March 2, 2018

Chocolate Chip Cookies (Made with Stevia and Almond Flour)

These almond flour and stevia chocolate chip cookies are even better when paired with a big glass of almond milk!

There is nothing quite as magical as breaking a freshly baked cookie in half and pulling the ooey gooey chocolate chips apart like soft taffy. I wanted to recreate this experience, but with almond flour and stevia chocolate chip cookies instead.

Tasty stevia chocolate chip cookies are not easy. They said it couldn’t be done. They said it would be too dry. But I finally perfected my Almond Flour Chocolate Chip Cookies!

I used finely ground almond flour and used a “cup for cup” version of stevia. This means that the cookies are gluten free, low carb and low FODMAP (see recipe notes below for details).

Give my recipe a try for yourself and let me know what you think in the comments!

Print Recipe
 Chocolate Chip Cookies (low carb, low FODMAP, gluten free)
Almond flour and stevia chocolate chip cookies
Course Treats
Prep Time 10 Minutes
Cook Time 13 Minutes
Servings
Cookies
Ingredients
  • 1 cup almond flour
  • 1/2 cup sweetener (I use cup for cup stevia)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 1/2 tablespoon butter
  • 1 egg
  • 1 tsp vanilla extract (optional)
  • 1/2 cup dark chocolate chips or chunks (I cut a dark chocolate bar into chunks)
Course Treats
Prep Time 10 Minutes
Cook Time 13 Minutes
Servings
Cookies
Ingredients
  • 1 cup almond flour
  • 1/2 cup sweetener (I use cup for cup stevia)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 1/2 tablespoon butter
  • 1 egg
  • 1 tsp vanilla extract (optional)
  • 1/2 cup dark chocolate chips or chunks (I cut a dark chocolate bar into chunks)
Instructions
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Combine dry ingredients in a medium mixing bowl: almond flour, stevia, baking powder, and salt.
  3. Melt butter in a small saucepan on the stove or in a small bowl in the microwave for about 40 seconds.
  4. Beat egg in a medium mixing bowl and add to the dry ingredients. Then add the melted butter and optional vanilla extract.
  5. Mix until a wet dough forms. Stir in chocolate chips or chunks.
  6. Use a spoon to drop the batter in balls on the lined baking sheet. You should make 9 total balls.
  7. Use your hands or the back of a fork to press the cookies into cookie shapes. The thicker you make them, the more moist they will be inside. I like to stick to 1/4 inch thick.
  8. Bake in the oven for 13 minutes.
  9. Remove from oven and let cool on a cooling rack or plate for about ten minutes before eating...if you can resist!
Recipe Notes

Low FODMAP Diet notes:

Almond flour is low FODMAP in servings of 1/4 cup or less. There is one cup of almond flour in the entire recipe, so stick to a serving size of two cookies or less.

Stevia is low FODMAP, but be mindful of other ingredients added to the stevia. Erythritol is a grey area and individual tolerance should be taken into consideration. Choose your sweetener carefully when on the elimination phase of the low FODMAP diet.

All information on the FODMAP content of foods comes from the Monash University Low FODMAP Diet App as of 3/2/18. For the most recent data, please refer to the app.

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Filed Under: Gluten Free, Low FODMAP, Recipes

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