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You’ll love that these delicious flourless chocolate chip cookies are low carb, gluten free, and paleo friendly. They have a light texture and subtle nutty flavor.
I’ve been looking for the perfect low carb chocolate chip cookie recipe for a long time. I thought I had found it with the Low Carb Gluten Free Chocolate Chip Cookie Recipe which I posted almost four years ago here.
Although that chocolate chip cookie recipe had a great taste, it was a bit complex as it called for almond flour, vanilla whey protein powder, and peanut flour. If the recipe was simpler, it likely would have become my “go-to” recipe for low carb chocolate chip cookies. Sadly, that never happened and the search continued.
I’m a person who likes a nutty cookie so I prefer adding walnuts in with the chocolate chips. My family prefers chocolate chip cookies without nuts so I omit the walnuts when baking regular cookies for them.
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After seeing a bunch of recipes for flourless chocolate chip cookies using nut butter, I thought why not make walnuts the base of the cookie dough instead of putting them in at the end. To try out this concept, I purchased an 8 ounce jar of organic walnut butter.
The first batch of cookies made with the walnut butter was outstanding. I knew it was a winner when I couldn’t stop myself from eating the raw dough.
However, each cookie turned out to be quite expensive considering I spent over $11 for the jar of organic walnut butter. Looking at the ingredients, I saw that the walnut butter was made with a mix of walnuts and cashews. That’s when I decided I should just make my own nut butter using a mix of organic walnuts and organic cashews.
Non-organic nuts are a cheaper option, but just be aware that they likely contain some nasty chemicals. Walnuts are known to have a lot of pest issues so they are probably the worst nut when it comes to pesticide use. Also, walnuts are very high in healthy fats and are an excellent source of omega-3 fatty acids.
Due to the high fat content, walnuts tend to absorb a lot of the chemicals that are applied to them. Non-organic cashews are usually treated with endosulfan which has been shown to be highly toxic to both humans and animals. Because of these issues, I don’t mind paying a little more for organic nuts.
I had never made my own nut butter before. I’ve always relied on buying pre-made ones in jars.
It wasn’t until I experimented with pre-made walnut butter in this latest chocolate chip cookie recipe that I came to realized how expensive store bought nut butters can be. Even though the cookies were amazing, I wanted to bring the cost down so that readers of this blog would have cheaper options, especially since the all-natural low carb sweeteners are also expensive.
After trying the flourless chocolate chip cookies first with the prepared organic walnut butter and then with my homemade version, I have to say that I liked the ones with the homemade nut butter much better.
The cookies made with homemade nut butter had a nicer flavor and the texture was more like regular cookies made with wheat flour and sugar. Perhaps it was because the nuts had been freshly ground. Based on these results.
I’m definitely making my own nut butters from now on. It only took about 3 minutes for the nuts to turn into butter in my 14 cup Cuisinart food processor.
I’d love to hear comments from anyone who tries this recipe. For me, it truly was the absolute best low carb chocolate chip cookie I have ever had. Be aware that the cookie dough itself is very addicting.
The more the dough is pressed down onto the baking sheet, the crisper the cookies will be. I used a level medium size cookie scoop for each cookie. Baking time will also affect how crisp the cookie is. Keep it in the oven a little longer if you like a crisp cookie or take it out as soon as the cookies begin to brown for a softer cookie. I baked mine for about 11-12 minutes.
Paleo Flourless Chocolate Chip Cookies Recipe
Walnut Butter Chocolate Chip Cookies – Low Carb and Gluten Free
- 1 1/2 cups walnuts preferably organic (see Note 1)
- 1/2 cup cashews preferably organic (see Note 1)
- 3/4 cup Swerve or erythritol (see Note 2)
- 1/4 teaspoon SweetLeaf stevia drops see Note 2
- 1/2 teaspoon double acting baking powder ½ tsp cream of tartar ¼ tsp baking soda for paleo
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 oz Chocorite dark chocolate bars or chocolate of choice
Preheat oven to 350°F.
Process walnuts and cashews in food processor until oils released and nut butter is formed. Place nut butter in a large bowl and combine with sweeteners. Add the baking powder, salt, egg, vanilla extract.
Cut the chocolate into small chunks. Stir chopped chocolate into the dough.
Using spoon or cookie scoop, drop dough balls onto silicon mat lined baking cookie sheet. Flatten each cookie with fingers to desired thickness (very flat can be baked crisper).
Bake for about 10-12 minutes or until cookies are browned to desired crispness. Let cool for 10 minutes, then transfer to rack to cool completely.
Per cookie: 56.1 calories, 5.4g fat, 8.4g carbs with erythritol, 0.7g fiber 6.6g erythritol, 1.1 NET carbs, 1.6g protein
Note 1: 8 ounces of prepared walnut butter can be substituted for nuts.
Note 2: Any sweetener equivalent to about 1 cup of sugar can be used in place of the sweeteners listed.