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Low Carb Chocolate Chip Cookie Recipe

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Low-Carb Chocolate Chip Cookie - THM S
Low-Carb Single Serve Chocolate Chip Cookie with a glass of Cashew Milk

You guys. YOU GUYS. I made a chocolate chip cookie. For real. But not just any chocolate chip cookie…this is a LOW-CARB chocolate chip cookie. AND IT'S DELICIOUS! AND IT ISN'T MADE WITH PEANUT BUTTER! Ok, sorry, I'll stop yelling now. I'm just excited. I have tried MANY low-carb chocolate chip cookie recipes, and none of them have tasted the way I hoped. I longed for a low-carb-cookie-inator (do your kids watch Phineas and Ferb?).   It doesn't taste like almond flour or coconut flour, either, since I used the THM Baking Blend. I made eleven billion cookies to get the right taste and texture – well, maybe not eleven billion, but I've been working on this for months. When I settled on this recipe, I could not keep my kids out of them…and that was when I knew I'd found a winner!

Check out this cookie dough: 

Low-Carb Giant Single-Serve Chocolate Chip Cookie - THM S

This makes ONE giant-ish chocolate chip cookie (or you could make a few smaller ones, but watch the cooking time). Why did I make a single serve cookie? Because although you can eat a lot of healthy fats with THM, sometimes I need portion control. Especially when it comes to cookies. 

This recipe uses Gentle Sweet and Baking Blend from Trim Healthy Mama, Just Like Brown Sugar, and Lily's stevia-sweetened chocolate chips. If you don't have Lily's, you could use plan-approved chocolate, or you could chop up some skinny chocolate and try that, too. There are also recipes for mock-brown sugar floating around on Pinterest, but since I used Just Like Brown Sugar I can't vouch for the results if you use a substitution. Brown sugar substitutes can be pricey, but I've had my 1 lb. bag for over six months, it's still over halfway full, and I use it very frequently. Just remember that you don't need much! A little goes a long way. 

Here's the finished product, which I enjoyed with a glass of unsweetened cashew milk: 

Low-Carb Giant Single-Serve Chocolate Chip Cookie - THM S

Low-Carb Single Serve Chocolate Chip Cookie
Serves 1
Moist, delicious low-carb giant chocolate chip cookie. THM "S"
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Prep Time
5 min
Total Time
17 min
Prep Time
5 min
Total Time
17 min
Ingredients
  1. 1 1/2 Tablespoons Just Like Brown Sugar
  2. 1 Tablespoon Gentle Sweet
  3. 1 pinch of salt
  4. 1 pinch of baking soda
  5. 1/3 cup baking blend, minus 1 Tablespoon
  6. 2 1/2 Tablespoons salted butter
  7. 2 T whisked egg (whisk 1 egg in a cup or bowl, then pour the whisked egg into a measuring spoon)
  8. 1/2 tsp vanilla extract
  9. 1/4 cup low-carb chocolate chips
Instructions
  1. Pre-heat oven to 350 degrees
  2. Melt butter and cool completely
  3. Whisk an egg in a cup and add 2 Tablespoons of the whisked egg to the melted and cooled butter
  4. Add vanilla and stir.
  5. In a separate bowl, combine Baking Blend, Just Like Brown Sugar, Gentle Sweet, pinch of salt, and pinch of baking soda, and mix all dry ingredients.
  6. Add wet ingredients to bowl of dry ingredients and stir to combine.
  7. Stir in chocolate chips.
  8. Form dough into one giant cookie or 2-3 small cookies on a baking sheet. Bake 9-11 minutes for a giant cookie or 7-9 minutes for the smaller cookies or until the cookies look done.
Notes
  1. **Baking Blend Note** PLEASE make sure to remove 1 Tablespoon of the Baking Blend from the 1/3 cup measurement. A full 1/3 cup makes the cookies too dry.
  2. ***Just Like Brown Sugar is a brown sugar substitute that I buy from NETRITION.COM which is linked in the post above. I buy Gentle Sweet and Baking Blend directly from the Trim Healthy Mama store, also linked in the post above.
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103 Comments

  1. I have been resisting getting the baking blend, but now…how can I resist this. The trick is not to eat them all at one time. Wait. This serves ONE? Count me IN!

