I don’t have treats very often, but around the holidays I really like to bake. My husband loves chocolate chip cookies, so I came up with a true guilt-free chocolate chip cookies recipe that is super low-carb, moist, and mighty delicious! He approved. 🙂
These chocolate chip cookies are grain-free, gluten-free, dairy-free, lectin-free, and sugar-free. They are Paleo, keto (if you don’t eat too many), and LCHF. The best of all worlds!
They come out very moist, so feel free to reduce the amount of coconut oil by a bit to make them a bit drier. Also, there are quite a few chocolate chips. If you like lots of chocolate chips like we do, then you’ll love the recipe as is. If you prefer less, reduce the amount to 1/2 cup.
You could substitute coconut oil with grass-fed butter if you aren’t dairy-sensitive.
1 egg, preferably pastured
1/4 cup Lakantos sugar-free Maple Flavored Syrup (or another sugar-free maple syrup of choice)
1/2 teaspoon pure vanilla extract (I use Simply Organic Foods no-sugar-added Madagascar Pure Vanilla Extract)
1 1/2 cups blanched almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt (I use Himalayan pink salt)
1/4 cup coconut oil, melted
3/4 cup Lily’s no-sugar-added Dark Chocolate Chips
- Preheat the oven to 375 degrees.
- Beat the egg, maple flavored syrup, and vanilla extract in a bowl using an electric hand mixer.
- In a separate bowl, combine almond flour, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and mix with an electric hand mixer until combined.
- Add the melted coconut oil into the bowl and mix until well combined.
- Mix in the chocolate chips by hand.
- Place balls of cookie dough onto a parchment-lined baking sheet. Lightly press to flatten. I use an ice cream scooper to scoop the balls of dough.
- Bake for about 13-15 minutes or until the cookies are browned around the edges.
- Cool on a wire rack and enjoy!
Let me know how you like this chocolate chip cookies recipe in the comments below!