My low carb chocolate chip cookies got a little update! These delicious keto chocolate chip cookies are now bigger and better, with an instructional video to show you exactly how to make them.
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.
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How To Make Keto 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 chocolate chip cookie recipe.
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. As low carb cookies go, these are seriously good. Here are my observations:
- They have a lovely slight crispness and, dare I say, a slight chewiness as well.
- I’ve discovered that a little shredded coconut can go a long way to improve the texture. I added just enough finely shredded coconut to give the cookies a little more structure without a strong coconut flavour.
- They are, without question, the best low carb chocolate chip 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 this low carb cookie recipe after the cookies in my Muesli Cream Pies, because I noticed when I made those, 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.
Chewy Keto Chocolate Chip Cookie
Want them extra chewy? Try adding a tablespoon of grassfed gelatin along with the almond flour. It’s a trick I just learned and I applied to to my Low Carb Chewy Ginger Cookies. I actually haven’t tried it out here yet but I can’t see why it wouldn’t work!
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.
My best low carb chocolate chip cookie recipe yet! Slightly crispy, slightly chewy, these keto cookies are sure to satisfy that sweet tooth.
- 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 Yacon syrup or molasses optional
- 1/2 tsp vanilla extract
- 1 large egg
- 1/3 cup sugar-free chocolate chips OR [url]Homemade Sugar-Free Chocolate Chips∞https://alldayidreamaboutfood.com/2013/04/homemade-sugar-free-chocolate-chips-low-carb-and-gluten-free.html[/url]
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Preheat the oven to 325F and line a large baking sheet with parchment paper or a silicone liner.
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In a medium bowl, whisk together almond flour, coconut, baking powder and salt.
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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.
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Stir in sugar-free chocolate chips or Homemade Sugar-Free Chocolate Chips
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Shape dough into 1 1/2-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.
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Bake 12 to 15 minutes, until just beginning to brown and barely firm to the touch.
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Remove from oven and let cool completely on the pan.
You can make them smaller (about 1 inch balls) and get more cookies.
More Great Keto Cookie Recipes
Monika says
Want to give these a try, but no one here likes coconut. What can I sub for that?
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!
Triola says
Trader Joe’s carries a milled almond flower and it’s more of a course type, and that may work perfectly.
Erin @ Texanerin Baking 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 ;))
Mary. says
What about, if you dunk it in milk? ( the cookie)
Carolyn says
Thanks, Erin!
Nancy says
???????????
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. 🙂
Joe says
Amazon.co.uk
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.
Megan @ Food and Whine says
Oh my! I’m excited to try these!
Mr. & Mrs. P says
these sounds wonderful.. yum!
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.
Carolyn says
It’s typically too high carb for me, although I could use a small amount of it.
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!).
Wenda says
Try Carolyn’s oatmeal chocolate chip cookies,chopped up flaked almonds and coconut,they are soooo good!!
mellissa @ ibreatheimhungry says
These are gorgeous Carolyn – almost brought a tear to my eye! Could you just ship me a couple dozen? That would be awesome, I’ll expect them soon, thanks! 😉
Carolyn says
Brought a tear to your eye! Ha, you are funny. Me like funny.
Joshua Hampton (Cooking Classes San Diego) says
Sounds like a happy experiment. I need to make me a batch of these cookies.
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
That would be fine.
Lisa says
Would coconut oil work in place of butter? thanks!
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!
Nicole 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. 🙂
Carolyn says
I’ve made them with coconut oil too, works great. A little more melty but good.
Kiran @ KiranTarun.com says
Mmmm.. these look amazing!! I love using almond flour and coconut flakes in my cookies. Makes for a lighter cookie 🙂
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.
Jen says
I whole heartedly agree with your reply. Moderation and variety. I don’t understand a person needing to leave you a back handed compliment. As though you wasted her Laura’s time by having “coconut” in the name of your recipe. My family LOVES your site, it’s our go to for recipes we know will be delicious and beautiful. Thank you for providing a resource for so many healthy recipes!
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!
Vicki Bensinger 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.
