Dana’s Scrumptious Chocolate Chip Cookies Recipe from CarbSmart Grain-Free, Sugar-Free Living Cookbook

Dana Carpender Scrumptious Chocolate Chip Cookies Recipe

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The ideal chocolate chip cookie is crisp at the edges, and soft and gooey in the middle. This is my idea of cookie nirvana!


Units Scale


  1. Preheat oven to 375° F.
  2. Measure the almond meal, vanilla whey protein, baking soda, baking powder, and salt, and stir together. Set aside.
  3. Using an electric mixer, beat the butter until creamy and fluffy. Add the Swerve, stevia extract, and yacon syrup, and beat until very well combined. Scrape down the sides of the bowl as needed.
  4. Add the eggs and vanilla, and beat well.
  5. Now add the dry ingredients, in three additions, beating each addition until well incorporated before adding the next.
  6. Beat in the chocolate chips and pecans, and mix just until well-distributed.
  7. Turn off mixer, and scrape the dough off the beaters back into the bowl.
  8. Scoop dough by rounded tablespoonful onto cookie sheets you’ve sprayed with non-stick cooking spray, or covered with pan liners or baking parchment.
  9. Bake cookies for 10-12 minutes. Cool on wire racks.


If you don’t want to use the yacon syrup–it’s pricey, no question–you can use 1 tablespoon dark molasses, instead. It raises the carb count all the way to 5 grams per cookie, with 3 grams of fiber, for a Usable Carb count of 2 grams.

Bonus Recipe From CarbSmart Grain-Free, Sugar-Free Living Cookbook. For ingredients, please visit our Resources page.


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