Have you entered the Low Carb Kitty contest to win a copy of Grain Brain yet? Click here to enter!
The other day I needed, nay –
Ingredients
- 0.5 teaspoons Vanilla
- 2 Eggs
- 0.25 cups Coconut Oil melted
- 10 drops Liquid Stevia
- 1 cup Almond Flour
- 0.5 cups Golden Flaxseed Flour
- 0.25 cups Cocoa
- 0.25 cups Powdered Sweetener such as swerve
- 0.25 teaspoons Salt
- 0.25 cups Coconut Flakes Unsweetened
- 2.5 ounces 90% Dark Chocolate if using the lindt 90% dark chocolate, about four squares
Optional
- 0.25 teaspoon Nutmeg
Servings:
Instructions
- Mix wet
- Mix dry
- Mix wet INTO dry, stir thoroughly
- Line baking sheet with tinfoil and spray with non stick cooking spray
- Roll about a tablespoon of dough and flatten with palm onto sheet
- Bake for 12 minutes
- Remove and let cool
Share this Recipe
Powered byWP Ultimate Recipe
Makes 12-14 cookies (depending on how much dough you eat)
Makes over 12 cookies, so two cookies per person = 2 net carbs per serving (or ONE net carb per cookie)
Summary
Recipe Name
Low Carb Double Chocolate Chip Cookies
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 13 Review(s)
Scott says
January 9, 2014 at 9:46 pmTrying your recipe now, can’t wait! But I noticed there is no egg in the ingredients list but there is in the nutritional calculations. I’m assuming there’s egg so I will add 2.
Thanks!
Sparky says
January 10, 2014 at 10:45 amHOLY SMOKES Great catch, THANK YOU!!!! YES, two eggs. Just updated the post now!!
Patricia says
October 12, 2014 at 5:01 pmThe chocolate chips are missing too.
Sparky says
October 13, 2014 at 12:40 pmHi Patricia,
The nutritional value is in this image, which is on the post, showing the calories/carbs/fat/etc for the recipe: https://www.lowcarbkitty.com/wp-content/uploads/2014/01/LCK-cookies.png . Is the image not showing up for you?
The chocolate chips are the 90% dark chocolate, cut up into pieces. I am not aware of any 90% dark chocolate chips on the market, although I’ve seen sugar free chocolate chips, but they tend to be very expensive. Therefore, I just cut up the bar into ‘chip’ size pieces.
I am sorry but I do not have a print version of this recipe. I have an ebook cookbook, but it does not include this recipe at this time.
Please let me know if you have any other questions! 🙂
Shari says
February 14, 2014 at 10:09 amThese sound heavenly except I can’t have Coconut of any kind. I am allergic 🙁 What do you suggest as a substitute? Can I use butter?
Sparky says
February 14, 2014 at 1:25 pmHi Shari!
Yes you can definitely omit the coconut for a different type of fat. I think butter will be fine (just melt it down like the coconut oil).
Please let me know how they turn out!!
Cheers,
Sarah
Nikki Tobias says
December 11, 2014 at 7:40 amIs there anyway I can use the regular Flaxseed from Bob’s Red Mill instead of the Flaxseed Flour because I only have the Flaxseed.
Sparky says
December 16, 2014 at 8:42 pmI would recommend that you grind the flaxseed
Linda says
April 18, 2016 at 4:17 pmI just made this but skipped the Coco and the dough tasted almost like sugar cookie dough,yum! I am lazy, so I put the dough in a greased (Pam) 9″ pan. I used Guitars chips….