FUELED Wellness + Nutrition |  Hank + Molly in the kitchen with double dark chocolate chip cookies

A dark chocolate chip cookie filled with dark chocolate chips…. with a taste and texture that is quite amazing. Low in carbohydrates and naturally gluten-free, these cookies will quench decadently indulgent chocolate cravings ASAP.

Make it at home (recipe below), pick it up at the FUEL Café + Market in the Ochsner Fitness Center, or order in advance to stock up on a batch or two!

Double dark chocolate chip cookies | Eat Fit, GF, Low Carb

Makes 16 cookies


  • Non-stick cooking spray
  • 2 large egg whites
  • 1/2 cup of grainy swerve
  • 1/4 cup of allulose syrup
  • 1 cup plus 2 tablespoons of finely ground almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips sweetened with stevia (e.g. Lily’s), divided
  • Flaky sea salt


In a medium-sized bowl, beat the egg white, swerve, allulose and vanilla until frothy, 1 1/2 to 2 minutes.

In a large bowl, mix together the almond flour, cocoa powder, salt and baking powder. Add the egg white mixture and stir with a spatula until everything is combined. Fold in about half of the chocolate chips. Roll the dough into balls and then wrap them with plastic wrap.

Chill for at least 2 to 3 hours; The dough must be refrigerated before baking.

Preheat the oven to 350 degrees. Line the baking sheet (s) with parchment.

Working with one ball of dough at a time (leave the other in the refrigerator), roll the dough into balls that are about the size of a golf ball or just a tiny bit smaller. Lightly press the dough into a round.

Place two centimeters apart on the prepared baking sheet and sprinkle with salt flakes (optional). Gently press the remaining chocolate chips into the top of the cookies.

Bake for 9-10 minutes, until they are only firm on the edge. Let the cookies cool on the baking sheet for at least 15 minutes. You will easily continue to cook while sitting on the baking sheet.

Store in an airtight container for up to 4 days or in the refrigerator for up to 7 days.

Per serving: 80 calories, 6 grams of fat, 2 grams of saturated fat, 55 mg of sodium, 15 grams of carbohydrates (2 grams of net carbs), 4 grams of fiber, <1 gram of sugar (0 added sugars), 3 grams of protein

Original recipe [with sugar, not Swerve + allulose]: 120 calories, 6 grams of fat, 2 grams of saturated fat, 55 mg of sodium, 16 grams of carbohydrates (12 grams of net carbs), 4 grams of fiber, 10 grams of sugar (9 grams of added sugar), 3 grams of protein


Molly Kimball, RD, CSSD is a registered nutritionist + nutrition writer based in New Orleans and the founder of the nonprofit restaurant initiative Ochsner Eat Fit. Tune in to their podcast FUELED | Wellness + Nutrition and follow her on Facebook, Instagram and Twitter at @MollyKimballRD. See more of Molly’s Articles + TV Segments at www.mollykimball.com and sign up for Eat Fit Wellness Bites’ weekly newsletter here.


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