Chocolate Chip Crunch Cookies

These have been my favorite chocolate chip cookies since I found the recipe about 10 years ago in the novel Chocolate Chip Cookie Murder by Joanne Fluke.  I like a crunchy chocolate chip cookie and this was just perfect. However, they were not very low carb friendly. So I got brave and began to play with the recipe.  I am thrilled with this version!  Still very yummy and much less sugar. Give them a try – you won’t be sorry.


Chocolate Chip Crunch Cookies


  • 1 cup butter
  • 1/2 cup white sugar
  • 1/2 cup Swerve granular
  • 1/2 cup Splenda Brown Sugar Mix
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 beaten eggs
  • 2 1/2 cups flour
  • 2 cups crushed corn flakes
  • 2 cups chocolate chips (Sugar free chips would lower the carb count farther)


  1. Melt butter and add the sugar and sweeteners and stir. Add soda, salt, vanilla, and beaten eggs. Mix well.
  2. Add flour and stir in. Add crushed corn flakes and chocolate chips and mix thoroughly.
  3. Form dough into balls and place on greased cookie sheet. Press them down with a fork in a criss cross pattern.
  4. Bake at 375 degrees for 10 – 12 minutes.  (cookies will not brown as much with artificial sweeteners also – so don’t over cook)
  5. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they are completely cooled.

Nutritional Information: 1 cookie is 15 carbs


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