If it’s been a while since you’ve had a classic chocolate chip cookie…

The kind that’s oh-so-dippable and just begs for a cold glass of milk, the kind that’s buttery-salty-sweet, the kind with the dough you couldn’t stop eating…

Then I’m gonna make your day!

Because this is IT! It’s everything you remember in those classic chocolate chip cookies — without grains, gluten, and sugar!

These low-carb classic chocolate chip cookies are Paleo- and Trim Healthy Mama-friendly in an S (Satisfying) setting. And for those of you who are watching your blood sugar, this recipe is your new best friend. It’s totally sugar-free (thanks to my “Dietz Sweet”!) and will keep your blood sugar happy and stable.

So enjoy. And know that, in the interest of quality control, The Hubs and I made a few dozen of these to make sure the recipe was just right. 😉

5 from 2 votes

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Low-Carb Classic Chocolate Chip Cookies {Sugar-Free, Paleo, THM:S}

These classic chocolate chip cookies are Paleo- and Trim Healthy Mama-friendly in an S (Satisfying) setting. And for those of you who are watching your blood sugar, this recipe is your new best friend. It's totally sugar-free!

CourseDessert, Snacks

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 16 cookies

Author Lindsey Dietz

Ingredients

• 1-1/2cupsalmond flourI use Bob's Red Mill Superfine Almond Flour.
• 1tablespooncoconut flourI only use this coconut flour.
• 1/4cup+ 1 tablespoon of Dietz Sweetmy DIY Sugar Alternative Blend
• 3tablespoonsNutiva shortening for Paleo or butter
• 1eggroom temperature
• 2teaspoonsvanilla
• 1teaspoonblackstrap molasses
• 1/4 to 1/2teaspoonsalt
• 1/2teaspoonbaking soda
• 1/2cupLily's chocolate chipsYou can also use Enjoy Life, but those do contain sugar.

Instructions

1. Preheat the oven to 350°F.
2. Line a cookie sheet with unbleached parchment paper.
3. Combine all ingredients, except chocolate chips, in the bowl of a stand mixer fitted with the paddle attachment.
4. Mix on low-medium speed until combined into cookie dough.
5. Stir in the chocolate chips by hand.
6. Using a 1-tablespoon cookie dough scoop, scoop out balls of dough, roll, then flatten in your palm.
7. Place each cookie on to the cookie sheet, spacing them about 2 inches apart.
8. Bake 12 to 16 minutes.
9. Allow to cool 5 minutes before eating.

Recipe Notes

If you desire a soft cookie, allow the bottoms to begin to brown, but not the tops. For a crisper cookie, bake longer.

What’s your favorite cookie recipe? Have you ever made low-carb chocolate chip cookies before?