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!
You May Also Like: Keto Cheesecake– Just 5 Ingredients
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!
Trending Right Now: Keto Cake – The BEST Chocolate Recipe
Just 7 Ingredients
Vegan & Gluten Free
Taste Like Shortbread
More Keto Recipes:
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)
These are yummy, I’ve added cocoa powder for double chocolate and it turned out so good. I’ve used the skinny syrups as the sweetener (chocolate chip cookie flavor) and it works just as good as powdered sugar. Thank you for helping with cookie cravings on keto.
Made exactly as recipe states. I did melt the coconut oil (wasn’t sure how best to incorporate) and used 2 tbsp unsweetened vanilla almond milk for my choice of milk. I am egg sensitive and Keto so was excited to try an egg-free cookie. LOVED how these came out. I did need to bake a little longer, 14 mins to get them browned. I will make again!!! My husband who is not Keto said they were good too.
Delicious. And so easy. Thank you!
Am I reading right that there is no butter in this recipe? Only wet ingredients are coconut oil and milk?
Yup! No butter in the recipe! 🙂
Omg I made these tonight, they are DELICIOUS!!!
I followed the written recipe exactly. I used 3 tbsp Lilys chocolate chips. (It recommends 2-4 tbsp) These weren’t sweet at all. I used 2 tbsp Swerve powdered sweetener as per recipe. Then i watched the video and noticed that no baking soda was used in the video. Next time I will add much more sweetener and less chocolate chips. Hopefully they taste more like a dessert next time I make these
Forgot to add i had to bake 5-6 minutes longer as well
Best keto cookies ever! – but the best thing about this recipe is super duper easy .. no eggs n no mixer is perfect for me. My 8yo granddaughter can make this recipe in 15mins. Attached is the batch that just came out from the oven … ooey gooey, yum!
Those look delicious!
It was absolutely yummehhh. 10 stars !!
Tastes absolutely delicious. I tripled the recipe and got 12 cookies baked. I stored these cookies in room temperature 25C with little to no sunlight, between sheets of parchment paper in semi air tight glass container. But after 3-4 days they got soggy and too soft. They tasted delicious nevertheless. Ive never seen my dad enjoy desserts so much as this. He totally loved it and im eternally grateful for the recipe. Thanks a ton!
Is there a particular way to store these cookies to retain their texture for 3-4 days?
Hmm, I’ve always heard that storing cookies in a glass jar instead of a plastic container will yield crispier cookies. Maybe try that? Or freezing them?
If you try something that works, be sure to report back!
Jason
I stored them in semi air tight glass containers with layers of cling wrap over the entire container to make sure its kind of “air tight”. Maybe next time, I should try storing them in traditional air tight glass cookie jars or freezing them like you said.
I just made these and they are amazing. I calculated the total carbs and it’s 9.5 g per small cookie (I did add pecans, and I used monk fruit sweetener for my sugar.