No need to make a huge batch of bars when you can make these chocolate chip deep dish cookies – easy to make and melt in your mouth good!
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Deep Dish Cookies
While these cookies are traditionally called a deep dish cookie, they are more like a deep dish cookie BAR. They are crunch on the outside, with a firm, yet soft center. The perfect kind of cookie bar to eat fresh out of the oven.
The great part is that they stay moist and ready to eat even after they have cooled off a bit.
What is Needed to Make a Deep Dish Cookie
In order to make these delicious low carb deep dish cookies, you will need the following:
- Ingredients (listed below in the recipe)
- Mixing Bowl
- Mixing Spatula
How to Make a Deep Dish Cookie
Preheat oven to 350 degrees F and grease two ramekins.
Add softened butter and sweeteners to a medium bowl and mix well with hand beaters.
Next, you will want to add the remaining ingredients (except the chocolate chips and almond milk) and continue mixing.
Add 1-2 tablespoons of almond milk so that the dough is not crumbly. You don’t want it runny either. It should be thick and moldable.
Add chocolate chips and fold in with a spatula.
Split the dough in half and fill the ramekins. The dough should be about an inch thick.
Bake for 18-22 minutes or until golden on the top.
Let cool on a cooling rack. Each cookie bar can be cut into two as they are quite large! Enjoy!
Deep Dish Cookie Toppings
Cookie Dough Ice Cream – YES!!! This is my favorite topping. Imagine taking a fresh, warm deep dish cookie bar out of the oven and slathering it with a scoop of cold cookie dough ice cream.
It will start melting and soaking into the cookie bar while still saying partially firm. Just enough hot and cold to provide the best possible treat.
Homemade Whipped Cream – This is also another great option. You can buy whipped cream, but it is so much healthier to simply make your own.
Vanilla Icing – With icing, I’d recommend letting the cookie bar cool off a bit and then adding the icing. Unlike ice cream, you really don’t want the icing to melt.
Chocolate or Caramel Syrup – Lastly, we have syrups! For the syrup, I would let it cool off a bit, remove it from the ramekin, put it on a plate, and then drizzle the syrup over the top and let it drop down the sides!
Can I Make Regular Cookies?
This deep dish cookie recipe will make 8 cookies. While they taste good, they are softer cookies rather than crunchy cookies. They still have a “bar” type consistency of the deep dish cookie but in single serve style.
I tested this recipe for cookies and they will definitely pass. But I think they are more superb tasting in bar and deep dish form.
Is This Deep Dish Cookie Low Carb?
Yes, it certainly is. While most chocolate chip deep dish cookies are not low carb, this one certainly is. It has only 4 net carbs (and 5 total carbs) per serving. So it can definitely fit into a keto or low carb eating lifestyle.
This recipe calls for Cookies and Cream Shakeology. Can you use other flavors? Absolutely. I’d suggest Vanilla Shakeology as a substitute.
If you do not want to use Shakeology, you can use just about any protein powder. Most protein powders work well and substitute well for one another.
How to Bake With a Ramekin
Baking using ramekins is super easy. They are really no different than using any other baking dish. I do, however, recommend putting them on a baking sheet. I suggest this for a few reasons. In some recipes (not this one) there could be a chance that things boil over and you want to catch it.
But the main reason is that it is hard to grab it and remove it once it is done baking. So if you have it on a baking sheet, it makes it really easy to simply remove from the oven!
Other Low Carb Shakeology Desserts
Vanilla Shakeology Protein Balls
Deep Dish Cookie (Low Carb, Gluten Free)
- 2 tablespoons butter, room temperature
- 1 tablespoon Swerve brown sweetener
- 1 tablespoon Swerve granular sweetener
- 1/2 scoop Cookies and Cream Shakeology (or other protein powder)
- 2 tablespoons Lily's chocolate chips
- 2 tablespoon almond flour
- 1 tablespoon coconut flour
- 1/8 teaspoon baking soda
- 1 egg yolk
- 1/8 teaspoon vanilla
- pinch of salt
- 1-2 tablespoons almond milk
- Preheat oven to 350 degrees F and grease two ramekins.
- Add softened butter and sweeteners to a medium bowl and mix well with hand beaters.
- Add the remaining ingredients (except the chocolate chips and almond milk) and continue mixing.
- Add 1-2 tablespoons of almond milk so that the dough is not crumbly. You don't want it runny either. It should be thick and moldable.
- Add chocolate chips and fold in with a spatula.
- Split the dough in half and fill the ramekins. The dough should be about an inch thick.
- Bake for 18-22 minutes or until golden on the top.
- Let cool on a cooling rack.
- Each cookie bar can be cut into two as they are quite large! Enjoy!
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Lily's Dark Chocolate Premium Baking Chips -- 9 oz - 2 pc
Swerve Sweetener, Granular, 12 Ounce (Pack of 2)
Swerve Sweetener, Brown Bundle, 12 oz pack of 2
Anthony's Organic Coconut Flour, 4 lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
Anthony's Almond Flour Blanched, 2lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
Amount Per Serving: Calories: 123Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 61mgSodium: 120mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 2g
Nutrition is calculated using a third party plug-in. It is best to always validate!