Tastes Like the Real Thing!
Chocolate chip cookies are a national treasure. The combination of butter, golden brown sugar and rich chocolate chips creates the perfect cookie – sweet and chewy with pops of creamy chocolate goodness. It’s no wonder it’s America’s favorite cookie! It seems to transport anyone back to their childhood and reminds them that life can be so delicious.
Low carb diets shouldn’t deny anyone the right to enjoy a chocolate chip cookie when the opportunity presents itself. That’s why we’ve come up with an easy, low carb chocolate chip cookie recipe that gives us all a chance to return to our childhood and relive easier days.
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- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
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The key ingredient in this chocolate chip cookie recipe is the “brown sugar” we used: Sukrin Gold. It’s an erythritol blend with added gluten-free malt extract. The same way molasses gives normal sugar it’s brown sugar flavor, malt extract gives erythritol its brown sugar taste and texture! Sukrin Gold behaves and tastes just like brown sugar and works beautifully in our chocolate chip cookies recipe.
Sukrin is a wildly popular sugar substitute brand in Europe and Scandinavia that has recently found its way into many American homes. You can see Sukrin being used on tons of low carb blogs too! Sukrin’s sugar substitutes, low carb bread mixes, chocolate bars and nut flours can be purchased on SukrinUSA.com. Since you’re ordering from right here in the States, you don’t have to wait weeks for your shipment nor pay international shipping costs!
From their website:
The Sukrin range of products is perfect for those wanting to live a healthier life and even more so for those needing a special diet without gluten, low in carbs and without sugar. All products are as natural, unprocessed and healthy for you as we can possibly make them – and fantastic new products are introduced continually.
If you loved this recipe, try these keto magic cookies from Joy Filled Eats. Not only do they have chocolate chips, but they’re also filled with coconut flakes and walnuts! Give them a try!
SukrinUSA Giveaway!
Today, we’re not only bringing you delicious low carb cookies, but a giveaway as well!
SukrinUSA has been gracious enough to donate some amazing prizes to a few lucky winners! One random, lucky winner will receive a SukrinUSA variety pack full of sugar free & low carb goodies.
Grand Prize
- Sukrin Gold Erythritol – the same Sukrin Gold we used in our chocolate chip cookies recipe!
- Sunflower & Pumpkin Bread Mix – Only 1 carb per slice!
- Almond Flour – For all your baking needs!
- Fiber Syrup Gold – Great on pancakes, with only 1 carb per tablespoon!
Additionally, 2 random runner ups will each receive:
- Fiber Syrup Gold – Great on pancakes, with only 1 carb per tablespoon!
- 1 Milk Chocolate Bar – Delicious, creamy chocolate with only 4 carbs per bar!
We stand by the quality of all these products, having sampled them in the past (remember our Blueberry Lemon Shortbread Cookies?). The contest is open to US residents only. You can enter as many times as you’d like, using any of the options listed. Make sure to share this giveaway with your friends and family – the more people you invite, the more chances you get to win!Good luck, everyone!
If you have any questions or issues with your entries/points, email us at info {at} tasteaholics {.} com and we’ll help you out!
Giveaway Update!
The SukrinUSA giveaway has officially closed and the winners have been randomly selected. The results are:
- Grand Prize Winner: Sharon L.
- Runner Up #1: Yvonne L.
- Runner Up #2: Sarah M.
The winners have been contacted by email. Thank you to everyone who participated and a huge shout out to SukrinUSA for providing these amazing prizes to our readers! There will be many more giveaways in the future so stay tuned!
Low Carb Chocolate Chip Cookies Recipe
| Servings: cookies |
- 1/2 cup butter (softened)
- 1/2 cup So Nourished GOLD
- 1/3 cup So Nourished Erythritol
- 1 egg
- 2 tsp vanilla extract
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup Lily's Chocolate Chips (or make your own!)
- Cream together your softened butter and Sukrin Gold and Sukrin Erythritol with an electric hand mixer. Don't overmix, just until everything is smooth.
- Add in an egg and vanilla extract. Cream until combined.
- Now add your dry ingredients - almond flour, coconut flour, salt and baking powder. Mix until combined.
- With a wooden spoon or silicone spatula, fold in your chocolate chips. Optional: Reserve some chips to stick to the surface of the cookies before baking for a prettier presentation.
- Spread your cookie dough around the sides of your mixing bowl and refrigerate for about 30 minutes. Spreading it thin helps the dough firm up faster. DO NOT SKIP REFRIGERATION!
