Chocolate chip cookies are perhaps one of the most sought-after recipes in the world. They’re simple, sweet and reminiscent of home. They pretty much please everyone uniformly. Straight up comfort food, they get their chewiness not from wheat, but from sugar. Making a chewy cookie with no sugar is nearly impossible, but delicious options are still possible.
This is the third chocolate chip cookie you’ll find on the site. My first recipe, which makes a soft, cake-like cookie, contains oat flour and a traditional chocolate chip cookie-style recipe: flours, butter, sweeteners, eggs, baking soda and vanilla. They’re a drier, cakier cookie that is good for dunking. The second recipe is a more recent one that used honey as the primary sweetener. While I do like honey, it is still very high in sugar. That recipe has grown to be one of my favorites due to its great chewy quality. Unfortunately, the carb and sugar content is a bit high to have more than once in awhile (at least for me), so I was looking for something that would be a hybrid of the two recipes.
One thing I learned about the honey-sweetened recipe is that a traditional chocolate chip cookie recipe (one with butter and eggs) was simply unnecessary and that great results could be had without utilizing those ingredients. I love butter and eggs–don’t get me wrong– but I’m having better results with egg and butter free recipes such as this one.
I decided that using a liquid sweetener (such as honey) may have been a key in the success of the recipe. In order to cut sugar and unnecessary carbs, I decided to sub the honey in the recipe for sugar free maple syrup. It doesn’t contain sugar (mine is sweetened with erythritol and sorbitol), so it won’t lend a chewy texture, but it does help with a moisture balance and create a good, hearty density. The flavor of maple is very muted and barely detectable. I also added in a half tablespoon of unsulphured molasses, which adds seven grams of sugar to the recipe (about half a gram per cookie). The addition of the molasses was more to mimic the flavor of ample amounts of brown sugar used in traditional recipes. It doesn’t lend much in the way of caramelization and therefore will not lead to a chewy texture.
Another consideration is the fat used. I’ve found that using a liquid fat (avocado or melted coconut oil) is also helpful in low-carb/sugar free chocolate chip cookie recipes. Moisture is critical and is something that butter just won’t give unless you want a cakey texture in the cookie. I’ve been having excellent luck with both avocado and coconut oils. I believe that any cold or mechanically-pressed oil, with the exception of extra virgin olive oil (due to its potent flavor), would work.
- 1 cup almond flour
- 1 T coconut flour
- 1/3 cup granulated Swerve sweetener (or 1/3 cup of your favorite granulated sweetener)
- 1/4 cup melted coconut oil or avocado oil
- 1/4 cup sugar-free maple syrup
- 1/2 T unsulphured molasses
- 1/8 tsp. salt
- 1/4 tsp. baking powder
- 1/2 tsp. vanilla extract
- 1/3 cup sugar-free dark chocolate chips
- Preheat the oven to 350 degrees.
- Mix all ingredients in a medium bowl using a wooden spoon or rubber spatula.
- Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet.
- Par-bake on middle rack for ten minutes, then flatten each cookie down with the back of a spoon or spatula.
- Continue to bake for another 5 to 10 minutes or until cookies begin to turn a golden brown color.
- Cool completely on the cookie sheet. Do not move the cookies until they are cool as they will firm up as they cool.
- Leave in the open air until desired crispness is achieved.