Carb-Conscious Chocolate Chip Breakfast Cookies

It’s BS that there aren’t more low-carb cookie options available for those with IBS. But you can have your cookie and eat it too with this homemade rendition of a gut-friendly treat that satisfies any sweet tooth without sacrificing your health goals.

This tasty cookie gets primarily sweetened with stevia — a sugar alternative that won’t trigger unwanted symptoms of IBS. For those using liquid stevia, be sure to check the unit conversion to avoid cookie chaos. But don’t be fooled; while these cookies may taste like dessert, their wholesome nutrition says otherwise!

Each cookie contains healthy fats and a pop of protein to keep the mid-day hanger under control. So, embrace your inner cookie monster and enjoy this recipe as a breakfast or hearty snack. After all, what better way to start the day than with chocolate chip cookies!

Makes: 15 servings
Serving Size: 1 cookie
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients for chocolate chip breakfast cookies

• 2 cups gluten-free oat flour
• ¼ cup almond butter
• 2 tbsp stevia powder
• 1/8 cup brown sugar
• 3 tbsp plant-based butter
• 1 tbsp vanilla extract
• 2 eggs
• 1 tbsp baking powder
• 1/4 cup mini semi-sweet chocolate chips
• 1/8 cup unsweetened almond milk
• ½ tsp salt

Directions for chocolate chip breakfast cookies

1. Preheat oven to 350 degrees Fahrenheit.
2. In a stand mixer, combine almond butter, vanilla extract, stevia, brown sugar, plant-based butter, unsweetened almond milk, salt, and eggs. Mix until smooth.
3. Add flour and baking powder to the mixer. Mix on low until fully combined.
4. With a silicone baking spatula, fold in chocolate chips until fully incorporated.
5. Roll cookie dough into 2-inch balls. Then, lightly press on a silicone baking sheet.
6. Sprinkle cookies with a dash of salt. Bake until golden brown—approximately 15 minutes.
7. Allow cookies to cool. Enjoy!