These cookies are a delightful twist on the classic Toll House recipe, made with almond flour and sugar-free sweeteners to keep them low in carbs and W-W points. They’re soft, chewy, and perfect for satisfying your sweet tooth without derailing your healthy eating goals.
Table of Contents
Toggle🕒 Prep Time: 15 minutes
🔥 Cook Time: 11 minutes
⏱️ Total Time: 26 minutes
🍽️ Yield: 24 cookies
🏷️ W-W Points: 2 per cookie (calculated using W-W Recipe Builder)
🥗 Dietary Tags: Low-Carb, Gluten-Free, Keto-Friendly
🛒 Ingredients Checklist
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2 cups almond flour
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1/4 cup granulated Swerve
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1/4 cup brown sugar Swerve
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1/2 teaspoon baking soda
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Pinch of salt
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1 1/2 sticks (12 tablespoons) unsalted butter, softened
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1 large egg
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1 tablespoon vanilla extract
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1 tablespoon heavy whipping cream
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1 cup Lily’s no-sugar-added dark chocolate chips
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1/2 cup pecan pieces (optional)
👩🍳 Instructions
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Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mix Dry Ingredients: In a large bowl, whisk together almond flour, granulated Swerve, brown sugar Swerve, baking soda, and salt.
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Add Wet Ingredients: Add softened butter to the dry mixture and blend until combined. Then, mix in the egg, vanilla extract, and heavy whipping cream until the dough is smooth.
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Fold in Add-ins: Gently fold in the chocolate chips and pecan pieces (if using) until evenly distributed.
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Scoop Dough: Using a tablespoon or cookie scoop, place dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake: Bake for 11 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
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Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Additional Notes
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Texture Tip: These cookies will be soft out of the oven but will firm up as they cool.
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Sweetener Substitutes: If you prefer, you can use other erythritol-based sweeteners in place of Swerve.
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Nut-Free Option: Omit the pecans for a nut-free version
🧂 Ingredient Details and Substitution Tips
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Almond Flour: Provides a moist, tender crumb and is lower in carbs than traditional flour.
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Swerve Sweeteners: Both granulated and brown sugar versions are used to mimic the flavor of traditional sugars without the added calories.
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Butter: Using unsalted butter allows you to control the saltiness of the cookies.
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Lily’s Chocolate Chips: These no-sugar-added chips are sweetened with stevia, making them perfect for low-carb baking.
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Pecans: Add a delightful crunch and nutty flavor; however, they can be omitted or replaced with other nuts if desired.
🍽️ Serving and Presentation
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Serving Suggestion: Enjoy these cookies with a glass of unsweetened almond milk or a cup of herbal tea for a delightful treat.
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Presentation Tip: For a festive touch, drizzle melted dark chocolate over the cooled cookies and sprinkle with a pinch of sea salt.
🧊 Storage and Make-Ahead Information
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Storage: Store cookies in an airtight container at room temperature for up to 5 days.
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Freezing: Place cooled cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
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Make-Ahead: Prepare the dough in advance and refrigerate for up to 48 hours before baking.
📊 Nutrition Facts (Per Cookie)
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Calories: 150
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Total Fat: 13g
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Saturated Fat: 5g
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Cholesterol: 25mg
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Sodium: 50mg
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Total Carbohydrates: 7g
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Dietary Fiber: 3g
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Sugars: 1g
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Protein: 3g
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W-W Points: 2
Note: Nutritional values are approximate and may vary based on specific ingredients used.
❓ Frequently Asked Questions (FAQs)
Q: Can I use coconut flour instead of almond flour?
A: Coconut flour is much more absorbent than almond flour and would require significant adjustments to the recipe. It’s not recommended as a direct substitute.
Q: Are these cookies keto-friendly?
A: Yes, these cookies are low in carbs and can fit into a keto diet, especially when using sugar-free chocolate chips and sweeteners.
Q: Can I make these cookies dairy-free?
A: Yes, substitute the butter with a plant-based alternative and use a dairy-free cream or milk.