Flourless sugar free low carb chocolate cookies are gluten free, nut free, and dairy free. They are even better with added peanut butter or chocolate chips.
I have wanted to try these flourless chocolate cookies for a while. After making the peanut butter chips, I thought it would be a good opportunity to try the recipe with added peanut butter.
This recipe was a test to see how the peanut butter baking chips work out in baking. The inspiration for this recipe comes from a recipe for chewy gooey flourless chocolate cookies by Recipe Girl.
I was really excited to get a chewy and gooey low carb chocolate cookie, but this sugar free version did not turn out chewy or gooey. Real sugar must be required to give that kind of texture.
The erythritol in most natural low carb one-for-one sugar replacements tends to crystallize in certain chocolate recipes and this happens to be one of them. However, the crystals formed are small and hard to detect.
I’ve found that using the LC Foods White Sugar – Erythritol sweetener bakes closer to sugar than other low carb sweeteners. Next time I make these low carb chocolate cookies, I’ll try that sweetener or just plain stevia.
Although the texture is different than what you would get with using real sugar, the taste was good and this flourless cookie is more like candy than a cookie. I have some ideas on what I can do to get the soft chewy cookie I was looking for and will work on another recipe that uses a different mix of ingredients.
This is a super simple recipe for low carb chocolate cookies that doesn’t require a lot of ingredients. The base is a mix of powdered sweetener, unsweetened cocoa, and a dash of salt. Egg whites are then added, one at a time, with vanilla extract until a fudge like consistency results.
It’s really a thick cookie batter that is mostly sweetener which is probably why it tastes more like candy than a cookie. I mixed in homemade sugar free peanut butter chips even though the original recipe called for chocolate chips. This gave me a chance to test out the peanut butter chips in a baking recipe. Chips could be left out if desired.
I used a regular spring-loaded handle type cookie scoop to ensure each cookie used the same amount of batter. It’s a good thing the batter didn’t spread much during baking because I squeezed all 19 cookies on one silicone mat lined pan.
I took the cookies out right around 15 minutes, and I thought they probably should have been taken out a little sooner. I waited a bit to see if the tops cracked similarly to what the original sugar-based cookies did. Well, it never happened.
These are pretty dense low carb chocolate cookies that are hard, but not crisp. I like soft chewy cookies so I probably won’t make these again without modification.
However, these cookies were a nice little treat. The peanut butter chips kept their shape while baking which is the result I was hoping for.
Flourless Low Carb Chocolate Cookies Recipe
Flourless Low Carb Chocolate Cookies – Gluten Free
- 3/4 cup Natvia powdered, or 1 1/2 teaspoons SweetLeaf stevia drops
- 1/3 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 2-3 large egg whites at room temperature
- 1 1/2 teaspoon vanilla extract
- 3/4 cup low carb peanut butter chips or low carb chocolate chips
Preheat oven to 350°F.
Line baking sheet with silicone mat or parchment paper.
In large bowl, combine powdered sweetener with cocoa powder and salt.
Whisk in two egg whites, one at a time, and vanilla extract.
Beat until a thick and fudge batter consistency results. If too thick, add an additional egg white.
Stir in chocolate or peanut butter chips.
Scoop batter onto prepared baking sheet.
Bake about 13-15 minutes. Remove from oven and cool cookies on baking rack.
Makes 19 cookies
Nutrition per cookie: 38 calories, 2.5g fat, 26mg sodium, 7.3g carbs, 1.1g fiber, 5g erythritol, 1.2g net carb, 3.5g protein