These soft and chewy low-carb chocolate chip cookies are golden on the outside, tender in the center, and loaded with melty chocolate chips. Almond flour gives them a naturally nutty flavor while a sugar-free sweetener keeps the recipe lower in carbohydrates.
📝 Ingredients
Cookies
- 2 cups almond flour
- ¼ cup granulated erythritol or monk-fruit sweetener
- ¼ cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon, optional
- ½ cup sugar-free chocolate chips
- 2 tablespoons chopped pecans or walnuts, optional
Note: For the lowest-carb version, use unsweetened or sugar-free chocolate chips and a granulated low-carb sweetener.
Directions
- Preheat the oven
Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper. - Combine the wet ingredients
In a bowl, whisk the melted butter, egg, vanilla, and sweetener until smooth. - Mix the dry ingredients
In another bowl, combine almond flour, baking soda, salt, and cinnamon. - Make the dough
Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms. Avoid overmixing. - Add chocolate chips
Fold in the sugar-free chocolate chips and optional chopped nuts. - Chill the dough
Refrigerate the dough for 15–20 minutes. This helps the cookies hold their shape and remain thicker. - Shape the cookies
Scoop about 2 tablespoons of dough per cookie and place them on the prepared baking sheet. Gently flatten each one because almond-flour cookies spread less than traditional cookies. - Bake
Bake at 350°F (175°C) for 10–13 minutes. The edges should be lightly golden while the centers still look slightly soft. - Cool
Leave the cookies on the baking sheet for 8–10 minutes before transferring them to a cooling rack. They will firm up as they cool while remaining soft inside.
Recipe Details
- Preparation Time: 15 minutes
- Chilling Time: 15–20 minutes
- Cooking Time: 10–13 minutes
- Total Time: About 40–45 minutes
- Servings: 12 cookies
- Best Season: All-season
- Texture: Soft, chewy, slightly crisp around the edges
Nutrition Facts — Approximate Per Cookie
| Nutrient | Amount |
|---|---|
| Calories | ~155 kcal |
| Fat | ~13 g |
| Cholesterol | ~25 mg |
| Sodium | ~85 mg |
| Potassium | ~45 mg |
| Total Carbohydrates | ~6 g |
| Fiber | ~2 g |
| Net Carbs | ~4 g |
| Sugars | ~1 g |
| Protein | ~4 g |
| Calcium | ~45 mg |
Nutrition values are approximate and depend on the brands of almond flour, sweetener, butter, and chocolate chips used.
Tips for Soft & Chewy Cookies
- Don’t overbake: The centers should still look slightly soft when you remove them from the oven.
- Cool before moving: Fresh cookies are delicate and firm as they cool.
- Chill the dough: This helps prevent excessive spreading.
- Use room-temperature egg: It helps the ingredients combine more evenly.
- For extra chocolate flavor: Press a few additional chocolate chips onto the tops immediately after baking.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 3–4 days.
For longer storage, refrigerate them for up to 1 week. You can also freeze the baked cookies in a freezer-safe container for up to 2 months.
To enjoy frozen cookies, thaw them at room temperature or warm them in the microwave for 8–10 seconds.
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
Not in the same quantity because coconut flour absorbs much more liquid.
Why are my cookies crumbly?
They may have been overbaked or the dough may have contained too much almond flour.
Can I make these cookies without sugar-free chocolate chips?
Yes, but the cookies will have less chocolate flavor and the nutrition values will change.
Do I have to chill the dough?
Chilling is recommended because it helps produce thicker, softer cookies.
Can I add nuts?
Yes, chopped pecans or walnuts make an excellent addition and add extra texture.
How do I keep them chewy?
Store them in an airtight container and avoid overbaking them.
