Low-Carb Chocolate Chunk Cookies
Delight in these homemade low-carb chocolate chunk cookies, perfect for satisfying sweet cravings without the guilt.
Ingredients
Wet Ingredients
- 10 tablespoons unsalted butter, softened Use room temperature for best results.
- 1/2 cup brown sugar Swerve sugar-free sweetener Gives sweetness without the carbs.
- 1 large egg, at room temperature
- 1 teaspoon alcohol-free vanilla extract
Dry Ingredients
- 165 g almond flour Approximately 1 1/3 cup.
- 52 g arrowroot or tapioca About 6 tablespoons.
- 15 g unflavored pea or whey powder About 2 1/2 tablespoons.
- 1/2 teaspoon baking powder
- 1/4 teaspoon table or sea salt
Chocolate
- 4 ounces Lily’s sugar-free dark chocolate bar, cut into chunks Or about 1 cup of Lily’s sugar-free chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (about 175°C).
- In a large bowl, beat the softened butter with a hand mixer or stand mixer at medium speed until fluffy.
- Add the Swerve brown sweetener and beat until creamy.
- Incorporate the egg and vanilla and mix until everything is well combined.
- In a medium bowl, whisk together the almond flour, arrowroot, protein powder, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, beating until just combined.
- Gently fold in the chocolate chunks or chips.
- Use a small cookie scoop to drop heaping tablespoonfuls of dough onto a baking sheet lined with parchment paper.
- Press the dough down slightly to flatten.
- Bake in the preheated oven for 12 to 13 minutes, or until the edges are just golden brown.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a cooling rack.
Notes
Store cookies in an airtight container. They can also be frozen for later. Let them thaw at room temperature or warm in the oven before consuming. Experiment with substitutions like coconut flour or different low-carb sweeteners.