If you like cookies and brownies, this low carb chocolate cookie recipe is for you. I’ve never had a cookie quite like them. Adding a drizzle of chocolate makes them even better.
I remember baking cookies with my mom in elementary school. I must have been in the third or fourth grade because I remember making the cookies in our Arizona kitchen, which had green and cream striped wall paper in the adjoining dining room and the biggest walk-in pantry I had ever seen.
My mom had this really cool mixer/ blender appliance – very similar to the modern Kitchen Aid Artisan mixers except that hers was much lighter in weight and the glass bowl traveled around in a circle verses the orbiting beaters of today’s models. I loved that she let me lick the cookie batter from the beaters and spatula when we were through dropping the cookies onto the baking trays. I think that’s where I developed my love of baking – making cookies with my mother. Soon, I became the official cookie baker and fell in love with cookies!
My kids like cookies, too, but usually low carb cookies aren’t anything to write home about; they end up spongy and cakey and very un-cookie-like. I have a simple low carb shortbread cookie recipe that results in crispy cookies perfectly suitable for cut-outs, but cut-out cookies are quite time consuming. I’d rather have a simple recipe that I can make lickity-split. One, that actually looks and tastes like a cookie made from traditional ingredients.
These chocolate sesame cookies are the answer to my baking prayers. And the fact that they taste like brownies, doesn’t hurt! I was actually inspired by this keto cake batter cookie by Tasteaholics which is a refrigerator cookie. For those who don’t know, refrigerator cookies (or ice box cookies) require refrigeration before baking. They are popular for their ease – just slice and bake.
I used sesame flour in this recipe but it can also be made with coconut flour, too – both taste great. I really like sesame flour. It is very fine and soft in texture, making it perfect for the first step in a traditional breading procedure. As sesame seeds are a little on the bitter side, it’s best to use this gluten-free and nut-free flour in small amounts, mixing with other low carb flours. If you pay attention to food trends, then you know that sesame and tahini have been featured heavily in dessert recipes this past year. I can see why!
I hope you’ll enjoy these cookies as much as my family has.
These great Low Carb Chocolate Cookies With Sesame Seeds are 2 net carbs each.
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- 1/4 cup (2 oz/57 g) butter, softened
- 2 tablespoons (2 oz/57 g) cream cheese, softened
- 1/3 cup 70 g) Sukrin 1 (or Swerve Granulated)
- 1 large egg, cold
- 1 teaspoon vanilla
- 1/2 teaspoon stevia glycerite
- 3/4 cup (75 g) Honeyville almond flour
- 1/3 cup (30 g) Sukrin Sesame Flour (or 1/4 cup coconut flour)
- 2 tablespoons (30 ml) unsweetened cocoa powder
- 1/2 teaspoon espresso powder or instant coffee granules
- 1/4 teaspoon xanthan gum
- 2 ounces (57 g) dark chocolate such as Lily's Chocolate Chips
- 1/4 cup (59 ml) heavy cream
- 1 tablespoon (15 ml) butter
- 1 teaspoons (10 ml) sesame seeds
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In a medium bowl, cream together the butter and cream cheese with a hand mixer. Add the sweetener and salt, creaming until light and fluffy. Add the egg, vanilla and stevia glycerite, beating again until incorporated.
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In a small bowl, blend all of the dry ingredients together with a large wire whisk to break up any lumps and to distribute the ingredients evenly.
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Add the dry ingredients to the medium bowl and mix until a completely incorporated.
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Scrape the dough onto a piece of plastic wrap or waxed paper, into the rough shape of a log. Fold the waxed paper over the dough and shape into a cylinder. A long skinny cylinder will produce many smaller cookies and a thicker cylinder, less. (Alternately, roll into balls. See directions in the photo description below the recipe.) Refrigerate 6 hours or several days. It can even be frozen until needed. Thaw in the fridge overnight.
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Bake: Preheat oven to 350 and place the rack into the middle position. Line a baking sheet with parchment. Slice the cookie dough into 16 even cookies and place onto the parchment. They won't spread, so if you want to flatten them out, use a small piece of waxed paper and a flat bottomed glass to do so. Bake 15-20 minutes depending on your oven. Enjoy when completely cool.
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Chocolate Drizzle: Place the heavy cream, butter and chocolate (chopped or chips) into a microwaveable bowl and heat at 30 second intervals until melted. Blend completely with a small whisk. Scrape the chocolate into a small zip-loc bag and snip off a tiny piece of the corner. Squeeze the chocolate over the cookies in a pleasing pattern. Sprinkle with sesame seeds.
Oh my goodness, these are amazing! I made these without the drizzle, but they were still outstanding – exactly as described, slightly crispy on the outside and chewy in the middle, with just a hint of that coffee flavour. I baked them for 15 minutes and then switched the oven off and left them in for another 5 minutes, but next time I might just try at 15 minutes, as some of the cookies were ever so slightly overbaked at the edges. Nonetheless, these were a huge hit. I will be making these often, thank you so much.
I’m so glad you liked the recipe, Anu. Thank you for taking the time to share your experience with the recipe. Have a wonderful day! -Kim
Work is closed today due to no power from the East Coast storm, so I am heading into the kitchen to make this batter up! I’ll be subbing the sesame with coconut flour. Tried sesame in a recipe once, too bitter for me-maybe it was the particular brand. I make the chocolate chip cookies by Tasteaholics and have sightly modified them to suit me. Love them, and that recipe also says refrigerate several hours or overnight. I always leave mine overnight. The cookie dough seems to hold together better. I make them up and freeze them (2 to a plastic snack size bag/6 bags for a dozen inside a larger qt size bag clearly marked) and when I want a little treat, just pull them out. They defrost in minutes. I’m betting my hubby will love these, he has a sweet tooth the size of Texas.
