Best Chocolate Chip Cookies Paleo and Low Carb-
The Best Chocolate Chip Cookies Paleo and Low Carb, grain free, gluten free, and a sugar free version.
This is my favorite paleo and low carb recipe for chocolate chip cookies, and I can’t even count how many batches of chocolate chips cookies I have made over the last few years that were just not good to kinda okay.
I have different kinds of cookie recipes on my site, but not a plain old-fashioned chocolate chip cookie recipe. I always had to add some other ingredient to them to make them have a better texture or taste, which made them a different kind of cookie.
There should be an award for the most failed batches of cookies because I would be shoe in!
These are a keeper though, and not a one time fluke either. I have made batches of them several times, and they were consistently awesome!!
My daughter said, “these are gluten free cookies, mom?” I said “yes”, and she said, “great job mom, they are surprisingly really good”. Everyone is a critic, lol.
Only 2 net carbs per cookie for the low carb version 😀
Watch the Recipe Video:
Best Chocolate Chip Cookies Paleo or Low Carb:
Ingredients
- 1 ¼ cup almond flour
- 1 tbsp coconut flour
- 1 ½ tsp baking powder, this one is corn free
- ⅛ tsp sea salt, * optional
- ⅔ cup sweetener of choice: Swerve sweetener for low carb (or other low carb granulated sweetener equivalent), or use coconut sugar for paleo
- 5 ½ tbsp butter, cold or room temp, or organic palm shortening for dairy free
- ½ tbsp molasses *optional
- ½ tsp vanilla extract
- 1 lg egg
- ½ cup paleo chocolate chips, or sugar free chocolate chips for low carb, or chopped low carb chocolate bar
- ¼ cup chopped pecans *optional
Directions:
- Preheat oven to 325 F, and line 2 baking sheets with parchment paper or silicone baking mats, or can grease them.
- In a large mixing bowl with electric hand beater or a stand mixer, cream butter and granulated sweetener until well combined.
- Add egg, molasses, and vanilla extract to mixing bowl and mix in until combined.
- In a separate large mixing bowl combine: almond flour, coconut flour, baking powder, and sea salt. Stir until combined.
- Add the dry ingredients to the wet ingredients and mix in until combined.
- Fold in chocolate chips and pecans.
- Place tbsp size spoonfuls across cookie sheet 1 ½ inches apart.
- Bake for 12 to 15 minutes, or until cookies are browned on the bottoms.
- Remove and cool for at least 25 minutes or longer, or until cookies firm up and set.
Nutritional Data (or low Carb Version): Yield: 24 cookies, Serving Size: 1 Cookie, Cal: 90, Carbs: 3 g, Net Carbs: 2 g, Fiber: 1 g, Fat: 8 g, Protein: 2 g, Sugars: 1 g
*all nutritional data are estimates based on the products I used*
Printable Recipe Card Below
Best Chocolate Chip Cookies Paleo & Keto. These have the best taste and cookie texture and still grain free and have a paleo or low carb option.
- 1 ¼ cup almond flour
- 1 tbsp coconut flour
- 1 ½ tsp baking powder
- 1/8 tsp sea salt *optional
- ⅔ cup sweetener of choice: coconut sugar for paleo or Swerve sweetener for low carb (or other low carb granulated sweetener equivalent)
- 5 ½ tbsp butter cold or room temp, or organic palm shortening for dairy free
- ½ tbsp molasses *optional
- ½ tsp vanilla extract
- 1 lg egg
- ½ cup paleo chocolate chips or sugar free chocolate chips for low carb, or chopped low carb chocolate bar
- ¼ cup chopped pecans *optional
- Directions:
- Preheat oven to 325 F, and line 2 baking sheets with parchment paper or silicone baking mats, or can grease them.
- In a large mixing bowl with electric hand beater or a stand mixer, cream butter and granulated sweetener until well combined.
- Add egg, molasses, and vanilla extract to mixing bowl and mix in until combined.
- In a separate large mixing bowl combine: almond flour, coconut flour, baking powder, and sea salt. Stir until combined.
- Add the dry ingredients to the wet ingredients and mix in until combined.
- Fold in chocolate chips and pecans.
- Place tbsp size spoonfuls across cookie sheet 1 ½ inches apart.
- Bake for 12 to 15 minutes, or until cookies are browned on the bottoms.
- Remove and cool for at least 25 minutes or longer, or until cookies firm up and set.
* all nutritional data are estimates based on the products I used*
Recipes You May Also Enjoy:
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- Chocolate Chunk Nut Butter Cookies
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- Pumpkin Pie Snowball Cookies
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- Chocolate Nut Butter Blossoms
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Gabz says
12 March, 2019 at 12:35 pmI made this with coconut oil instead of butter. My batter felt a little too wet, so I added about 2Tbs more almond flour. They turned out perfect, really chewy. Thanks for a yummy recpie!!
Stacey says
12 March, 2019 at 4:43 pmThank you so much, Gabz, for sharing with us 🙂
Laurie says
18 February, 2019 at 11:47 amBest keto chocolate chip cookies have ever made! I switched the molasses for the same amount of sugar free pancake syrup, and used 1/3 cup granulated Swerve and 1/4 cup brown sugar swerve. Sweetness was perfect and no weird coolness flavor. Kept all other measurements and ingredients the same. Will be making this regularly and I guarantee no one will be able to tell that these are keto!! ❤️❤️❤️
Stacey says
18 February, 2019 at 12:06 pmHi Laurie, thank you so much for trying the recipe and your kind words and excellent additions (the sugar-free pancake syrup sub one is a good one) 🙂
Josh says
26 November, 2018 at 10:28 amHmmmm tried these a couple of times now, they look spot on right up until putting them in the oven… then both times they’ve turned into a large sheet of uncooked cookie dough hahahaha.
I’m definitely missing a trick some where!!
Stacey says
29 November, 2018 at 6:02 pmHi Josh, try making sure the butter is cold before mixing, or can also refrigerate the cookie dough balls on the baking sheet until nice and cold before baking. Also, make sure there is a good amount of space between each cookie to give room for a bit of spreading.
Vanessa says
23 April, 2019 at 6:27 pmHello. I too am having the same problem. I tried cold butter and refrigeration’s neither worked. The only think I changed was using truvia as the sweetener. Maybe it’s that?
Lena says
15 October, 2018 at 9:39 amI have tried several low carb or paleo chocolate chip recipes. Made these last night, used half erythritol and half coconut palm sugar. I may have baked 1 min. longer, they came out crispy. But they tasted great and I love crispy cookies anyway, but next time I will bake according to the instructions. So far, these are the bet CC cookie recipe I have made since eliminating wheat, grains and sugar from my diet over 2 years ago.
Stacey says
16 October, 2018 at 7:54 amThank you so much, Lena, for trying the recipe and your very kind words. Crispy is great, especially if like to dip them in almond milk or coffee.