Deb says
I’d like suggest using Zsweet instead of Swerve. It measures 1 for 1 in recipes and tastes very good. I’ve used it in several cheesecakes and cookies. Great alternative for those of us doing lchf lifestyle. Amazon has it.
Carolyn says
I have used ZSweet in the past and don’t like it nearly as much. It has a strong cooling sensation. Swerve also measures cup for cup.
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!
Brenda @Sugar-Free Mom says
Those cookies look soft and divine! I think we need to get together for coffee and homemade cookies and swap ideas! 🙂
Carolyn says
Sounds good to me!
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!
Carolyn says
Wonderful, I am so glad you like them!
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.
Mallory @ Total Noms says
WOW! These look amazing. I love anything coconut and would love to start exploring some low carb options when it comes to desserts. Love your blog! -Mallory
Kate@Diethood says
Oh my lawwwd! That first paragraph made my taste buds dance… and I drooled. The end.
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.
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.
celyn says
yum! drooling over this!
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.
Carolyn says
Wow, okay. I will certainly look into it.
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!
Tricia Morris 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!)
Carolyn says
So glad to hear it, Tricia!
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!
Carolyn says
I don’t think either of those were the problem, then. Try adding just a touch more butter next time and maybe 1/4 tsp xanthan gum.
Lia says
I made a new batch following your suggestion and it worked perfectly!!! Thank you so much!
Carolyn says
yay, so glad!!!
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!
Carolyn says
Hey, that’s great news!
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!
Megan @ Food and Whine says
I just made these and they’re wonderful! I love the coconut in them. Thanks for the great recipe!
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?
Carolyn says
About 30 small cookies and 2 cookies per serving.
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!
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!!!!!
Carolyn says
Thanks, Brandie! That’s a lovely ringing endorsement.
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.
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!
Carolyn says
Thanks so much, Lindsie!
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.
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… http://mariamindbodyhealth.com/the-best-chocolate-chip-cookie/
Carolyn says
Hi Audrey, I never did try hers because I am so focused on my own recipes. Thanks!
Audrey says
Ok, sorry, this was indiscreet;-) I will try both recipes on saturday at the same time and report back!
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!
megan haynes says
Is the 1 and 1/4 cup of almond flour or ELEVEN fourths? Sorry for the dumb question!
Carolyn says
The first option. It’s just the way Ziplist does fractions.
Andrea 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. 🙂
Best gluten free cookies says
This is so funny! I’ve been making every low carb chocolate chip cookie recipe I can find to find that perfect cookie. They are so yummy Best gluten free cookies
Mary Bahls says
Just made these – delicious. And I didn’t notice an overt coconut flavor, but then, I love coconut.
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.
Carolyn says
Good to know, I am sure others who like to use Splenda will be happy to hear that.
stephanie says
How much splenda did you use? 🙂
Heather says
1/2 cup of Splenda. I have since also made it with 1/4 cup Splenda and 2 Tbsp agave because my husband hates artificial sweeteners, also with great results. I have to say, everyone likes these best warm…
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? 🙂
Carolyn says
Hi Julie,
Thanks for your tips. Actually, I used 90% cacao in my version and didn’t find it too bitter, so I think that one has to be personal taste. I love the super-dark chocolate and I eat it straight out of the package all the time! 🙂
julie says
Here’s a picture of my cookies – hopefully you can view it. https://www.facebook.com/photo.php?fbid=10201148683091811&set=a.10201016849596056.1073741825.1011751374&type=1&theater
Carolyn says
Tells me it’s unavailable.
Tricia Morris 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.”
Lady Jennie 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.
Cassandra says
Very tasty warm. Looking forward to finding out how they taste after I actually leave them alone long enough to cool properly. Great recipe; thanks!
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.
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!
FashionDivaCrochet 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.
Carolyn says
It would work, technically, but I don’t know that it would be as good. Probably a little on the bitter side.
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.
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!
Lady says
Well, this sounds great except…I mean, who can eat just two cookies?
Shauna @ Balancing Bites says
I love these cookies! I make a batch every two weeks, and store them in the freezer. Thanks for sharing your recipe.
