It’s National Chocolate Chip Cookie Day! But you don’t need an excuse to enjoy these healthier and delicious, low-carb chocolate chip cookies. These bakery-style cookies have no added grains or sugars, and they are the perfect combination of crispy and chewy… no cakey texture here! Your family will love these!

Makes: 10 medium-sized cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes (plus chilling time)


3/4 cup Ghee, melted (sub coconut oil for dairy-free)

1/2 cup sweetener of choice (I used monk fruit sweetener)

1 teaspoon vanilla extract

1 egg

1 1/4 cups almond flour

2 tablespoons coconut flour

1 tablespoon tapioca starch

½ teaspoon baking soda

½ teaspoon xanthan gum

Pinch of sea salt

1/2 cup 100% unsweetened dark chocolate, cut into chunks, or sugar-free chocolate chips


In a food mixer or large bowl, beat the Ghee and sweetener until pale and fluffy. Add vanilla extract and egg and mix again to combine.

Slowly add in almond flour, coconut flour, tapioca, baking soda and xanthan gum. Mix well.

Transfer cookie dough into a small bowl and let chill in the fridge for 30 minutes-1 hour.

Preheat the oven to 350F and line a baking sheet with parchment paper.

Shape the dough into 10 even-sized balls and arrange evenly on the baking tray. Flatten. Bake for 12-14 minutes.

Remove from the oven and let cool completely and enjoy!