Jeri Mills M.D.

Low Carb GF Chocolate Cookie Crisps

Recipe: Jeri’s GF, Low Carb Chocolate Cookie Crisps


3/4 stick butter- melted

¼ cup dark brown sugar

1/8 teaspoon salt

2 jumbo egg whites

½ teaspoon vanilla

¼ cup 100% cocoa powder

1 teaspoon instant coffee powder (I use decaf)

2 cups blanched almond flour


In a large bowl, beat the sugar, salt, vanilla, coffee and egg whites till beginning to get fluffy (do NOT beat into a meringue)

Fold in the butter and cocoa powder then mix till fluffy

Fold in  ½ cup almond flour then beat until well incorporated.  Add the almond four ½ cup at a time and beat till well mixed.

Chill for at least 30 minutes.  It can be chilled over night

Divide the dough into 2 equal pieces.

Roll one piece of dough between 2 pieces parchment paper until it is the size of a cookie sheet. Remove the top piece of parchment then, using a very thin-bladed knife, cut into 1½ inch squares. (about 7 X 12 on a standard cookie sheet)

Transfer the  paper with the cut cookies to a cookie sheet (or jelly roll pan) Trim the edges of the parchment away to fit pan.

Repeat with the second half of the dough.


Bake at 325° for  12-16 minutes till crisp but not burned.  Rotate the trays in the oven half way through baking.*


Because the cookies are so delicate, they burn easily so watch them carefully for the last couple of minutes. When you smell intense chocolate they’re probably done.


When completely cooled, store in a zip lock bag with a couple of paper towels inside to absorb any moisture so they stay crisp. I generally keep mine in the freezer and just take out a couple at a time for a treat.


Less than ½ gram sugar per cookie