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Chinese Almond Cookies with Chocolate Topping: Low Carb, Gluten Free, Sugar Free, Grain Free

Those big Chinese almond cookies that you get from the bakery have always been one of my favorites. You know, the big sugar-looking cookies that are cracked on top and topped with a dollop of chocolate frosting or drizzle? Mmmm…

I’ve long been wanting to make a recipe for those. Unfortunately, getting the cookies to come out chewy has been an uphill battle. Chewiness really comes from the sugars in a cookie, so without the sugar, it makes it difficult. These cookies aren’t quite chewy, per say, but they are dense enough to have a chewy “bite,” if you will. The flavor is very reminiscent of the bakery favorite: vanilla with strong hints of almond. They’re sweet but not sickeningly so. I think you’ll like them very much.

I added some all natural sprinkles to mine (not sugar free, but with 6g carbs in a full teaspoon, this adds something like .33 g carbs as I used a teaspoon for the whole batch). You can leave them off it you want. Alternately (and I regret not doing this myself), sliced almonds would be an ideal garnish.

Chinese Almond Cookies with Chocolate Topping 

Ingredients: (Cookie):

  • 3/4 C almond flour
  • 2 tsp. coconut flour
  • 2 T arrowroot starch
  • 1 stick (8T) butter, softened
  • 1/2 C Swerve or your sweetener of choice
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. xanthan gum (optional)
  • 2 egg yolks
  • Pinch of salt
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract

Ingredients: (Topping): 

  • 2 T cream cheese, softened
  • 1 T heavy whipping cream
  • 1 T cocoa powder
  • 3 T melted sugar free chocolate chips
  • 2 T sweetener of choice
  • 1/4 tsp. cream of tartar
1. Preheat oven to 350 degrees and grease a large cookie sheet.
2. In a large mixing bowl, cream together butter and sweetener, then add in cream of tartar, xanthan gum, salt, vanilla and almond extracts. Cream until smooth.
3. Add in egg yolks and beat on low speed until just mixed.
4. Mix in almond and coconut flours and arrowroot. Beat on low until mixed. Don’t overbeat.
5. Drop by the teaspoon onto the cookie sheet and flatten each cookie slightly with the back of a spoon or fork.
6. Bake on middle rack for approximately 7 minutes or until cookies turn light golden brown along the edges.
7. Cool completely and frost with chocolate topping. Prepare the topping:
8. In a small mixing bowl, combine together cream and cream cheese. Add in cocoa powder, sweetener and cream of tartar. Beat until smooth.
9. Add in melted chocolate and beat for just a few moments until completely smooth.
10. Frost cookies with the topping. Topping will harden slightly as it sits.
Makes 16 cookies.
NUTRITION (1/16TH OF RECIPE): 115 calories, 3 g carbs, 1 g fiber (2 g net carbs), 10 g fat, 3 g protein 

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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