- Once your dough has firmed up, preheat your oven to 375°F and start forming your cookies. We used a cookie scoop to make uniformly sized cookies but you can eyeball it. Stick a few extra chocolate chips onto the surface of your cookie balls if you reserved some from step 4.
- Spread the cookies about 2-3 inches apart on a parchment paper lined baking sheet. Bake for about 15 minutes. Keep en eye on them, all ovens are different! Once they're golden on the edges, take them out of the oven leave them to cool and firm up. Once you can move them with a spatula, let them cool further on a wire rack.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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This is now my go to chocolate chip recipe. I used Sukrin Gold, but used Lakanto monk fruit + erythritol instead of the erythritol and still the cookies turn out great. So close to the real thing! I shared these at work and non one could tell these were low-carb cookies ?
It’s always good when you can fool the non-lowcarbers 😀
I have Erythritol and Truvia ( NOT the baking blend) which would you advise to use to reduce the ‘cooling’ aftertaste affect? Also what size cookie scoop do you use to make 18? Can’t wait to make them!!!! ☺️?☺️?☺️?☺️
I believe Truvia is a blend of erythritol and stevia, so that might be better for reduced cooling. What are the ingredients in your Truvia?
Thanks Rami, mine has erythritol and stevia, the ‘Truvia’ brand you mentioned. The baking blend Truvia has sugar in it.
What size cookie scoop do you use?
We used a medium cookie scoop, I believe. Slightly smaller than a standard ice cream scoop.
These are my go-to chocolate chip cookie ! I do cut back on the regular Sukrin in the recipe just a bit and only use about a half cup of choc chips. They freeze well, which is a good thing as I could see me going overboard on these ! I usually freeze them 2 to a snack bag and then freeze several bags in a qt size ziploc. When I want a little snack, I pop one bag out and they defrost in minutes. Perfect for a coffee break ! You won’t regret trying these !
We’re happy you like them so much! They’re so great with tea in the evening when you’re craving something sweet 🙂
Hi, all the coconut I have found is a little high in carbs for me what would be a good substitute? Am in UK so can’t get all the brands you get in the US
Are you counting net carbs? If you subtract the fiber, it shouldn’t be too high. All coconut is going to be roughly the same, unless it’s sweetened.
Hi, have found some that is 1.8g per 10g of flour so will give these a try, thanks
Is there an alternative to Austin gold I could us or is it needed for the recipe to work out?
It really adds to the taste of the cookies. You can use equal parts erythritol and a tablespoon of black strap molasses, if you can find it. Otherwise, the cookies will still taste good without the Sukrin. But they’ll be way more authentic with it 🙂
Would coconut sugar work as an alternative to the sukrin?
Hi Alex,
Coconut sugar, although natural, is actually high carb.
Hi Rami,
Thanks yes I noticed that, I picked it up for something else but I forget what was going to make these for a friend who doesn’t do low carb, in fact she worries about me for some reason some people think low carb means no carb. I can’t do that. It’s ok will just use erythritol next time I make them.
Okay, so when people say run, don’t walk, to the kitchen and make this, I think: Yeah right! Well, run to the kitchen and make these cookies. They’re what you stay up late at night cruising the internet for. No yucky aftertaste, great consistency….a great invention. I’ve been looking for these for years! Thanks so much for sharing.
Haha! We’re glad you enjoy them! 🙂
Instead of Sukrin Gold, can I use Truvia Brown Sugar blend?
Yes, that would work!
Has anyone tried the recipe?? Are the cookies crunchy?
I was wanting to know the same thing.
I can’t find sukrin here in my supermarket, can I replace both sukrin products with erythritol?
Absolutely!
Would love be to try out their products. I’ve been missing brown sugar from my baking!
Just found you and will try the cookies ! cake sounds good too!
Thanks for the giveaway. Hope I win.????????????
I’d never guess that these were anything but true blue chocolate chip cookies! I’ve heard great things about Surkin from other low carb bloggers, too!
I am so excited about this giveaway, finally a product that makes a low carb life a lot more fun and yummy.
Love chocolate chip cookies. Can’t wait to try these.
Can’t wait to make them! Can you tell me the “Total Carbs” per cookie or for the entire batch? Also, I am just starting a Keto diet and I love bread – any specific recipes or Sukrin bread mix that you could recommend that would be the most similar to regular white bread (hopefully, my taste buds will eventually change but, for now, I am used to white bread)? Thanks so much!
I can’t hardly wait to try the Sukrin products!
Great giveaway!