Carolyn says
So glad you like them!
Liz 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?
Carolyn says
I honestly don’t feel qualified to say so you should contact Swerve. They are really good about answering people’s questions. As for coconut sugar, I have made these with it and you need less. It spreads more than Swerve, so go a little lighter on it.
Liz says
Perfect? Thanks! I will quit asking you pregnancy questions now. 😉 lol
Carolyn says
That’s okay! 🙂
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 🙂
Carolyn says
Love the sounds of your adaptation!
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!!!!
Carolyn says
Thank you, Charlotte. That is lovely to hear!
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.
Carolyn says
Yep, those cookies are good and it sounds like your changes worked!
BaileyQ 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.
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.
Carolyn says
That’s what the molasses is for. After all, brown sugar is just white sugar with molasses in it.
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.
BaileyQ 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?
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.
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.
Cecelia says
Can you buy Lindt choc bars in the store ? Also the casao chocolate.Can I use the Hersay Choc unsweetened?
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
Thanks.. Trying these tonight, with a little,,,, “special” butter 😉
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
joe says
ok just threw in the regular batch (the first batch influenced the second :))
joe says
ok, i subbed 1/4 cup of peanut butter for the coconut.. ahmazing
Cecelia 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.
Carolyn says
Oh no! Haha, that happens. I am a batter taster so I usually catch it when it happens to me but sometimes I forget the sweetener too!
Cecelia says
Thanks
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!
Kasie says
Hello, these sound great but I was wondering if I could use hazelnut flour instead of the almond flour?
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!
Kasie says
Thank you! Going to make them today! 🙂
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 almond flour did you use? Sweetener?
Courtney says
Bob’s Red Mill Almond flour and Stevia sweetener
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? 🙂
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!
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?
Carolyn says
I wouldn’t use a blender, no. A mixer, but not a blender.
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?
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! =)
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.
Carolyn says
I think it must be the almond flour you used. Which brand was it?
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.
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.
Carolyn says
Don’t do chia, it absorbs too much moisture. Flax might work though.
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?
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.
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.
patti says
These are good and I loved making our own chocolate SF chips!
The response to the coconut was mixed in our family of 3.. I thought it was pretty noticeable in taste/texture. — My ATKINS hubby liked it – and he has stated a dislike of coconut for as long as we’ve been married – and as the low carber in the family his preference rules!. My 23 year old daughter disliked and compared it to her dislike of macaroons. I loved it — I love coconut. We didn’t order the almond flour that was recommended but we bought Bob’s Red Mill locally. The cookies were chewy and crispy, but they spread a lot more than I expected while baking. Thanks for your continuing experimentation with these recipes!
Carolyn says
The spreading more would be the almond flour since Bob’s is coarser than Honeyville. You could use all almond flour in this (sub the coconut for almond flour) but you do end up with a softer, less crisp cookie.
patti says
I made these again for hubby and his “coconut detector” went off! What he didn’t notice the first time he did this time. So, I need to try your alternative suggestion or something else. At least, this has gotten us to loving the dark chocolate home made chocolate chips!
Lynn says
I just made these for the first time and they’re amazing! I did tweak it a tad by adding 1/4C oat bran (for fiber) and 1oz (1 scoop) vanilla protein powder, so mine are a bit higher in carbs but it gave the cookies the consistance of oatmeal chocolate chip cookies! Absolutely scrumptious. Thank you!
Deb says
Revised your recipe by using Red Mill Hazelnut flour-it is lower in carbs-woo-hoo! That was the only revision I made. Mine only needed 12 min baking time. When you’re ever in doubt with cookie baking time, error on the shorter time. I ate 2 immediately out-of-the-oven-YUM!
So I thought they would get firmer once the fat got cooler-so I put them in the ‘fridge. They are soooo good, straight from the fridge! I love them, and I can’t say that about too many lc recipes. Some just don’t taste all that great. These are surprising little gems! I am a coconut freak so the chocolate coconut combo is perfect! This is a winner!!!
