Gluten-free Low Carb Sugar Free Chocolate Chip Cookies

Don't judge me for my amazing photos!

The poor cookie with some extra cream cheese smeared on top too.

I am definitely NOT a perfectionist! ;)

There comes a time in your low-carb journey when you just want cookies! It's actually not often, but one thing I have enjoyed with eating low-carb and keto is that I am actually baking more. I haven't been able to bake in quite awhile because, well, why bake when eating that yummy food takes you further from your goals? Now, I can bake AND still stay on track with eating, and most importantly, feeling well! This recipe is pretty good.

I still want to try it again and tweak it a little and see if it can be better, but I know you guys wanted to recipe, so here you go. I will let you know if I make any changes for the better. And please let me know what you change and how it turns out. Bring the fun back into baking!

I didn't add vanilla, but I will next time. Probably 1 tsp. This dough tastes right off the spoon (if you're asking for a friend), and actually I like the dough better than the baked cookies. ;)

If you don't have the Torani syrup or coconut nectar, don't stress, I was just working on an alternative to brown sugar. Try it with just the Swerve or low-glycemic sweetener of your choice. 

Cookies are Cora approved!

Ingredients:

1/2 cup almond butter, no sugar added

1/2 cup almond flour

4 T cream cheese

1 tsp baking soda

1/2 cup Swerve (granular)

1/2 tsp coconut nectar

1/2 tsp brown sugar cinnamon Torani syrup, sugar free

1 egg

1/2 cup Lily's sugar free chocolate chips

Preheat oven to 350 degrees. Line a cookie sheet with a silicone mat or parchment paper.

Mix all the ingredients, minus the egg and chocolate chips in a food processor. Mix until combined. Add egg and mix until combined. Add the chocolate chips and mix until incorporated, you can do this in the food processor or by hand. 

Use a 1-1/4 inch ice cream scoop and scoop dough onto cookie sheet. Gently press the cookies flat with either the back of the ice cream scoop or your hand.

Bake for 9-11 minutes. Cookies will still be soft. Allow to cool on cookie sheet for 5 minutes. Move to a cookie rack for additional cooling.

Let me know when you try these and how they turn out!