These delicious keto low carb cookies are sugar-free, dairy-free, gluten-free, and of course low carb. Satisfy your cookie cravings with these easy-to-make yummy cookies!
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Some days you’re all about chicken and broccoli.
Other days, you dream of doing this, all… day… long:
Sometimes you just have to satisfy your inner Cookie Monster and have a darn cookie. But what if you want to keep it low carb? Sugar-free? Gluten-free? Dairy-free?
Good news: I’ve got you covered with this recipe!
These Soft n’ Chewy Low Carb Cookies will definitely satisfy your cravings without breaking your diet. They’re low carb (4.4g per cookie), sugar-free (sweetened only with stevia), gluten-free, and dairy-free. And they definitely live up to their name: they’re moist and soft with a nice chewy texture. I don’t know about you, but that’s how I like my cookies. Hard or crisp cookies are not my thing.
Note that this recipe uses almond meal, not almond flour. Almond meal is coarser than almond flour and also usually contains the almond skins. I buy my almond meal at Trader Joe’s, but if you don’t have one near you, try another health food store—or you can make your own almond meal! Just pulse whole almonds in a coffee grinder a few times until your almonds reach a coarsely ground texture. (Don’t pulse it too much or you’ll start to make almond butter.)
Before your inner Cookie Monster gets too testy, here’s the recipe!
Here’s a clue about how good these cookies are:
If you’re extra-observant, you’ll notice that the recipe makes eight large cookies, but there are only seven cookies in that photo.
Why? Because they’re so good I couldn’t resist eating one before snapping the photo. 🙂
I hope you like them as much as I do!
Enjoy!
If you like this low carb crisp recipe, please give it a share on Pinterest. Thank you! 🙂
Want More Low Carb/Keto Cookies?
Head over to my list of 17 Genius Keto Cookies Recipes You’ll Want to Make ASAP!
Soft n' Chewy Keto Cookies
Ingredients
- 3/4 cup almond meal
- 1/4 cup shredded coconut
- 1 tablespoon baking powder
- 1/2 teaspoon stevia
- 1 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Combine the almond meal, shredded coconut, stevia, and baking powder in a bowl.
- Combine the wet ingredients in a separate bowl and then add them to the dry ingredients. Mix until combined.
- Drop dough on a cookie sheet (preferably covered with a silicone baking mat) about 2" apart. Makes eight large cookies or twelve small cookies.
- Bake at 375 degrees for 15 minutes.
- Let the cookies cool completely on a wire rack before eating.
Notes
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
On this site, you will find keto, low carb, gluten-free, and healthy recipes that don’t sacrifice flavor. 🍰 Thanks for visiting!
can I substitute coconut flour for almond meal?
Hi Marnie! You can, although it will change the texture of the cookie. It’s worth a try!
What are the macros on these cookies? Also mine didn’t spread out like these. It would have been nice to know to spread them out… they taste good though. I added pecan pieces and sf chocolate chips to a few of them.
I like this web blog so much, saved to bookmarks.
Delicious and easy to make!
Can I substitute Stevia with Swerve?
Hi Deirdre!
Unfortunately, for this recipe, I wouldn’t recommend it. Stevia is a lot sweeter than Swerve, and it can be a bit tricky to convert between the two in baked recipes because of the volume difference. (In my experience, you’d need about 1/2 cup Swerve to match the sweetness of 1/2 tsp stevia — crazy, I know!)
can i swap the almond flour with equal part of ground flax? I’m hoping to make them school friendly
Hi Tracy! I’ve never worked with ground flax so I’m not sure what impact that would have on the taste and texture. It’s worth a try though! Let me know how they turn out.