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Easy Low Carb Chocolate Chip Cookies

May 4, 2019 By Sarah Hardy 54 Comments

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We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.

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Low Carb Chocolate Chip Cookies are the perfect dessert to whip up for an afternoon treat. I wanted to create a THM-S friendly low carb cookie that is sugar-free, gluten free and dairy free.

low carb chocolate chip cookie stack with a bite out

So if this sounds like your meal plan, give this easy and delicious chocolate chip cookie recipe a try. 

FAVORITE LOW CARB CHOCOLATE CHIP COOKIES 

Ah, who doesn’t like a chocolate chip cookie? My family has a recipe we love — you know THE recipe (with 2 cups of shortening, 3 cups of sugar and 2 bags of chocolate chips)!

(This is obviously not in my trim healthy eating plan!)

So I decided to re-create that recipe, but healthy and slimming!

low carb chocolate chip cookies on a plate

Easy Low Carb Chocolate Chip Cookies

 Nutiva shortening is a great replacement for that unhealthy shortening in my original recipe.

The shortening worked great, and let me say these cookies didn’t last at all!

This is now our go-to sugar-free cookie recipe. 

It is “possible” that I may have even counted a couple of these cookies and coffee as breakfast a time or two . . . 

ingredients for low carb chocolate chip cookies

Even More Low Carb Cookies

  • Chocolate Peanut Butter Cookies
  • Peanut Butter Cookies
  • Pumpkin Chocolate Chip Cookies

mixing bowl with cookie dough and a cup of chocolate chips

How to Make Low Carb Chocolate Chip Cookies

First of all, you need to decide if you are using the Nutiva shortening or softened butter. If you are using butter, you want to make sure it is softened.

Then cream together your brown sugar substitute and the shortening or butter. (You can also purchase low carb brown sugar here.)

Add in the eggs, one at a time and mix well.

Then simply add in the remaining ingredients and stir until combined!

adding chocolate chips to cookie dough in mixing bowl

Then grab your cookie scoop (What? You don’t have a cookie scoop? You can grab the one I use here!), and scoop the cookies onto a prepared baking sheet.

So simple and easy – you can have cookies in the oven in less than 10 minutes!

cookie scoop scooping dough onto a parchment lined baking sheet

Alternative for Baking Blend 

I have been asked is there an alternative for the Trim Healthy Mama Baking Blend.

You can use equal parts of coconut flour, almond flour, and ground flax. 1/3 cup of each will work just fine if you prefer. 

unbaked cookies on cookie sheet

Can You Substitute Coconut Oil for Shortening 

Yes. I have heard that people have opted away from the shortening and used softened butter or coconut oil with great results!

I had this shortening on hand so I wanted to get it used up, but subbing it with something else will work just fine.

Replace with the same measurement of butter or coconut oil for replacing of the shortening. (Using softened butter is my favorite substitute!)

How to Store Low Carb Chocolate Chip Cookies

Feel free to store your cookies on the counter for 3-4 days. With each day they will become a bit drier. Best to be eaten within the first few days of making them. 

Can You Freeze These Low Carb Cookies

Absolutely! Just cook up the cookies and then allow them to cool.

Then store in a freezer container or bag for up to three months.

To eat just thaw on the counter or even the fridge. They will taste just fine! 

stack of low carb chocolate chip cookies

Carbs In Low Carb Chocolate Chip Cookies 

If you are on the hunt for the carbs in low carb chocolate chip cookies, here is a guide.

If you get 18 cookies out of this batch, you can expect around 3 net carbs per cookie. Of course, depending on how large or small you make your cookies, the carb count may vary. 

Favorite Low-Carb Chocolate Chip Cookies

If you enjoy these low carb chocolate chip cookies, you’ll want to check out this Low Carb Chocolate Chip Cookie Bars recipe!

And you’ll definitely want to try my Double Doozie Cookies, too!

