Low-Carb Chocolate Chunk Cookie Recipe

Gluten Free Chocolate Chunk Cookies

If you need an all-around good & tasty & easy & yummy & crowd-pleasing cookie recipe, this Low-Carb Chocolate Chunk Cookie Recipe is it! They’re absolutely as close to perfect as a cookie can be.

They should be. I tested them FIVE TIMES to get them like I wanted them.

My taste testers were none too sad about this fact, though. Five batches worth of low-carb chocolate chunk cookies is hard to be mad about.

I wish I could claim to be the originator of the recipe, but that title goes to my friend Gretchen from kumquat. While I’ve taken great liberties with her original Grain-Free Dark Chocolate-Potato Chip Cookies — like omitting the potato chips and subbing in Swerve for the sugar — much of the basic dough portion of these cookies is her brilliance. (I continue to be amazed by how well using Swerve in baking works. If you’re not ready to make the jump to 100% Swerve for baking, I definitely recommend trying out a 1/2 and 1/2 ratio of Swerve and sugar in recipes to at least lighten up how much sugar your desserts have in them. 

Gluten Free Chocolate Chunk Cookies

Gluten Free Chocolate Chunk Cookies

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Low-Carb Chocolate Chunk Cookie Recipe

Gluten Free Chocolate Chunk Cookies

If you need an all around good & tasty & easy & yummy & crowd-pleasing cookie recipe, these Low-Carb Chocolate Chunk Cookies are it! They’re absolutely as close to perfect as a cookie can be.

  • Author: Regan Jones, RDN
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Method: Baking
Scale

Ingredients

  • 10 tablespoons butter, softened
  • 1/2 cup brown Swerve
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 165 g (about 1 1/3 cups) almond flour
  • 52 g (6 tablespoons) arrowroot or tapioca
  • 15 g (about 2 1/2 tablespoons) unflavored pea or whey powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces Lily’s sugar-free dark chocolate bar cut into chunks (or about 1 cup of Lily’s sugar-free chocolate chips)

Instructions

  1. Preheat oven to 350°.
  2. Beat softened butter with an electric mixer at medium speed until fluffy. Add Swerve; beat until creamy. Add eggs and vanilla; beat until mixture is combined.
  3. Combine almond flour, arrowroot, protein powder, baking powder, and salt in a medium bowl. Add almond flour mixture to butter mixture and beat until just combined. Gently stir in chocolate chunks.
  4. Drop dough by heaping tablespoonfuls onto a baking sheet lined with parchment paper; press down slightly to flatten.
  5. Bake at 350° for 12-13 minutes or until edges are just golden. Let cool slightly.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 116
  • Sugar: 5 g
  • Sodium: 137 mg
  • Fat: 10 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 2 g

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