The best recipe for perfectly chewy chocolate chip cookies!! They’re low carb and gluten free cookies that are so simple to make!!
You guys!! I’ve spent sooo much time thinking about, dreaming about, experimenting, making, and eating chocolate chip cookies. I’ve been wanting that chewy, moist, pull apart, can’t get enough, eat ’em until they’re gone cookie.
I’ve made these chocolate chip cookies before. But, some of you have had trouble getting them right and from what I gather, it seems like the recipe is super sensitive to heat and humidity.
Welp, I’ve solved our problems and made a NEW chocolate chip cookie recipe that is hands down, my favorite cookie recipe ever. I’m talking, of all the cookies I’ve tried in my lifetime, THIS RECIPE, this lower carb and gluten free recipe is my fave. Bam. I said it. It’s a ballsy statement, but I said it. Hands down, you guys, this is my favorite cookie recipe eva eva!!
I need you guys to try it. I seriously want to make a batch every week because dayyyuum, it’s that good. Plus I have some high hopes for cookie cake, cookie pizza, cookie bowls, um basically everything will be made from this cookie dough base from here on out. It’s SO GOOD, you guys!!
I know I’ve been on a dessert bender, but there are some seriously delicious savory meals coming your way and, as always, if you have any recipes (specific or general) that you want to see on the blog, don’t hesitate to holla at me.
Mix together the ghee, vanilla, and coconut sugar. Add the egg and continue to mix until completely creamed together. I used a food processor, but you can also use a handheld mixer or a standing mixer!
Add in the almond flour (cashew flour works too), baking soda, and sea salt. Process again until completely combined. Fold in the chocolate chips and chill for about 30 minutes.
Preheat the oven and scoop the batter out onto a lined baking sheet. I just got a brand new cookie dough scooper which is basically a small ice cream scooper. I lovvvve it. But, if you want giant cookies, by all means use an ice cream scooper!
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The best recipe for perfectly chewy chocolate chip cookies!! They’re low carb and gluten free cookies that are so simple to make!!
Ingredients
- 1/2 cup butter or ghee, room temperature
- 1/2 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cup almond flour (cashew flour works too!)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips
Instructions
- Use an electric mixer or food processor to cream together the butter, coconut sugar, egg, and vanilla.
- Add in the almond flour, baking soda, and sea salt.
- Mix again until completely combined.
- Fold in the chocolate chips and chill for about 30 minutes.
- Preheat the oven to 350F.
- Scoop the batter out onto a lined baking sheet.
- Bake for 10- 12 minutes until the edges are golden brown but the center is still soft.
- Remove the pan from the oven and allow to cool for 10 minutes on the pan before transferring them to a cooling rack.
Notes
- Serving: Calories 99; Fat 7.4g (Sat 4g); Protein 1.1g; Carb 8.1g (net carb 7.8g); Fiber 0.3g; Sodium 217mg
- Three keys to this recipe:
- Don’t use melted butter or ghee. Make sure it is room temperature.
- Use an electric mixer to really cream together the cookie dough.
- Chill the dough for at least 30 minutes!
Enjoy!! xo
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These look delicious!! Do you think I could use coconut oil instead of butter? My Doctor wants me to stay away from dairy right now.
Yes, I think coconut oil would be great! Let me know how you make out!! xo
I did make these with coconut oil and they were delish!
Hi Martina,
Did you use a 1 to 1 ratio? If not, how much coconut oil did you use?
Thanks!
I’ve made them with coconut oil they are great!
Yay!! I’m so happy you liked them!! xo
I’ve never tried cashew flour before, but these cookies definitely make me want to!
I made these cookies last night and they are SO GOOD! I made them with butter but will also try the coconut oil next time! My 4 year old couldn’t stop eating them. Thanks for this great recipe, love grain-free cookies!!!
Hi, these look great! Is cashew flour just ground up cashews?
Yep! I buy cashew flour on amazon, but you can probably just grind some up in your food processor or blender!
So I’m allergic to cashews (sad day!)–any chance these could be made with almond flour instead?