Carolyn says
I’ve made it with the hazelnut meal before too. Very good.
Jeff Calhoun says
My glucometer indicates that I am very sensitive to erythritol, despite what “everyone” says. I have made homemade choc chips using stevia (also available commercially) but they are really nasty. I’m thinking of using half the Swerve in your recipes (plus some stevia), as I am not quite as sensitive to Swerve, plus, to me it tastes much sweeter than other substitutes. How do you think the texture would be affected?
I think that this would be my ultimate dream.
Carolyn says
I do think the texture would change a bit and they might be a little less crispy/chewy. But if that’s what’s going to work best for your blood sugar, than I think it’s worth a try. What kind of stevia are you using? The powder or the liquid?
Jeff Calhoun says
Combo of both, mostly Trader Joe’s. I mix up some powder and water and add some liquid stevia. That mixes better.
Carolyn says
Interesting! In these cookies, if I was replacing part of the Swerve with stevia, I’d either put a little shake of powdered stevia in at the butter creaming stage, or a dropper full of liquid stevia in at the stage where I put the egg in.
Lika says
Thanks for the inspiring recipe! I can’t wait to try it! My five-year old has Type 1 diabetes, so I think your blog will be of help for us.
For the Swerve, do you use granular?
Thanks!
Carolyn says
Yes, if I just say Swerve, it’s granular. If I say powdered Swerve, it’s the confectioners. Glad to help your little one!
Lika says
Thanks so much for the response. I have a storage question – if I make these prior to the party I’m planning, how much earlier can it be (I read in one of the comments that they can be frozen)? Can I just leave them in an air-tight container on the counter? Fridge?
hri
Also, can I cut these with a cookie cutter into shapes or would it not work out?
Many thanks!!!
Carolyn says
They will be best only a day ahead, unless you want to make up the dough and refrigerate or freeze that. And no, these would not be good as cut out cookies.
Lika says
Thanks so much!
Michelle says
Thanks for the delicious recipe! It turned out very well and my family, who do not eat low carb, loved them. All of the recipes I have made from your site turn out wonderfully.
Carolyn says
Glad to hear it!
Cece;ia says
I sent my husband to get almond flour and he brought back almond flour/meal.
Can I use that in this recipe?
Carolyn says
Yes. They will be a little more crumbly and fragile but I’ve done it with hazelnut meal so the almond meal should work.
Cece;ia says
Thank you so much. I will be making then this weekend.Thanks again.
Tiffany says
I’ve made these several times now and they always hit the spot when I’m craving a chocolate chip cookie! Thank you for creating this recipe!
Stephanie Deal says
OK — I may be late to the chocolate chip cookie party, but I’m here now. Just made these tonight and OH my giddy aunt — they are amazing!!! Super delicious and easy to make. They taste simply fabulous and I love the texture. I used my (new-to-me) Hershey’s sugar-free chocolate chips and even though I had to bake them about 16 minutes (darn my oven) – they are just perfect! Thanks again Carolyn for creating this recipe!! 🙂
Carolyn says
Glad they turned out so well!
Hangga says
can i replace shredded coconut with desiccated coconut ??
Carolyn says
As long as it’s unsweetened.
Inessa says
ILOVE THESE COOKIES!!!! The best when I make them correctly! I accidentally used coconut flour instead of almond( did not come out the same). Mine come out better when I melt the butter all the way.
Mel says
My husband asked me what bad stuff was in the biscuits. …I said there was no bad stuff and then enquired why he’d asked and he replied “because they taste REALLY good”. Before he reached for a third, I did mention that they still had calories, lol.
Jessi says
These make great ice cream cookie sandwiches with Halo Top Vanilla Bean. Yummy!!
Mrs. C says
I started mixing these up only to realize that I was out of almond flour! Oops. :-/ I substituted defatted peanut flour in it’s place. It’s the only change I made. Oh. My. Yum!!! This one is going into my dessert recipe rotation.
Carolyn says
Glad it worked!
