Servings: 12 Prep: 10 mins Cook: 12 mins Total: 22 mins
There was a time in my life where I’d always have balls of cookie batter in the freezer. Yep! Fresh, homemade, pre-scooped, perfect little balls of various flavors of cookie dough. When I had guests, I’d throw a few different flavors into the oven and within about 15 minutes, the whole place smelled amazing and my guests could anticipate sweet circular little wonders.
Welcome to my world!
Those days are gone, sadly. I have long stopped with the balls of dough in the freezer. As welcoming as they were for my guests, they’re just bad for people. When I switched to a sugar-free lifestyle, I completely stopped with the cookies. At first, I had no access to the ingredients necessary to make alternatives. By the time I figured out how to import “exotic” ingredients into Mexico (where I was living, at the time), I’d long since moved away from a cookie-heavy lifestyle. Pursuing them no longer interested me, or even OCCURRED to me, for that matter. In fact, short of the occasional splurge into breads, most all baking ceased for me. That is, until I decided to give this awesome gluten-free baking mix a try. It comes from Jennifer Eloff, a leader on the low-carb landscape. I had to try it! So, I dug out my old cookie recipe (a variation of the Toll House recipe, I believe), dusted it off, and worked to add in Jen’s baking mix! The end result? COOKIES! They were excellent! They’re not as sickeningly sweet and didn’t have quite the same “chew” as my original cookies did (as I used a secret ingredient that would get me shot within low-carb circles), but they were as good, if not better than, most chocolate chip cookies out there!
Time to stock the freezer! ☺
Note on Chocolate Chips: Most sugar-free chocolate chips are made with the sugar alcohols sorbitol or maltitol, both of which have an impact on blood sugars, even though they are labeled “sugar-free”. I see this labelling as only a half-truth. Furthermore, these sugar alcohols cause tummy troubles for many. There WAS an excellent erythritol based chocolate chip on the market, but it was very expensive. My guess is, they were hard to make. People loved them, but couldn’t afford the cost it took to make them. So, they were pulled from the market. However, the same company still makes AWESOME chocolate bars. I used ChocoPerfection’s Dark Chocolate Bars in these cookies. I chopped them and made “chocolate chunks”. 3 bars makes about 1 cup. Perfect!
Also, Carolyn from AllDayIDreamAboutFood.com is a trusted low-carb blogger. She recently wrote about this and developed her own chocolate chip recipe, which I’m sure would work well, too. Sugar-free chocolate chip recipe, here.
Serving Size: Recipe makes about 12 good sized cookies.
Chocolate Chunk CookiesPrint Rate
- 1/2 cup fresh whole butter softened
- 1/2 tsp vanilla extract
- 1 large whole egg
- 1 1/4 cups splendid gluten-free bake mix
- 1/3 cup 'Swerve' or other sugar replacement
- 2 tbsp brown sugar equivalent
- 1/2 tsp baking soda
- 1 dash salt
- 1 cup sugar-free chocolate chips or chunks
- 1/2 cup walnut pieces
- Pre-heat oven to 350 F.
- In an electric mixer, whip your butter until light in color and smooth.
- Scrape down your bowl and add your egg and vanilla. Beat for about 30 seconds. Will still be a bit lumpy.
- Add your baking mix, baking soda, the sugars and a dash of salt. Mix on low until combined, about 1 minute.
- Add your chocolate chunks and walnuts. Mix for about 30 seconds more, or until everything is mixed and evenly distributed throughout the dough.
- Drop spoonfuls of dough onto a greased cookie tray (I use ungreased silicon mats).
- Make for 10 minutes, or until golden brown.
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* Learn More: More about this recipe and nutrition …
10 thoughts on “Chocolate Chunk Cookies”
Thanks, DJ. You made me smile. I’m so happy you enjoy the bake mix. It’s great to have a chef of your caliber give it the heads up. Have a good rest of the week!
YAY! Thank you, Jennifer. Thank you for letting me use your recipe on my site, too! 🙂 I love the idea of a mix. It takes a lot of the "mess" out of the equation, in my mind. I was a professional baker for a while, in my youth. I understand flour, sugar, yeast, leavening agents and dough. The moment all of that was dropped from my world, I sort of just dropped all of that information and quit baking. Your mix has allowed me to dig into my notes and recipes from my youth, other restaurants and catering company and revive many of them, without much fuss. It’s such a great blend! THANK YOU for creating it! 😀
Hello, Ive seen a few recipes of Jennifer’s using her flour mix. However, is it still considered low carb and/or grain free with oat flour?