I hope you and your husband like them, Barbara. Keep warm and safe in the storm. I used to live in Binghamton and Rochester, NY, so I keep my eye on the nor’easters that hit. Take care. -Kim
Kim, I have to tell you that these are delish and get 2 thumbs up from hubby and I ! His only comment was he wants some chopped nuts in them next time as they remind him of a brownie. I did slightly reduce the cocoa powder by a teaspoon, next time will try reducing by 1 and 1/2 tsp as I think the brand I use is stronger than most, but the flavor was fine. If there are any left, I will freeze a few and see how they do. I could see these crumbled on or in some ice cream !!
I’m so glad you and your husband liked the recipe, Barbara. I always sift my cocoa powder, so it measures properly, so that may have been a factor, too? Good cocoa powder does make a difference in flavor, doesn’t it! The cookies should freeze just fine. Thanks for taking the time to let me know that you enjoyed the recipe and for sharing your future tweaks. Have a great weekend. -Kim
Is the refrigeration necessary or can it mix it all and bake them?
Hi Trevor. Yes, the dough needs to be refrigerated or it is just too soft and sticky to work with. -Kim
Hello! I love your recipes – I’m new to keto living but you certainly make it easy!!! I’m wondering if this recipe will work for cut-out cookies. We had found a chocolate cut-out recipe last year that was wonderful – not too sweet but super good (on Kroger website.) So we’re looking for one this year. Let me know what you can please. Thanks so much for all your hard work!
Teresa
I’m trying to remember, Teresa. I haven’t made them in a year. No, the dough is so tender for cutouts. A low carb cut-out cookie dough isn’t too hard to make. It’s basically almond flour, an egg, sweetener and cocoa powder. I suggest taking a low carb cutout cookie recipe from another site and adding 1-2 tbsp sifted cocoa powder to it. Low carb cookie dough is hard to work with – very tender. It’s best refrigerated or frozen between rolling and cutting. I hope this helps, Theresa. -Kim
I have made these and they are definitely a keeper!! Sooo good!!!
Thanks so much Kim, for coming over from Facebook to leave your comment. Your pictures of the cookies you made were so pretty! I appreciate you taking the time to do this for me. Have a great weekend. -Kim
I would have never thought to pair chocolate and sesame together, but it sounds incredible! These cookies don’t look like they are low-carb at all!
Thanks Bethany! -Kim
Do you happen to have any cookie recipes that after being cooked are crispy? I really miss the buttery crisp or crunchy cookies kind of like shortbread cookies or sugar cookie cutouts (we called them refrigerator cookies). Thanks so much for sharing and supporting us “newbies”.
Melinda, I do, but it calls for sesame flour along with almond flour and I haven’t posted it yet. I’ve been waffling back and forth whether people would be interested in it. It’s an easy recipe and very good. -Kim
You mention salt in the instructions but no quantity is listed in ingredients. How much salt???
You’re right Kaya. It was 1/4 teaspoon. I added it to the recipe. Good catch! -Kim
Another great looking recipe. I can’t wait to try it.
Thanks, Tresa. I hope you enjoy them. -Kim
Can’t wait to try these!
I hope you like them Amy. I have been really liking the sesame flour. It is very light in texture, but too much will make things bitter. I like it in crepes and a sugar cookie recipe I have been working on for Sukrin. It is so good. I would love to hear what you think about the cookies. Have a great day. -Kim
looks so good. love chocolate.
Instead of xanthan gum what can v use as it’s not easily available in India
Hi Shilpa. That’s a great question. I would try a small pinch or two of ground psyllium husks as a replacement. You can try leaving it out and see if the dough holds together after baking. I would be interested to know since I didn’t try it. All I can say is that the batches that sat in the fridge or freezer for a few days before baking had a firmer texture and baked differently than those baked 6-8 hours after preparing the dough. I believe it was from the xanthan gum absorbing more of the liquid ingredients and gelling. Please let me know what you tried and how it turned out. It will surely help another person. Have a great weekend. -Kim
I love chocolate and I love it even more when it’s delivered in the form of a healthy cookie! What a great idea adding the sesame seeds too.
Yeah, these were really great. Who can turn down a healthy cookie? Thanks for commenting Maya. Have a great day. -Kim
Amazing photos! And this recipe looks delicious.
Aww, thanks so much Taryn! -Kim
These look beautiful! I love the photos and the styling. I have not used sesame flour yet (sesame butter I have used ). I bet is tastes wonderful, as sesame seeds have great flavor!
Thank you, Stacey. I am enjoying the sesame flour very much at the moment. Just a little adds a nice flavor, as you just said. Have a wonderful week. -Kim
Oh, brownies are my weakness! These cookies look fabulous!
Thanks Sarah. I like brownies, too. I miss them a little. Have a wonderful day. -Kim
These look SO tasty!!
Thanks, Georgina!
Wow, these pictures look like they should be in a foodie magazine. I have mug envy! All of this looks and sounds so absolutely divine I’d like to invite myself over right now.
Thanks Katrin. I love those mugs! I got them from Susan Simonini’s Ebay store. She is a potter from Australia and I love her things. The cookies are good. You’d better hurry, there are only two left! Lol. Have a great week. -Kim
I do love cookies and brownies! I think I’m going to love these cookies too. Love the kitchen of your childhood! You always have to wonder about certain fads…. Your pics turned out beautiful!
Thanks so much Kathy. I have fond memories of that kitchen. I am having such a hard time with my photo style. I am just all over the place! Thank you for your kind words! 🙂 Enjoy your week. -Kim