Heather says
23 September, 2018 at 5:34 pmThese are really delicious. I agree they are better than the sugary floury traditional cookies! Even my 2.5 year old loves them. I used high quality butter and brown sugar style Sukrin gold for the sweetener, Lilly’s stevia-sweetened chocolate chips, and used walnuts instead of pecans. Did not use molasses. I think using real butter makes a big difference in the taste.
Stacey says
23 September, 2018 at 8:46 pmThank you for trying the recipe and your kind words, Heather. So glad you enjoyed them!
Kittie says
22 September, 2018 at 7:37 pmThis is so good! I used half part Brown swerve, Brown monkfruit and 8 drops stevia liquid. I used both Lily chocolate chips and Lily salted almond bar that I chopped into med size bits. It was the best! My hubby didn’t notice it wasn’t a normal flour based cookies. Thank you!
Stacey says
23 September, 2018 at 9:11 amAwe, thank you, Kittie, for trying the recipe! So glad you & your hubby enjoyed them!
David Cowman says
25 August, 2018 at 7:16 amI really enjoyed these cookies but I can’t figure out why the cookies didn’t flatten out like yours. The remained in ball form. Any ideas of why they would do that?
Stacey says
25 August, 2018 at 8:40 amI have not had this happen to me, but a few viewers have and I’m not sure if it is the altitude or the oven temperature. But one viewer just flattens hers with a spoon a little before baking. But when I do that, they spread too much.
Lynn Huggins says
23 August, 2018 at 12:44 pmCan’t wait to make these tonight. My question is the # of calories, carbs and sugars shown in the nutritional data does this include the molasses and pecans in this recipe or without?
Stacey says
25 August, 2018 at 8:35 amYes, it includes the pecans and the small amount of molasses.
Valerie C says
20 August, 2018 at 2:46 pmThis is the first time ever that I’ve commented on a recipe. These are the best cookies that are low carb!!! I followed the recipe and they turned out delicious. I was truly amazed that something healthy tasted so good. Thank you for the wonderful recipe!!!
Stacey says
21 August, 2018 at 9:54 amAwe, thank you so much, Valerie! Your kind words really made my week! 🙂
Kim Cassell says
2 November, 2018 at 6:50 amWhat sugar replacement did you use in the video?
Stacey says
3 November, 2018 at 10:11 amI used Swerve sweetener.
Kyra Hirata says
26 July, 2018 at 1:08 pmYumm!! Wow, never need to crave a “normal” cookie again.. these are amazing. Don’t try substituting the butter for coconut oil though they won’t turn out right.
Stacey says
29 July, 2018 at 10:32 amThank you so much, Kyra for your kind words. I recommend using butter or sustainable palm shortening in the recipe, not coconut oil, as I have tried that as well, and it did not work.
Dana says
27 June, 2018 at 9:21 pmI have tried so many of your recipes and have never been disappointed. I have been enjoying your recipes for about 2yrs now. I LOVE these cookies! I only had cocoa nibs and they turned out great! I used pyure. I put them in the freezer, take them out for just a minute and love them! Thank you again so much for helping me endure this woe!
Stacey says
29 June, 2018 at 9:59 amThank you so very much, Dana, for your very kind words and sharing tips. Cocoa nibs are a great idea!
Mónica says
14 August, 2018 at 5:22 pmHi, I just started using sugar substitute which I bought”Pyure” it says stevia blend. Was wondering if it is the same ratio as swerve. I’m in the process of making this cookie and 2/3 cups of the Pyure seemed like a lot. Thanks
Stacey says
15 August, 2018 at 11:22 amHi Monica, Pyure has stevia in it which is much sweeter, so I would use less than the amount of Swerve. Not sure exactly how much it depends on whether it is all-purpose blend or bakable blend Pyure, but It would be somewhere between 1/3 cup and 2/3 cup. Swerve is 1:1 ratio with regular sugar and Pyure’s conversion chart is: https://pyurebrands.freshdesk.com/support/solutions/articles/17000045253-do-you-have-a-conversion-chart-
Karri says
24 June, 2018 at 2:02 pmThese are the best!! A carb curber go-to.
Stacey says
24 June, 2018 at 9:12 pmThank you so much, Karri 🙂
Sara Burke says
31 May, 2018 at 1:47 pmThank you so much for this!! I’ve been Keto for over 2 years now and have tried soooo many recipes for chocolate chip cookies, looking for “just the right one”. This one is absolutely perfect!! Thank you! 😄
Stacey says
3 June, 2018 at 10:58 amThank you so much, Sara, from your very kind words 🙂
Pam says
5 June, 2018 at 11:40 amHi! Sorry, I can’t find a way to comment, only reply. I just baked these for the first time and they are really delicious! The only thing is mine didn’t come out crispy at all, just cakey. Did I do something wrong?
Stacey says
7 June, 2018 at 1:29 pmHi Pam, Maybe a little longer in the oven or perhaps a longer cooling time??
Mary Watson Foster says
12 June, 2018 at 8:40 pmThese are perfect. I took a picture, but don’t see how to post it. Thanks so much for the discipline to make this recipe perfect!
Mary Watson Foster
Stacey says
15 June, 2018 at 8:11 amThank you so much, Mary, for your kind words. I don’t WordPress has a photo uploader in comments like FB does.
achilles says
28 May, 2018 at 12:48 pmThese are.the best Keto cookies ever!
Stacey says
29 May, 2018 at 8:45 amThank you so much! 🙂
Lorena says
23 May, 2018 at 2:46 pmThese cookies are amazing! They were sooooo good even my little ones and husband loved them! Def saving this recipe to make more. Thank you!
Stacey says
24 May, 2018 at 12:08 pmThank you so much for your kind words, Lorena 🙂
Cathy says
27 April, 2018 at 11:41 pmI love this recipe! I’ve been trying to make healthier desserts, and this was spot on. I brought it to work, and everyone loved the cookies and asked for me to make some more. I only used 1/3 cup of Swerve, and used 1/4 cup walnuts instead of pecans. Mine didn’t spread out as flat as yours. I was only able to make 16 cookies, but I also scooped it out with a 1-1/2 inch cookie scoop. I used Kirkland semisweet chocolate morsels, since it needed to get used up, and added 1 tsp of Instant dark roast coffee to bring out the chocolate. It was lovely, and only topped out at 105 cals per cookie, with the ingredients I used. I wonder if it’d still be good if I used coconut oil instead of butter. This might be my weekend experiment! 😁
Stacey says
1 May, 2018 at 4:20 pmThank you, Cathy, for sharing your additions to the recipe. I especially love the coffee idea! 🙂
Kristin says
4 April, 2018 at 7:20 pmSo good, great texture! Next time I will use less swerve though, they were way too sweet. I used a 1/2c this time, 1/4 granulated and 1/4 powdered.
Stacey says
9 April, 2018 at 11:22 amThank you, Kristin.
Janet Manning says
31 March, 2018 at 5:59 amI am so looking forward making these cookies. My husband has always loved my chocolate chip cookies, but he is diabetic and now on insulin, and I was diagnosed a month ago with celiac disease – so finding recipes for both of us is sometimes difficult, I have all these ingredients on hand, and I will give you some feedback on what we think.