Have you tried making low carb chocolate chip cookies before?

stack of cookies and one with a bite removed

Continue to Content
Yield: 18

Low Carb Chocolate Chip Cookies

low carb chocolate chip cookies on a plate

Low Carb Chocolate Chip Cookies are the perfect dessert to whip up for an afternoon treat. I wanted to create a THM-S friendly low carb cookie that is sugar-free, gluten free and dairy free. So if this sounds like your meal plan, give this easy and delicious chocolate chip cookie recipe a try.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1/2 cup Nutiva shortening (can also use softened butter)
  • 2/3 Cup Low Carb Brown Sugar
  • 2 eggs
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Mineral Salt
  • 1 Teaspoon Vanilla Extract
  • 1 Cup THM Baking Blend (See below for substitutions)
  • 1/2 Cup Lily's Chocolate Chips

Instructions

  1. Preheat oven to 350F
  2. Cream shortening (or butter) and “brown sugar” until smooth.
  3. Add eggs and beat well.
  4. Add baking soda, mineral salt, vanilla and Baking Blend and beat until incorporated.
  5. Stir in chocolate chips.
  6. Using a cookie scoop, place dough on parchment lined cookie sheet and bake for 10-11 minutes.

Notes

If you do not have THM Baking Blend, you can replace it with 1/3 Cup each Almond Flour, Coconut Flour, and Flax Meal.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Nutiva USDA Certified Organic, non-GMO Fair for Life Red Palm and Coconut Shortening, 15-ounce
    Nutiva USDA Certified Organic, non-GMO Fair for Life Red Palm and Coconut Shortening, 15-ounce
  • Trim Healthy Mama Gluten Free, Low Glycemic, High Fiber Baking Blend 1 Lb
    Trim Healthy Mama Gluten Free, Low Glycemic, High Fiber Baking Blend 1 Lb
  • Lily's Dark Chocolate Chips- 1x9 OZ
    Lily's Dark Chocolate Chips- 1x9 OZ
  • McCormick Vanilla, Pure, 4 OZ
    McCormick Vanilla, Pure, 4 OZ
  • Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
    Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
  • Wilton 417-1112 Stainless Steel Cookie Scoop, Silver
    Wilton 417-1112 Stainless Steel Cookie Scoop, Silver
  • Razab 24 Piece Glass Food Storage Containers w/Airtight Lids - Microwave/Oven/Freezer & Dishwasher Safe - Steam Release Valve BPA/ PVC Free -Small & Large Reusable Round, Square & Rectangle Containers
    Razab 24 Piece Glass Food Storage Containers w/Airtight Lids - Microwave/Oven/Freezer & Dishwasher Safe - Steam Release Valve BPA/ PVC Free -Small & Large Reusable Round, Square & Rectangle Containers

Nutrition Information

Yield

18

Serving Size

1 Cookie

Amount Per Serving Calories 104Total Fat 9gCarbohydrates 6gFiber 3g

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© My Montana Kitchen
Cuisine: American / Category: Cookies

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Previous Post: « Low Carb Cheesy Chicken Vegetable Casserole
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Reader Interactions

Comments

  1. Reagan

    July 12, 2016 at 4:56 pm

    Can anything be substituted for the Erythritol? Thanks!

    Reply
    • dsdjhardy

      July 12, 2016 at 5:34 pm

      Sure! You could use more xylitol in place of the erythritol!

      Reply
      • Reagan

        July 13, 2016 at 6:59 pm

        I’m so sorry. I’m only 1.5 weeks in to THM and still learning all this lingo. What is xylitol? And you said you could use more, but I didn’t see that already listed in the recipe. How much would I put in? Please help! I want so badly to make these cookies. 🙂 thank you!!!

        Reply
        • dsdjhardy

          July 13, 2016 at 9:14 pm

          I’m so sorry about the “more” part – my fault! You could use 2/3 cup of xylitol in place of the brown sugar substitute and the erythritol. Xylitol is a naturally occurring sugar alcohol that is a THM approved sweetener. If you would like to know more about exactly what xylitol is, you can check out http://xylitol.org/about-xylitol.

          Reply
        • Tamara wilson

          January 31, 2017 at 4:34 pm

          Please everyone remember, if ur using xylitol, and if u have a dog, it is poisonous to them. Just so everyone knows.