Dianna says
These are addictive! Delicious. I ate 8 as soon as they cooled. I didn’t have Swerve so I used Pyure Stevia erythritol blend and they were very sweet. Used a 70% dark chocolate 4oz bar chopped up and increased the almond flour to 1.5 cups to make a few more cookies. The batch made 23 cookies. My only complaint is they are very greasy. Could Greek yogurt be substituted for the butter? Even if they were a bit cake like I wouldn’t mind.
CC says
I know this thread and comments are old, however, I made this recipe yesterday and they are delicious! I increased my flaked coconut to 1 cup, used 1 c of erythritol (instead of Swerve), left out the molasses, and added 1/4 t of cinnamon.
For chocolate, I used 3.5 oz of Lily’s stevia sweetened chocolate chips.
This is our official new go-to keto chocolate chip cookie! DELISH! Mine also stayed nice and crispy. 🙂
carliss henderson says
WOW!!! I cant bake store bought frozen cookies , and these came out spectacular !!!! I my dont even like coconut,but these…My family says,Iam now a baker and a hero.LOL Thank you
Carolyn says
Wonderful!
Marie Spinelli says
I tried this recipe tonight! I added mac nuts and a tablespoon of coffee flour that I found at Trader Joes. the coffee flour has 7g of carbs, but 6g of fiber (plus only a tablespoon for the whole batch) so I think the nutritional info is still pretty close. Great crunch, texture, and taste! these will be a repeat recipe for sure, thanks so much!
Carolyn says
I’ve just found that same coffee flour and look forward to trying it in recipes!
Alison says
Thank you for this recipe. These cookies were awesome! I added chopped pecans; excellent!
Amanda says
These were amazing!!!! I used a mixture of 3 different sweetners (3 packets of Truvia, about a fourth of a cup of granulated Splenda and for the rest used swerve to fill up the rest of the one half measuring cup) to avoid the cooling effect and it worked great! I also probably added half as much chocolate and added 1/4 of a cup of pecans. THese are going to be a favorite! Thank you, thank you!
SandraH says
I made these exactly as instructed. I used “Lily’s” chocolate chips. They are freaking amazing!! Have to hold strong so I don’t eat them all before hubby gets home. Thank you, thank you, thank you for this recipe!!
Michelle says
You’re a genius!
Carolyn says
Hi Carolyn,
I make these often, as they are a favourite of hubby’s. For me, I quit sugar long before going strictly low carb, so I find most recipes are too sweet. I’ve been cutting the sweetener down, and would like to reduce it more, but I expect it really needs the bulk for the texture. What would you suggest, if I drop the swerve to 1/4 cup or even less ?
I have this issue with every sweet recipe I bake, so whatever you suggest here, can I assume it will work for other recipes too ?
I’m really happy with how most things turn out, but suspect something to compensate for less sweetener in all my baking will produce results out of the oven that are even better.
A big Thankyou for helping us stay low carb.
Carolyn M
Carolyn says
They may lose some chewiness from cutting down the sweetener but they won’t be too bad. As for every other recipe…it depends. Most cakes and cookies and baked goods, you’re fine. Frostings and puddings and mousses may be too runny or not set if you don’t use all the sweetener.
Carolyn says
OK Thank you. I have both gelatin and xanthun gum. Which would be best for frostings etc if I cut the sweetener in them ? I’m guessing the gum could be whisked in, while gelatin would need to be dissolved first.
Carolyn says
Personally, I don’t think either will create a very nice frosting but you could certainly try.
Claudia says
I made it, the taste is delicious but the texture still soft.
not crispy outside. What should i do?
Thank you
Carolyn says
Bake them longer, I suppose.
Karen A says
Very good, easy to make up. Thanks!?
patricia says
I have to be dairy free. do you think coconut oil will work here? Thanks
Carolyn says
It will but it definitely changes the texture some.
Jen says
Do you think these would work well as bar cookies? I’m lazy…..
Julie says
How many cookies make one serving? Self control will be my obstacle here! ?
Carolyn says
2 cookies. That info is always at the top of the recipe.
