Valentine’s day is in less than a month away! It’s one of my favorite holidays (Halloween, Christmas, Valentine’s Day, and Easter are my favorites!) If I had to cancel one holiday, I think I would choose St. Patrick’s Day. It’s the only Holiday I do not care for. I don’t like wearing green after Christmas; I correlate it with beer and getting pinched in elementary school. The only good part was the McDonald’s shamrock shakes my mom would take us to get! I’d love to know what holiday you’d cancel if you had to pick! Leave your answer in the comments.
Anyways, the point of this post is to share my recipe for the chocolate almond cookies that are low carb, no added sugar, dairy-free, gluten-free, and absolutely delicious and perfect for Valentine’s day! I had a craving for chocolate almond cookies on Monday. I used to make almond flour cookies all the time (snickerdoodle, macadamia nut, etc.) I used my similar recipe with a coconut chocolate drizzle on top! I thought they would be so cute for Valentine’s day treat, so I added them to my heart tray. Kyle and I ate these cookies in 48-hours. They tasted so good, and they just melted in your mouth, especially when you dip them in coffee! I am going to be making another batch today. We keep them in the freezer (anyone else like their desserts frozen?) and grab one in the morning with coffee or have it as a treat after dinner. The best part about the recipe is that you can make them in less than 20-minutes! You pretty much add everything to the mixing bowl, bake for twelve minutes, and drizzle with the chocolate drizzle on top! A recipe where I don’t have to clean a huge mess up is my kind of recipe! These will be fun to make using just frosting on top with sprinkles for valentine’s day. You can make them without the chocolate drizzle, and they are just as delicious! The possibilities are endless with these cookies! You can even turn this recipe into a snickerdoodle by added 3 tablespoons of cinnamon and one tablespoon of coconut oil (so they don’t dry out.) I love messing around with the base of cookie recipes!
As of right now, I’m still on my low-carb diet. I explained why in (this blog post) so making recipes like this has helped me. I will write another follow-up blog post about it soon with more explanation of why I’m doing it, how long I plan to do it, and what benefits/side-effects I’ve been experiencing so far. The cookies are perfectly soft in the middle like a grocery store sugar cookie, and the edges are nice and crunchy. Even if I weren’t trying to eat lower carb, these cookies would still be on my must-make list! Once they turn this golden (about 12-minutes), then you can take them out of the oven and let them cool for about five minutes on the baking sheet before adding the chocolate glaze.
The chocolate glaze is delicious! Since the glaze is made with a coconut oil base, it hardens on top, just like those fudge cookies you get at the grocery store!
For these cookies, I used almond flour, coconut flour, almond extract, baking soda, monk fruit, golden monk fruit, coconut oil, cocoa powder, swerve confectioners sugar, salt, unsweetened almond milk, and eggs.
This recipe has 4 grams of net carbs! It fits perfectly into my low carb diet, so perfectly that I can have two or three throughout the day. 😉
Chocolate Almond Cookies | Simply Taralynn | Low Carb
- 1 Cup Almond Flour
- 1/4 Cup Coconut Flour
- 1/2 Tsp Baking Soda
- 1/4 Cup Monk Fruit
- 1/4 Cup Golden Monk Fruit
- 1/8 Tsp Salt
- 1 1/2 Tsp Almond Extract
- 1 Large Egg
- 1/3 Cup Unsweetened Almond Milk
- 2 Tbsps Swerve Confectioners Powder
- 2 Tbsps Cocoa Unsweetened Powder
- 3 Tbsps Melted Coconut Oil
- Preheat oven to 350-degrees!
- In a large mixing bowl, sift the almond flour, coconut flour, baking soda, monk fruit, golden monk fruit, and salt together. Set aside.
- In a small mixing bowl, mix the egg, unsweetened almond milk, and almond extract.
- Pour the wet ingredients into the flour mixture and mix well. If it's too wet to form into cookies, add a tablespoon of coconut flour. If the batter is too dry, add in a tablespoon of almond milk.
- Form two tablespoon-sized dough balls into cookies onto the baking sheet. Almond flour won't form a cookie-like normal flour, so you'll have to form it before baking.
- Bake cookies for approximately 12-minutes. Once they're lightly golden, take them out and let them cool down for 5-minutes.
- In a small mixing bowl, combine the swerve, cocoa powder, and coconut oil until creamy like a glaze. Drizzle over the cookies and let them cool down.The icing will harden, but if you want to speed up the process, place the cookies in the freezer.
Makes 12 cookies
I can’t wait to hear what you think of these cookies! ♥️
Questions for you!
- What holiday would you cancel?
- What low-carb cookie recipe should I make next?
- Do you like freezing your desserts, too?