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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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 unsweetened 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

13 comments on “Chocolate Cookies

    • 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.


  1. 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!!


    • 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.


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