          Reply
      • Gracia

        January 5, 2018 at 9:47 pm

        One of the BEST chocolate chip cookies i had in a long time! Thank you for sharing it with us!

        Reply
  2. Ranee

    July 19, 2016 at 12:54 pm

    Could butter or coconut oil be subbed for the shortening? I have everything else but that and would love to make these!

    Reply
    • dsdjhardy

      July 19, 2016 at 2:47 pm

      People have used coconut oil with good results. I also think you could use softened butter.

      Reply
      • Mareesa L Hasenauer

        July 13, 2018 at 3:25 pm

        Would you recommend using the same amount of butter or coconut oil or would the amount need adjusted?

        Reply
        • Sarah Hardy

          July 13, 2018 at 10:56 pm

          Yes, you can use the same amount of softened butter in place of the shortening. 🙂

          Reply
  3. Martha Davolt

    July 28, 2016 at 1:13 pm

    These look so yummy! do you think you could substitute butter for the palm shortening?
    I have tried these amazing oatmeal cookies. They are mexican, and definitely not planned approved. They’re made from a combination of regular flour and oat flour. they are so chewy, moist, and yummy. I would love to make them into THM cookies.

    Reply
    • dsdjhardy

      July 28, 2016 at 2:24 pm

      Yes, I think butter would work great! I have also had people say they have used coconut oil with good results. Those oatmeal cookies sound yummy! I have a THM oatmeal cookie on the agenda!

      Reply
  4. Jenn

    July 29, 2016 at 5:34 pm

    What store has all these ingredients?

    Reply
    • dsdjhardy

      July 29, 2016 at 6:06 pm

      I can find all these ingredients locally at my Natural Grocers grocery store. You can also use the affiliate links above to order them on Amazon if you wish.

      Reply
  5. Teri

    August 1, 2016 at 3:07 pm

    About how many should this make? Looking forward to trying the recipe!

    Reply
    • dsdjhardy

      August 1, 2016 at 3:15 pm

      Depending on the size, you should get about 1 1/2 dozen.

      Reply
  6. Teri

    August 1, 2016 at 3:32 pm

    My, OH My… I have to say this is THE BEST chocolate chip recipe I have tried since starting THM 3 years ago!! I did add 1/2 c toasted walnuts because I LOVE nuts in my chocolate chippers…but with my size cookie scoop I got 30 cookies!! oh THANKS for this recipe!!

    Reply
    • dsdjhardy

      August 1, 2016 at 3:46 pm

      Wonderful!!!!!! I’m so happy you liked them!

      Reply
    • Julie Grant

      October 6, 2016 at 7:55 pm

      Did you use the shortening or butter?

      Reply
      • dsdjhardy

        October 6, 2016 at 10:13 pm

        I use the shortening, but I have had many readers say they have successfully used butter.

        Reply
  7. Jean Shank

    October 28, 2016 at 9:35 pm

    Can substitute something for the baking blend?

    Reply
    • dsdjhardy

      October 28, 2016 at 10:55 pm

      You could try using equal amounts of flax meal, coconut flour, and almond flour. However, I haven’t personally tried that with this recipe. 🙂

      Reply
  8. Kari

    December 9, 2016 at 11:30 am

    Can’t wait to try these!! They look amazing!

    Reply
  9. Tracy

    December 14, 2016 at 3:01 pm

    Oh My Goodness! They taste like real chocolate chip cookies!!!!! I used the “Kay’s almost like brown sugar” and Kay’s baking bled and these were awesome! I baked mine longer and ate them warm…. Yumm!!!!!!!

    http://www.whateverbepure.com/kays-almost-like-brown-sugar/
    http://www.whateverbepure.com/kays-baking-flour-blend/

    Reply
  10. Eleni

    February 3, 2017 at 5:30 pm

    These are fantastic! My girls and I made them tonight and the whole family LOVES them! Thank you for this great recipe.