Stacey says
31 March, 2018 at 9:54 amThank you so much, Janet. I know what you mean, it takes awhile to get used to shopping and cooking for gluten-free & sugar-free diets.
Janet Manning says
31 March, 2018 at 6:36 pmOk – I made the cookies tonight, and they are a hit! I used Lily’s sugar free dark chocolate chips and followed the recipe – hubby totally approved of them….tasted good to me, but I am not the big chocolate chip cookie fan he is.
Stacey says
1 April, 2018 at 11:49 pmThank you, Janet, for taking the time to comment! So glad he likes them. I sure wish I was not a cookie fan, lol.
Debbie Snider says
2 April, 2018 at 11:52 amHi , I love this recipe I doubled it it doesn’t turn out the same…… What did I do wrong”
Erica says
25 April, 2018 at 11:20 pmThese were my first attempt at keto cookies and unfortunately I was too busy juggling mom duties that I baked them for 25 min rather than the correct time. Obviously, they were burnt but actually still edible (and I never eat burnt cookies lol)…so I’ll have to try again this weekend. I’m curious though what products you used…I imported the recipe into MyFitnessPal and subbed my products and it came to 8 carbs per cookie…I like your numbers better…
Stacey says
27 April, 2018 at 8:24 amMy fitness pal does not remove the unusable carbs from the low carb sweetener (Swerve) which has 0 net usable carbs and they also get so much of the nutritional data wrong. One time they reported 1 tsp garlic powder as having 900 carbs. So, you have to check every ingredient against the USDA site which is more accurate.
Hima says
14 March, 2018 at 1:25 pmI made these cookies today. They’re delicious! They actually spread out more than I anticipated, but I think it might be because I used a little extra butter and added 2 tsp of vanilla instead of just 1/2. Either way, this is definitely a keeper!
Stacey says
15 March, 2018 at 9:00 amThank you so much for your kind words, Hima. I have had that happen too, when I put in a little more butter than the exact amount in the recipe.
Casidhe says
7 March, 2018 at 7:06 pmSO delicious. Thank you for the wonderful recipe. My husband and I crushed them 🙂
Stacey says
10 March, 2018 at 11:36 amThank you so much for your kind words, Casidhe 🙂
Jennifer says
8 February, 2018 at 1:24 pmThese cookies were amazing!!! SO good!!!! I followed exactly using the amount of Swerve you suggested…and instead of the molasses I used 1 Tbs of Splenda brown sugar. When they had been cooking for 14 min I used a spatula and flattened them a bit in the oven and then continued to cook until browned. After they cooled my husband tried one (and I had already snagged one to sample). He loved it too! These are my new favorite cookie!! Thanks!!!
Stacey says
12 February, 2018 at 9:57 amThank you so much, Jennifer 🙂 I am thrilled you are enjoying them.
Hema says
13 March, 2018 at 2:30 pmBest idea ever!!! Eliminated the cooling taste and gave it an actual cookie taste.
Liza says
4 February, 2018 at 12:30 amThank you so much for this recipe!!
Best low carb cookies by far and I have tried so many recipes already and almost gave up.
Stacey says
17 February, 2018 at 9:46 amThank you so much, Liza 🙂
Christina says
2 February, 2018 at 6:37 pmThese were delicious! I used the coconut sugar, pal shortening option- no molasses. I used organic choc chips since my grocery didn’t have ‘paleo’ chips. Is that considered gluten-free and/or paleo? Still learning!
Stacey says
7 February, 2018 at 8:41 amThank you, Christina. The chips are most likely gluten-free but would need to be soy-free as well to be considered paleo.
ROSY says
30 January, 2018 at 2:13 pmOmg these are amazing!!! My boys 11 and 7 love them, and that makes me super happy!! Who needs flour? Not me!! Thank you for this amazing recipe!!
Stacey says
31 January, 2018 at 3:30 pmThank you so much for your kind words, Rosy. So glad your boys are enjoying them!
Allison says
7 January, 2018 at 8:02 amMy keto husband and gluten-free roommate are over the moon about these!!! I omitted molasses and used pyure (erythritol stevia mix) as my sweetener. I little bit of a cooling effect in the aftertaste but less than when I used swerve granulated… the 2/3 cup was still the perfect amount of sweetener. THANK You for this recipe!!!
Stacey says
12 January, 2018 at 8:31 amThank you for your kind words Allison, and for trying the recipe 🙂
Danica Michel says
30 December, 2017 at 11:20 amYummy! Turned out great, i omitted molasses and did the chopped pecans, will definitely make again!
Stacey says
5 January, 2018 at 8:26 amThank you for trying them and your kind words, Danica.
LaVonne says
23 December, 2017 at 8:18 pmI made the sugar-free version and they were great! This recipe is definitely a keeper. Can’t wait to take these to the Christmas Eve celebration at my church tomorrow.
Stacey says
28 December, 2017 at 9:02 amThank you so much for your kind words, LaVonne
Judy says
17 December, 2017 at 10:48 amFirst try at making a low carb cookie. I really like them but I was going to take some to a holiday party and I am not sure someone who eats sugar will like them as well as I do. I have eaten low-carb for so long I’m sure it has changed my taste buds. Thanks for the recipe
Ginni Gustafson says
9 December, 2017 at 2:55 amThank you so much for breaking down the carb count and explaining how it works! These cookies are wonderful!!
Stacey says
9 December, 2017 at 6:21 amNo problem Ginni. It can be very confusing, especially the sugar alcohol part.
jess says
22 November, 2017 at 9:40 pmhi stacey,
i only have stevia on hand, can i use that? if so, how much would you recommend?
thanks and happy thanksgiving!
Stacey says
24 November, 2017 at 11:33 amJess, these are best with a sweetener that has a stevia combination type of sweetener like ( stevia-erythritol or others). Some stevia sweeteners used alone can be sort of bitter.
Anita says
22 November, 2017 at 7:42 pmI have made other keto chocolate chip cookie recipes that were disappointing, but this truly is the best recipe! I omitted the molasses and nuts, I also used 1/3 cup of Swerve and 1/3 cup of Surkin Gold as the sweeteners and it turned out wonderfully. Thank you so much for this recipe, I’m now tempted to make these every day!
Stacey says
24 November, 2017 at 11:29 amThank you so much, Anita, for your extremely kind words.
Pam Gilbert says
20 November, 2017 at 12:03 pmWe love these cookies. Wondering if I make several dozen at a time, can I freeze them?
Stacey says
24 November, 2017 at 11:28 amHi Pam, I would think that you could freeze them. My family eats them before I usually get a chance, lol.
Nicole says
17 November, 2017 at 11:07 amI just made these cookies-made a couple of changes because ithese were the ingredients I had on hand but they still came out great-thick but airy, better than any store bought. I substituted little less than half the almond flour for oat fiber. Used jumbo eggs and 1/8 teaspoon more vanilla. Swerve powdered not granular, and 100 percent cocoa bakers chocolate. They came out fantastic and I’m hoping the oat fiber lowered the carb count some;) (also I baked at 3:20 for 14 min) Thanks!!
