Low-Carb Vegan Chocolate Chunk Cookies (Gluten-Free)

Want a cookie fix without feeling like crap after? It’s probably no surprise that baked goods throw off blood sugar in a big way, leaving you with lackluster energy, fatigue, sleep problems, food cravings, inflammation and mood issues. Oh, and possibly unwanted weight gain.

But in the interest of making life a fun place to live while still achieving health goals, here’s a recipe for a chocolate chip cookie that won’t leave your health or your goals high and dry.

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Try this remixed recipe for a fresh take on an old classic. One cookie has only 4 grams net carbs and only 2 grams added sugars (zero if you use stevia-sweetened chocolate).

Ingredients:

  • 1/2 cup palm shortening or plant-based butter (equals 1 stick)

  • 1/2 cup granular monk fruit sweetener or erythritol

  • 1 tsp vanilla extract

  • 2 cups almond flour

  • 2 tbsp flax meal

  • 1/3 cup warm water

  • 1/2 tsp unrefined salt

  • 1/2 tsp baking soda

  • 1/2 tsp xanthan gum

  • 1 3 oz. 70% or higher dark chocolate bar, chopped (or 3-4 oz. dark chocolate chips)

Instructions:

  1. Preheat oven to 350f

  2. Mix granular sweetener with shortening and vanilla extract until completely blended.

  3. Add almond flour, flax meal, water, salt, baking soda and xanthan gum and mix thoroughly.

  4. Combine chopped chocolate bar into the batter

  5. Line a baking sheet with parchment paper, or lightly grease it with a little palm shortening

  6. Divide dough into 12 pieces and place on the baking sheet

  7. Bake for 20 minutes

  8. Remove from oven and let stand for a few minutes before transferring your delicious cookies onto a cooling rack or directly into your belly.

Enjoy and happy baking!

Gary Berglund