Santa's Low Carb Chocolate Chip Cookies
Warm, chewy, and filled with gooey chocolate, these cookies are a festive twist on a classic treat, made especially for Santa. With their rich buttery flavor and sugar-free sweetness, they’re the perfect way to spread holiday cheer—one bite at a time!
Ingredients
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened or coconut oil for dairy-free
- ½ cup granular monk fruit sweetener
- ¼ cup sugar-free brown sweetener like Swerve or Lakanto Golden
- 1 large egg
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips like Lily's or ChocZero
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. Set aside.
- In a large bowl, use a hand mixer or stand mixer to beat the softened butter, erythritol, and brown sweetener until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until a soft dough forms. The dough will be slightly sticky.
- Gently fold in the sugar-free chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Use a cookie scoop or tablespoon to portion the dough into small balls, about 1½ inches in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten the tops with your fingers or the back of a spoon.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underdone—that’s okay! They’ll set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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Tips for Chewy Cookies:
- Don’t Overbake: Take the cookies out of the oven when the edges are set but the centers are still soft.
- Chill the Dough (Optional): For thicker cookies, chill the dough in the fridge for 30 minutes before baking.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Low-Carb Flours: Almond and coconut flour keep the carb count low while providing a chewy texture.
- Sugar-Free Sweeteners: Erythritol and sugar-free brown sweeteners mimic the sweetness and caramel-like flavor of sugar without raising blood sugar.
- Sugar-Free Chocolate Chips: They add sweetness and indulgence while being safe for diabetics.