Stacey says
18 November, 2017 at 4:44 pmThank you, Nicole, for trying the recipe and sharing your additions and letting us know the results. They sound very good!
Angie says
12 November, 2017 at 8:16 pmThank you so much for this recipe! Family finished a round of Whole 30 last month and we’ve been trying to eat paleo. Thank you so much for such a wonderful satisfying recipe!! My kids and husband also thank you!!
Stacey says
14 November, 2017 at 8:32 amThank you, Angie, for you’re kind words and for trying the recipe. It really makes my day that your family is enjoying the cookies.
Rachel says
12 November, 2017 at 12:56 pmHey I’m excited to try this! How many per serving? 🙂
Stacey says
14 November, 2017 at 8:35 amRachel, it is one cookie per serving.
Reha says
5 November, 2017 at 9:26 amMine fell apart when I tried to move them from sheet to cooling rack. I dunno what I did wrong. 😔
Stacey says
14 November, 2017 at 8:38 amReha, you can’t move them until they are almost completely cool.
Jan says
24 October, 2017 at 7:45 pmI made these with part monk fruit sweetener and I’ve decided I don’t care for it, but I know my husband will enjoy them all! Since they’re so easy, I’ll definitely make them again when I get the proper sweetener!
Stacey says
25 October, 2017 at 4:24 pmHi Jan, I have not tried it with monk fruit sweetener before, so thanks for letting us know about your results. I have used the Swerve sweetener and also the Truvia Brown (in a smaller amount than the Swerve) and had good results with those. And of course, the coconut sugar version is excellent but not low carb 😉
Jami says
21 December, 2017 at 6:16 pmI also made our batch with monk fruit and no molasses or nuts. They turned out fantastic however in the future i might do a 1/2 cup instead of 2/3 cup but my husband and everyone else who tried them didn’t think I needed to change a thing. No one could even tell they weren’t “regular” cookies. So monk fruit does work great.
Stine says
24 October, 2017 at 6:32 amI made these today and had to eat one before they cooled. They are the best low carb cookie I have ever made, I have made many kinds and not one has been nearly this good.
I’m not strict low carb so I also add a little bit of sugar as I have discovered that it makes a HUGE difference in the taste and minimizes the cooling sensation. Mine did not flatten at all but I did not couldn’t on it, looking at the recipe, so I flattened them before baking.
Stacey says
25 October, 2017 at 4:06 pmStine, Thank you so much for trying the recipe and sharing your experience & tips. I really appreciate your kind words and feedback.
Jeri says
18 October, 2017 at 10:37 pmThese are delicious. I used rapadura for the sweetener.
Stacey says
25 October, 2017 at 4:33 pmThank you, Jeri, for trying the recipe and your kind words. I have not heard of Rapadura. Going to Google that one.
Kim Harrison-Clark says
12 October, 2017 at 3:35 pmI made these cookies tonight!!!! Wow!!!! They are amazing!!! I used sugar free syrup in the place of the molasses!!! So yummy!!!!
Stacey says
14 October, 2017 at 5:35 pmThank you so much for your kind words. So happy you enjoyed them.
Stacey says
15 October, 2017 at 6:49 amThank you for trying the recipe and your kind words, Kim 🙂
Barbara says
11 November, 2017 at 6:02 pmSo you used sugar free maple surup? That is really interesting! Never even thought of that.
Lisa says
27 September, 2017 at 10:26 amOh my gosh, I am so thankful to have found this recipe! My 11-year-old is a carbaholic, which I’m trying to curb, and I was recently diagnosed with diabetes, so we’ve been in desperate need of alternative goodies.
These are excellent! I had to use Splenda because it was what I had, and 1/3 cup gave the perfect level of sweetness. The cookies kept their shape, so I had to flatten them slightly. Absolutely no critiques. Keeping this recipe forever. Thank you so much for sharing it.
Stacey says
28 September, 2017 at 8:47 amThank you so much, Lisa, for giving these a try and your kind words. I appreciate it so much 🙂
Lisa Boneta says
4 September, 2017 at 3:33 pmthis recipe was wonderful. only used 1/3 cup of swerve (personally dont love the texture when theres too much) and it was perfect. also added coconut flakes for texture. thank you so much for posting! so yummy.
Stacey says
6 September, 2017 at 2:28 pmThank you so much, Lisa. Glad to know it works out with less sweetener.
Meldeen says
23 August, 2017 at 2:47 pmI love these cookies.
Stacey says
25 August, 2017 at 9:31 amThank you so much Meldeen 🙂
Loie says
2 August, 2017 at 9:56 pmErythritol. …how much would I use to have a slightly sweet cookie? I’m going to make these tomorrow and guess at the amount because I just got Honeyville almond flour and I so much want a crispy edge chewy chocolate chip cookie. Yum!
Stacey says
5 August, 2017 at 11:06 amLoie, I would use about a 1/2 cup sweetener for an only slightly sweet cookie.
Brandy says
2 August, 2017 at 4:45 pmI didnt see where you listed what molasses you used. Blackstrap?
Stacey says
5 August, 2017 at 9:40 amBrandy, I used organic blackstrap molasses.
Betsty says
29 July, 2017 at 10:09 pmLOVE THEM
Stacey says
30 July, 2017 at 3:52 amBetsty, you’re too kind. Thank you 🙂
Loie says
4 August, 2017 at 4:44 pmThese are fab! I used 1/3 c Erythritol with a tiny bit of Stevia powder. I pressed them flatter after baking since they didn’t flatten while baking. Next time I will use even less sweetning. They are so satisfying! Yay , I now have a cookie that I love to eat!
Stacey says
5 August, 2017 at 9:50 amLoie, try maybe a 1/2 cup for slightly sweet.
Betsty says
29 July, 2017 at 10:08 pmFantastic!
Stacey says
30 July, 2017 at 3:51 amThank you so much Betsy!
Niamh says
28 July, 2017 at 12:00 pmLoves these! I used swerve, added a little molasses and as well as the almond and coconut flours I also added just over a third of a cup of pb2 powder and now they’re chocolate chip peanut butter cookies. Score!
Stacey says
28 July, 2017 at 2:26 pmThank you Niamh. Great idea with the pb powder 🙂
Martina says
27 July, 2017 at 2:01 amHi Stacey! I am very excited to make the cookies, they look delicious!! I have one question before I start though – do you think I might be able to use only egg whites instead of a whole egg? I bought a carton of liquid egg whites that I need to use before it goes bad and it would also lower the calories per cookie a bit. I would love to hear back from you! Thanks 🙂
Stacey says
28 July, 2017 at 8:36 amThank you so much Martina. I’m not entirely sure, but I’m thinking they might need that yolk to bind the cookies, so they don’t fall apart.
