Dr. Cremers’s Favorite Cookie

Patients often ask me what I eat. Generally, I am very good about maintaining a gluten-free, sugar-free diet and intermittent or prolonged (48hrs) fasting. I have never done Dr. Longo’s diet, but am a believer in his research results: https://valterlongo.com/

Occasionally, I love a good gluten-free, low sugar cookie.

Below is my favorite cookie! I love these cookies. 
They are not exactly low carb, but after 12 hrs of fasting and just drinking Almond Milk all day, these really hit the spot. 
I would love to find a version I can make at home, but have not found one yet. 
Here are the closest recipes I have tried that I have liked. The balance is not eating too many oats as those have carbs, nor honey. Stevia is lovely but most of these cookies do not use stevia (likely as the aftertaste can be unpleasant). If you have a favorite low carb cookie, let me know. 


These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional chocolate chip cookies.


  • 2 tablespoons solid coconut oil
  • 3 tablespoons pure maple syrup
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups almond flour or almond meal (I have used both with success)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine-grain sea salt
  • 1/2 cup mini semi-sweet chocolate chips + more for topping if desired (we like Enjoy Life dairy-free chocolate chips)


  1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  2. Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
  3. In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
  4. Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
  5. Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
  6. Cookies keep well in an airtight container at room temperature for 4-5 days.


Yield: About 16 cookies, Serving Size: 1 cookie

2. I have not tried these but want to:

Chocolate Chunk Cookies

Warm chocolate chip cookies are one of my favorite things in this world so I am always trying out new recipes to make them a bit healthier but just as delicious. This one uses no refined sugar and ghee in place of butter. As I’m not vegan, I lean towards gluten free recipes rather than GF + vegan recipes as those those tend to use more sugar. These are super soft and rich, let me know what you think!


  • 3 tablespoons coconut flour
  • 2 eggs
  • 1/4 cup ghee
  • 1 cup almond or peanut butter, creamy
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup dark chocolate chips (I broke up a dark chocolate bar for bigger chocolate chunks)
  • Dash of sea salt


  1. Preheat oven to 350 degrees and line baking tray with greased parchment paper
  2. Combine all ingredients except chocolate chips in a medium mixing bowl
  3. Mix with Kitchen Aid to make sure everything is evenly combined together
  4. Fold in chocolate chips and mix
  5. Form into 9-12 cookies and line baking tray, about 2 tablespoons per cookie
  6. Baking for 8-12 minutes, I wanted mine to be soft so I did 10 minutes total. Let cool for a few minutes and enjoy!

Healthy, Gluten-Free Oatmeal Chocolate Chip Cookies

I have a soft spot for warm chocolate chip cookies so I am always experimenting ways to make them a bit healthier! These are made with almond flour and oats making them refined flour free and they are lower in sugar. I used coconut sugar which has a lower glycemic index in place of refined cane sugar. They definitely hit the spot!
  • 3/4 cup almond flour (can also use oat flour)
  • 3/4 cup quick oats
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 and 1/2 teaspoons vanilla extract
  • 1 large egg
  • 4 tablespoons coconut sugar
  • 1/2 cup coconut oil
  • 1/2 cup dark chocolate chips
  1. Preheat oven to 350 and line a baking pan with parchment paper
  2. Mix together all ingredients in a bowl. Melting the coconut oil makes it easier to stir
  3. Spoon out about 9 small cookies onto the baking sheet
  4. Bake for 8-10 minutes. They should be slightly browned on the edges and gooey in the middle

I would try to change the sugar below for Stevia but that might not work: will let you know how it turns out:

Is it Safe to Eat A Lot of Red Meat Weekly? Likely no.






  · 311 reviews · 27 minutes · Vegetarian Gluten free · Makes 20 cookies · Plan ahead so the dough can chill prior to baking for the best gluten-free chocolate chip cookies!

11 ingredients
  • 2 Egg yolks
Baking & Spices
  • 2 1/4 cups All-purpose gluten-free flour, good
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tsp Salt
  • 2 cups Semi-sweet chocolate chips
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla extract
  • 1/2 tsp Xanthan gum
  • 3/4 cups Butter, unsalted
  • 2 oz Cream cheese

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Laurie M

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