  2. Could the dry ingredients be put together into a ziplock back and kept in the freezer until that cookie craving springs up?

    1. I haven’t tried that yet, but I bet it would work! Please let me know how it goes if you try to freeze the dry ingredients. That’s a great idea! The dry ingredients are all shelf-stable so you could probably pre-mix them and keep them in your pantry, too.

  3. Is it crunchy?? My hubby needs a crunchy cookie to dunk, lol, and I have yet to find one.

    1. It’s not crunchy, sorry, but it is chewy – the texture is more like a Tollhouse chocolate chip cookie than any other low carb cookie I’ve tried.

  4. Hi πŸ™‚ I don’t have baking blend. Could I sub almond flour 1:1 or would that not work πŸ™

    1. I’ve tried replacing the baking blend with 1/2 almond flour and 1/2 coconut flour, and it was good, but not AS good. If you try all almond flour, I wouldn’t subtract the 1 Tablespoon like the recipe calls for with baking blend because almond flour isn’t as dry. If you try it, please let me know how it tastes!

  5. We only buy non salted butter… Could I use that and if so should I add salt to the recipe?

    1. Sure! I would stick with a really small addition – maybe a tiny extra pinch.

    1. If you click the “baking blend” link it should take you to the Trim Healthy Mama store. You may have to use the arrow buttons to move to the right product. πŸ™‚

  6. I just made these, great recipe! To simplify the measuring process, I’m pretty sure 1/3 cup minus 1 Tbsp is 4 Tbsp.

    1. Thank you! I thought so…but I had a friend measure and she said I was wrong, lol. Thanks!

  7. this is the best low carb cookie I’ve ever tried!! Thank you so much for the recipe! I would love to make a big batch of regular sized cookies for my whole family but it seems that would use ALOT of baking blend. Is there a way to make a larger batch without so much baking blend?

    1. Thanks so much! It’s my favorite, and it took me quite awhile to come up with it, so I’m excited to hear that you liked it! Unfortunately, I haven’t tried a big batch yet. One of my readers substituted 1/2 almond flour and 1/2 coconut flour for the baking blend and said that it was still really good, but not AS good as the baking blend version, so you could always try that, but I can’t guarantee the results. I’ll try to experiment myself in the next few weeks to see if I can come up with a bigger batch. If you try it, please let me know how it goes!

  8. I loved this cookie! I don’t like the texture of the flours as is, but the baking blend got the closest to AP flour. Will definitely make again!

        1. I’m looking for it, Rachel, and I can’t find it! I’ll keep looking for the nutritional info image I had previously saved and I’ll post it when I find it. There are some nutritional questions and answers posted here in the comments.

  9. Do you have a large batch recipe for this? I wanted to try this, but was hoping to have more cookies to serve my family. πŸ˜‰

    1. Hi Amanda! I’m sorry, I don’t have one to post right now…I was working on one but it takes soooo much baking blend that I’m trying to figure out a way to use less and still make yummy cookies.

  10. Thank you for this recipe! I made it tonight with a couple adjustments since I didn’t have brown sugar, and it still turned out delicious! Such a great treat after being on thm for a month and not eating any chocolate chip cookies. πŸ™‚

    1. Yay, I’m so glad you liked it! It’s one of my favorites when cookie cravings hit. Just Like Brown Sugar is a great brown sugar substitute, but there are also other combos of blackstrap molasses + stevia brown sugar substitutes floating around on pinterest that should work, too.

  11. Thank you! Thank you! I am in love with this recipe. I’ve made it three times in the last 24 hours lol. I didn’t have a few of the products so I wanted to share what I did. It looks exactly like your picture still just slightly more brown because the Baking Blend is pretty light colored compared to what I used.

    This is what I did:

    1 1/2 Tablespoons Pyure with a little molasses (like the Gwen’s Nest brown sugar recipe)
    1 tsp Pyure
    1 pinch of salt
    1 pinch of baking soda
    4 Tablespoons oat fiber
    1 T collagen
    2 1/2 Tablespoons salted butter
    2 T whisked egg
    1/2 tsp vanilla extract
    1/4 cup low-carb chocolate chips

    This is absolutely delicious!! But I ran out of chocolate chips so the next time I made it, this is what I did:

    1 1/2 Tablespoons Pyure with a little molasses (like the Gwen’s Nest brown sugar recipe)
    1 tsp Pyure
    1 pinch of salt
    1 pinch of baking soda
    3 Tablespoons oat fiber
    1 Tablespoon peanut powder
    1 Tablespoon collagen
    2 1/2 Tablespoons salted butter
    2 T whisked egg
    1/2 tsp vanilla extract

    Hope this helps someone out cause I looooove it! Thanks again!!