Caren says
23 July, 2017 at 12:17 pmBeen on a keto diet for two months now, I have a ravenous sweet tooth thanks to my Scottish Gma. Tried several low carb cookies, treats and all were ok to failure. This recipe is a KEEPER!! I’m sooooo glad I came across this recipe. This is one to pass down as a family recipe. I did not put molasses in but mine did not flatten out, I pressed them round after the first batch. I don’t know why but it doesn’t matter cause the are wonderful!!! Thank you Stacey!!!!
Stacey says
24 July, 2017 at 9:54 amHi Caren, thank you so much! You’re too kind 🙂 I well know the failed low carb treat experience, lol. I also have a sweet tooth thanks to my mom and other relatives that are unbelievable bakers of sugary carb loaded treats. So thrilled you are enjoying the recipe. It just makes my week to hear this.
Emily says
7 July, 2017 at 3:16 pmThe flavor was good but mine came out really chewy. I used xylitol. Is that why? I was hoping for a little crisp…
Stacey says
8 July, 2017 at 10:05 amHi Emily, Yes, using a different sweetener can change the texture. I have noticed this. If your making low carb version it is best to use Swerve or truvia brown sweetener (Truvia is used in smaller amount though, 1/3 cup), or other erythritol based sweeteners.
Emily says
8 July, 2017 at 10:19 amPerfect advice! Thank you! 🙂 I love the flavor so I’m definitely making these again! Adjusting to a low carb lifestyle has its challenges, but nothing a cookie can’t fix 😉
Stacey says
8 July, 2017 at 10:22 pmThank you Emily.
Callie says
15 July, 2017 at 6:02 pmThis is my first time making this and I just read your comment about using 1/3 on the trivia brown sugar blend so I’m not sure how there going to turn out I’m nervous 😰
Stacey says
16 July, 2017 at 11:33 amThey might extra sweet, but hopefully still good.
Audrey says
4 July, 2017 at 6:23 pmI used Raw Sugar for the sweetener and raw honey instead of molasses and they were wonderful!
Stacey says
5 July, 2017 at 10:35 amThank you so much Audrey for trying the recipe, and sharing your sweetener option with us 🙂
Natalie says
29 June, 2017 at 5:54 pmAfter you place them on the parchment paper, do you flatten them with the palm of your hand or do you leave them in round shaped balls and they flatten on their own?
Stacey says
30 June, 2017 at 11:13 amNatalie, I did not flatten them, as they kind of spread out on their own in the oven.
Silvia Mac Con says
10 June, 2017 at 7:26 pmHi: I made these cookies twice. Both times delicious! I’m not hugely concerned about Paleo, just wanted something lower carb for my diabetic sister. I used Splenda as the sweetener. The first time I followed the instructions to ‘cream the butter and sweetener, but Splenda does not cream very well, like real sugar.
When I made them today, I melted the butter and mixed it with the eggs and vanilla. I then added the Splenda to the dry ingredients and continued the recipe as described. They came out even better! Such a nice treat. Thank you!!
Stacey says
11 June, 2017 at 8:34 amThank you Silvia for your kind words and for sharing your experience and tips with us. I haven’t worked with Splenda before, but many viewers do, so this will be very helpful. 🙂
Lina says
9 June, 2017 at 8:15 pmCan I use stevia instead of swerve or coconut sugar? If so same amount?
I can’t also have salt or molasses. Would the recipe work without those ingredients and with stevia?
Stacey says
10 June, 2017 at 7:26 amHi Lina, Possibly an erythritol- stevia combo type granular sweetener (like truvia), or a monk fruit type granular sweetener would work. Stevia does not work out so well in this recipe. You can omit the salt and molasses.
Kathleen says
28 May, 2017 at 1:06 pmI am allergic to Almond flour is there some other flour ?
Stacey says
29 May, 2017 at 10:11 amKathleen, can you have cashew flour?
Kellie says
7 November, 2017 at 4:50 pmNeither can my son. He can’t have any kind of tree nuts. Would coconut flour work?
Stacey says
8 November, 2017 at 11:47 amI have not had good results with all coconut flour. But I will hunt around Google for a good recipe that is nut free later today.
Renee says
4 March, 2018 at 3:32 pmSunflower seed flour is a good replacement for almond flour if he can have seeds, and if you don’t mind it turning slightly green if you’re mixing it in with either baking soda or baking powder, I forget which one. It’s a 1:1 ratio too so you just measure out the same as it calls for with the almond flour. It’s not cheap to buy so I’d recommend learning how to make your own for a fraction of the cost.
Jessica N says
3 May, 2017 at 5:07 pmBy the way I forgot to say I loved them thanks so much for the recipe will definitely be making more.
Jessica N says
3 May, 2017 at 5:03 pmI made these cookies with my little man who is 3years old he had so much making and them and eating them. The only problem is they did not come out the same as the picture they stayed small and fat like a ball. What did I do wrong? I followed it to the last ingredient. I think I used Splenda for sugar can you not use that?
Stacey says
4 May, 2017 at 4:37 pmHi Jessica N, I used Swerve as a sweetener, but I think other viewers have used splenda. Maybe get the butter more soft before mixing. Strange, more people have the cookies spreading than staying in a ball during baking. Glad they still taste good 🙂
Lynette says
1 May, 2017 at 4:00 pmWould putting the cookie sheet in the refrigerator for 10 minutes or so, prior to putting them in the oven, help with the cookies spreading?
Stacey says
2 May, 2017 at 10:28 amLynette, the freezer would be even better for that.
Lynette says
4 May, 2017 at 6:26 pmThanks so much! I’m going to try making them tonight for a potluck at work tomorrow! YIKES! Wish me luck! Lol
Stacey says
6 May, 2017 at 8:44 amLynette, have fun at the potluck 🙂
Jenny Dau says
29 April, 2017 at 3:36 pmJust made them…they are really good! The only thing I didn’t have was Molasses or pecans, but I did not substitute it with anything else and I really enjoyed the recipe. The only comment i would make is it was probably be easier to mix the butter with sugar if it was at room temperature.
Stacey says
30 April, 2017 at 6:41 amJenny, Thank you so much for your kind word . Yes the butter can be softer for mixing but still cool, and not melted, or the cookies can spread while baking.
Silvia says
14 April, 2017 at 9:35 pmDelicious cookies. Thank you very much. Regards from Costa Rica.
Stacey says
15 April, 2017 at 6:50 amSilvia, thank you so much! I wish I was in Costa Rica right now. Stunningly beautiful there.
Mary Smith says
14 April, 2017 at 6:07 pmOne word AMAZING!!! Without any guilt!
Thank you for the wonderful recipe and what a treat!
Highly recommended ❤️
Stacey says
14 April, 2017 at 8:51 pmMary, thank you so much. You are so very kind!! So thrilled you enjoyed them 🙂
Vanessa says
5 April, 2017 at 3:20 pmThese are delicious!! I omitted molssaes and for the sweetener I used 1/3 cup Splenda brown sugar blend. I almost wish I wouldn’t have found this recipe because they are sooooo addictive. Thank you for posting.
