Starting a low-carb, paleo, or ketogenic diet means that you have to give up on the sweeter things in life. Or, does it? Getting lean requires an iron-will for avoiding tasty temptations that derail your progress. However, what if there was a way to make delicious snacks that meet your dietary requirements? Fortunately, there are talented chefs out there that understand the nature of ingredients.
Their culinary genius reinvents a wide variety of snacks and desserts that are perfect for the low-carb lifestyle. Now it’s possible to create a low-carb chocolate chip cookie, right in your kitchen! Sound exciting? We bet you can’t wait to get started on your first batch of almond flour choc chip cookies!
Guilt-free, Decadent, and Delicious Almond Flour Chocolate Protein Cookies
All you need to get started are three healthy ingredients, and none of them contain any sugar or refined carbohydrates. Instead of traditional white flour, we’ll substitute almond flour instead. Almond flour has an earthy, nutty aroma and blends easily with other ingredients in the recipe. With only 6-grams of carbs per cup, there’s barely enough to throw you out of ketosis.
Almond flour is rich in healthy monounsaturated fats, with 14-grams for every cup. When we take into account the 3-grams of soluble fiber in every serving, these cookies are ideal for anyone that’s sensitive to gluten or looking to avoid the gastrointestinal inflammation that comes with eating refined carbs. (1)
Not only are these cookies carb-free, but you’ll be pleased to learn that they’re rich in protein as well. Each batch of these cookies contains a serving of vanilla whey protein. Whey is an excellent source of amino acids, the building blocks of protein. (2)
Therefore, these cookies make an ideal post-workout snack. However, they make a tasty, guilt-free, treat for any time of the day. Take them on the road while you’re running errands, or bake a batch for your colleagues at the office. (3)
For this recipe, we need sugar-free dark chocolate chips, a touch of almond milk, some thick and gooey almond butter, and a little love, to make the perfect cookie.
The most challenging part about creating these cookies is not devouring the cookie dough before you put it in the oven. When you are blending the ingredients in your mixing bowl, the fragrant aroma of delicious ingredients may send your senses out of control. Try to contain yourself and leave some of the dough for the cookies.
Everything should mix evenly, and your dough should have a soft, malleable texture that’s easy to shape into cookies. Don’t over-do the almond milk, add a tablespoon at a time, so the dough doesn’t get too runny.
Once you’ve mixed the perfect dough, place a tablespoon of mixture onto a baking tray with some parchment. Use a fork to push down on the top of the cookie to spread it out and allow for even baking. Each batch of dough should net you around ten cookies.
The smell of freshly baked cookies will drive you wild, try not to binge on the entire batch when you pull them from the oven. Let them cool for 30-minutes, if you have the will-power, and then store them in a Tupperware or glass container in a cool, dark place.
6-Ingredient Almond Flour Chocolate Chip Protein Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 1x
¼ cup vanilla protein powder
¼ cup almond flour
¼ cup natural almond butter
2 tbsp granulated Stevia or other low carb granulated sweetener to taste
3 tbsp unsweetened almond milk (more or less, as necessary)
2 tbsp sugar free dark chocolate chips
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- In a bowl place the almond flour, sweetener and protein powder and mix to combine.
- Add the almond butter.
- Slowly stir in the almond milk, 1 tablespoon at a time until you get a soft dough you can shape with your hands.
- Fold in the chocolate chips.
- Drop the dough by rounded tablespoons onto the prepared baking sheet.
- Bake for 10-12 minutes or until the bottoms are just lightly starting to brown.
- Remove from the oven and allow to cool completely before serving.
- Store the cookies in a tightly sealed container for up to 5 days.