Product Options


Home » Recipes » Low-Carb Chocolate Chip Cookies
Share This:

Low-Carb Chocolate Chip Cookies

This recipe was not tested in the Bob’s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.


Cream together the butter & Splenda in an electric mixer. Add eggs and vanilla and blend until combined.

In a separate bowl, stir together almond flour, Low-Carb Baking Mix, wheat flour and baking soda. Add dry mixture, 1/2 cup at a time, to Splenda mixture. Add chocolate chips & pecans.

Drop by rounded tablespoon onto a greased cookie sheet.

Bake 8 minutes at 375°F. Cookies will be soft. Cool on baking sheet for a few minutes; then remove to wire wrack to cool completely.

Makes 36 cookies.

Low-Carb Chocolate Chip Cookies



Products Used in this Recipe

Flours & Meals
Almond Meal/Flour

View Details »
Low-Carb Baking Mix

View Details »
Flours & Meals
Whole Wheat Flour

View Details »
Gluten Free
Baking Soda

View Details »
Baking Aids
Pecan Halves

View Details »

Ratings & Comments (1)

5 Stars  0%  0
4 Stars 100%  1
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


1 Review

Write A Review »

Krista October 3, 2012
This recipe is easy and it satisified my husband's love for cookies. I got 32 cookies out of one recipe and I cooked mine for 14 minutes on baking stone and they were perfect. I will make these again.

Connect With Bob's Red Mill

Sign Up For Our Newsletter