Stacey says
8 April, 2017 at 8:29 amThank you so much Vanessa! I am so happy you are enjoying them 🙂
Jennifer says
3 April, 2017 at 6:23 pmWow! Just made my first batch…delicious!!!! I’ve been on the Keto diet for 2 months and have not had much success with keto sweet recipes. So glad I tried this recipe.
Stacey says
5 April, 2017 at 7:19 amJennifer, thank so much for trying the recipe and taking the time to leave a very kind comment and review. I am happy these worked out for you. Your kind words made my day!
Laura says
2 April, 2017 at 8:19 pmI am wondering how you store them. I made them and they are delicious. I didn’t know if they could be stored in a container on the counter or needed to be refrigerated. Thank you.
Stacey says
3 April, 2017 at 1:14 pmHi Laura, I had mine in a covered container on the counter for one day & night, then put in them fridge the next day. They could be on the counter for a day longer maybe, but I didn’t want to chance it, as it can get humid where I live and unprocessed food can spoil faster here.
Melody says
16 March, 2017 at 2:11 pmOh my goodness, these are incredible! I replaced the sweetener and molasses with 1/2c of Splenda brown sugar blend. The cookies are chewy and addicting! Have to get them in the freezer ASAP…lol
Stacey says
17 March, 2017 at 9:44 amHi Melody, Thank you so much for trying the recipe and taking the time to leave a kind comment. I know what you mean, I have trouble keeping my paws off of them! I try to only make them when people are here, as I should not be alone with a batch of them, lol.
Tiffany says
26 March, 2017 at 10:02 amHi, can the dough be refrigerated for a later time or frozen?
Stacey says
27 March, 2017 at 9:01 amHi Tiffany, I would think you could refrigerate the dough for a few days. Not sure about freezing it, but it can probably be done.
Lisa says
27 February, 2017 at 7:56 amShould these come out of the oven with brown bottoms but tops the look decidedly undone?
Stacey says
27 February, 2017 at 10:08 amLisa, They do look that way until they are cooled almost completely, then the tops will then set up. That way they are a little crisp on the outer edges and softer in the middle.
Jennifer J says
24 February, 2017 at 1:17 pmThank you so much for this amazing recipe! My 5 year old son eats Paleo for medical reasons and he’s been going crazy for a cookie! I’ve made some other paleo sweets, none of which have been well received. He was so excited to help me make them and even more excited to help eat them! He ate 2 after they cooled and is already asking for another after dinner. My 7 year old, extremely picky daughter also loved them. Instead of butter we used organic coconut palm shortening and they came absolutely perfect! Thank you!
Stacey says
24 February, 2017 at 8:42 pmHi Jennifer, I know the “going crazy for a cookie” feeling when you have dietary restrictions. I am so thrilled your son and daughter are enjoying them. I use the palm shortening instead of butter sometimes too and it works out just great! Thank you for taking the time to leave such a kind comment.
Amy says
23 February, 2017 at 5:37 pmDelicious!!! Made the Paleo version tonight, without molasses, and the whole family loved them. My husband ate 4, and he never likes the paleo treats I make. Thanks!
Stacey says
24 February, 2017 at 9:57 amThank you Amy for your most kind words 🙂 So glad your hubby approves! They can be so particular.
Jean L says
21 February, 2017 at 6:47 pmThese are my fave keto cookie! And I’ve been LCHF for 7 years come April, so I’ve tried MANY. THANK YOU!
Stacey says
22 February, 2017 at 2:33 pmThank you so much Jean. You’re very kind to take the time to leave a glowing review. It really made my week 🙂
Robin says
16 February, 2017 at 10:35 amPerfect! We love these! We used Lily’s stevia sweetened chocolate chips. Yummy cookies! Thank you!
Robin says
16 February, 2017 at 10:37 amWe also used Swerve confectioners and left out molasses. We’re doing Atkins/Keto.
Stacey says
16 February, 2017 at 4:51 pmThanks Robin for letting us know. 🙂
Stacey says
16 February, 2017 at 4:50 pmHi Robin.
Thank you so much for your kind comments and the glowing review. You are very sweet to take the time to do that. I am thrilled to hear that they are good without the molasses, as it so messy to use, and would be much simpler to leave it out, lol.
Mary says
12 February, 2017 at 12:20 pmThese are the best paleo cookies ever! I’m switching my pickiest eater to paleo and she loved these. They taste just like the real thing. Thanks for the recipe!
Stacey says
14 February, 2017 at 8:49 amThank you so much Mary for your very kind words 🙂
Deanne says
26 January, 2017 at 12:26 pmBest gf chocolate chip cookie I have made to date! Thanks for the recipe-it’s my new go-to chocolate chip cookie!
Stacey says
27 January, 2017 at 8:53 amThank you so much Deanne for your very kind words. I really appreciate the support 🙂
Koho says
18 January, 2017 at 10:00 amHello! My son has a tree nut allergy and can’t have the almond four. He’s not allergic to coconut though. Any suggestions on what to replace the almond flour with and still be low carb? Sounds like a yummy recipe that I want to try out!
Stacey says
20 January, 2017 at 8:58 amKoho, I have not been successful in trying to make this recipe with all coconut flour. It could possibly work with sunflower seed flour, but you would need to remove the baking power or baking soda, because baking soda + sunflower seed flour will turn the cookies green. I have not tried it though.
Justina says
12 January, 2017 at 2:16 pmI made these andIve been making these for a while now and this time i replaced half the butter with lard. Omg! It finally turned out EXACTLY like cookie dough! They are amazing!
Stacey says
13 January, 2017 at 12:06 pmJustina, thank you for making these and your kind words and great feedback. Will be trying the lard tip, thanks 🙂
Marie Everson says
9 January, 2017 at 2:44 pmThis is simply an amazing recipe the only problem is hovering over them waiting for them to cool enough to become an it more solid (hardest part of making these) I’m patiently waiting 🤗. This is my 2nd batch!!!
Stacey says
9 January, 2017 at 4:53 pmOh Marie, thank you so much. You’re so kind, with a great sense of humor 🙂
Maureen says
7 January, 2017 at 11:13 amHi Stacey! Yummy recipe but like anothe rposter said mine flattened out. :(. I used cold butter and I live in NJ and it’s snowing so it’s not a warm climate so I’m not sure what happened! If the butter is cold, how does it properly cream? My butter/Splenda creamed mixture was very gritty. Any suggestions?? Thanks again!
Stacey says
8 January, 2017 at 9:26 amHi Maureen, the butter can be cold or room temp, I recommend cold if it is hot inside, as the butter will quickly soften. If your kitchen is cold you can let it soften a bit at room temp before creaming it with the sweetener. These cookies can be more flat or not as much depending on how big and mound like you make them when putting them on the baking sheet. I find using a cookie scoop helps with this & makes them more uniform. I hope this helps. Grain free cookies can be so finicky sometimes 😉
Lindsay says
22 December, 2016 at 11:21 amSo I’ve made these 3 times.. first time perfect ! Second time I added coconut makes them into more of a mound- like cookie now I am making for the third time and I can’t figure out why but even without the coconut they don’t flatten ? Any ideas
Stacey says
23 December, 2016 at 7:08 amWas there anything you did different the third time? Coconut adds bulk so it would make them a bulkier cookie.
