How To Make Low-Carb, Gluten-Free Double Dark Chocolate Chip Cookies
Chocolate lovers, rejoice. These dark chocolate cookies, adorned with dark chocolate chips, are sure to curb your cravings with double the flavor burst of chocolate. And while theses cookies do taste indulgent, they’re actually low in carbs, not to mention naturally gluten free.
Make them at home, pick one up from FUEL Café + Market at Ochsner Fitness Center or order ahead to stock up on a batch or two to keep on hand for the holidays.
Ingredients
- Nonstick cooking spray
- 2 large egg whites
- ½ cup granular Swerve
- ¼ cup allulose syrup
- 1 cup plus 2 tablespoons finely ground almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¾ cup stevia-sweetened chocolate chips (such as Lily's), divided
- Optional: Flaky sea salt
Instructions
- In a medium bowl, whisk egg whites, Swerve, allulose and vanilla until frothy, 1½ to 2 minutes.
- In a large bowl, whisk together almond flour, cocoa powder, salt and baking soda. Add in the egg white mixture and stir with a spatula until combined. Fold in about half of the chocolate chips. Roll dough into balls then wrap with plastic.
- Refrigerate at least 2 to 3 hours. Dough must be chilled before baking.
- Preheat oven to 350 degrees. Line baking sheet(s) with parchment.
- Working with one ball of dough at a time (leave the other in the fridge), roll the dough into balls, about the size of a golf ball, or just a smidge smaller. Press the dough slightly into a round.
- Place dough rounds 2 inches apart on the prepared baking sheet and sprinkle with flaky salt (optional). Gently press remaining chocolate chips into tops of cookies.
- Bake for 9 to 10 minutes, until just set on the edges. Let the cookies cool on the baking sheet at least 15 minutes. They will continue to cook slightly as they sit on the baking sheet.
- Store in an airtight container for up to four days or refrigerate up to seven days.
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