Thank you, and keep the recipes coming, I cant get ENOUGH! XXX
Hi Caghrey, there are lower carb options, but … with different behavioral properties. For some, an extra carb or two is worth it, if they can get a baked good that is that much closer to the "real thing". It’s up to you to decide where you stand on that particular issue. Regarding it being "grain-free", with oats … obviously it’s not a grain-free option. Here’s where I personally experience some level of conflict. I ate grains when I lost most all of my weight. Eating grains and losing weight and low-carbing CAN work, and I think the simple fact that I felt that way afforded me some extra freedom and encouraged me to continue … as I did. I would never tell someone that eating grains is bad for them, but I will say that in my case, I stopped eating them a few months ago and feel very good about the decision. It took me several years to come to that conclusion and … I arrived at it, in my own time. Does this make sense? It’s weird to have a recipe on my website that I won’t eat, but … at the same time, I may not have made the choices I made and had the success I had … without the OPTION to eat them … so … do what feels right! I’m here to help, in any way I can! 🙂
—Reply posted by DJ on 1/20/2015
Hi Betsy … from where I sit … wise choice. I got your back! 😉
—Reply posted by Betsy Crittenden on 1/20/2015
DJ – You just answered my question about whether or not to use the bake mix. I have been low carb / no grains for 6 months now and I do not want to reintroduce grains back into my life. I think I’ll steer clear of it.
I started eating low carb in 2011. I stopped baking or making ANY baked goods or desserts until tonight. I’ve scrolled over this recipe so many times thinking to myself that these look delicious. I finally made this recipe exactly as you made it and these cookies are incredible! Even my anti-low-carb husband thought they were great! My kids both love them too. SCORE! I can have cookies again, thanks to you!
Awesome, Leah! I actually think you’re smart to stay away from baked treats like this. They’re good and tasty and certainly better than the real thing, but I also tend to think they’re a bit of a slippery slope. Keep them to a mellow occasional treat and you should be good. Thanks for the kind words! 🙂
This is basically my recipe. I just made a few changes. I use ground almond four in place of regular white flour. Stevia blend brown sugar. I also use carob chips in place of chocolate morsels. My cookies come out just like the "original" one but so much better for you. The carb count is like 3 net carbs per cookie.
Thanks for sharing, Unknown! 🙂
i have baked these twice this week, yum. But my cookies come out much flatter. Can I just add more of the bake mix, like you would flour, to make the dough thicker, or should I add just coconut flour, or …. ? I can’t imagine that add ingmore almonds would help that much.
—Reply posted by DJ on 6/9/2015
Hi Sue. I have a longtime habit of freezing the cookie dough balls and baking them frozen. I used to have a catering company and always had a wide variety of frozen cookie dough balls scooped and ready to go, at a moments notice. If you freeze the balls and bake them … they’ll look like the cookies in the photo. More “plump” than fat. I just kinda like ’em that way! 🙂
was the secret ingredient to your old (high carb) cookies margarine? *wink wink* I googled “secret ingredient chewy chocolate chip cookies” and came up with a conventional recipe calling for…. CREAM CHEESE! only an additional 1/4 cup or 2 oz. I have a feeling adding this low carb legal ingredient might be great! I will try.
I also have inulin ( fiber sweetener) and tagatose (hygroscopic and carmelizing low-gi/gl sweetener) to play with. usually I add a small portion of tagatose to baking or browning (bbq sauce) recipes. Do you think inulin would dry out cookies more, or keep them together more like xanthan gum or protein does?
time to play~!
—Reply posted by DJ on 6/30/2015
Hi Emma … nope! Lips are sealed! 😉
I can see cream cheese as being an interesting addition, but I also find that cream cheese and chocolate need a little extra care to balance them. Done wrong, it can be kind of unpleasant. I’ve just had too many cream cheese/chocolate disappointments, but also know that it CAN be done very well!
If you’ve got Tagatose, you don’t really need the inulin, as Tagatose is about the right sweetness level. However, be careful as it will burn quickly. Drop the temperature of the oven about 25 degrees and pay extra close attention. You COULD add the inulin, but it will decrease the overall sweetness. It’s not very sweet on its own. Regarding it’s behavior … I’ll be honest … I’m not sure! I don’t bake regularly enough with it to have made a strong observation about it. Typically these kinds of sweet fibers are added to add a further sense of moisture and “chewiness”, but I’m not 100% certain that this applies to inulin. I don’t see why it wouldn’t, but I can’t say that I have personally noticed this. When I use it, I use it in a blend, so it’s not a super high concentration. If you do dig into it and feel you’ve formed an opinion on the matter, I’d love to hear it! 🙂