Flourless Chocolate Chip Cookies

I love cookies. They are delicious and amazing and just all around wonderful. However, cookies are also full of sugar and not-so-good for you things – especially when purchased from the store. I’ve mastered the original chocolate chip cookie. It’s perfect with it’s soft center and melty chips. If you are not low-carb be sure to check those out.

For over a year though, I’ve been searching for a low-carb chocolate chip cookie recipe that would meet all of my diabetic needs and still taste oh so good.

I finally found that recipe! I started out to make Sally’s Baking Addiction flourless cookies, but messed up and ended up with something a little different but still amazing {kind of like post-it notes!}. Just for the record, these turned out so good that my husband, who usually does not like my non-traditional treats, ate 6 of them for dessert.


Flour less Chocolate Chip Cookies


1/4 lb almond butter {I got mine from my local health food store and that’s how they measure it out}

2 eggs

1/3 C turbinado sugar

1/3 C Granulated Stevia

1 tsp vanilla

1 tsp baking powder

1 C semi-sweet mini chocolate chips {I like to use the minis because you get more throughout the cookie for the same amount of carbs as the big ones}



1. Pre-heat your oven to 350 degrees. Prepare your baking sheet with a silpat or line with parchment paper.

2. In a large bowl, combine your room temperature almond butter, eggs, sugar, vanilla, baking soda and using your handheld electric mixer, mix until combined.

3. Stir in your chocolate chips.

4. Spoon medium size balls of batter onto your silpat. I used a medium size ice cream scoop to get even sized balls and therefore even sized cookies. I got 13 rather large cookies.

5. If your cookies are as large as mine, you’ll need to bake them for 15 minutes at 350. If they are smaller you can bake anywhere from 8-12 minutes. Keep an eye on them. They’ll be only slightly golden brown and semi-set. If they still jiggle they are not ready. They will still seem a little undercooked, but that’s okay because they’ll set as they cool.

6. Let cool for 10-15 minutes on the cookie sheet and then transfer to a cooling rack. The cookies should keep in an airtight container for up to three days, but I wouldn’t know because all of mine were gone within 12 hours. They were that good.

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