Chocolate Cookies

With Nuts Added
Peggy’s Chocolate Pecan Cookies
Peggy's Chocolate Cookies
Peggy’s Chocolate Cookies (without nuts)

♪♪  SOMETIMES YOU FEEL LIKE A NUT;  ♪♪  SOMETIMES YOU DON’T!  ♪♪  (click to listen)

Old enough to remember the melody from the Almond Joy/Mounds TV commercials?  🙂 Well, in our house, I always feel like a nut; my husband doesn’t, EVER.  He has never been fond of nuts. So the batter for all my cookies and brownies invariably gets divided into two halves and I do some both ways.   I’ve been meaning to try my hand at a chocolate cookie for some time.  Ever since I developed my Almond Butter Cookie recipe 3 years ago, actually.  I finally got around to it today.  Better late than never, huh?  Well that’s not exactly true.  I tried a batch last year and they were so bitter and unpleasant-tasting, they ended up crumbled up for chocolate pie crust or cheesecake crust.  🙂  Waste not; want not.  🙂

These chewy little chocolate-y gems are scrumptious!  Chewy and not dry at all.  Hubby gave them a thumbs up, as did I.   These cookies, like all of my recipes that use my Almond Butter Cookie dough for a base, freeze very well.  In fact, they can be eaten right out of the freezer for an even chewier cookie!  These are not suitable until Atkins Phase 2 OWL.

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DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.


2 c. almond flour

½ c. coconut flour

1 T. oat fiber (for gluten-free, use 1 T. oat flour ground from 100% certified gluten-free oats)

1 tsp. glucomannan powder (optional, but improves texture)

1/8 tsp. salt

½ tsp. baking soda

½ tsp. baking powder

¼ c. erythritol (or ¼ c. sugar equivalent of your favorite sweetener)

½ c. Splenda (or 1/2 c. sugar equivalent of your favorite sweetener)

1 beaten egg

¼ c. sugar-free honey (I use Honey Tree from Walmart)

1 Tbsp. vanilla extract (yes, that much!)

2 T. almond butter

½ c. melted butter

1½ squares (1.8 oz.) unsweetened dark baking chocolate, melted

3/4 c. nuts, coarsely chopped (optional)

DIRECTIONS:   Preheat oven to 350º.  Measure all the dry ingredients (including nuts if using) into a large mixing bowl and stir well.  In a small bowl, stir the almond butter into the melted butter.  Add the vanilla and beat in the egg.  Stir in the sugar-free honey next. Melt the Pour the wet ingredients into the dry.  Melt the baking chocolate in the microwave or over hot boiling water and when completely melted, scrape it into the liquid ingredients with a rubber spatula to get it all.  Stir well.  Now pour the wet ingredients into the dry and stir to form a dough.  Roll into 1″ balls (I got 34 total) and set on baking sheets lined with silicone or parchment (or greased pans).   Press slightly flat with your fingers or the bottom of a glass so that they are about 3/8″ thick.  They can be pretty close together as they don’t spread much during baking.  Pop into 35oº oven for 7-9 minutes.  Do not over brown these or they will not be chewy.  Do not attempt to remove from pans while hot or they will crumble on you!   Cool completely and then remove to an airtight container.

NUTRITIONAL INFO:   Makes 34 cookies, each contains (without nuts):

83.4 calories

7.26 g  fat

4,16 g  carbs 1,97 g  fiber, 2.19 g  NET CARBS

2.2 g  protein

41 mg sodium

If you decide you want to add the nuts, each cookie has 89 calories, 9.15g fat, 4.52g carbs, 2.22g fiber, 2.3 NET CARBS, 2.4g protein

17 thoughts on “Chocolate Cookies

  1. Barbara Pitts

    Hi, Peggy!
    I have followed you for a long time, been a frequent stalker on your website and have the first 3 of the cookbooks in the series. I’m also a Texan (Plano).
    . I tried these cookies for the first time today. I think my baking chocolate was in smaller squares than usual so they didn’t turn out real chocolaty, but they are still delicious. I love your cookie recipes because they turn out more like the cookies we were accustomed to in the bad old days. This time, I went to the freezer for nuts and saw some black walnuts I had gotten at Sam’s a while back and what a flavor explosion! I will be trying more of your cookie recipes and using black walnuts again. Thank you for all you do!

    1. Well, HI! fellow Texan. My sister-in-law AND one of my brothers-in-law are in Plano. Small world. So glad you like the cookies. I just love youre idea of using black walnuts (my Mom’s favorite nut) in these. Must try that next time. Glad you’re enjoying the recipes, my dear.

      1. Barbara Pitts

        Hi again, Peggy! I just tried the chocolate cookies again, this time with pecans instead of black walnuts. Very delicious but still not as chocolaty as I hoped and not as dark as the ones in your picture. I’m obviously not understanding the amount of baking chocolate called for in your recipe. I’m using Baker’s chocolate that is 100% cocoa. The little rectangles say that they are 1/4 ounce each. The first time I used 1 1/2 of those tiny rectangles. This time I used 4 of those rectangles for a total of 1 ounce. Can you tell me how much chocolate you are using in ounces? We love chocolate and I’d love to get them dark like the ones in your photo.

        1. I’m using the old Bakers unsweeetened squares. I just weighed a square and it weighed 1.2 oz on my scale, so 1½ squares would weigh 1.8 oz. I think the newer boxes of Baker’s chocolate are shaped in different shapes than my old box, so weighing would be your best bet. Seems like 2 oz. would make them just as dark and rich as mine are in the photo.

    1. You can use xanthan gum, Ilana. You will get the gluc’s texturizing effects. But be aware you won’t get the gluc’s fiber and therefore won’t get its bulking/volumizing effects. So although your cookies will taste the same, they may look different (be thinner/smaller?). Not sure really, Ilana, as I rarely use xanthan gum for baking enhancement, but I know some do. I just think glucomannan brings TWO positive qualities and prefer it.

  2. Sheila

    Would love to try these BUT: “Pop into 35oº oven for 709 minute’, Can we get a correct time to bake? Thanks for sharing all that you cook!!

    1. That should read 1/4 c. erythritol. I’ve just corrected that. Thanks for catching that, Billie. I’m running around like a chicken with my head cut off this week, getting ready for some surgery. Trying to get this last recipe posted and get a bunch scheduled to post for Jen on the LCAF FB page for the time I’ll be out of commission. Hope you’re doing well.

      1. Thanks, that’s what I thought. So thought I should bring it to your attention. 🙂
        Will pray for successful surgery, and speedy healing! I’m doing well thank you! Take Care & God Bless!

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