Rian Jacobson says
27 January, 2017 at 8:28 pmJust wanted to make sure you’re chilling the dough to make sure it’s very cold and also make sure your pan is cold. If I use two cookie sheets, I eat bwttwre results between batches rather than putting room temp dough on a warm cookie sheet. Take out when baked, the use parchment paper so you can quickly transfer the cookies on top of a cold granite counter top. That’s how mine come out perfect.
Tina says
14 December, 2016 at 8:25 amWe’ve made these a couple times now and the 2nd time they were amazing!! The first time, I tasked my daughter, a self-proclaimed baker, with making them. We didn’t have any eggs in the house so I made an egg replacement using flax/water. She thought she was using parchment paper but actually used wax paper to line the pan. OOPS!! So the 1st batch were a flop. Definitely stick with making them SMALL!! She opted for large cookies and they spread out to cover almost the entire cookie sheet. So the next time, I made them myself with an egg, parchment paper, and kept them small. Like I said, they were amazing!! I’m low carving, so I used Xylitol as my sweetener and didn’t use quite as much as the recipe called for simply because I prefer things a little less sweet these days–I’m turning into my Grandma! When I was in my teens she suggested not adding as much sugar as recipes called for (Grandpa was diabetic at that point) and I thought she was crazy. Now I’m in my 40s and my taste buds have totally changed. But anyway! Thanks so much for a delicious recipe! They definitely hit the sweet spot of my craving!
Stacey says
15 December, 2016 at 10:23 amThank you Tina for trying this recipe twice 🙂 They do need that egg to bind them together. I know what you mean by the taste buds changing. Now that I am almost 50 I can’t handle very sweet or salty. I have to judge the sweets by my kids taste buds, or else my treats would be not sweet enough for most people.
Tina says
15 December, 2016 at 10:36 amYes!! The egg made all the difference! And I have to tell you, even with the first time’s mistakes, we still ate them! It wasn’t till they were almost gone that I realized she had used wax paper instead of parchment…but they were good, wax and all! They just weren’t nearly as cookie-perfect as the 2nd batch!
Stacey says
15 December, 2016 at 12:27 pmTina, I have have totally done the wax paper mistake before, lol 🙂
Tina says
15 December, 2016 at 4:42 pmThey’re the same color and right beside each other in our storage drawer–an EASY mistake to make!
Stacey says
16 December, 2016 at 5:52 pmTina, it is very true, and I also don’t want to go get my reading glasses, so I do grab the wrong one sometimes. One time I used curry spice instead of pumpkin spice, as the spice containers and colors were very similar, and when I realized my error, I thought my pumpkin muffins were going to be inedible. But they were actually not bad at all (not as good as the ones with pumpkin spice of course). 🙂
Marci says
13 December, 2016 at 4:59 pmJust tried these. Used 1/3 cup pyure as the sweetener. I LOVED it! The true test was when I offered it to my teenage boys who have been rather skeptical of my recent trend of getting ‘healthy’ on them. I offered them healthy brownies recently and they hated them. They tentatively tried these, and when 3 were inhaled in 5 seconds, I knew I had a winner! Thanks!
Stacey says
15 December, 2016 at 10:12 amMarci, Thank you for trying the recipe and your kind words. So glad they past the teen boy taste test, lol. I have a 13 year old boy and college age kids, who are also skeptical of healthy treats and food. They inhaled these too. I am lucky to get one.
Mark says
2 December, 2016 at 5:49 pmWondering if I add low sugar Cranraisins and natural coconut (sugar free) and maybe walnuts instead of pecans, would that alter the texture? or just make them much better.
Stacey says
2 December, 2016 at 7:08 pmHi Mark,
You can use walnuts instead of pecans, and the other additions sound really good, but the coconut may change the texture somewhat (might be really good though). Cranberries are excellent in cookies!
Miranda says
5 November, 2016 at 5:56 pmCan I omit the coconut flour and use just almond flour?? Does it hurt the recipe ?
Stacey says
5 November, 2016 at 6:51 pmMiranda, you could replace the 1 tbsp coconut flour with 4 tbsps more almond flour, but it may not be exactly the same texture.
Miranda says
5 November, 2016 at 4:16 pmThe only ingredient I don’t have is the coconut flour. It’s a very small amount needed.. can I just skip the coconut flour in this recipe??
Rochelle says
4 November, 2016 at 10:15 amDid you spoon or scoop your almond flour? I can’t wait to make these and know measuring incorrectly will destroy the texture.
Thanks,
Rochelle
Stacey says
4 November, 2016 at 5:28 pmHi Rochelle, I just scooped the almond flour with a measuring cup.
Uzma says
25 October, 2016 at 11:47 amcan you use honey instead of coconut sugar for the sweetener? thanks!
Stacey says
25 October, 2016 at 5:26 pmUzma, Changing the coconut sugar to honey will change the liquid to dry ingredients ratio which can the texture of the cookies.
Faith says
12 October, 2016 at 11:04 amHey Stacey!
Just tried these last night! I used 1/2 cold butter and 1/2 cold coconut oil (because I ran out of butter).My cookies turned out kind of cake-like, do you think it could be because of the coconut oil?
I really am dying for a crisp chewy cookie and I am having a really hard time making that happen!
Thank you!
-Faith
Stacey says
12 October, 2016 at 1:09 pmFaith, the butter works the best for the best cookie texture, and also letting the cookies cool enough to get solid also helps.
Emmalee says
10 October, 2016 at 5:33 pmThese look amazing!! The butter in these wouldn’t work for my family though. Do you think that cold ghee or cold coconut oil would work for a substitute?
Stacey says
11 October, 2016 at 12:17 pmEmmalee, you can use organic palm shortening (cool to room temp) in the recipe if you’re dairy free. I’m not sure if Ghee would work.
the taylors says
26 September, 2016 at 5:01 pmwonderful recipe! The only change was I subbed 1/3 c of splenda brown sugar baking blend for 1/3 of the swerve. (since I didn’t have molasses) They have a great taste and texture. my 14 yr old daughter that is doing Low carb with me loved them! I used sugar free mini chocolate chips from our local Amish Store. I plan to explore your other recipes as well. thanks!
Stacey says
27 September, 2016 at 9:30 amThank you so much Sonya. I’m so happy that your daughter liked them. It is wonderful that the Amish Store has sugar free chips. I have to order mine online, as our stores do not carry them.
judy henningsen says
17 July, 2017 at 10:06 amDo you have a WalMart near you? I found Hersheys Sugar Free chocolate chips there.
Stacey says
22 July, 2017 at 10:00 amJudy, I live in probably the only town without a Walmart, lol. We do have them at our Target though!
