the swerve?

  38. Marie says

    wonderful! I used 1/8 of a cup (2 tbsp?) of Stevia in the raw – and one tablespoon of natural peanut butter, 85% Godiva chocolate. The dough alone was so good! I’m not a fan of store bought, unsweetened shredded coconut (I swear it’s just what’s left over after they take out all the milk, cream and oil) – tastes like sawdust. So I used the unsweeetened flaked- and processed it into a little finer texture. Everything turned out just lovely! thank you :)

  39. charlotte says

    Hi, thank you so much for this recipe! it looks great.
    i am only 12, but i’m gluten-free and really like to bake! your website is my favorite place 2 go.
    I made these for some people that came over, (doubled the recipe) they were gone in a few minutes. i love all your other recipes 2!!!!

  40. Holli says

    oh……my………gosh! I made these cookies last night and they are so good. I couldn’t believe I was actually eating a chocolate chip cookie. For the first time in years. I have recently changed from splenda to now stevia and swerve and I was worried about the change but in these cookies it was delicious. I just about feel guilty for having cookies, like will they get me fat? ha, ha. I did use sugar free syrup instead of the molasses and I used sugar free chocolate chips, they both have malitol in them but it doesn’t bother me in lesser amounts. I also put in one dropper of stevia to the mix and the sweetness of the cookies turned out good. Thanks Carolyn, I am such a fan of yours and am going to try the zucchini sausage breakfast bake soon, the ingredients sound good together.

  41. says

    BEST LOW CARB COOKEIES EVER! No Joke! It’s a rare day that a low carb baking recipe turns out on my first go. I did however, have to bake them closer to 20 minutes per sheet. But they taste perfect and have the best texture of any low carb cookie I’ve baked to date… Well, any low carb baked anything I’ve ever made, to be honest. They are moist, perfectly sweet and chewy. Enough to fix any low carbers sweet tooth. Thank you so much for the recipe share.

    • Carolyn says

      Thanks, Bailey! So glad they turned out. Oven temps vary quite a bit (even in state of the art ovens) so yours may run cool or mine may run hot, hard to say.

  42. Rachel says

    What are your thoughts on using 2 types of sweetener vs. just 1? I am curious because before I went low carb, I always thought the best cookies had a mix of white sugar and brown sugar. But I suppose the same rules might not apply to low carb baking.

      • Rachel says

        Wow, I never knew that. Learned something new. I made the cookies this weekend. They were pretty good. Not great cause I used Bob’s red mill instead of Honeyville almond flour. It’s just too coarse for this kind of recipe. Will have to try again after I get my hands on the Honeyville almond flour.

    • says

      I am not sure how that would work with calorie free sweeteners? I’ve never tried to mix them together. Monk fruit sweetener and stevia? maybe?

  43. Marcia says

    I just made these, and they were great!!!
    I am allergic to dairy so I used palm shortening, I also used a combo of xylitol, erythritol and stevia. I also see that I somehow used 1 1/2 cup of almond flour instead of 1 1/4 cup. They still turned out amazing!!!! Thank you so much for thisv recipe.

  44. melinda says

    I made these today. The dough is good lol…. but I think my oven doesnt heat properly. I baked for about 16 mins and they didnt set up like a done cookie. I put them in awhile longer and they got browner but crumbled up. Can I bake them on 350 in attempts to compensate? A few weeks ago another recipe I tried also didnt get done and I baked it along time so I do think it may be that my oven isnt heating properly

    • Carolyn says

      Sure, try baking them at a higher temp but watch them carefully. You may want to get an oven thermometer to check your actual temp.

    • Carolyn says

      You can purchase Lindt at many stores, but you can also pick up other brands of 70 to 85% chocolate. I wouldn’t use unsweetened, it would be too bitter.

    • joe says

      Ok, these made delicious treats,, substitute the butter for some budda… im actually getting ready to make another batch of regular ones for the wife. my were a little to close so they melted into each other… Thanks

  45. says

    My grandchildren came over so I thought I would try them beings that my granddaughter is a diabetic and also has to eat gluten free. Well my grandson said he would measure everything out for me (he is 11)Well we made them and instead of putting in molasses he put in sugar free syrup. Well they held together but we tasted them and they didn’t seem sweet at all very bland. I ask him about what he had put in and we went over everything and he forgot the swerve. W laughed. Oh well, I will make them again and make sure I put everything in it. We had a good time even with the 2 year old.

  46. Stefania says

    Thank you so much for the recipe!!! These are easily the best low carb cookies I’ve ever had the pleasure to bake and eat! And as an added bonus, the cookie dough was just as delicious (cookie dough is a weakness of mine) 😉 One thing I learned was to FOLLOW THE RECIPE and leave them to cool in the tin for 5 minutes before transferring to wire rack as otherwise they crumble. Oh, well. I was just in too much of a hurry to try one!

    • Carolyn says

      Yes! And it’s fantastic. I know because I brought some hazelnut flour with me on holiday and decided to make the cookies and they were gobbled down by everyone. I just had 2 for breakfast!

  47. Courtney says

    I made this today and was so excited to try them! Unfortunately when my timer went off I looked inside and they had turned into one big cookie that wasn’t done

        • Carolyn says

          What kind of stevia sweetener? I really think you need a bulk granulated sweetener for this recipe. The BRM almond meal would be okay (since I have used the hazelnut meal in this same recipe to great success), but I think the problem may be the sweetener.