    1. Dayla, that’s awesome! I’m so glad you enjoyed the recipe and I LOVE the tweaks you made with it! I’ll definitely be trying those out as soon as possible (I need to run to the store for more vanilla extract first). Thanks for sharing!

  12. Ahhh, this is just right. The best low-carb-thm chocolate chip cookie I’ve tasted. It is so reminiscent of the classic ones. The texture is so perfect, minus the crisp surface bite–which I don’t think can be achieved without gluten and sugar. Your’ve done it! Thank you. (They are so good that the single serve recipe is brilliant ie. much needed.)

    1. Wow, Dalene, that is so nice of you to say! I’m so glad you enjoyed it! I agree that it might be hard to get a crisp surface, but I haven’t stopped trying! If I figure out a recipe with that crispy texture I’ll let you know!

  13. It’s so hard to pull out a T of egg! It keeps slipping off the tablespoon measure! Any tips?

    Thanks!

    1. I just scoop it out with a measuring spoon. I’m sorry you’re having trouble with it. If I think I haven’t quite gotten a full tablespoon out, I’ll just throw a little more in there. I know it’s unusual but the cookies just did not taste right with egg white only or egg yolk only.

      1. If there’s a need for exact measurements for the run away egg, syringe-type medicine droppers work.

  14. This was so good! Thank you thank you thank you! I made this as a treat for getting up and running today, and I had to fight my 8 year old off lol. He said “it tastes just like a real cookie, mom!” It really does.

    I used a DIY baking blend, since I was out, and probably should have added a bit more as the dough was very soft. I also used Gwen’s Nest Sugar Free Brown Sugar and it was fine. I want another one! Portion control is a good thing πŸ˜‰

    I shared on my page and pinning.

    1. Yay, I’m so glad you liked it! It’s one of my favorites. Thanks for sharing it! It helps me keep the website running when people share. πŸ™‚

  15. Has anyone tried the “Local baking blend” sub for this ?
    1 part flax meal, 1 part almond flour and 1 part coconut flour ?
    How was it ?

    1. I’ve had several people tell me they planned to try it, but never told me how it turned out! If you experiment, I’d love to hear how it goes. πŸ™‚

  16. Hi Jen. I use 3/4 cups almond coconut and flax as my baking blend. Does this change it at all ??

    1. I’m sorry; I haven’t tried that as a substitution yet! I can’t tell you if it will work or not, but please let me know if you try it! I’d love to hear how it turns out!

  17. Yum!! Do u think this would be good if I made a bigger batch? I am not into single serve cooking at this stage of my life lol. I’ve heard rave reviews of this recipe.

    1. Hi Nikki! Honestly, I haven’t tried a bigger batch, so I can’t tell you! If you experiment, I’d love to hear how it turns out. Sorry I can’t help more!

  18. Thank you for this recipe! I wanted to make a cookie cake for my sister’s birthday so I tested your single serve recipe. The taste is perfect but it was a bit too crumbly and I thought it wouldn’t hold together well as a larger cake size. I tripled your recipe and added 1tsp of xanthan gum and pressed the dough into a springform pan and baked at 375 degrees for 15-20 min. It was perfect! I decorated it with a buttercream icing and my sister absolutely loved it! Even my hubby said it tasted and had the texture just like the store bought cookie cake.

    1. I’m so glad you liked it, Beth! This was one recipe that I had to make and re-make dozens of times to get it right, it’s so encouraging to hear that other people like it as much as I do!

    1. Yes! So I just did all of the math – it probably took me longer than it should have, because the Baking Blend was confusing me – and it comes out to 2.9 net carbs if you use the specific ingredients listed in the recipe. I hope that helps!

  19. What kind of milk is in the picture? I still miss drinking regular milk and always looking for a something equally as good.

