Low Carb Chocolate Chip Cookies for the WIN. This recipe will have everyone loving and happy they can now can enjoy a chocolate chip cookie without the blood sugar issues!
Everyone loves a good chocolate chip cookie. Having blood sugar issues doesn’t change our tastes for sweet things. In fact, it can often enhance the cravings for it!
Cravings are often kept well in check by eating low carb. But during the holidays, you’ve have to have an appetite made of steel not to want at least one treat during this time of year.
So I did a third and final recipe with my original sugar cookie dough. This is a simple enough recipe to make.
Be Prepared for a TON of delicious cookies.
- Just keep in mind that the batch of dough is a big one.
- You’ll have lots of cookies unless you have a cookie cutter larger than your hand. So brace yourself for a lot of cookies.
- Not that that’s a bad thing, but even with a low carb cookie recipe, it’s important to practice moderation. Particularly if you have blood sugar issues.
Freezing or Refrigerating?
- Once baked, these cookies freeze pretty well for up to about 3 months.
- It is best they are stored in an airtight container and in the fridge as well.
If you’re not sure which chocolate chips to try, I use Lily’s Dark Chocolate Chips. They aren’t as sweet as traditional chocolate chips, but sweet enough to get the job done. They are pretty tasty!
Low Carb Baking Mix Makes These Low Carb Chocolate Chip Cookies Possible
- If you haven’t made a batch of this Low Carb Baking Mix yet. You’ve got too!
- We use this low carb baking mix often and for good reason. It works great!
Low-Carb Cookies Made with Low Carb Chocolate Chips!
- If you’re not sure which chocolate chips to try, I use Lily’s Dark Chocolate Chips.
- They aren’t as sweet as traditional chocolate chips, but sweet enough to get the job done. They are pretty tasty!
Low Carb Chocolate Chip Cookies
- Combine all ingredients (except chocolate chips) in a mixing bowl and mix or knead until you have a soft, just-slightly-sticky dough.
- Fold in the chocolate chips.
- Break off a piece of the dough and roll out between two pieces of parchment paper until the dough is approximately 1/8 to 1/4 inch thick. It is important for the thickness to be uniform on these.
- Cut out the cookies, place on a parchment-lined baking sheet
- Bake at 350 F. for approximately 8-12 minutes. Time will vary by oven, so keep an eye on them.