The Best Low-Carb Gluten-Free Chocolate Chip Butter Nut Cookies


I have probably made these cookies 50 times over the last year! (I had to keep experimenting with the recipe until I found “perfection.”A sacrifice, but someone had to do it.)

Made with ingredients I have on hand, these yummy treats cook up fast, and turn out great every time.   The best part is…even though they are low carb and gluten free —  I truly like them better than regular chocolate chip cookies.  As do most people who taste them.  Rich in butter, moist, delicate, and just-right-sweet.

Even if you use real sugar there is only 3 T of sugar in 2 dozen cookies, so the carbs remain fairly low even as taste remains high.  I was out of sugar-free chocolate chips today so I diced up a 1/2 of a Lilly’s stevia-sweetened chocolate bar into “chip-size” pieces.   I’ve also made these cookies without the chocolate chips but with lemon peel and lemon juice (in place of vanilla) for delicate lemon nut cookies.

I discovered that using 1 T. of agave nectar in place of a tablespoon of the sugar or sweetener  makes a nice moist cookie.


Chocolate Chip Butter Nut Cookies (Low Carb, Gluten Free)

Makes 2 dozen small cookies

Heat oven to 375 degrees 

1 1/2 c. almond flour (from blanched almonds)

1/2 c. butter  (softened for ten seconds in the microwave, or until it is easily stir-able)

3 T. sugar (white, brown or some combo thereof)  or granulated sweetener of your choice (I use 1 T. agave nectar and 2 T. xylitol)

1 egg

1 t. vanilla

1/4 t. baking soda

1/4 t. salt

2/3 to 1 c. chopped pecans or walnuts (depending on how “nutty” you like your cookies)

1/4 to 1/3 c. chocolate chips (I use Lilly’s brand,  sweetened with stevia and delicious)

Cream together the almond flour, sugar (s), and egg.  (You can use a mixer but I have also made these, mixing by hand with a sturdy whisk or wooden spoon,  with good results.) Add vanilla, baking soda, salt and mix well.  Fold in the nuts and chocolate chips.

Drop by heaping teaspoonfuls to make 2 dozen cookies.

Bake for 8 minutes at 375 degrees or until lightly golden.  (I bake them on a baking stone and they turn out perfect.) Let them cool at least 5 minutes on pan and remove carefully (they are delicate) to flat plate.

I store these cookies in a cookie tin, between layers of wax paper or plastic wrap.  If you don’t eat them in a couple of days, keep in the fridge to keep them fresh. They also freeze well.



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