Low Carb Chocolate Chip Cookies – paleo

by Sara Lilian



I made these low carb chocolate chip cookies over 18 different ways before finally deciding it was my perfect version of a nut-free, low sugar, chocolate chip cookie. My favorite version uses maple sugar as the sweetener, which can easily be subbed with lakanto or other granulated sweeteners like coconut sugar. You can also use a liquid sweetener like maple syrup or honey.

What’s the main difference? I like the firmer texture you get when using a granulated sweetener, compared to the softer texture you get with a liquid sweetener. In the photos the lighter, slightly smaller cookie is the one I made with maple sugar crystals.

The slightly larger more golden cookies were made with maple syrup (same result from using honey too) but I much prefer the firmer cookie result from using a granulated sweetener.

I also love using goat milk butter, but this recipe worked equally well 100% dairy free with avocado oil, and should also work fabulous with coconut oil, sustainable palm shortening, etc.

I also made these cookies with a mix of 100% pure dark chocolate, no additives, sugar-free chips from Pascha  and my recipe for simple homemade chocolate chips. Both work great. If using the homemade chips, I suggest hiding them in the cookie a bit, as they do melt in a bit of a funny shape if exposed to the top of the cookie.

Low Carb Chocolate Chip Cookies – paleo

Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 12 cookies
Author Andrea Wyckoff


1 large pastured egg
1/4 cup maple sugar or lakanto (or any granulated or liquid sweetener maple syrup, etc – please read blog post for notes on sweeteners)
1/2 cup softened goat milk butter or avocado oil
1/3 cup coconut flour I only use this brandor this brand
1 teaspoon vanilla extract
1/4 teaspoon baking soda
pinch of sea salt
1/4 cup dark chocolate chips see notes to make your own!


Preheat oven to 350*F.
Mix egg, sweetener, and oil together, then add in coconut flour, baking soda, and sea salt.
If your melted butter was too warm you can chill the cookie dough in the fridge for 20 minutes.
Line a baking sheet with parchment paper.
Add in chocolate chips, then spoon 12 cookies onto the cookie sheet. If using a granulated sweetener you will be able to roll the cookie into a ball, then flatten the dough into cookie shapes. If using a liquid sweetener like maple syrup or honey you will spoon the dough onto the cookie sheet, then use a spoon to gently flatten out the dough into cookie shapes.
Bake cookies at 350*F for 8 to 10 minutes, until lightly golden brown on the bottom and edges. Let cookies fully cool before disturbing.
I store these cookies in the fridge, but they are fine when left out at room temp for a few days.

Recipe Notes

Options for: Dark Chocolate Chips (sugar-free)

Estimated nutrition info per cookie based on making 12 cookies, using a low carb sweetener like lakanto. If using maple sugar add 4.2 net carbs per cookie. I personally do great with a high fat diet that includes starch-free carbs, so I use maple sugar in these cookies.

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