Low Carb, Almost Sugarless: Low Carb Chocolate Chip Cookies


Chatting the other day with my friend Carlos, he mentioned about making low carb chocolate chip cookies.  I knew I had a recipe somewhere.  I wanted to try it first before testing his idea of creating chocolate chip cookies from the Low Carb Almond Cookies recipe.  I finally found the recipe, tweaked it (based on ingredients I have on hand) and baked a batch.  Surprisingly enough, my tweaked recipe wasn’t much different from the low carb almond cookie recipe.  The original low carb chocolate chip (which I found at www.lowcarbluxury.com) recipe used whey protein powder. I can only assume that it was used to replace soy flour (similar protein content and low carb count?) since most people do not like the grainy after taste of soy. (I have no problems with it!). It also used a sugar substitute called Maltitol in addition to Splenda.  I thought it was way too much ‘sweetness’ so I stuck with just using Splenda.  (If you are not worried about your sugar intake, I would suggest using regular sugar as Splenda really leaves a bad after taste.). Maybe Carlos will make this with Maltitol and let me  know if it made a difference in texture and/or taste.  The resulting cookies were grainy as expected.  I used a whole lot of low carb chocolate chips so I really couldn’t tell the difference because I was eating more chocolate than cookie.  When I found a piece with less chocolate, the taste of the soy flour was discernable.  Moral of the story? Use a lot of chocolate chips if you do not like the taste of soy.  If you are up to it, here is the recipe:


  • 1 cup almond meal/almond flour
  • 1 cup soy flour (original recipe used 1 cup whey protein powder)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • a pinch of salt
  • 1 cup unsalted butter (2 sticks), softened at room temperature
  • 1/2 cup Splenda sugar substitute (the original recipe wanted 3/4 cup Maltitol and 1/2 cup Splenda)
  • 2 tsp vanilla extract
  • 2 eggs
  • 100 grams low effective carb and sugar free dark chocolate bar, chopped in small pieces (the brand is Carb Safe and can be found at health food stores)



  1. Preheat oven to 375F.
  2. Mix dry ingredients (almond flour, soy flour, baking soda, baking powder and salt) in a bowl. Set aside.
  3. In an electric mixer, cream butter and sugar substitute until fluffy. Add eggs and vanilla and continue mixing, scraping the side of the bowl.
  4. Add the chopped chocolate and mix with a spatula until incorporated.
  5. Drop tablespoons of batter on parchment-lined baking sheet, keeping them at least an inch apart (they will expand).
  6. Bake for 10-15 minutes or until light brown.  Cool for a minute in the pan before transferring to wire rack.

The original recipe yielded 44 cookies with about 3 g net carb per cookie.  Mine yielded approximately 24 cookies about 2 inches in diameter.

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» The Duo Dishes said: { Apr 24, 2009 - 01:04 }

You’re good at substitutions! This is a nice way to enjoy choc chip cookies.

» jenn said: { Apr 24, 2009 - 02:04 }

You had me at chocolate chip. The added touch was with the low carb at the beginning.

» Elyse said: { Apr 25, 2009 - 01:04 }

I don’t mind the soy at all, so I think I might really like these cookies. Plus, I’m always a fan of adding lots of chocolate :)

» Tita Olive said: { Apr 25, 2009 - 01:04 }

I love chocolate chip cookies, low carb or not!

» Nicole said: { May 18, 2009 - 10:05 }

Thank you for this! I bought some soy flour the other day to make a frying batter and decided to see what else I could use it for. My friend said she thought soy flour tasted gross, so I was a little worried about making cookies with it. After I mixed up the dough following your directions exactly, I tasted it uncooked and was even more worried when it tasted just like edamame. Which I love, just not in my cookies :) I added 1/4 cup of sugar free vanilla syrup and about a 1/4 cup more of almond flour just because I was so worried. They ended up turning out really good! Once it was cooked it smelled just like regular cookies and tasted wonderful, too! It would’ve probably been just fine without those additions, as well. Oh, and I also replaced half the butter with shortening, because I like the chewyness it adds. Thanks again for this! I will be sharing these with my mom who is also low carb :D

» Amanda said: { Nov 17, 2009 - 07:11 }

I loved this recipe!! I added splenda’s version of brown sugar and a little more splenda to the recipe, for a total of a half cup brown sugar and three quarters cup splenda. The cookies turned out awesome. Also, Hershey makes a sugarfree chocolate chip, which worked out great! Thanks a million!

» Amanda said: { Dec 10, 2009 - 11:12 }

Ok, I’ve made these cookies a dozen times since my last post, and this time I used a different soy flour….YUCK! I used Bob’s Red Mill Ground Soy Flour instead of Hodgson Mills, which you can buy at Wal-Mart for like 2.50. Every other time, my cookies tasted just like the real thing, and even better, but this time the awful aftertaste of the soy flour followed me every bite. I highly recommend Hodgson Mills Soy Flour!

» virtual chef said: { Dec 13, 2009 - 06:12 }

Amanda: I have to try Hodgson Mills next time. I have been trying the bulk version from our local Henry’s supermarket lately.

» Emily said: { Feb 13, 2010 - 02:02 }

Just wanted to say that when I make anything with Splenda I use the Splenda baking mix, which has real sugar in it but still low in carbs, and I use HALF of what the recipe calls for and it always turns out great and no weird after taste. I also have used Sucanet, which is sugar cane dehydrated, and you use it just like sugar, 1 to 1 and it tastes really good in breads and cookies. I get it at Henry’s. It is really low in carbs and you don’t have to use that much to get the sweetness. It acts like molasses or brown sugar as far as taste goes, so it would be really great in these since real chocolate chip cookies use brown sugar. I think I am going to try to that out. I will let you know! Thanks for the recipe, I love baking with almond flour, I think it makes things moist and adds a great flavor.

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