Hands down my favorite kind of cookie! Now without the carbs!

When you think of chocolate chip cookies, you might conjure up images of the classic, sugar-laden treats that Grandma used to make. Well, let me share a little secret with you – Grandma's recipe got a makeover. I'm talking about Low Carb Chocolate Chip Cookies that let you indulge without straying from those healthier eating habits. We all have those moments when we crave something sweet, but we don't want to break the bank on carbs. With this recipe, I've perfected a way to enjoy these home-baked cookies with all the comfort of Grandma's traditional baking, but with a modern, low-carb twist. Perfect for those who need a diabetic-friendly option or anyone who's watching their carb intake without sacrificing the joy of a good, warm cookie straight out of the oven.

Since these cookies are a treat within themselves, they stand pretty much on their own. But if I had to pair them with something, I would suggest a glass of unsweetened almond milk or a hot cup of herbal tea. They’re a match made in heaven.

Servings: Makes about 24 cookies

- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup unsalted butter, softened
- 3/4 cup erythritol (or another low-carb sweetener)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips

1. Preheat your oven to 350°F and line a baking sheet with parchment paper to ensure those cookies don’t stick, and you have an easy cleanup.

2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, and sea salt.

3. In a large bowl, use an electric mixer to cream the butter and erythritol together until fluffy. It’s all about getting that airy texture for the perfect cookie base.

4. Beat the eggs in one at a time, then add the vanilla extract, mixing until everything is well combined.

5. Gradually blend in the dry ingredients to the wet mixture. Make sure not to overmix — just until everything is nicely incorporated.

6. Fold in the sugar-free chocolate chips with a spatula, spreading the love and those chips throughout your cookie dough.

7. Using a cookie scoop or spoon, drop dough by rounded tablespoons onto your prepared baking sheet.

8. Bake for 10-12 minutes, or until the edges are just turning a beautiful golden brown. Don’t over-bake to keep that nice, chewy center.

9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

- If you’re not a fan of sugar alcohols like erythritol, you can use monk fruit sweetener as a one-to-one substitute.
- For a nut-free version, try using sunflower seed flour in place of almond flour, keeping a close eye on the consistency of the dough.
- Add in some nuts, like chopped pecans or walnuts, for an extra crunch and a nice twist on the classic.
- If you fancy a bit of spice, a half teaspoon of cinnamon can add a nice warmth to these cookies.
- Store these cookies in an airtight container to keep them fresh. If you’ve made a big batch, you can also freeze some to have a treat on hand whenever the fancy strikes.

Enjoy these wholesome cookies with your loved ones and share the joy of baking with a healthier twist. Whether it’s for a special occasion or a cozy night in, these low carb chocolate chip cookies are sure to make those moments even sweeter.