Jennifer Leigh says
25 September, 2016 at 3:49 amThese cookies are the best Paleo cookies I’ve made!! I even forgot to add the molasses and they were still amazing. Thank you so much for this recipe.
Stacey says
25 September, 2016 at 9:46 amJennifer, Thank you so much for trying the recipe, and taking the time to leave such a kind comment! I really appreciate it & I’m so thrilled to hear they were still yummy without the molasses.
Megha Barot says
9 September, 2016 at 7:18 amWe’ve been looking for a great chocolate chip cookie recipe! These look great and simple – excited to try them out! Thanks!
Stacey says
9 September, 2016 at 12:59 pmThank you so much Megha. I went to check out your site 🙂
Nicole says
5 September, 2016 at 7:25 pmWow! You really nailed this recipe. I flattened the cookies a little while they were baking and used unsweetened chocolate I had kickin around in the pantry. The texture is a mix between rich, crumbly butter cookie and coconut shortbread. Thanks so much, 10/10 for sure!
Stacey says
6 September, 2016 at 7:18 pmNicole, thank you so much for trying the recipe and taking the time to leave such a nice comment. You’re very kind 🙂
Wendy says
31 August, 2016 at 3:01 pmThese are yummy! Let cool for at least 25 minutes? Yeah, that doesn’t happen in my house! They barely got 5! But it’s a good sized batch, so there should be some left at the 25 minute mark so I can see what they’re supposed to be like!
Stacey says
1 September, 2016 at 7:50 pmWendy, I must admit that I always eat one before they cool, lol. They are more solid once they cool and taste even better the next day. I know warm cookies are impossible to resist 🙂
Luke says
30 August, 2016 at 11:05 amI have made quite a few low carb cookies and was excited to try this one because the others were kinda lame. Made these Saturday and they are the BEST EVER! I think molasses is the key! They tase just like regular chocolate chip cookies. Thanks for the recipe this is definitely a keeper!
Stacey says
30 August, 2016 at 4:31 pmHi Luke, I am thrilled to hear this! I think the molasses is the key as well. Thank you for making the recipe and taking the time to write a very kind comment 🙂
Lynn says
25 August, 2016 at 5:18 pmHi Stacey, This may seem like a silly question…but I love how you have the cookies stacked in the picture with the paper in between the cookies. What did you use and where did you get them? Did you cut your own from parchment? These look amazing..I am making these as part of a dessert display for a wedding. The bride will LOVE these..she is paleo all the way.
Stacey says
25 August, 2016 at 6:52 pmHi Lynn, It’s not a silly question at all! And your right, I did cut up parchment paper into cookie size squares and would stack the squares between each cookie. The white parchment paper makes them show up better in photos, since they are all the same color. A Paleo wedding should be fun and challenging for the food. I’m thrilled the cookies will be in on it.
Lynde says
24 August, 2016 at 12:08 pmPlease add a “pin this” button on your recipes. Would make it so much easier to save. Can’t wait to try these! Thanks
Stacey says
25 August, 2016 at 8:33 amLynde, there is a Pin button on the side of post and one pops up every time you hover on a picture, in the left hand corner of photo.
Barbara says
11 August, 2016 at 12:41 pmCan you substitute honey for the molasses?
Stacey says
12 August, 2016 at 8:31 amHi Barbara, I would think you could. I just really like the flavor of the molasses.
Heather says
6 August, 2016 at 9:41 pmI made these tonight and they came out fantastically! I used splenda and i’m about to be using Eryithrol (i know i spelled that totally wrong) anywho! I made my mom love these cookies as well and she’s not a fan of dark chocolate! i used an 85% dark chocolate lindt bar it was delicious! thank you so much for a wonderful recipe i will be making for ever!
Stacey says
7 August, 2016 at 8:40 amHi Heather, I’m so thrilled that they were a hit, and that the other sweetener worked out. Lol, I misspell that one often, and auto correct does not recognize it, so I have to keep looking it up. 🙂
Lisa says
2 August, 2016 at 7:19 amWill it Make a difference in the texture and taste if i don’t use molasses?
Stacey says
2 August, 2016 at 7:42 amLisa, the texture will be the same, but they taste a little better with the molasses.
Kapu says
1 August, 2016 at 7:40 pmFirst batch came out of the oven. Couldn’t wait for them to cool for 25 mins. They tasted yummy. Didn’t put the optional 1/8 salt but should have. I did do 1/3 Swerve and 1/3 Sukrin BS to equal the 2/3 sweetener. I will be making these again. These are a keeper.
Stacey says
2 August, 2016 at 7:47 amKapu, Thank you so much for trying the recipe 🙂 I need to figure out what Sukin BS is.
Kapu says
2 August, 2016 at 7:56 amHere is the website
http://sukrinusa.com/
Made ice cream sandwiches with them also. Perfect with the Halo Top ice cream.
Stacey says
2 August, 2016 at 8:35 amThank you Kapu 🙂 I keep looking for Halo Top in the stores we have, but have not found it yet. I think my city is slow to pick up new products.
Jennifer says
1 August, 2016 at 5:23 pmUh oh mine have spread out and filled the whole cookie sheet :/ followed directions . Should I have put the tough in the fridge to firm up at all?? Suggestions please
Stacey says
1 August, 2016 at 5:40 pmJennifer, the butter needs to be cold. If you live in a warm climate and the butter was not firm and cold then putting the dough in the freezer for 20 minutes will help with spreading.
Gloria says
27 July, 2016 at 9:34 pmAre these a chewy, cakey, crispy, or crisp-edges chewy-middle kind of cookie? They look good and I’m looking forward to trying them, but I want to know what to expect. =)
Stacey says
28 July, 2016 at 9:07 amGloria, They are the crisp edges chewy-middle kind I believe.
Kimberly says
4 November, 2016 at 4:45 pmMine turned out cake like, just skipped the molasses to keep the carb count down. I’ll try the brown sugar swerve next time like suggested in one of the comments.
Melisa says
19 January, 2017 at 6:56 amwhat is the carb count without the molasses? i’m about to try this recipe and will probably skip it as well…MATH.
Stacey says
20 January, 2017 at 9:14 amHi Melisa, The molasses is a small amount spread out over 2 dozen cookies. It olny adds a trivial amount of carbs per cookie. I put it in the nutrition calculating software and the net carb amount per cookie came out to almost the same without it. It would still be about 1.9g to 2g net carbs per cookie.
Crystal says
17 July, 2016 at 9:28 amI have made these twice in the last three weeks. They are absolutely amazing! They are so easy and taste fantastic!! Thanks so much for sharing this recipe =)
Stacey says
17 July, 2016 at 11:48 amCrystal, Thank you 🙂 I love hearing that. You are very kind!
heather says
11 July, 2016 at 2:48 pmThese were delicious! By far, my favorite low-carb cookie recipe 🙂
Stacey says
11 July, 2016 at 3:39 pmThank you Heather for your kind words 🙂 Made my day!