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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.
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!
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 . . .
Even More Low Carb Cookies
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!
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!
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.
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!
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?
Low Carb Chocolate Chip Cookies
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.
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
- Preheat oven to 350F
- Cream shortening (or butter) and “brown sugar” until smooth.
- Add eggs and beat well.
- Add baking soda, mineral salt, vanilla and Baking Blend and beat until incorporated.
- Stir in chocolate chips.
- 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 - Trim Healthy Mama Gluten Free, Low Glycemic, High Fiber Baking Blend 1 Lb
- Lily's Dark Chocolate Chips- 1x9 OZ
- McCormick Vanilla, Pure, 4 OZ
- Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
- 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
Nutrition Information
Yield
18Serving Size
1 CookieAmount Per Serving Calories 104 Total Fat 9g Carbohydrates 6g Fiber 3g
Can anything be substituted for the Erythritol? Thanks!
Sure! You could use more xylitol in place of the erythritol!
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!!!
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.
Please everyone remember, if ur using xylitol, and if u have a dog, it is poisonous to them. Just so everyone knows.
One of the BEST chocolate chip cookies i had in a long time! Thank you for sharing it with us!
Could butter or coconut oil be subbed for the shortening? I have everything else but that and would love to make these!
People have used coconut oil with good results. I also think you could use softened butter.
Would you recommend using the same amount of butter or coconut oil or would the amount need adjusted?
Yes, you can use the same amount of softened butter in place of the shortening. 🙂
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.
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!
What store has all these ingredients?
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.
About how many should this make? Looking forward to trying the recipe!
Depending on the size, you should get about 1 1/2 dozen.
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!!
Wonderful!!!!!! I’m so happy you liked them!
Did you use the shortening or butter?
I use the shortening, but I have had many readers say they have successfully used butter.
Can substitute something for the baking blend?
You could try using equal amounts of flax meal, coconut flour, and almond flour. However, I haven’t personally tried that with this recipe. 🙂
Can’t wait to try these!! They look amazing!
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/
These are fantastic! My girls and I made them tonight and the whole family LOVES them! Thank you for this great recipe.
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!!!
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!?
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!
Yes, you can use equal parts of those flours to replace the blend in these cookies. Hope you enjoy! ?
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!
The net carbs are about 1.3 per cookie (if you get 18 cookies from one batch).
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?
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!
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.
These have more of a “cakey” texture. 🙂
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.
I’m so glad you enjoy the recipes!
Hello, how do you keep these? Counter or fridge? I asked earlier but something happened to my comments. Thanks.
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!)
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!
I live in Western Canada and I am not aware of the brand “Lily’s” chocolate chips. Is there other alternative products??
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/