Gluten-free and low-carb chocolate chip cookies

Are you ready to indulge in a guilt-free holiday treat that’s both delicious and mindful of your dietary preferences? Look no further than our gluten-free and low-carb chocolate chip cookies, featuring the secret ingredient: Konsyl Organic Psyllium Husk Powder. These delightful cookies offer a perfect blend of rich chocolate flavor and the added benefits of psyllium husk fiber. Not only are they a decadent addition to your festive spread, but they also cater to those with gluten sensitivities and those following a low-carb lifestyle. Konsyl Organic Psyllium Husk Powder not only enhances the texture of these cookies but also provides a boost of fiber, supporting digestive health during the holiday season. 

Share the love and joy of these scrumptious treats with your friends and family, proving that indulgence can be both delicious and nutritious. Make this holiday season extra special with a batch of these guilt-free delights that everyone can enjoy!


  • 1 cup Almond Flour
  • 1/2 tsp Konsyl Psyllium Husk Powder
  • 1/2 cup Granulated Swerve or Allulose
  • 1/4 tsp Baking Soda
  • 1/2 tsp Flaky Salt like Falk Salt
  • 1 large Egg
  • 2 1/2 tbsp Butter, melted
  • 1 tsp Vanilla Extract
  • 1/2 cup Stevia Sweetened Chocolate Chips


  • Heat oven to 375° and line a baking sheet with parchment.
  • Whisk together the dry ingredients to evenly distribute the psyllium husk and baking soda.
  • Mix in the egg, melted butter, and vanilla extract until a dough forms. It will be slightly sticky and wet.
  • Fold in chocolate chips and chill dough for AT LEAST 10 minutes in the freezer or until cold to the touch in the refrigerator.
  • Scoop the cookie dough in approximately 1.5 tbsp rounds and drop onto a parchment-lined baking sheet, about 6 per large sheet. Make sure to leave plenty of room to spread!
  • Set a timer for 15 minutes and place the sheet in the oven.
  • Continue baking until the desired crisp on edges.
  • Let cool slightly before removing from pan.