Susan says
Is the cookie part yummy? Not a fan of chocolate in my cookies but always loved the cookie part. Thought about adding some walnuts or pecans (small amount) and leaving out the chocolate chips. I know…………..I’m the weird sister! 🙂
Carolyn says
I certainly think it’s yummy.
Amanda says
Just made these tonite – excellent. Thank you for sharing the recipe!
fran says
Ok I need to learn to read lmao. I for some reason i misread and used 1 cup butter. Wondered why they came out crumbly…lol still very good just fragile. Will try again but read better.
Carolyn says
Oops!!!
Amber Weber says
These are my favorite low-carb chocolate chip cookies!
Carolyn says
So happy to hear it.
Kim says
Thank you for this delicious recipe!! I love that these are not cakey. I recently started low-carb and was very disappointed with the 5 recipes I’ve previously tried. The molasses adds a really nice touch. Can’t wait to try more of your recipes!
Carolyn says
So glad you like them!
Tamiz Kadodia says
Hi good day.
I am from South Africa, I can’t get swerve here but there’s is something called suki which is a xylitol and steviol extract blend.
I want to know if I use suki will the cookies turn out to be crispy?
What can I substitute swerve with to get a crispy cookie.
I tried many different recipes of cookies and all turned out soft. I also tried your coconut almond crisps they also turned soft.
Carolyn says
I can’t possibly tell you that since I’ve never tried it. Sorry I can’t help more!
Amber says
These chocolate chip cookies are THE BEST. I can’t tell you how many unsuccessful attempts I’ve had with paleo/keto recipes, and these take the cake!
Lindsay Cotter says
Totally love a gooey center in my chocolate chip cookies too! These are definitely cookie heaven waiting to happen!
Jennifer Farley says
These are a staple in our house!
Joanne says
Love the coconut in here!
Katie | Healthy Seasonal Recipes says
I am always game for healthy cookies! Thanks for sharing!
Jennifer Blake says
Anyday that I can have a cookie practically guilt free, I’m all for it! YUM!
Dayna says
I can’t wait to make these, although I’m a little nervous about eating only 2 instead of the whole batch 😩. I’m 1 week into a Keto diet and really missing desserts, among other thing. Glad I found your blog!
Kristi says
My 8 year old and I just made these and we are pleasantly pleased. My lil girl rates all recipes with a thumbs up, thumbs side ways, or
thumbs down. This was a double thumbs up!! This is going on our recipe book. Thank you. #kidappeoved
Carolyn says
So glad to hear I got a double thumbs up 🙂
Cassandra says
I’ve made these cookies 3 times this week. They are without a doubt the best low carb cookie recipe I have come across. Super yummy! I only put about 1/3 cup of sweetener in which is enough for me. Thank you for the brilliant recipe! Totally hits the spot when I’m craving choccie chip cookies!
Carolyn says
I am so glad to hear it!
Judy Chapman says
Just wondered if you have the weight equivalents for the cups as I believe there is a volume difference between Australia and USA.
Carolyn says
1 cup of almond flour is about 100g.
Pooja Hansaria says
Hi! I am Pooja from India.
Tried your cookies. They turned out very soft and crumbly. Had used unblanched almond flour, unsalted dairy butter (Milky Mist or Amul) brand here. Secondly had replaced the sweetener with 1 tbsp Stevia and 6 tbsp Erythritol.
What can be used instead of butter in this recipe as well as your other recipes as nut butters are very expensive in India?
It tastes fine but can you correct me what can be done to make them better, firmer. Can we keep them at room temperature or needs to be refrigerated?
Carolyn says
Well, to be honest, you substituted a lot of my ingredients so that’s why they didn’t turn out properly. Sorry, I really don’t know what else to say. I know some ingredients aren’t available there.
They can stay on the counter for up to 5 days.
Pooja Hansaria says
Hi Carolyn!
Thanks for your response. We had it today and they tasted fine though little crumbly.
Can you please guide me about butter substitution or which butter can be used so that can try other recipes.
Blanched almond flour is available so can buy that for future use.
Regards,
Pooja
Carolyn says
Try ghee, I guess. Or coconut oil. But I can’t guarantee my recipes unless you use what I use.