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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

Gluten Free
Almond Meal/Flour

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Low-Carb Baking Mix

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Whole Wheat Flour

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Gluten Free
Baking Soda

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Baking Aids
Pecan Halves

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Ratings & Comments (2)

5 Stars  50%  1
4 Stars 50%  1
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


2 Reviews

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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.
Karen March 15, 2015
I made these but I used regular salted butter, 2 cups of Almond flour and 3/4 cup of Splenda Brown sugar blend and sugar free Hershey chips and they came out fantastic. Cooked them at 350 for 15 min. on parchment paper (I like golden brown)

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