Soft gluten-free cacao cookies with chocolate drizzle baked using ReWild CoreBake

Low-Carb Soft Chocolate Cookies (Gluten-Free)

Name: Low-Carb Soft Chocolate Cookies (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 cookies
Cuisine: Low-Carb Baking
Ingredients: CoreBake flour blend; Ingredients listed on the recipe page

Quick and simple to make, these soft low-carb chocolate cookies prove that easy recipes can still feel special. Made with high-fibre flour, they’re a delicious gluten-free treat that’s perfect for everyday baking — yet special enough to earn their place on any festive table. Whether you’re baking for guests or simply treating yourself, these cookies deliver comfort, rich chocolate flavour, and indulgence in every bite.

Prep Time

Cook Time

Servings

Difficulty

15 + 5 mins decoration

30 mins

6 cookies

Easy

Prep Time

15 + 5 mins decoration

Cook Time

30 mins

Servings

6 cookies

Difficulty

Easy

Easy Low-Carb Sugar-free Keto

High-fibre low-carb cacao cookies with chocolate topping made using ReWild CoreBake

Homemade gluten-free cacao cookies with soft texture made with ReWild CoreBake

Low-carb gluten-free soft cacao cookies drizzled with chocolate made with ReWild CoreBake

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

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Ingredients

45g CoreBake
3 tbsp (~30 g) preferred sweetener - ADJUST TO TASTE (This version used 3 tbsp erythritol-stevia triple strength sweetener. Link to make your own sweetener: click here)
25g unsweetened cacao powder
75ml unsweetened almond milk
3 medium eggs
30g preferred fat (this version used unsalted melted butter)
1 tsp vanilla extract
🔅 Topping - optional: mix roughly chopped hazelnut with some sweetener before baking and/or melted chocolate once the cookies are cooled.

Nutritional Fact

Nutritional values (total)* (Excluding optional topping)

Energy (Kcal): 580
Fat: 40.1 g
Protein: 26.5 g
Carbohydrates: 8.3 g; of which sugars: 0.38 g
Fibre: 45.7 g**

Nutritional values per cookie*

Energy (Kcal): 145 Kcal
Fat: 10.2 g
Protein: 6.6 g
Carbohydrates: 2.1 g; of which sugars: 0.1 g
Fibre: 11.4 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

In a bowl, whisk together CoreBake and cacao powder.
In a separate bowl, lightly mix the wet ingredients and sweetener.
Add the CoreBake mixture to the wet ingredients and stir with a spatula until fully combined.
Divide the dough into 6 portions and shape each into a ball. The dough will be slightly sticky, but still easy to handle.
Place the balls on a lined baking tray and gently flatten them to about 1.5–2 cm thickness.
Optional: Sprinkle the tops with the hazelnut–sweetener mix.
Bake at 175 °C for 30 minutes.
Remove from the oven and let the cookies cool completely on a wire rack.
Optional: “Splash” each cookie with melted chocolate once cooled.

TIP

These cookies are great for filling. Simply make a small hole in the side using a skewer, then pipe in your favourite filling — jam or any smooth cream of choice.