Homemade chocolate chip keto cookies – deliciously soft, flourless, and completely sugar free!
Chewy Keto Chocolate Chip Cookies
A recipe for chocolate chip keto cookies has been the hands-down most popular request I’ve been getting over and over again from readers this past month.
On one day in particular, I received four separate requests within hours of each other – and that was when I knew the recipe needed to go to the very top of my to-make list.
It took just a couple of tries to perfect these cookies, and the results are like something between a traditional chocolate chip cookie and a butter cookie. Their texture is so rich and buttery, it’s almost like eating chocolate chip shortbread!
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Above – watch the video how to make keto cookies.
Keto Cookies With Almond Flour
The two types of flour used most often in keto cookie recipes are coconut flour and almond flour.
I chose almond this time, mostly to be different because I’ve already made brownies with coconut flour.
Almond flour (also called almond meal; it’s not really flour at all) is much easier to find nowadays than it was even just a few years ago.
I’d recommend looking in the natural section of a regular grocery store, or at Target, health food stores, or online.
You can also make your own almond flour at home by adding raw almonds to a food processor and pulsing until they reach a flour-like consistency. Be sure not to pulse too long or they’ll turn into almond butter, which is delicious… but not what you want if you’re making these cookies!
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Can Sugar Free Cookies Actually Taste Good?
Growing up, whenever we’d go to my grandparents’ house there would be two sections of treats in the cabinet.
One was the regular, full-of-fat-and-sugar junk food section specifically for us kids. The other was comprised of sugar-free JELL-O, granola bars, and low carb cookies for my grandfather who had Diabetes.
One afternoon, I was curious and snuck off with one of the sugar free peanut butter cookies in the “not for children” stash.
All I remember of that cookie was an artificial aspartame taste that lingered long after the first bite was gone. And I definitely didn’t take a second bite!
Thankfully, sugar free desserts have come a long way, and you have numerous options from which to choose if you need to bake without sugar.
For this particular recipe, both powdered erythritol and Sugar Free Powdered Sugar will work. The photos in this post are of keto cookies made with the former.
If I’m making the cookies for myself or to serve a crowd not on the keto diet, I’ll just use regular powdered sugar or powdered coconut sugar, both of which work fine here as well.
(If you want them to be paleo cookies, use powdered coconut sugar, which can be made by simply pulsing regular coconut sugar in a blender until it turns to powder.)
*For a coconut flour version, make these Coconut Flour Cookies.
Keto Cookies
Ingredients
- 1 cup finely ground almond flour
- 2-4 tbsp chocolate chips or sugar free chocolate chips
- 2 tbsp powdered sugar or powdered erythritol OR stevia equivalent
- scant 1/4 tsp salt
- 1/8 tsp baking soda
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- 2-3 tsp milk of choice, as needed
Instructions
- Preheat oven to 325 F. Stir dry ingredients very well (so you don’t end up biting into a clump of baking soda!). Add wet to form a dough. Shape into cookies – I used a cookie scoop to first form balls and then shape into cookies. Place on a cookie tray, and bake on the center rack 10-12 minutes. Let cool an additional 10 minutes before handling, as they are very delicate at first but firm up completely once cool. If you try them, be sure to leave a comment or rate the recipe below!View Nutrition Facts
Video
Notes
More Cookie Recipes:
Healthy Chocolate Chip Cookies
Breakfast Cookies (Oil Free)
I tried this recipe and I can honestly say that there was no way that my cookies were even near done at 325° for 10 to 12 minutes. Nothing even browned on the edges for almost 20 Minutes. I did the recipe exactly as described instructed and it literally took 22 minutes for the cookies to brown on the edges. I love the simplicity of the ingredients and how easy it comes together though. Hopefully there’s nothing wrong with my oven.
I don’t think I’ve ever seen prettier pictures of food than on this site.
The chocolate chip cookies are awesome.
Just ok to me; taste wasnt anything special. And i had high hopes
Hi, what about them that you were hoping for did they not deliver on? With more information, maybe I can help/recommend alterations.
Jason
I made these and they do taste really good. They never flattened out though. Even after they cooled. idk what i did wrong. LOL
Just flatten them with a spoon or bottom of a glass if that ever happens!
Doubled this recipe and made 18 cookies. I used powdered erythritol and 75 g 60% cacao chips, otherwise recipe doubled as stated. As I sit and eat them now, I wish I had been more “scant” on the salt. I waited the 10 minutes of cooling before sampling and they held together nicely, no crumbling. Texture is good, I like the level of sweetness which is not too much with 4 T powdered erythritol. I do really like these and will make again. Dipping in a little no sugar caramel syrup and they are even better, cuts down the saltiness. Next time I will use a full 1/4 tsp salt for a double batch and see how that goes. I may even cut back on the chocolate to “save” on carbs. Easy to make. I baked 10 minutes at 325, bottoms slightly browned, tops are not, but I like a lighter cookie. I tried to upload a pic but it was too large. Definitely need to shape these, they will not change on baking (which is nice for filling a pan). These will definitely be in the rotation, thanks!
Downsized the pic
Thank you so much for making them. I love the pic 🙂
Took my first shot at these yesterday and did pretty good if I say so myself, they’re very tasty and easy to make. I’m not vegan, I’m wondering if I could substitute butter for coconut oil, and add an egg as well (trying to get a little closer to a classic chocolate chip cookie taste). I know 1 tablespoon of butter is 8.5 carbs, 1 tablespoon of coconut oil is zero carbs (but lots of fat). If I tried the butter way, how much? 1 tablespoon, 2 tablespoons? Also, does throwing one egg in there makes sense? Thanks.
You can definitely sub butter! I don’t see why adding an egg wouldn’t work, but if you experiment please be sure to report back for the rest of us 🙂
Jason
Cool. Wonder how much butter (maybe 2 tbsps)? Let me try that and one egg and report back. This is funny, a 50 yr old bachelor, in the kitchen, baking cookies… 😉
PS. I’m not living my life without some cookies…
PPS. I’m 6’4, athletic 225 lbs; wanted to get leaner and meaner. Three and a half weeks lost 20 lbs (205). As long as I can make keto CCK and chocolates, never going back; this is easy… 😉 Tim
Yes! I would just replace an equal amount of oil with butter. I’m not vegan either, so I’d love to hear how it goes. I don’t see why it wouldn’t work. 🙂
Just made these this afternoon. I’m not a baker by any stretch of the imagination, but I am a chocolate freak! I made the chocolate chips, using the recipe given and they are delicious. They do have a strong coconut flavor, but I didn’t mind that. I made the first batch with honey, but am going to do the next batch with stevia. My cookies didn’t flatten, but I know now that I should have flattened them before baking.
Mine sometimes flatten and sometimes don’t (so weird!), but they can be flattened after baking too. Just wanted to mention that if you want to flatten this batch too 🙂
Jason
These were delicious!
I made these using Sola, which is mostly erythritol, but I only did about 12 grams instead of a full two tablespoons. I used Lilly’s semisweet chocolate chips.
I was wondering if I made and refrigerated a big batch of cookie dough to have on hand when I’m craving something sweet, would it keep well?
There’s no egg, so I don’t see why it wouldn’t! If you try before I do, definitely be sure to report back 🙂
Jason