Soft as a whisper, rich with toasted butter and nutty crunch, these cookies cradle chocolate chips and granola in every tender bite. A cozy blend of sweet and savory, they’re the kind you reach for twice—once for comfort, and again for curiosity.

I love cookies. I prefer them over a lot of dessert options, except maybe pies. Pair them with ice cream and it’s like a bite of heaven.  This recipe, which is mostly created by me, but I got a little help from a friend to get the measurements just right to create a wonderfully soft and amazing cookie and still be low carb.

One of the key ingredients is Nutri-Grain pecan granola mix. I love the mix and wanted a way to work it into a cookie, so here it is. If you have another low carb granola mix you’d like to use, it will probably work just as well so long as you keep the proportion the same.  If you want to try this mix, you can get it from Amazon and at Sam’s Club.

Granola Grove Softies

Soft Batch Low-Carb Nutty Chocolate Chip Cookies

Recipe created by Rene Averett

Ingredients

1/2 cup low-carb flour (Carbquik or DCC All Purpose for fluffier texture; oat flour adds chew)
1/2 cup Almond Flour
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
⅓ cup low-carb sweetener (your preferred brand)
1 tsp vanilla extract
1 large egg
½ cup low-carb chocolate chips
½ cup Nutri-Grain nut granola cereal
Optional: 1–2 tbsp unsweetened almond butter or Greek yogurt for extra softness

Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a bowl, whisk together flour, baking soda, and salt.

In a separate bowl, cream butter and sweetener until light and fluffy. Add egg and vanilla, mixing until smooth.

Gradually add dry ingredients to wet, stirring until just combined.

Fold in chocolate chips and granola cereal. If using almond butter or yogurt, mix it in now.

Scoop dough into tablespoon-sized balls and place on baking sheet. Slightly flatten for even baking.

Bake for 8–10 minutes, until edges are set but centers are soft. Let cool on the sheet for 5 minutes before transferring.

Makes 10 cookies, about three inches in diameter.

Nutrition information per cookie:
Calories: 255 Fat:12 g Sodium: 8906 mg Carbohydrates: 9.7 g Fiber: 7.9g Protein: 5.8 g Net Carbs: 1.8 g

If you’d like a little more sweetness, you can drizzle a Vanilla icing on top. I like them without it, but here’s the recipe for a quick drizzle.

Vanilla Drizzle for Granola Grove Softies

Ingredients

½ cup sugar-free powdered sweetener
1–2 tbsp heavy cream or unsweetened almond milk
¼ tsp vanilla extract

Optional: pinch of salt or cinnamon for depth

Instructions
In a small bowl, whisk powdered sweetener with liquid and vanilla until smooth.

Adjust thickness: add more liquid for a thinner drizzle, more sweetener for a thicker glaze.

Drizzle over cooled cookies using a spoon or piping bag.

Let set for 10–15 minutes before serving or storing

This drizzle is so low in carbs, you don’t need to worry about them.

Optional Flavor Twists

Try one of these for a slightly different flavor:
• Maple extract for autumn warmth
• Espresso powder for a mocha vibe
• Orange zest for brightness
• Almond extract to echo the almond flour base

Coming in October:  Pumpkin Recipes!

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Content Copyright 2025 by Rene Averett