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Home » Recipes » Cookies

OMG Good Low Carb Chocolate Chip Cookies {GF, Paleo, Low Cal}

Published: Sep 30, 2016 · Modified: Apr 24, 2021 by Megan

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OMG Good Low Carb Chocolate Chip Cookies! Creamy, insanely buttery, thick, rich cookies bursting with rich chocolatey goodness! Hearty low carb cookies so good you may have to hide them. Gluten Free + Low Calorie + Paleo

OMG Good Low Carb Chocolate Chip Cookies! Creamy, insanely buttery, thick, rich cookies bursting with rich chocolatey goodness! Hearty low carb cookies so good you may have to hide them. Gluten Free + Low Calorie

I feel like I should be posting the caramel pumpkin oat cookies I made instead of these Low Carb Chocolate Chip Cookies. Everywhere I look, it's pumpkin everything. I mean I REALLY love pumpkin, but I will not be pressured by social media.

OMG Good Low Carb Chocolate Chip Cookies! Creamy, insanely buttery, thick, rich cookies bursting with rich chocolatey goodness! Hearty low carb cookies so good you may have to hide them. Gluten Free + Low Calorie

Truthfully, I made two cookie recipes before surgery and loved them both so much I couldn't make up my mind which one to post first. Eventually I decided to save the pumpkin recipe for next month.

Pumpkin technically is around all winter, right? At this rate, I'll be posting those recipes until February so not to worry friends. The pumpkin avalanche is coming!

OMG Good Low Carb Chocolate Chip Cookies! Creamy, insanely buttery, thick, rich cookies bursting with rich chocolatey goodness! Hearty low carb cookies so good you may have to hide them. Gluten Free + Low Calorie

But back to these OMG Good Low Carb Chocolate Chip Cookies! These got their fancy name from a friend who came over. I happened to baking these cookies and gave her one. Her reaction was "OMG good!" Of course, I had to make it part of the name. 🙂

OMG good these are too! HEALTHY Chocolate Chip Cookies made with coconut flour and creamy, buttery cashew butter. Reminder not to fear cashews. Read this to find out why!

OMG Good Low Carb Chocolate Chip Cookies! Creamy, insanely buttery, thick, rich cookies bursting with rich chocolatey goodness! Hearty low carb cookies so good you may have to hide them. Gluten Free + Low Calorie

These coconut flour cookies are insanely delicious, thick, creamy and only 141 calories each. Honestly, I can't think of a better way to spend the week than baking these cookies. Plus I'm sure cookies will help me recover sooner!

Now, who's ready for some OMG Good Low Carb Chocolate Chip Cookies?

OMG Good Low Carb Chocolate Chip Cookies! Creamy, insanely buttery, thick, rich cookies bursting with rich chocolatey goodness! Hearty low carb cookies so good you may have to hide them. Gluten Free + Low Calorie

OMG Good Low Carb Chocolate Chip Cookies

Megan Olson
OMG Good Low Carb Chocolate Chip Cookies! Creamy, insanely buttery, thick, rich cookies bursting with rich chocolatey goodness! Hearty low carb cookies so good you may have to hide them. Gluten Free + Low Calorie + Paleo
4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Cookies
Cuisine American
Servings 12 cookies
Calories 141 kcal

Ingredients
 
 

  • 2 egg whites
  • 2 tablespoons coconut oil melted
  • 1/2 teaspoon almond extract
  • 3/4 cup cashew butter *
  • 1/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 3 tablespoons dark chocolate chips dairy-free

Instructions
 

  • Preheat oven to 350 F. Prepare a baking sheet with parchment paper or grease.
  • In a mixing bowl, thoroughly mix cashew butter, egg whites, coconut oil and almond extract. In a separate bowl, sift together coconut flour (measured properly), sea salt and baking soda.
  • Slowly fold the dry mixture into the wet mixture. Fold in the dark chocolate chips. Drop 2-3 tablespoons of batter onto the baking sheet to form a cookie. Repeat until the dough is gone and 12 cookies are formed.
  • Bake at 350 F 8-10 minutes until lightly browned around the edges. Remove from the oven and cool 2-3 minutes on the pan then using a spatula transfer to a wire baking rack to fully cool.

