Low carb Almond flour Chocolate Chip Cookies. These Yummy Mini Chocolate Chip Cookies Are Made With Real Chocolate. Here's how to make the best almond flour chocolate chip cookies: Cream butter and sweetener together. It's the first step to making truly delicious low carb almond flour chocolate chip cookies, because it creates air pockets and better texture.

A recipe for chocolate chip keto cookies has been the hands-down most popular request I've been getting over and over again from readers this past month. On one day in particular, I received four separate requests within hours of each other - and that was when I knew the recipe needed to go to the very top of my to-make list. As almond flour does not contain gluten, low carb cookies are always softer than their wheaten counterparts. You can cook Low carb Almond flour Chocolate Chip Cookies using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Low carb Almond flour Chocolate Chip Cookies

You need 2 tbsp of solid coconut oil.
Prepare 3 tbsp of real maple syrup.
Prepare 1 of large egg.
It's 1 tsp of vanilla extract.
Prepare 2 c of almond flour or almond meal.
Prepare 1/2 tsp of baking soda.
You need 1/4 tsp of fine grain sea salt.
You need 1/2 c of mini semi-sweet chocolate chips.

Even those of us living a ketogenic lifestyle get the occasional hankering for this classic every once in a while! The trick in making low carb chocolate chip cookies is to minimize all of the high carb ingredients and maximize the flavor with our ingredients. I chose almond flour naturally for this recipe because the nuttiness will go really well with the dark chocolate. The links to buy the hard to find items are at the end of this description.

Low carb Almond flour Chocolate Chip Cookies step by step

Preheat oven to 375 degrees F..
Mix coconut oil (soften slightly if necessary) with maple syrup. Add egg and vanilla extract..
Mix together the almond flour, baking soda and sea salt. Gradually add the wet ingredients. Mix in chocolate chips..
Drop by spoonfuls onto cookie sheets. Bake for 8-9 min. Allow to cool for 5 minutes before eating..

Click to show below if you can't see it. These are also true cookies, nothing like cake in texture. The blackstrap molasses adds the touch of brown sugar which is needed to make these low carb chocolate chip cookies just like traditional ones. I was tempted to add polydextrose, but the thought of the intestinal distress it causes led me to leave it out. It was a good decision because the cookies don't need it.