    1. This was cashew milk! Unsweetened cashew milk is my favorite, but I just started buying Califia Farms unsweetened milks and those are delicious, too.

  20. I think I messed up somewhere! It was super tasty, but crumbled like cake or a muffin… Any ideas? πŸ™‚ Thanks for the recipe!

    1. Hi Leah! I’m sorry it was crumbly. I’ve never had that happen with this recipe, but usually when I make things that are too crumbly they are either undercooked or need more liquid. I would try to add more liquid (just maybe 1/4 teaspoon of coconut oil or water – start really small!) or cook it just a touch longer.

      1. OOoh! I’m at altitude and I bet I needed to add more moisture to compensate for our super dry air!

        1. Yep!! Added a bit more egg and a bit less flour and voila! Delicious (and BIG) cookie! Thank you!!

  21. These were delicious, I can’t believe they are actually healthy! πŸ™‚ I am thinking of doubling the recipe next time.

  22. My sugar eating son said to me, “Mom, you can make these cookies any time. They are so good, you don’t even need to make the ones with sugar in them, these are just as good, maybe even better.” I call that a big success. Thanks for the recipe.

  23. Dear Jen,

    This is by far THE BEST CHOCOLATE CHIP COOKIE which tastes just like a true Toll House cookie. I have tried many in hopes of getting my teenage daughter to feel better about making the THM change. I wanted a comfort treat. You nailed it! We both love them. THANK YOU SO VERY MUCH!

    I wanted to answer a couple questions that some other bakers had. The first time I made a double batch right out of the gate. I had too many liquids and the cookies spread out quite a bit (I didn’t measure as well as I should). It took longer to cook but tasted amazing. I also did not have the brown sugar that you suggested, so I used a homemade version (molasses and on-plan diet sugar). I thought maybe that was also part of the problem. I too had trouble getting the egg on the tablespoon when using a flat metal measuring spoon.

    The second time I made them I measured very precisely but still used the homemade brown sugar. I also decided to use a deep plastic measuring spoon for the egg. It was much easier to get. We ended up using a small cookie scoop. One batch made 8 small cookies. In the end, the second batch turned out PERFECT when I measured precisely still using the homemade brown sugar. My daughter likes the smaller cookies. Next time we will use the medium scoop and make 4 cookies. I am deleting all the other chocolate chip cookie pins I have on Pinterest. Why keep second best around when the VERY BEST is right here?!!

    With great appreciation!
    Sincerely,
    Deb-

    1. Wow, Deb, thank you SO much! I really appreciate your feedback! Do you mind if I share a quote from your comments when I share this recipe online? I’d also love to email your suggestions out to some of the other people that I know are fans of this recipe; I bet they’d love your suggestions, if you don’t mind! Thanks again!

  24. This cookie is delicious!!!! I will definitely make again. I was out of baking soda, so I subbed 1/2 teaspoon of aluminum free baking powder. It came out great.

  25. After having a few failed recipes lately I really, really needed one to work out perfect for me! This was SO good. Thank you!

  26. I do not have the Gentle Sweet sweetener. Could I use xylitol and if so, how much would I use? Would it change the texture of the cookie? I looked up a THM chart and it said that 2 tsp of Gentle Sweet equals 5 tsps of xylitol. I’m afraid the texture will be off.

      1. Thank you! I had the amounts wrong so I will try it with the amounts listed on the chart.

  27. I’ve made this cookie so many times. I actually split it and hubs and I each get a good sized cookie. It’s hands down the best single serve cookie out there. Thanks!

  28. This cookie is great!! I had to bake it a little longer than 11 minutes but it tastes like a regular cookie!! I’m currently having to fight my 14 year old son away from this cookie and he does NOT like healthy food! Thank you for this recipe!!

  29. Hi Jen! Thx for a fantastic recipe! I just made these tonight for the first time. My husband said they are the best cccs yet! I tripled the recipe and got 24 small cookies. Here are the details…

    1 stick unsalted butter…8.Tbsp.
    4 1/2 Tbsp. Gwens Nest brown sugar made with Gentle Sweet
    3 Tbsp Gente Sweet
    2 eggs… the smaller ones in my carton of large eggs…= 6 Tbsp.egg
    1 tsp vanilla
    1/2 tsp salt
    1/2 tsp baking soda
    1 tsp xanthan gum for texture
    1 cup THM Baking Blend, no minuses…I might minus a bit next time!
    3/4 cup chocolate chips
    1/2 cup chopped walnuts
    Drop by spoonfuls onto lightly greased cookie sheet… flatten and shape roundish. 24 of these.
    Baked at 350 for 10-11 minutes.
    Remove from sheet immediately and cool.
    Devour!!!

