Put a little ole in your day with a few of these yummy Mexican Double Chocolate Cookies that are inspired by south-of-the-border flavors like cinnamon, almond ad a tiny, tiny hint of pepper.

And, I’ve used some of my favorite healthy baking tricks to keep them low-carb and gluten-free. Read on to get the recipe.

While these low-carb cookies aren’t completely free of sugar (as I do use real chocolate chips and a bit of molasses), they are significantly reduced in sugar – only 3.7 grams of sugar (and 8.2 total carbs) in one cookie, compared to 20 grams of sugar (and 30 total carbs) in one of those double chocolate chip cookies you might grab as a mindless meal add-on at your favorite casual dining spot.  I keep the added sugar count down my using a cup-for-cup sugar alternative baking blend – I like the Ellyndale Sugarless Sugar from Now Foods.

Note, you could complete eliminate the added sugar in this recipe by using sugar-free chocolate chips like Lily’s Dark Chocolate Chips (all natural, non gmo, sugar free, vegan)

Almond meal makes a smart low-carb substitute for flour, but I’ve found that using ALL almond flour makes cookies weirdly textured and too crumbly. So, I’ve used a combination of almond meal and a purchased Gluten-Free All-Purpose Flour – some gluten-free folks who bake a lot will make their own blends with ingredients like rice, potato and tapioca or other flours, but I find it’s so much easier just to buy a mix! Who has the pantry space or time to track down all this specialty ingredients!

I made these for my cookie monster dad, who’s been in the hospital and is on a restricted diet – I gasped at the menu and the large numbers that were parenthetically placed after each food item. “These prices are outrageous,” I exclaimed! He laughed, and told me the were carb counts – so, I said “yay, my cookies have much less than most of these choices”!  Hope you get a chance to make these Low Carb Mexican Double Chocolate Cookies to share with someone you love!

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Mexican Double Chocolate Cookies (Low-Carb, Gluten-Free)

Prep Time

10 mins

Cook Time

12 mins

rest

3 mins

Total Time

22 mins

 

Put some olé to your day with these lower-carb, gluten free cookies inspired by south-of-the-border flavors including chocolate, cinnamon, almond and a hint of spice. 

Course: Dessert, Snack

Servings: 36 cookies

Calories: 96 kcal

Ingredients

• 1 stick butter softened
• ¼ cup fat-free plain Greek yogurt
• ¾ cup stevia baking blend cup-for-cup equivalent
• 2 tablespoons molasses
• 2 large eggs
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1/4 teaspoon ground cayenne pepper optional
• ½ cup unsweetened cocoa
• 1 ½ cup almond meal
• 1 cup gluten free baking blend flour l
• 12 teaspoons mini chocolate chips can sub sugar free chocolate chips

Instructions

1. Preheat oven to 350 F degrees.

2. In large bowl, cream together butter, Greek yogurt, stevia baking blend and molasses. Stir in eggs until well combined.

3. Next, mix in dry ingredients including salt, baking soda, pepper, cocoa powder, almond meal and flour blend.

4. Stir in chocolate chips.
5. Drop dough in approximate heaping one tablespoon balls onto baking sheet lined with parchment, silicone baking sheet or lightly greased, with approximately 2-inches of space around each cookie.
6. Use fingers or flat bottom of drinking glass to slightly press dough ball down into a very thick circle.
7. Bake at 350 F degrees for 11 to 13 minutes, remove from cookie sheet to cool.
8. Store in airtight container.

Recipe Notes

Are you a double, triple and quadruple kind of chocolate person? How often do you bake? Any favorite swap ingredients you like for cookies? Please share any/all in comments – XOXO, Jennifer