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
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.
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!
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. Low Carb Chocolate Chip Cookies made with coconut flour and creamy, buttery cashew butter. Reminder not to fear cashews. Read this to find out why!
These 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?
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OMG Good Low Carb Chocolate Chip Cookies
Ingredients
- 2 large egg whites
- 2 tbsp coconut oil melted
- 1/2 tsp almond extract
- 3/4 cup cashew butter *
- 1/4 cup coconut flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 3 tbsp 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.
Recipe 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 shop has more products similar to those used for this recipe and that recommend to my nutrition clients.
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What I Used For This Recipe
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!
Thank you! There is plenty of time to get down with pumpkin and I like to sprinkle it in here and there.
I need these today! Yum!!
So do I! 🙂
Those certainly look OMG Good!
I will have to get some cashew butter and whip some up 😉
Esther, you won’t be disappointed! I’m addicted to these.
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)
I can’t think of a better use of it. Hopefully you can find it Farrah!
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!
Sure thing Julie!
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.
Oh yes, cashew butter especially!
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!
I can’t resist pumpkin either, but this time of year it does get to be a little much.
If I was just doing it for a low carb diet could I substitute the coconut oil for butter?
You should be able to. I haven’t tried it. Coconut oil is low carb too you know.
These are delicious! Thanks
So glad you liked them!
Can I just use two regular eggs instead of just two egg whites?
You could use 1 regular egg. Two egg whites equal one egg.
Thank you!
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.
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.
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.
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.
I don’t like nuts so can’t use but butter, could I substitute it with something else please ? Thanks
You can try sunflower butter for a nut free version. They may turn a funky color though with the baking soda.
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.
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!