          • Courtney says

            No, I’m sorry I used the Swerve sweetener. That’s why when I followed the recipe I don’t understand why they ran instead of staying a cookie shape

          • Carolyn says

            Well, me neither then. I’ve had great success with these cookies and so have many others. Not sure what happened in this case. Did the end result taste good? :)

  48. Regina says

    Omg, these are so good! I’m very new to the whole low-carb concept, and I decided to give these a try. In fact, my roommate begged me to make these, they looked so good. I’ve never worked with these “weird” ingredients (almond flour, molasses, Swerve–thank goodness my local store carried them), but making them was very easy. Low-carb sweet treats are notoriously bad tasting, yet I was drawn by your claim that these were the best ever. You were absolutely right! I happen to love coconut so the combination with chocolate was awesome. These are definitely not only a make-again but one of the best cookies I’ve ever made!

  49. Courtney says

    Yes! I broke them up into 9 flat cookies lol. They were gone by the end of the day. I will just play around with it till I get it right. I’m I not suppose to use a blender or does that matter?

  50. Sue says

    hey there! I just took these out of the oven and they smell great. But i had a hiccup. They were in for 1.5 minutes when I realized I forgot the baking powder! I took them out and threw them back in the bowl. I knew if I stirred them, the somewhat melted chocolate would disperse, but I was way too impatient to throw the bowl in the fridge for an hour. So I figured I’d just go for choc chocolate chip cookies. :) anyhow! A few questions for you while I sit here contemplating my mistake…why baking powder instead of baking soda? The molasses would certainly act as an acid. Most cookies use soda and when I’ve accidentally used powder instead, it resulted in a more cakey cookie than a chewy one. Also! Have you ever refrigerated the dough first? And, finally…how about browsing the butter to get that caramelization? Sorry I have so many questions. Just figured as you’ve tested, you might have some answers. Thanks so much!

    • Carolyn says

      With almond flour, you aren’t going to have the same issue with cakey-ness as you do with regular flour. I suppose you could try baking soda, it might work fine. And browned butter…totally go for it!

      • Beckie Hopkins says

        How will using Lily’s chocolate chips affect the carbs? I bought some and can’t wait to try them in a recipe.

        • Carolyn says

          I haven’t run the numbers on this with Lily’s but it should be close to the same in carbs. Maybe add 1 g per serving just to be on the safe side?

  51. Jenny D. says

    Carolyn, I think I love you! These cookies are amazing!

    My husband is a chocolate chip maniac, but since going LCHF a few years ago, he’s been sorely disappointed by the 10+ recipes we’ve tried. These babies are the first exception! He (ahem, we) love them so much that I make up a batch pretty much weekly.

    SO, I chose to bring them to a party a few nights ago with no other LCHF eaters. I was so nervous that non-LCHF people wouldn’t like the taste, but grown men were yelling across the room to tell me how good they were! And 3 women asked me for the recipe. Yay! Thank you for such an awesome cookie recipe! =)

  52. kwan says

    Another favorite from Carolyn! I’ve made these twice and both times they were delicious and nice and simple.
    But the first time i made them, my cookies all combined in the oven. it was too runny i think. i fixed it by adding:
    1)a tiny bit more coconut
    2) using a 1 and 1/3 cup of almond flour instead of a 1 and 1/4

    I will honestly probably make these for christmas because they are so simple and yummy.

  53. lance says

    Is it possible to sub coconut flour for the almond flour. I am sure it’s a no, but thought I would give a try?

    • Carolyn says

      No, definitely not in this recipe. Coconut flour would absorb too much moisture and be tough. It wouldn’t give you that crisp chewy texture.

  54. Lance says

    Hi Carolyn, I really loved the cookies, and I like coconut, but I would love a batch without the coconut. I know you have suggested subbing in some ground almonds – what about chia seeds or flax seeds or chia meal or flax meal. Would you think that might work in place of the coconut flakes? I am seeking for a sub that is neutral so I taste more chocolate chip.

      • Lance says

        You probably can’t say, but trying anyway, would you do 3/4 cup of the flax, and would flax meal work, or better to grind? Btw, did you work at SMG @BU?

  55. Angela Peters says

    Made these today and OMG yummy! I used organic real sugar instead of the artificial, (thank you for posting the cup for cup comment for substituting sugars). And I omitted the molasses, only because my husband wasn’t home to reach it for me. Would have been about 5 dozen but I ate a great deal of the batter between batches, so ended up with 4 dozen. Thank You for this recipe, I will be making it often.

  56. Jiny says

    I am new to gluten free and low carb. I wanted a gluten free recipe for a friend. I haven’t yet found the Swerve but I really wanted to try these cookies anyway. Then when so many reviews said to buy Honeyville almond flour and I saw the price, I just about passed on these altogether. But, thank goodness I didn’t. I happened to have a bunch of almonds and a fancy blender, so I blanched them and made my own flour. I sifted it and made sure the almond flour was fine. Without the Swerve, I decided to just try them with regular sugar (please don’t gasp). I did bake just 2 cookies at first because my cookie dough was too soft to be flattened so I knew it was not right. So I added more almond flour to my batter and achieved a better, although not perfect spread factor. What I am wondering is – am I measuring my almond flour wrong? I just dumped some into my measuring cup and leveled it off (like I would do with wheat flour). The almond flour seems to pack quite easily, so maybe even scooping it with my measuring cup would have given me more flour in my recipe. I can really see the advantage of the European way of weighing ingredients instead of the volume method.
    By the way – tomorrow I am going to a store that sells Swerve and I plan on making these again this weekend.
    They are so tasty. They are rich enough that 2 cookies actually does satisfy without the undying need to eat more.
    Please tell me how you measure your almond flour.

    • Carolyn says

      I measure by scoop and level but I can tell you right now that no matter how well you grind your almonds, you can’t get it as fine as a commercial brand like Honeyville and I suspect that is the issue.


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