Yep! I just tried them with almond flour and they are AMAZING!! Let me know how you make out!! xo
Hi LIndsay – I made your recipe but I replaced the cashew flour with regular whole wheat flour. I put in the right amount of baking soda but they are very puffy AND taste like baking soda. Is it really suppose to be 1 Teaspoon? Love your blog – Thanks!
Hi Abby!
Usually nut flours need a bit more help which is why there’s more baking soda. If you’re using all purpose or whole wheat flour, I would definitely reduce it by at least half (I’d say 1/2 or 1/4 teaspoon). Let me know if you experiment with less baking soda and whole wheat flour, I’d love to hear how it turns out!
xo
So good! I used almond flour last time and Pamela’s blend this time and both times turned out amazing. It really is a wonderful recipe! And it’s easy enough that I can let my almost 3 year old help. Thank you!
*Pamela’s nut flour blend
Yay!! I’m so happy you like it!! xo
I’ve made these cookies twice in 5 days. GOD BLESS YOU for these!! I don’t think I could have another girl crush ever again. I see how men fall for women who can cook!
haha!! You seriously put the biggest smile on my face!! So glad you like the cookies, they’re my favorite!! 🙂
I noticed the butter in the video is melted. Would that work the same as letting it get to room temp?
Thanks!
Hi Katherine!
I haven’t really noticed a difference if the butter is room temp or more melted, so you should be good either way! Hope you love them!! xo
Do you know if oat flour would work?
Hi Erika! Oat flour should work, I would use a couple tablespoons less than the almond flour, but it should work fine! xo
Omg yes! I’ve been waiting for you reply. Going to make them now hahah. Thank you! ♥️
are these cookies freezer friendly?
They should be! I’d just put a little piece of parchment paper between each cookie! xo
These sound so delish and right now we are stuck at home with a blizzard outside so I can’t wait to make these! But I ran out of coconut sugar, would brown sugar work instead?
Hi Nicole! Yep, brown sugar would totally work for 1:1 sub! Stay warm!! xo
I just made these and they spread out so much while baking that they all fused together! Is there something that could’ve caused that? I followed the recipe exactly
Hi Anna!
So interesting, this recently happened to me too. I microwaved the butter, and I think that has something to do with it. I think it’s important for the butter to be room temp. I also noticed that my rack was one notch further down than I usually have it, so it could be the dough got too hot too quickly which caused everything to spread out. Make sure the rack is in the center. I’ll try to think of anything else because this recipe has worked for me many many times and then one day it spread out like you said! Another thing is maybe we need to check our baking soda. I read that that can be a big issue too.
Anyway, I hope something helps! They’re so tasty when they don’t go rouge!! xo
As is typical with most families now-a-days, my family has several different dietary needs. Several of us are gluten free and several have type 1 diabetes. I recently brought these to a large family gathering and they were one of the first desserts to disappear! I subbed erythritol for the coconut sugar and they still tasted amazing. My 85 year old grandfather said he hadn’t been able to eat a chocolate chip cookie in 30 years because they always spike his blood sugar. He asked if he could pull some aside to take home with him. If anything, thank you for creating a recipe I can make for my pop!
★★★★★
Anna! I love hearing that SO much!! I seriously have the biggest smile on my face. So happy your grandfather got to snag some for later and that they were perfect for the whole fam! Enjoy!! xo
These are delicious …. yuuuuummmm!!!!
Wow I’m so excited to try these cookies! Would it work to use ghee instead?
★★★★★
Yes ghee would work!! Enjoy!! xo
Great recipe!! Could I bake in a pan to cut into bars or to make as a cookie “cake”? Thanks so much!!
Definitely! I’ve cooked the batter in a skillet for a cookie skillet. Hope they turn out great!! xo
I made these cookies & they spread out way too much & were super Greasy & buttery. I really thought I must have used too much butter, but I know I used the correct amount. I did soften the butter in the microwave, could that have something to do with it?
Thanks so much!
Cookies are moist, light and flavorful!
★★★★★