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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Low Carb Chocolate Cookies With Sesame Seeds
- 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
Optional Chocolate Drizzle
- 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
- 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.
- 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.
- Add the dry ingredients to the medium bowl and mix until a completely incorporated.
- 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.
- 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.
- 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.