Video

Notes

  • Any nut butter will work, almond, sunflower as well as peanut or coconut butter.
  • Coconut flour must be measured properly or the cookies will not turn out as pictured and described.
  • My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Nutrition

Serving: 1cookieCalories: 141kcalCarbohydrates: 7.7gProtein: 3.4gFat: 12gSaturated Fat: 4.7gSodium: 155.7mgFiber: 1.7gSugar: 2.2g
Tried this Recipe? Let me know!Let us know how it was!

What I Used For This Recipe

OMG Good Low Carb Chocolate Chip Cookies! Creamy, insanely buttery, thick, rich cookies bursting with rich chocolatey goodness! Hearty low carb cookies so good you may have to hide them. Gluten Free + Low Calorie + Paleo

OMG Good Low Carb Chocolate Chip Cookies! Creamy, insanely buttery, thick, rich cookies bursting with rich chocolatey goodness! Hearty low carb cookies so good you may have to hide them. Gluten Free + Low Calorie + Paleo

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    Recipe Rating




  1. Josh says

    August 08, 2017 at 7:51 pm

    I had high hopes for these cookies. My wife is going low-carb. I decided to make this recipe but substituted Almond Flour for the coconut flour, and used peanut butter in place of almond butter. Unfortunately, they were not edible. Fell apart, the texture and taste was pretty bad (my fault). Next time I'll stick to the recipe. Hope to try again soon and see how they turn out.

    Reply
    • Megan says

      August 09, 2017 at 10:53 am

      Oh no! Well, yeah that's kind of a completely different recipe from mine. Inspiring me to come up with one though that's nut butter based. Stayed tuned Josh!

      Reply
  2. Laura Kennard says

    June 29, 2017 at 11:19 pm

    I don't like nuts so can't use but butter, could I substitute it with something else please ? Thanks

    Reply
    • Megan says

      June 30, 2017 at 9:03 am

      You can try sunflower butter for a nut free version. They may turn a funky color though with the baking soda.

      Reply
  3. Loir says

    June 29, 2017 at 6:46 pm

    I made these with almond butter and doubled the recipe. They taste good but the dough had to be rolled and squeezed in my hand so that they would hold together. After baking they did stay in one piece however were kind of dry. I used 2 eggs in my doubling. Would you give me some pointers as to what to add or change for next time? Hard to get cashew butter in Bisbee. I used Bob's coconut flour also.

    Reply
    • Megan says

      June 30, 2017 at 9:08 am

      You can always make your own cashew butter. It's super easy just toss cashews in a blender or food processor and let them go for 15 minutes or so. Otherwise almond butter or peanut butter works too. As for coconut flour, you have to measure it carefully by spooning it into the measuring cup otherwise you'll get too much, and coconut flour is super absorbent. I personally don't like Bob's. I use this one. Also, be careful not to over mix when using coconut flour. It's really a finicky flour so if they were dry then perhaps you squeezed the dough too much or over mixed.

      Reply
  4. Mary Sue Butch says

    May 26, 2017 at 8:09 am

    I tried these,with a few variations: (1) I used one whole egg instead of 2 egg whites (didn't want to waste the yolk) ; (2) I added roughly 3/4 of a Tbsp of gluten (a powder sold with in groceries alongside the alternative flours; I don't have ciliac disease, gluten is 75% protein, and it helps the batter hold together) (3) roughly 1/3 cup of non-sugar sweetener (I used something called Isomalt, but next time I will try Splenda because the grain of the Isomalt is a bit coarse) and (4) I used almond butter.
    The batter was disgusting. It looked curdled, didn't hold together at all, and was sitting in a pool of almond oil. I had to squeeze oil out of each cookie to have any hope of them turning into cookies rather than a mess of cooked crumbs. BUT when baked they were beautiful, had the consistency of a real chewy cookie, and tasted almost wonderful. I will use a little more sweetener next time and they will hopefully be truly great. Can't imagine using NO sweetener, however.