    Reply
  11. sandy

    February 16, 2017 at 1:35 pm

    YES!! Home Run – finally a THM chocolate Chip cookie that actually tastes like a chocolate chip cookie!!! A bit soft but the flavor is Spot ON!! Thank you so much!!!

    Reply
  12. Katie

    February 17, 2017 at 10:20 pm

    I am excited to try these! I just recently discovered your site via Pinterest and LOVE your loaded peanut butter protein bars. I am going to try these using lard that I rendered! I haven’t used lard at all in baking yet but hear it’s awesome… Will let you know how it goes!?

    Reply
    • Katie

      February 17, 2017 at 10:26 pm

      I forgot I was going to ask about an alternative for the baking blend.. would that be 1/3 cup almond flour, 1/3 cup coconut flour, 1/3 cup ground flax? Thanks!

      Reply
      • dsdjhardy

        February 17, 2017 at 10:41 pm

        Yes, you can use equal parts of those flours to replace the blend in these cookies. Hope you enjoy! ?

        Reply
  13. Angel

    February 20, 2017 at 9:33 pm

    Thank you for such an amazing recipe. I was wondering if you’d (or anyone else) has ever calculated the nutritional info on them, specifically the carbohydrate count either total or net? Thank you!

    Reply
    • dsdjhardy

      February 20, 2017 at 11:27 pm

      The net carbs are about 1.3 per cookie (if you get 18 cookies from one batch).

      Reply
  14. Barbara

    February 24, 2017 at 9:58 am

    Has anyone tried molasses with Swerve or Pyure sugar? I know Pyure is Super Sweet and Swerve is equal amounts to regular sugar. Any idea if these would work?

    Reply
    • dsdjhardy

      February 24, 2017 at 7:51 pm

      I do not think it would work to make the brown sugar substitute with them because they are not granulated sweeteners. The granular absorbs the molasses much better. However, you could use Swerve or Pyure and then just add a drop of molasses to the dough. I have done that before!

      Reply
  15. Tracy

    April 13, 2017 at 3:29 pm

    Do these have the texture of a “normal” chocolate chip cookie? I’ve been trying recipe after recipe to try to find one that isn’t “cakey” or “rubbery.” I’m looking for one that actually tastes and has the texture of a regular chocolate chip cookie.

    Reply
    • dsdjhardy

      April 14, 2017 at 9:02 am

      These have more of a “cakey” texture. 🙂

      Reply
  16. Louise

    April 25, 2017 at 10:16 am

    Thanks for sharing your Chocolate Chip Cookie recipe!!! I make those quite often and everyone loves them., even our grandsons. I even add a couple drops of YL orange essential oil, which reminds me of the cookies my grandma use to make, only she added the grated orange rind back in the day, (like 50 + yrs ago). I’ve made several of your recipe and enjoy them all. Thanks for all the work you do to help satisfy our sweet tooth while on this THM journey.

    Reply
    • dsdjhardy

      April 27, 2017 at 2:05 pm

      I’m so glad you enjoy the recipes!

      Reply
  17. Edith

    March 12, 2018 at 2:34 pm

    Hello, how do you keep these? Counter or fridge? I asked earlier but something happened to my comments. Thanks.

    Reply
    • Sarah Hardy

      March 12, 2018 at 11:18 pm

      I usually just leave them on my counter, as long as they will be eaten within a few days. (They don’t usually last long around here!)

      Reply
  18. Robin

    March 8, 2019 at 5:46 pm

    I used a cookie scoop, but maybe too small? My cookies did spread and I was able to make 24. Didn’t look big and flat like yours. Smaller and mounded.
    I made your brown sugar. Only thing I added was pecans. GREAT TASTE!

    Reply
  19. Greg Poirier

    April 17, 2019 at 8:30 pm

    I live in Western Canada and I am not aware of the brand “Lily’s” chocolate chips. Is there other alternative products??

    Reply
    • Sarah Hardy

      April 18, 2019 at 7:12 pm

      I’m not sure what is available in Canada, but it seems there may be some called Krisda perhaps that are similar? Here is a link to them >> http://www.krisdasweetener.com/portfolio/krisda-chocolate-chips/

      Reply

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