Low-carb, dairy-free, soft & fudgey- these sugar-free chocolate chip cookies will make you not even miss their sugar & flour filled competitors!
These cookies should be on your list of recipes to make ASAP! Whether or not you’re keto they are such a treat & much healthier, as they are not full of sugar & flour like most others are! They also have a secret ingredient that I swear makes these cookies super fudgy, soft & delicious!
I used my favourite all natural sweetener in these (like I use in most of my recipes) & it is a game changer if you’re trying to consume less sure but still like a sweet treat every now & then. It’s the golden sweetener from Lakanto. You can purchase it here (US) or here (Canadian).
With that being said, let’s get into the recipe! Make sure to tag me on Instagram if you make them so I can share your creations on my IG story! Happy (& healthy) baking!
|Prep Time||10 Minutes|
|Cook Time||10 Minutes|
- 1/4 cup MCT oil You can also use avocado oil, butter, ghee, or coconut oil
- 1/2 Avocado, ripe (about 1/4 cup or 50 grams) You want your avocado to be super ripe & mashed in a bowl before using
- 1 tsp Vanilla extract
- 1 Egg You can try using a flax egg for this as a vegan option but I have not tried this so can't say how it will affect the final product!
- 1/4 tsp Pink or Celtic Sea Salt
- 1/4 cup Milk of choice I used unsweetened almond milk
- 1/4 cup Flax meal Aka ground flaxseed
- 3/4 cup Golden Lakanto Or preferred sweetener of choice (I have had the best results with the on I linked above)
- 2 cups Almond flour
- 1/2 cup Dark chocolate chips I love Lily's sugar free chocolate chips, but used Lindt 90% when I made them! If you don't love super dark chocolate go for stevia sweetener chips!
- Preheat oven to 350 F. Line a baking tray with parchment paper
- I used my Kitchen Aid stand mixer to mix up all my ingredients but you can also use a hand mixer as well or a spatula but I recommend a mixer!
- I added the oil, mashed avocado, vanilla, egg, sea salt & mixed until smooth & uniform (~2 minutes).
- Then I added the rest of the ingredients (except the chocolate chips) until a sticky dough consistency is formed. It should stick to your hands but not be runny. Add a bit more almond flour or almond milk to thin/thicken as needed.
- Then fold in the chocolate chips.
- I wet my fingertips & rolled the cookies into balls & flattened. I added a few more chocolate pieces & a pinch of sea salt (chunky flakes would be perfect but I didn't have any on hand) to the top & popped them into the oven.
- Baking times will vary depending on your oven but I baked mine for about 12 minutes & they were perfect! I like my cookies soft & fudgy so I take them out when they still look slightly underbaked & let them cool on the baking tray them remove!
- Store in a sealed container & enjoy!
Do you have the macros for these cookies? 🙂 Tried then yesterday and loved them! Used maple syrup as I didn’t have the sugar you used.
There is a ‘recipe’ section in My Fitness Pal that you can use to add each ingredient you used & how many servings you got out of it! Just add the maple syrup you used with the other ingredients & it will determine the macros for you. If you don’t have My Fitness Pal you can search “macros in recipes” on Google & there are various websites that you can figure out the macros in any recipe you make! Hope this helps!
Joanne Stewart says
I just made these, so good! Thanks for sharing this recipe.
I am so happy to hear this! Thanks for sharing !!
Can chia seeds work instead of flax meal?
If they are ground chia seeds, they should work for this recipe! Let me know if you try it!