Description
If you need an all-around good and tasty, easy and yummy, crowd-pleasing cookie recipe, this Low-Carb Chocolate Chunk Cookie Recipe is it!
Ingredients
- 10 tablespoons unsalted butter, softened
- 1/2 cup brown sugar Swerve sugar-free sweetener
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 165 g (about 1 1/3 cup) almond flour
- 52 g (6 tablespoons) arrowroot or tapioca
- 15 g (about 2 1/2 tablespoons) unflavored pea or whey powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon table or sea salt
- 4 ounces Lily’s sugar-free dark chocolate bar cut into chunks (or about 1 cup of Lily’s sugar-free chocolate chips or dark chocolate chips)
Instructions
- Preheat oven to 350°.
- Beat soft butter with a hand mixer in a large bowl or in a stand mixer at medium speed until fluffy. Add Swerve brown sweetener; beat until creamy. Add eggs and vanilla; beat until mixture is combined.
- Whisk together dry ingredients (almond flour, arrowroot, protein powder, baking powder, and salt in a medium bowl.) Add almond flour mixture to butter mixture and beat until just combined. Gently stir in chocolate chunks or Lily’s chocolate chips.
- Drop cookie dough by heaping tablespoonfuls or small cookie scoop onto a baking sheet lined with parchment paper; press down slightly to flatten.
- Bake in preheated oven for 12 to 13 minutes or until edges are just golden brown. Let cool slightly on cookie sheet on a cooling rack. Store leftovers in an airtight container or sealed freezer bag.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 5 g
- Fat: 10 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