      1. A couple nights ago I made my modified recipe again. This time I baked it in a sprayed 7×11 brownie pan for 15-18 minutes at 350. Turned out great, and faster than shaping 2 dozen cookies! Hubby likes these for evening munchies.

        1. Oh and I DID minus the Baking Blend as you recommend, and they were moister this time. ?

  30. I loved this recipe. I used a tablespoon to make six smaller cookies. I also used only 1/8 cup chocolate chips (to stretch them out). I was so thoroughly impressed with the flavor. I’m so glad to have chocolate chip cookies back in my life. Thank you.

  31. I made the cookies, but wanted to make a large batch for a Valentine’s party so I multiplied all the ingredients by 7. It made about 36 smaller cookies. I used the Gwen’s Nest version of brown sugar and the THM chips. I am not an experienced baker, and should have read all the comments, because 7 x 2T of egg was too much (7/8 cup or 4 eggs), plus I probably didn’t need over 2 sticks of butter (7 x 2.5T). I did use 1 tsp of baking soda instead of 7 pinches, but they still spread a lot. I thought the batter tasted spot on like “normal” cookies. The cooked cookies were good, but not as good as eating the batter led me to believe they would be. That could have been because I made a large batch and the ingredient ratio was off. I did eat four, I’m thinking maybe I shouldn’t have because of the possible intestinal side effects of the artificial sweeteners. Thank you for the recipe, I’m gonna try it again making a smaller batch just for me sometime after I get new THM product, I used almost an entire bag of Gentle Sweet (almost 2 cups).

    1. I’m sorry! Converting recipes can be really tricky. It took a ton of trial and error for me to come up with the single serve, mostly because of the moisture.

  32. Amazing cookies!! I doubled the recipe and forgot to remove the extra baking blend. It still turned out awesome! I used a whole small egg since I doubled the recipe. Also I used Gwen’s Nest brown sugar recipe http://gwens-nest.com/sugar-free-brown-sugar-recipe/ Oh, and I used chopped unsweetened Baker’s chocolate squares since I didn’t have the chocolate chips mentioned in your recipe. I also added chopped pecans. Yum!! Doubling the recipe made a dozen cookies. ?

  33. Would Sukrin Brown “Sugar” sweetener work for the brown sugar sub? I do not have or use blackstrap molasses.

    1. Joan, I haven’t tried that so I’m sorry I can’t vouch for the results! If you experiment, I’d love to hear how it goes!

  34. I doubled the recipe and was able to use the entire large egg. I also got about 8 pretty big cookies out of the recipe. I’ve tried lots of recipes for low carb chocolate chip cookies. These are some of my favorite. I used Runamok’s Baking Blend recipe to save some money.

  35. Hey! I just realized I never left you a comment on this yummy cookie recipe! I lost my recipe! I have it memorized but wanted to show it to a friend! I have been eating this cookie for over a year and a half! I used to eat a single serve chocolate cake or your brownie batter but I got addicted to this cookie recipe! I like a warm chocolate chip cookie from the oven! My girlfriend doesn’t like to cook so when she comes over I make her one! We figured I may have eaten over 360 cookies in a year and a half and she may have eaten about 50 cookies so far! That’s hysterical!

    It’s a great recipe! It’s like eating a real chocolate chip cookie that is loaded with sugar! But this one does nothing to my blood sugar! It’s so freaking good! Thank you! Hugs! Sharon

  36. Thank you for this delicious recipe! It reminds me of a soft Toll House. I am allergic to flax so I make up my own baking blend (1 1/2 c. Oat fiber, 1/2 c almond flour, 1/2 c coconut flour, 1 tsp. Xantham gum). I also used Lily’s semi sweet baking chips which I found at my Kroger. I added some walnuts. Instead of the brown sugar, I used 1 1/2 Tbsp. Of Pyure mixed with 1/8 tsp. Molasses.
    This recipe is a keeper!

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