Chocolate Chip Walnut Cookie {Gluten-Free, Grain-Free, Low-Carb}

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Yes, it is still January, so I must include a healthier gluten-free, low-carb chocolate chip cookie recipe for this month. In this recipe, I used heart-healthy avocado oil instead of butter, coconut and almond flour, sugar-free chocolate chips and delicious walnuts. As a sweetener I used xylitol. If you don’t know what xylitol is, it is sugar derived from plants and counts as zero net carbs per serving. As sweetener on a low carb diet, xylitol is a good choice not only because it has zero net carbs, but because it has some health benefits. Firstly it does not spike blood sugar, and it also feeds friendly microbes in your digestive tract. But what I love most about this sweetener is, you use it just like sugar, and it actually tastes like sugar, no after taste 🙂 Moving on to the cookie, the texture is in-between soft-chewy not crispy, and the combination of walnuts and chocolate chips make this cookie a winner. This gluten-free chocolate chip walnut cookie is one of those cookies that is super addictive, it is that good. Total net carbs about 4 g per cookie, most commercially made chocolate chip cookies have between 9 – 18 g net carbs per cookie. Enjoy!

Ingredients

  • 1/2 cup avocado oil 
  • 2 eggs
  • 1/4 cup xylitol
  • 1 tsp. pure vanilla extract
  • 3/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. Himalayan salt
  • 1 cup coarsely chopped walnuts
  • Instructions

  • Preheat oven to 350 F and line a baking sheet with parchment paper
  • In a medium bowl whisk together eggs, avocado oil, xylitol, vanilla
  • Add in coconut flour, almond flour, baking soda and salt. Mix well to combine
  • Stir in chocolate chips and walnuts and set aside for 5 minutes. The batter will thicken making it easier to form the cookies
  • Using a cookie scoop or tablespoon, scoop the dough onto prepared baking sheet and using your fingers slightly flatten the cookies
  • Bake for 13 - 15 minutes until the cookies begin to brown. Cool cookies on the baking sheet for 5 minutes then carefully transfer to a wire rack to cool completely


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