If you are looking for a delicious and easy low-carb cookie recipe, look no further than this one for Carbquik chocolate chip cookies. The recipe uses a baking mix with Carbalose flour, which makes it perfect for those watching carbs.
Cookies are a classic comfort food, enjoyed by people of all ages. There are many varieties of cookies, but one of the most popular is the chocolate chip cookie. This recipe uses a low-carb baking mix to make cookies that are both delicious and low in net carbs.
These cookies are perfect for people who are looking for a quick and easy dessert that doesn’t involve a lot of fuss. They are easy to make, taste delicious, and the recipe is a great way to use up any Carbquik you might have on hand.
Although some may call these keto chocolate chip cookies, Carbquik isn’t recommended for those on a keto diet because it’s made with processed wheat flour. This flour is what gives low-carb biscuits made with the mix such a great texture.
Table of Contents
Ingredients
The best thing about low carb chocolate chip cookies with Carbquik is that you don’t need a lot of ingredients to make them. Besides the Carbquik baking mix, the other items needed are baking staples that you likely already have on hand.
Carbquik
This mix is the perfect flour substitute to use for making low carb cookie recipes!
Sweeteners
For the best taste and texture, you’ll want to use a regular white granular sweetener and a brown sugar substitute.
Butter
Regular salted butter gives the best buttery flavor. If you use unsalted butter, add in about one-fourth teaspoon of salt.
Egg
The yolk provides richness so this low carb chocolate chip cookie recipe uses a full egg and an added yolk.
Chocolate chips
You’ll need to use sugar free chocolate chips in this Carbquik recipe to keep it low in carbs.
Vanilla extract
Make sure you use pure vanilla extract for the best tasting cookies.
Baking soda
Fresh baking soda is key to preventing flat chocolate chip cookies.
Instructions
Once you have all your ingredients, you’ll need a large mixing bowl and ungreased baking sheets to prepare the recipe. If you want to prevent the cookies from sticking to the pan, you can uses either parchment paper or a silicone baking mat.
Prepare the cookie dough
The first step is to beat butter and sugar substitutes together in the mixing bowl until well combined. Then beat in the wet ingredients, egg and vanilla extract. Carbquik and baking soda are then stirred in to make the base cookie dough.
Add chocolate chips
Once you have your dough, the next step is to stir in the low carb chocolate chips until they are evenly distributed. A large spoon or spatula works well for mixing them in.
Scoop dough
After the chocolate chips are mixed in, either spoon dough or use a cookie scoop to divide the dough into tablespoon sized pieces onto the prepared baking sheets. If not lined, you may want to use a lightly greased cookie sheet to prevent sticking.
Bake
It’s best to bake the dough when it’s chilled so the butter doesn’t melt quickly and create flat cookies. I recommend placing each baking pan with the dough scoops in the freezer for 15 minutes to chill the dough before baking. Or, you can let them sit in the refrigerator for at least 30 minutes.
While the dough scoops are chilling, go ahead and preheat the oven. The dough will need to bake for about 10 minutes to get nicely browned cookies.
Tips
- Use fresh baking soda. If your baking soda is old, it may not give the cookies an adequate rise when baking.
- Chill the scoops of dough before baking. The butter needs to be soft in order to blend into the dough ingredients. However, soft dough melts quickly in the oven and can result in flat cookies. That’s why it’s best to chill the dough scoops before baking.
- Line or grease the pan. To prevent the cookies from sticking to your baking sheet, I recommend using a liner or lightly greasing with coconut oil.
Serving suggestions
There’s nothing quite like the smell of fresh-baked cookies, and with low carb chocolate chip cookies made with Carbquik, you can enjoy that taste without worrying about the extra carbs. These cookies are easy to make and perfect for satisfying your sweet tooth.
They taste great right out of the oven with a tall glass of unsweetened almond milk or coconut milk. You can also serve them with keto coffee or Bulletproof tea.
FAQs
Before getting to the recipe card, I wanted to share answers to questions people often ask about low carb sugar free chocolate chip cookies.
There are a few reasons why cookies may come out flat. The two most common reasons are that the butter melts too fast and or the baking soda is not fresh. Chilling the dough before baking and ensuring the baking soda is fresh will prevent getting flat cookies.
The top secret to making soft cookies is to not over-bake them. Be sure to remove them from the oven when they are still a little bit gooey in the center. For low carb cookies, allulose is the preferred sweetener to use for a soft texture.
Egg yolk is used as a binding agent in chocolate chip cookies. It helps to hold the cookie together and gives it a chewy texture.
Related recipes
Need a few more easy treats to make for a low-carb diet? Here’s a few more of our favorite recipes:
- Peanut butter fat bombs are high in fat and low in carbs, making them the perfect keto snack.
- Keto 3-ingredient peanut butter cookies are made with the easiest recipe ever.
- Low-carb no bake coconut cookies whip up quickly as there’s no baking needed.
- Almond flour peanut butter chocolate chip cookies combine two yummy flavors in one.
- Ultimate cheesecake brownies add a cheesecake layer to traditional chocolate brownies.
Carbquik Chocolate Chip Cookies
Ingredients
- 1 stick butter softened
- 1/2 cup Swerve Brown firmly packed
- ¼ cup allulose
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ⅓ cup Carbquik 128g
- 1 teaspoon baking soda
- 1 cup low-carb dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Beat butter and sweeteners together in medium bowl until creamy. Add egg, egg yolk, and vanilla; beat until well mixed.
- Add in Carbquik and baking soda to butter mixture. Stir until well combined. Stir in the chocolate chips.
- Drop tablespoonfuls of dough, 2 inches apart, onto lined cookie sheet. Place in freezer for 15 minute to chill quickly before baking. Bake 9-11 minutes or until edges are golden brown.
Everyone uses allulose these days, but it’s not yet allowed for sale in Canada. Would Swerve work as a substitute?
Swerve works, but allulose is only 70% as sweet so you’ll use less Swerve.
Can you substitute almond flour?
You can, but other changes are needed.
Have made this recipe several times now and it is always a hit even with non low carb folks. Added walnuts to the latest batch. Can’t wait to taste them!
Would BochaSweet work okay instead of the allulose?
Yes! BochaSweet is a great alternative but it’s sweeter than allulose so use less.