Say hello to my Sugar free chocolate chip cookies or the best guilt-free low carb cookies.
Sugar free Chocolate Chip Cookies with nuts
I read all your emails, comments and lot of you asked for a low carb sugar free chocolate chip cookies. Last week I shared my shortbread Halloween sugar free cookie recipe sweetened with pumpkin puree. Pumpkin is a great natural sweetener, while it is still high in carbs for some of you. That is why I am coming back with a 100% sugar free cookies recipe!
Another great thing about those Sugar free Chocolate Chip Cookies: they don’t use flour. They are made of low carb ingredients that create the most delicious crunchy cookies: coconut, coconut flour and cashew nuts. Coconut flour is essential in this recipe. It brings all the ingredients together to create a crunchy cookie. I recommend to use cashew pieces in this recipe – cheaper than cashews.
You can store those sugar free chocolate chip cookies in a metallic box up to a week. I hope you enjoy those cookies. Happy sugar free baking and if you love my clean eating recipes leave me a comment!
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Delicious sugar free chocolate chip cookies recipe. One bowl easy low carb cookie recipe with coconut flour, cashews and stevia. Healthy gluten free chocolate chip cookies for diabetic.
Preheat oven 320 F (160 C).
Cover a cookie sheet with parchment paper. Set aside,
In a food processor, with the S blade attachment, add all the ingredients except the chocolate chips and process until it forms a cookie dough.
Transfer the cookie dough into a mixing bowl and using your hands incorporate the sugar free chocolate chips into the dough.
Remove from the bowl and shape 8 cookies into ball similar to golf ball size.
Place cookie balls on the prepared baking tray leaving 1 thumb between each cookies.
Flatten with your hand palm. If crumbly on the side reshape slightly with your finger until the sides looks smooth.
Bake 15-20 minutes or until slightly golden on the edges. Some oil may slightly release on the tray and that is fine.
Remove from oven and using a spatula transfer the cookies on a rack to cool down for 1 hour to firm up. They will harden when cooling down.
Storage: Store well in an airtight container or cookie jar up to 1 week.
Sugar free chocolate chips alternatives: cocoa nibs or make your own following my sugar free chocolate chips recipe.
Nuts: you can use roasted or un roasted cashew nuts in this recipe. Macadamia nuts or almonds are great replacement too.
Swerve sugar free alternative: you can use monk sugar, erythritol or use natvia in New Zealand/Australia or Truvia in Europe. If you tolerate sugar replace by coconut sugar for an healthy alternative.
This recipe makes 8 cookies. Nutrition panel is for one cookie.