    Reply
    • Megan says

      May 26, 2017 at 8:44 am

      Wow that's a lot of variations. Using a non sugar sweetener will definitely change the consistency of the batter especially with coconut. I've made these for clients and they love them. I went sugar free several years ago (non sugar sweeteners are actually just as bad for you as real sugar) and now I can't tolerate a lot of sweetness. The chocolate chips are the sweetener if you will.

      Reply
  5. Courtney Ergott says

    April 06, 2017 at 7:24 am

    Can I just use two regular eggs instead of just two egg whites?

    Reply
    • Megan says

      April 06, 2017 at 10:12 am

      You could use 1 regular egg. Two egg whites equal one egg.

      Reply
      • Courtney Ergott says

        April 06, 2017 at 1:18 pm

        Thank you!

        Reply
  6. Robin D. Taylor says

    February 13, 2017 at 4:55 pm

    These are delicious! Thanks

    Reply
    • Megan says

      February 13, 2017 at 6:38 pm

      So glad you liked them!

      Reply
  7. Maddie Patirck says

    January 13, 2017 at 8:31 am

    If I was just doing it for a low carb diet could I substitute the coconut oil for butter?

    Reply
    • Megan says

      January 13, 2017 at 8:34 am

      You should be able to. I haven't tried it. Coconut oil is low carb too you know.

      Reply
  8. Lisa @ Lisa the Vegetarian says

    October 01, 2016 at 8:28 am

    These sound great! My favorite thing to bake is usually brownies, and I have to say I do love a good pumpkin-flavored baked dish. But it's nice to have something non-pumpkin related in the mix too!

    Reply
    • Megan says

      October 01, 2016 at 4:24 pm

      I can't resist pumpkin either, but this time of year it does get to be a little much.

      Reply
  9. Emily says

    October 01, 2016 at 6:45 am

    Hmm... I'm kind of a both and; I don't mind doing all the pumpkin things, but I like doing other recipes too. These look really good and your description of them sounds AMAZING! Nut butter is magical when it comes to making cookies buttery tasting.

    Reply
    • Megan says

      October 01, 2016 at 4:24 pm

      Oh yes, cashew butter especially!

      Reply
  10. Julie @ Running in a Skirt says

    October 01, 2016 at 6:25 am

    These really do look amazing, I can see how they are your top post this month! I know you had a rough month with your surgery, but thanks for taking the time to linkup to Best of Blogs! I hope you will linkup again next month on Friday, October 28th! Pinning and tweeting as a thank you!

    Reply
    • Megan says

      October 01, 2016 at 4:23 pm

      Sure thing Julie!

      Reply
  11. Farrah says

    September 30, 2016 at 8:46 pm

    Yay! I haven't made chocolate chip cookies in a while but these look super good! 😀 I need to find my coconut flour! (It's somewhere in my pantry...I Just neglected to label it! x_x)

    Reply
    • Megan says

      October 01, 2016 at 4:23 pm

      I can't think of a better use of it. Hopefully you can find it Farrah!

      Reply
  12. Esther says

    September 30, 2016 at 5:18 pm

    Those certainly look OMG Good!
    I will have to get some cashew butter and whip some up 😉

    Reply
    • Megan says

      September 30, 2016 at 5:41 pm

      Esther, you won't be disappointed! I'm addicted to these.

      Reply
  13. Ashley @ Balancedbabe says

    September 30, 2016 at 11:16 am

    I need these today! Yum!!

    Reply
    • Megan says

      September 30, 2016 at 4:17 pm

      So do I! 🙂

      Reply
  14. rachel @ athleticavocado says

    September 30, 2016 at 5:41 am

    I have to admit, I am a little pressured to post pumpkin recipes since everyone is doing it but you are awesome for going with your gut and posting these beauties!! yum!

    Reply
    • Megan says

      September 30, 2016 at 4:18 pm

      Thank you! There is plenty of time to get down with pumpkin and I like to sprinkle it in here and there.

      Reply

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Megan is a nutritionist, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 stop dieting, heal their relationship with food and lose weight sustainably. Megan lost 80 pounds herself. Here you get healthy, lower calorie recipes!

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