Giant Chocolate Chip Cookie Tart
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.
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.
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Giant Chocolate Chip Cookie Tart
Ingredients
- 3 cups walnut halves or other nut of choice
- 4 oz salted butter cold and cut into small pieces
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp gelatin
- 1 tsp vanilla
- 3/4 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
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.
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!
Do you bloom the gelatin first?
Nope!
Hi this looks delicious! Would xantham gum work instead of gelatin?
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.
Could you use swerve instead of the sweetener it calls for and in the same amount?
Swerve is not as sweet as the sweetener I use. You will need to use more. Try 1.5 times the amount listed.
Thanks for sharing this recipe!
Have you ever made these in tartlet or other smaller sized pans?
Not yet but I’m sure they would work.
What size tartlet pan did you use for this recipe?
I used a standard 9 inch tart pan.
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…
No, I’d try 1.5 cups. Almond meal would be preferable to almond flour though.
What if I don’t have 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.
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?
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.
Could you use almond flour instead of grinding nuts?
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.
What about THM baking blend? 3 cups of 1/2? I am wanting to make this as my daughter’s birthday cake.
I’m not sure this recipe will work with baking blend. I developed it using a coarse nut meal. Sorry!
It would really be nice if the nutrition information printed out with the recipe.
Looks great and sounds tasty! How do you keep the shape of
the ridges from the tart pan- if lining with parchment? Thank you.
You only line the bottom, not the sides.
How many servings? Thanks.
It says 8, above the printable recipe title.
The nutrition data is calculated for eight servings.
I keep all my nuts in the freezer after purchasing to keep them fresh.
I would but we never have enough freezer room. That’s the challenge of buying in bulk and stocking up during sales.