My Giant Chocolate Chip Cookie Tart looks like one huge chocolate chip cookie. With only 6 ingredients and a very easy prep, you can have this scrumptious treat in your oven in five minutes. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Giant Chocolate Chip Cookie Tart - Low Carb, Keto, Grain Gluten Sugar Free, THM S
My favorite meal of the day is dessert. My second favorite is brunch, because, at brunch, there is breakfast dessert. One of my goals is to always have some type of healthy treat in the house so I'm not tempted by my kids' candy stash.
It seems like someone is always giving them candy.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
Candy at Halloween, Christmas, Easter, birthdays, and more. We have one of those big popcorn tins we put it all in that gets stored on top of the fridge. A couple of times a week they get to pick a piece for dessert. And when the next holiday stash comes home we throw out all the old candy.
This chocolate chip cookie tart is my new go-to easy dessert. It really only takes five minutes. I brought this cookie tart to my women's group meeting and it was an outstanding success. Those lovely ladies are frequently my guinea pigs when recipe testing needs to happen.
How to Make a Keto Chocolate Chip Cookie Tart
The nuts go for a whirl in the food processor, you add the other ingredients, and that's it. Just pour the batter into a tart pan and top with chocolate chips.
Can I use other nuts?
I made this with walnuts that I had to use up. They aren't my favorite nut and were past their best by date but still tasted great in this giant chocolate chip cookie tart.
Next time I want to try it with half almonds and half pecans. I love the flavor of pecans but they are considerably more expensive than almonds so I think a combination of the two would work well.
What chocolate chips should I use?
Any naturally sweetened sugar-free chocolate chip is fine. You can also chop up a bar of sugar-free chocolate and use that.
Do I need a tart pan?
If you don't have a tart pan you can bake this in a pie dish but it may need to bake for a few minutes longer depending on the size of your dish. Or it should work to just make one giant chocolate chip cookie on a parchment-lined baking sheet.
Tips & Substitutions
You can change up the type of nuts and type of chocolate in this recipe. Are pecans more your thing? Want to add a little cinnamon? How about chocolate chunks instead of chips? Go for it! Make this awesome low carb cookie your own.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
📖 Recipe
Ingredients
- 3 cups walnut halves or other nut of choice
- 4 oz salted butter cold and cut into small pieces
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon gelatin
- 1 teaspoon vanilla
- ¾ cup sugar-free chocolate chips
Instructions
- Preheat oven to 350. Line a tart pan with parchment paper.
- Pulse nuts in a food processor until they form fine crumbs. Add the butter, sweetener, gelatin, and vanilla. Pulse until smooth. Spread in the prepared tart pan.
- Sprinkle the chocolate chips on top of the batter. Press down slightly.
- Bake for 30 minutes or until golden. The center will still be a bit jiggly but will firm up as the tart cools. Do not overbake.
Notes
Nutrition
Theresa says
I made this today, springform pan works great since I didn’t have a tart pan. But can you cut back on the butter? It tastes too buttery to me. If you used less how much would you use?
Taryn says
Sure, try 3 oz instead of 4 oz.
Theresa says
Oh goodness I think I’ve eaten 4 cookies now, changed my mind it seems they’re not too buttery lol
Megan says
I don’t have gelatin in hand. How many eggs would I need to substitute and should I use the whole egg or only yolk/white?
Taryn says
2 eggs but that will make this recipe more cakey than chewy.
Linda says
As always, thank you for your wonderful recipes! Can't wait to try this one.
Mariela says
I really love all your recipes! I know its a long shot, but Is there any way to substitute using coconut flour?
Taryn says
No, sorry! Sunflower seed flour would most likely work if you need this to be nut free.
Taran says
Gelatin is not widely available in my country. Could I use an egg or two instead? Thanks!
Taryn says
Yes
Anu says
Oh my goodness, this was incredible! I used a mixture of walnuts and almonds, and 1/2 cup of cacao nibs instead of unsweetened chocolate chips, which I didn't have. Also, for the sweetener used 1 cup Erythritol plus 1/8 pure Stevia powder and 1/8 two monk fruit sweetener. Deeeeeeeelish! I baked this in a silicone pie pan... 30 minutes was probably a tad too long, it was a bit dark around the edges, but no matter, it was still gorgeous. It's very crumbly when still warm but once it cooled completely it holds together beautifully. The possibilities with this are endless! Cookies, bars, different flavourings... What a great recipe! Thank you so, so much 😊 This totally hit the spot.
Michelle Wahlquist says
I tried this chocolate chip tart in my springform pan and it worked perfectly! It is so yummy! I love a crunchy chocolate chip cookie and this fit the bill! You are an amazing baker! Thank you for this scrumptious recipe, my family and friends love it too!
Shawn says
Do you bloom the gelatin first?
Taryn says
Nope!
Raffaela says
Hi this looks delicious! Would xantham gum work instead of gelatin?
Taryn says
I'm not sure, but I don't think so. Sorry! The gelatin acts as a binder since this does not have eggs. Without it, it may just fall apart.
Sarah says
Could you use swerve instead of the sweetener it calls for and in the same amount?
Taryn says
Swerve is not as sweet as the sweetener I use. You will need to use more. Try 1.5 times the amount listed.
Jody says
Thanks for sharing this recipe!
Have you ever made these in tartlet or other smaller sized pans?
Taryn says
Not yet but I'm sure they would work.
Stacy says
What size tartlet pan did you use for this recipe?
Taryn says
I used a standard 9 inch tart pan.
Karen says
Would I still use 3 cups if using almond flour instead of grinding whole nuts? You know, there's empty cracks and crannies when measuring whole nuts... lol...
Taryn says
No, I'd try 1.5 cups. Almond meal would be preferable to almond flour though.
Sarah says
What if I don't have a tart pan?
Taryn says
If you don’t have a tart pan you can bake this in a pie dish but it may need to bake for a few minutes longer depending on the size of your dish.
Melissa says
I tried this today and it is pretty tasty but too crumbly. Any advice on why it it didn't bind? Maybe the gelatin failed? Could I use an egg instead?
Taryn says
You could add an egg next time. Did you use walnuts or another nut? Did you chill it before serving? That can help it not crumble.
tobi says
Could you use almond flour instead of grinding nuts?
Taryn says
I like the slightly coarser texture of using a nut meal instead of almond flour in this. But almond flour should work. Try half the amount called for.
Lori Edge says
What about THM baking blend? 3 cups of 1/2? I am wanting to make this as my daughter's birthday cake.
Taryn says
I'm not sure this recipe will work with baking blend. I developed it using a coarse nut meal. Sorry!
Terry S says
It would really be nice if the nutrition information printed out with the recipe.
Kristie says
Looks great and sounds tasty! How do you keep the shape of
the ridges from the tart pan- if lining with parchment? Thank you.
Taryn says
You only line the bottom, not the sides.
Gerri says
How many servings? Thanks.
Terry S says
It says 8, above the printable recipe title.
Taryn says
The nutrition data is calculated for eight servings.
Dixie says
I keep all my nuts in the freezer after purchasing to keep them fresh.
Taryn says
I would but we never have enough freezer room. That's the challenge of buying in bulk and stocking up during sales.