Chocolate Chip Cookies!

by in Recipes February 23, 2019

Finally, a chocolate chip cookie recipe that is Low Carb and Guilt Free!


  •  1 ¼ cup almond flour
  •  1 tbsp. coconut flour
  •  1 ½ tsp aluminum-free baking powder
  •  ¼ tsp sea salt, * optional (we like pink Himalayan sea salt)
  •  1/8 tsp of stevia extract
  •  5 1/2 tbsp Kerrygold butter, cold or room temp
  •  1/2 tsp vanilla extract
  •  1 large organic egg
  •  Chocolate chips. We used Enjoy Life dark chocolate morsels
  •  Optional — Pecans


  •  Preheat oven to 325 F, and line 2 baking sheets with parchment paper or silicone baking mats, or can grease them.
  •  In a large mixing bowl with electric hand beater or a stand mixer, cream butter and sweetener until well combined. We found it easiest to add the butter and sweetener into a large glass bowl and let it melt down in the oven, then used an electric hand beater to combine the butter and sweetener.
  •  Add egg and vanilla extract to mixing bowl and mix in until combined.
  •  In a separate large mixing bowl combine: almond flour, coconut flour, baking powder, and sea salt. Whisk until combined.
  •  Add the dry ingredients to the wet ingredients and mix in until combined.
  •  Fold in chocolate chips and pecans.
  •  Place tbsp size spoonfuls across cookie sheet 1½ inches apart.
  •  Bake for 12 to 15 minutes, or until cookies are browned on the bottoms.
  •  Remove and cool for at least 25 minutes or longer, or until cookies firm up and set.

Eat within a few days or store in a glass container in the refrigerator for up to a week.

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