I made these low carb chocolate chip cookies over 18 different ways before finally deciding it was my perfect version of a nut-free, low sugar, chocolate chip cookie. My favorite version uses maple sugar as the sweetener, which can easily be subbed with lakanto or other granulated sweeteners like coconut sugar. You can also use a liquid sweetener like maple syrup or honey. What’s the main difference? I like the firmer texture you get when using a granulated sweetener, compared to the softer texture you get with a liquid sweetener. In the photos the lighter, slightly smaller cookie is the one I made with maple sugar crystals. The slightly larger more golden cookies were made with maple syrup (same result from using honey too) but I much prefer the firmer cookie result from using a granulated sweetener. I also love using goat milk butter, but this recipe worked equally well 100% dairy free with avocado oil, and should also work fabulous with coconut oil, sustainable palm shortening, etc.
I also made these cookies with a mix of 100% pure dark chocolate, no additives, sugar-free chips from Pascha (use this link to save $10 on your 1st order from Vitacost) and my recipe for simple homemade chocolate chips. Both work great. If using the homemade chips, I suggest hiding them in the cookie a bit, as they do melt in a bit of a funny shape if exposed to the top of the cookie.
Use this recipe to Make Your Own Chocolate Chips!!
Low Carb Chocolate Chip Cookies - paleo
Ingredients
- 1 large pastured egg
- 1/4 cup maple sugar or lakanto (or any granulated or liquid sweetener maple syrup, etc - please read blog post for notes on sweeteners)
- 1/2 cup softened goat milk butter or avocado oil
- 1/3 cup coconut flour I only use this brandor this brand
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- pinch of sea salt
- 1/4 cup dark chocolate chips see notes to make your own!
Instructions
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Preheat oven to 350*F.
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Mix egg, sweetener, and oil together, then add in coconut flour, baking soda, and sea salt.
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If your melted butter was too warm you can chill the cookie dough in the fridge for 20 minutes.
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Line a baking sheet with parchment paper.
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Add in chocolate chips, then spoon 12 cookies onto the cookie sheet. If using a granulated sweetener you will be able to roll the cookie into a ball, then flatten the dough into cookie shapes. If using a liquid sweetener like maple syrup or honey you will spoon the dough onto the cookie sheet, then use a spoon to gently flatten out the dough into cookie shapes.
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Bake cookies at 350*F for 8 to 10 minutes, until lightly golden brown on the bottom and edges. Let cookies fully cool before disturbing.
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I store these cookies in the fridge, but they are fine when left out at room temp for a few days.
Recipe Notes
Options for: Dark Chocolate Chips (sugar-free):Use this link to get $10 off your first order with Vitacost. They have the best prices on Pascha 100% dark chocolate chips (sugar-free) I have found!
Or use my recipe to make your own dark chocolate chips.
Estimated nutrition info per cookie based on making 12 cookies, using a low carb sweetener like lakanto. If using maple sugar add 4.2 net carbs per cookie. I personally do great with a high fat diet that includes starch-free carbs, so I use maple sugar in these cookies.
Shared at: Sunday Fitness & Food + Allergy Free Thursday
Love these low carb Paleo chocolate chip cookies – such a great classic with high quality ingredients. I love making Paleo chocolate chip cookies – but I need to give your recipe a try – looks great! Pinning and stumbleing for later!
Thank you Ilka! And thank you so much for hosting the awesome link-up of Sunday Fitness & Food!
These look so yummy. If I can find all of the ingredients I will make them asap!
Thank you Amy! Hope you enjoy them too!
These cookies look so amazing – and I LOVE the make-your-own chocolate chips idea. I honestly never even thought about doing that before. I’m going to HAVE to try it! 🙂
Thank you Mishael!
I love the texture that coconut flour gives when baking! defs trying these!
I love the texture coconut flour gives when baking too! I am so thankful it’s a grain-free flour that I do really well with! Thanks Bethany!
Hands down the best chocolate chip cookies I’ve had since my AS adventure. I used to love Elana’s Pantry (almond flour) chocolate chip cookie recipe before I knew about Andrea’s cookbook. While I enjoyed those almond flour cookies very much, over time I’ve lost my tolerance for that amount of nuts at one time. So coconut flour is better for me. However, the previous recipes I’ve tried didn’t come out quite ideally though I was grateful for them. They were like… substitutes for chocolate chip cookies. These? These are the real deal. I’m really not much of a baker. This recipe is very simple. And I have something to admit. I forgot baking soda And they’re perfect.
These look so yummy! I love using Coconut Flour for baking, looking forward to trying these, Pinned & Yummed 🙂
I’m always looking for healthier cookies and especially chocolate chip ones 🙂 You must have been eating cookies for weeks! Or else making lots of new friends by giving them away. Love how flexible these are with what you can use for sweeteners – need to get to baking!
Hi Kathryn!
Totally, I was even eating chocolate chip cookies for breakfast for a bit! I mean they are kinda like mini pancakes right!?!
I hope you enjoy this recipe too! xx
Love chocolate chip cookies! Yummy.
These look delicious, Andrea! Thank you so much for sharing them with us at Allergy Free Thursdays! They were the most popular link from last week, so we’re all going to feature them at this week’s party. 🙂
Wow! So appreciative of having them featured!
Thanks so much Raia!
LAKANTO = one of the best sweeteners!! LOVE IT! 🙂
I concur!! ♥
Thanks for this delish recipe! I used granulated Swerve and 90% dark chocolate chunks – came out fab. Would love to make them a bit more moist/chewy somehow, but I think coconut flour is inherently light and fluffy. Anyway these were super, will definitely make again. Just in time for the holidays as well!
Hi JB!
Glad to hear you enjoyed these cookies! If you want a more chewy and dense cookie I recommend looking up an almond flour chocolate chip cookie recipe, because as you said coconut flour is inherently lighter and fluffier. I just wanted to offer my readers a nut free cookie option, and I really enjoy this version too. xx
Thanks Andrea! I adore almond flour but sadly my gut is no longer a fan. I might try adding a bit of cream cheese to the mixture and see how it goes. Will report back if I do 🙂