Chocolate Almond Cookies Low Carb


My chocolate cravings have really been crazy the last couple of days.  I already ate a bag of sugarfree hersheys and I still find myself raiding my pantry at night for more!  My husband got some chocolate cookies for me from the grocery store last night then asked me why I don’t make them myself.  Yes, why ever not?  So here I am playing with my favorite low carb almond cookie recipe .  I just added 1/4 cup of unsweetened baking chocolate powder and replaced the Splenda with 1/4 cup agave nectar.  Still chewy and delicious!!!  Now the problem is how to stop eating them!


  • 1 1/4 cups almond meal or almond flour
  • 1/3 cup agave nectar
  • 2 egg whites, beaten
  • 1/4 cup soy flour
  • 1/4 cup unsweetened baking chocolate powder
  • 1/2 teaspoon almond extract
  • 1/4 cup butter, softened


  1. Preheat oven to 350F.  Line baking sheet with parchment paper.
  2. Mix all ingredients in a bowl.  It will have the consistency of very thick paste. Place a tablespoon of mixture on baking sheet.
  3. Bake for 8 – 10 minutes. Cool in pan for 2 minutes before transferring to a wire rack.  Makes 20 cookies.

Notes:  I don’t know how long you can store them.  I ate mine before I can even keep them in an airtight container for a day.

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» manang said: { May 10, 2009 - 09:05 }

I got intrigued by the agave nectar…what is it?
This looks delish!

» virtual chef said: { May 12, 2009 - 04:05 }

hi manang: agave nectar is a natural sweetener made from the sap of agave plant or cactus, the same plant used to produce tequila. i used to get them only from health food stores or trader joe’s but now even my local grocery store carries it. it is a syrup that looks like honey but sweeter. it’s a great sugar or honey substitute for baking and also as sweetener for iced tea or other drinks. i believe it also has low glycemic value (which makes it great for diabetics).

» Bonnie said: { May 20, 2009 - 12:05 }

Hi. I made these, and they hardly spread at all. They pretty much stayed in rounded mound. Any thoughts? When you say beaten egg whites, I assume you do not mean whipped, correct?

» virtual chef said: { May 20, 2009 - 12:05 }

hi bonnie: i’m sorry to hear that. (i wish mine stayed rounded, though!) yes, the egg whites are beaten until foamy, not whipped nor stiff. the only other thing i can think of is reducing the chocolate powder to 1/8 cup instead of 1/4 cup. i used hershey’s baking chocolate powder unsweetened. were the resulting cookies hard?

» Bonnie said: { May 20, 2009 - 12:05 }

No – they were soft – kind of cake-like. I did not beat the egg whites until they were foamy – maybe that was the problem. I just beat them lightly for a few seconds. I used Ghiradelli’s unsweetened baking powder which I use all the time. I will try again beating the egg whites until foamy. Thanks.

» Bonnie said: { May 20, 2009 - 02:05 }

One more confirmation – 1/4 cup of butter (1/2 stick), not 1/4 pound (1 stick), correct??

» virtual chef said: { May 20, 2009 - 02:05 }

yes, it is 1/4 cup (1/2 stick of butter). let me know how it turns out. i am making it again today to see if there was something i missed. :)

» Bonnie said: { May 20, 2009 - 06:05 }

I made them again and although beating the egg whites a little more helped lighten up the batter a little, they still didn’t flatten out. LOL. Oh well – they do taste good! :-)

» Giggles said: { Nov 17, 2010 - 04:11 }

Looks yummy. Any idea how many carbs per cookie??

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