Soft & Chewy Double Chocolate Chip Cookies. Made with sugar free chocolate chips and almond butter. These cookies take only 20 minutes to make start to finish!


These Double Chocolate Chip Cookies are super rich, ultra fudgey, and chewy. If you are a chocolate lover you will absolutely love these cookies.


Thank you Peace Love And Low Carb for this recipe.



Serves 12


1          cup natural creamy almond butter

2/3       cup confectioners erythritol

2          tablespoons unsweetened cocoa powder

2          tablespoons peanut butter powder

2          large eggs

1          tablespoon melted salted butter

2          tablespoons water

1 1/2    teaspoons pure vanilla extract

1          teaspoon baking soda

1/4       cup sugar free dark chocolate baking chips




Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an elecrtric hand mixer, mix until all ingredients are well combined. It will be a very thick dough. Fold in the chocolate chips.

Form the cookie dough into 1 1/2 inch to 2 inch balls. This will produce 12 good sized cookies. You can make them smaller to yield more cookies.

Place the cookie dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.



Using confectioners erythritol instead of granular helps to take away the cooling effect that some experience with Swerve or erythritol. It also takes away any grittiness.

I like to pull them out of the oven at the 10 minute mark and lightly press on them to flatten. This makes for a deliciously fudgy, brownie like texture. So yum!!

If you are making smaller cookies and making more than 12, I would decrease the cooking time to 8 to 10 minutes.


originally from:Peace Love And Low Carb

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