I’d love to lie to you and tell you that this was an easy recipe to throw together, but truth be told this recipe is version 5. My goal was to create a cookie with virtually no carbs, while still being delicious and without any weird ingredients.
So what did I learn through 5 versions?
- These cookies need fat. Trying to make a cookie that is low-carb AND low-fat is a nightmare. If you want a crumbly, dry mess, then trying to make them low-fat is the way to go.
- Baking powder doesn’t work. Using baking powder results in a cake-like texture. To get an actual cookie, you must use baking soda.
- Brown sugar is a necessity. Not only does it add extra moisture, but it’s what helps the baking soda do it’s thing (it’s some kind of weird science that I don’t understand, but it’s true)
Anyway, this final version worked great. But keep in mind that these are not necessarily the same soft, gooey homemade cookies that Grandma makes. Since these are essentially carb-free, the texture is a bit different, as you can see from the photo. That’s not a bad thing at all, but I want to set the right expectations for you.
If I had to compare these cookies to anything else, they closely resemble pre-packaged cookies you’d buy at the grocery store. Think of the texture of your typical “protein cookies” that you’d buy at the store. Not to name any specific brands, but something that rhymes with Penny & Gary’s. These are a similar texture, but way better tasting. ?
It’s also worth noting that all of these ingredients are totally fine to eat raw, so you can dig right into the cookie dough if you want (and who doesn’t want to do that?) I mean, just check out the cookie dough and tell me you wouldn’t want to eat that…
- 42g (1.5 Scoops) Vanilla Whey Protein (I used Bowmar Nutrition)
- 56g Almond Flour
- 28g Brown Sugar Substitute (I used Swerve)
- 1/2 tsp (roughly 4g) Baking Soda
- 1/4 tsp Salt
- 15g Lily's Dark Chocolate Chips (or mini chocolate chips)
- 30g Unsweetened Applesauce
- 21g (1.5 Tbsp) Coconut Oil
- Preheat your oven to 350 degrees F.
- Combine all of your dry ingredients (minus the chocolate chips) in a large bowl.
- Melt your coconut oil in the microwave for about 15 seconds. We don’t want it to be hot, just melted enough to stir. Whisk it together with your applesauce.
- Slowly pour your liquids into your dry mixture while mixing. It’s going to be very thick, but that’s what we want. I use a silicone spatula to fold & press the dough. Continue until you have a thick dough.
- Fold in most of your chocolate chips, but leave some set aside. I used roughly 12g for the dough, but you are welcome to use as many as you’d like.
- Line a baking sheet with parchment paper and use a small cookie scoop to scoop out 10 small dough balls. If you don’t have a cookie scoop, you can use a small spoon. They’re going to look very small, but don’t worry, they will expand once cooked.
- Using your fingers, lightly press each dough ball to form a cookie shape. Top your cookies with the rest of your chocolate chips & some coarse salt (table salt also works). The salt on top is optional, but highly recommended because it really brings out the flavor of these cookies.
- Bake the cookies at 350 degrees for 10 minutes. I found 10 minutes to be a good amount of time, but check on them at the 8 minute mark. Remember, all of the ingredients are safe to eat raw, so you can remove these when they are undercooked and safely enjoy them!
- Let cool for 10-15 minutes and enjoy! These will firm up slightly once they sit, but remain soft. I tested the following day and still had a nice soft cookie.
Nutrition InformationYield 10 Serving Size 1 Cookie
Amount Per Serving Calories 75Total Fat 4.5gCarbohydrates 3.5gFiber 1gProtein 5g
- You should be able to swap the coconut oil out for butter or another fat. Just keep in mind that the fat is absolutely necessary. I did try these with “light butter” and they did not turn out.
- You can leave the applesauce out and add an egg instead, which will give you extra protein and fat. I don’t know exactly how it will work, but applesauce and eggs are usually pretty interchangeable in recipes.
- I mentioned it before, but it’s worth repeating- you can safely undercook these if you want them to be softer!
- If you don’t have brown sugar, you can use regular sugar + maple syrup or honey. I don’t have exact measurements, so it might take some trial & error, but the extra moisture is necessary to prevent these from drying out.
- I do not count the sugar substitute in my carb count. If you are very strict Keto, the Swerve Brown Sugar will add roughly 3g carbs to each cookie, but they are sugar substitutes and account for no calories, so will not effect the net carbs.
- You can likely swap the protein out for a different brand, but I recommend sticking with vanilla.
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