# Low Carb Walnut Chocolate Chip Cookie

These are delicious low carb walnut chocolate chip cookies.

- Servings: 24 servings
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 3 cups walnut halves or pieces
- 0.33 cup butter or coconut oil
- 0.33 cup liquid sweetener
- 0.25 teaspoon salt
- 0.5 teaspoon baking soda
- 3 teaspoons vanilla extract
- 0.5 cup chocolate chips or chunks

## Instructions

1. Add walnuts to a food processor
2. Process until a powder forms.
3. Add coconut oil
4. Add liquid sweetener
5. Add vanilla extract
6. Process for 20-30 seconds until a dough forms
7. Remove from the food processor to a bowl
8. Add chocolate chips
9. Line a baking sheet with parchment paper
10. Scoop the dough onto the baking sheet
11. Bake for 12-14 minutes until set and the tops start to turn golden
12. Remove the cookies from the oven

## Equipment

- food processor
- baking sheet
- parchment paper
- cookie scoop
- wire rack

## Tips

- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- Add the walnuts to a food processor and process until a powder forms.
- Add in the butter and pulse until well combined.
- Next, add in all of the remaining ingredients except the chocolate chips.
- Process for 20-30 seconds until a dough forms. Be careful not to over process the dough. Processing for too long can make the dough too wet because of the oils that separate out from the walnuts.
- Carefully remove the blade from the food processor and stir in the chocolate chips by hand.
- You can go ahead and bake the cookies at this point but the dough will be slightly runny. I recommend refrigerating the dough for 1-2 hours or letting it sit in the freezer for 20 minutes before trying to scoop the dough onto your pan.
- Using a cookie scoop or a tablespoon, scoop the dough into balls onto your parchment lined pan. These cookies will spread out a lot so make sure to leave ample room on the pan.
- Bake for 12-14 minutes or until set and the tops start to turn golden. Remove the cookies from the oven and let cool for 4-5 minutes before carefully transferring to a wire rack to finish cooling completely.
- Store in an airtight container with a paper towel underneath the cookies in the bottom of the container to absorb liquid/natural oils from the walnuts. Eat within 48 hours, or freeze.

## Source

- Original video: https://www.instagram.com/reel/DJzfC-dO85v/?igsh=MWR3bXVtZ282dXVhMw==
- Recipe page: https://www.cliprecipe.com/recipe/c83d90f1-0d92-4078-8454-83a05b795bdc
- Extracted: 2025-05-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt