This recipe is a Copycat Hilton’s Doubletree Chocolate Chip Cookies. I took their recipe and made a keto version that is a gluten free low carb chocolate chip cookies recipe that everyone will love!
Since being in isolation, my friends and I have been amazing at keeping in touch socially! I mean what else do you have to do than stare at a screen, but truthfully, we have taken the time to connect via apps like Skype, Facebook Messenger, House Party, and Zoom to have virtual cocktail hour.
I think I have attended 3 virtual birthday parties. I think this might be something we continue post this pandemic, which isn’t such a bad thing is it?
Last week, my friend Monty was on our birthday celebration for our friend Umm and she was in her kitchen baking these cookies and her family was constantly coming in and out of video gobbling these little babies up! She proceeds to tell us the story that these cookies are incredible and that Doubletree is known for how incredible these are! I had thought out loud ” maybe I can make them gluten free low carb chocolate chip cookies recipe that is acceptable for keto! #challengeaccepted.
Doubletree’s Famous Chocolate Chip Cookie Recipe
In April, for the first time, DoubleTree by Hilton Reveals Official Chocolate Chip Cookie recipe so home bakers (like us!) can create the warm, welcoming treat at home.
And let me tell you, these cookies are a warm welcome. They are incredible. Even with the modifications that I made to make them gluten-free, grain-free, sugar-free – they are on point!
Their recipe is loaded with sugar, carbs, grains, and just about everything else that causes some sort of inflammation in our bodies and causes weight-grain in most of us females. Absolutely I am generalizing here, but I am a firm believer that the GMO state of all the flour on the market, and what sugar is overall, is the culprit for our health issues.
The recipe calls for wheat flour, oats, white sugar & brown sugar. Which are all no-no’s on the ketogenic diet.
This is what I did to copycat the recipe and make it gluten free low carb chocolate chip cookies:
Recipe calls for:
- ¾ cup + 1 tablespoon granulated sugar – My substitute was 1/4 cup + 1 Tbsp granular swerve (yes! I used 1/4 vs 3/4 cup – that is so much sugar!!)
- ¾ cup packed light brown sugar – My substitute was 1/4 cup Swerve Brown (again, I cut the sugar contents by 2/3!)
- 2 ¼ cups flour – My substitute was 2 1/4 cups almond flour
- 1/2 cup rolled oats – My substitute was 1 Tbsp coconut flour & 1 tsp xanthan gum
- 1/2 lb of butter = My substitute was 1/2 lb of ghee (butter bothers my stomach but I am totally fine with ghee)
Recipe called for walnuts and although I LOVE nuts, I have never been a fan of them in my cookies, so I omitted them, but you can add if you’d like! My recipe nutrition does not include nuts.
Makes 48 cookies
Gluten Free Low Carb Chocolate Chip Cookies Recipe
- ½ pound ghee or butter softened
- 1/4 cup + 1 tablespoon granulated monk fruit or erythritol
- 1/4 cup Swerve Brown
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups almond flour
- 1 Tbsp coconut flour
- 1 Tsp xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 cups sugar-free chocolate chips
- Options: 1 3/4 cups chopped walnuts
- Preheat oven to 300°F.
- In a mixing bowl, add the softened ghee/butter, sugar and brown sugar and mix on medium speed for about 2 minutes.
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for another 30 seconds, or until light and fluffy, scraping down bowl.
- With the mixer on low speed, add the remaining ingredients except the chips & nuts, blending for about 45 seconds. Don’t overmix!
- Remove bowl from mixer and stir in chocolate chips (and walnuts if using).
- Portion dough with a scoop (about 1 tablespoon) onto a baking sheet lined with parchment paper about 2 inches apart. Don’t crowd the baking sheet as these will spread out as they bake.
- Bake for 18 to 20 minutes, or until edges are golden brown and center is still soft. (I start watching after 15 minutes because high-fat content of almond flour, coconut flour with the ghee or butter makes these susceptible to burning quickly!)
- Remove from oven and cool on baking sheet for about 1 hour. Do not try to remove before cooled to room temperature. They will look like they may have flatted too much, but once these cool, they are the PERFECT cookie!
- Make the dough and freeze it! You can roll up cookie dough balls and freeze them, and bake them 2 at a time if you like! You can heat the oven at the temperature stated above, and bake straight from the freezer! Cool right? If you struggle with self-control (like me!) this is the best option for you.
- Be patient and follow instruction #8 as a law! they are super soft and tender cookies and until they have set to room temperature, they are not ready to be moved.
- After the cookies come out of the oven, if the edges are touching each other, this is a great time to just take a sharp edge of a knife or spatula to separate any sides that may have touched during baking. This makes it easier to transport after.
- These cookies freeze really well and you can eat them straight from freezer – they are awesome this way! (I should know because I have to freeze everything downstairs or I eat the whole thing!).
Nutrition: (without nuts)
Calories: 105/per cookie
Fat: 10 grams
Total Carbs: 8 carbs
Net Carbs (minus sugar-alcohols): 5 grams
Protein: 2 grams