Crispy, chewy and chocolatey. My best low carb, grain-free chocolate chip cookie recipe yet! Keto THM Banting friendly recipe.
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.
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
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!
If you’re looking for really good Paleo Chocolate Chip Cookies, look no further than these beauties from Texanerin Baking. You could probably replace the coconut sugar with your favourite low carb sweetener.
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
- For the cookies, preheat the oven to 325F and line a large baking sheet with parchment paper or a silicone liner.
- In a medium bowl, whisk together almond flour, coconut, baking powder and salt.
- 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.
- Stir in chopped chocolate or Homemade Sugar-Free Chocolate Chips
- 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.
- Bake 12 to 14 minutes, until just beginning to brown and barely firm to the touch.
- 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.