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)
Does anyone have the recipe that uses coconut flour? I’m allergic to almonds, and am desperate for a recipe using coconut flour instead! Thank you! 🙂
Hi, can anyone please tell me where ive gone wrong? i used 2 table spoons of stevia (pure stevia) and omg, i opened the oven door and they stung my eyes, and they taste vile, all i can taste is the stevia, is it because i used pure stevia?
thanks
Rosie.
Oh goodness yes, pure stevia conversion to sugar is definitely not 1 to 1! Go with the package conversion of what it says is the stevia equivalent for the amount of sugar. Hope that helps!
Jason
This is the 3rd keto chocolate chip cookie recipe I’ve tried. Good cookie, but to be honest the other two recipes one including butter and another eggs were far superior. I am a baker and wondered why there were no eggs or butter. However, this cookie is lower in fat and calories if that matters to you. I keep them in the ice-box which makes them a great mid-day treat
Also this site will not let me rate this cookie with a star rating
These are the best keto cookies I’ve found!! I use butter instead of coconut oil and it’s amazing! Thank you Katie!!
Thank you so much for making them! 🙂
Made these today and loved them. I used Almond Milk and granulated monk fruit (personal preference). I did flatten them with a fork part way through baking as they didn’t spread on their own. Next time I will flatten them prior to baking. Thank you for the delicious recipe.
I agree the taste is a bit different the normal desserts, it something you need to get used too.
Ho…..ly…..cow. these cookies are delicious. Thanks for sharing this recipe. I took the advice from one of the other reviews and baked at 325° for 12 mins and then 10 mins at 350° and they came out just right.
Those look so great!
Considering these are a no sugar no flour cookie they are surprisingly pretty good
Have made them quite a few times
Thanks!!
it says low carb, but how many carbs are actually in it? i can’t find it anywhere in this webpage, maybe i’m just missing it?
Katie, your cookie recipes have never failed me and always turn out delicious! These are no exception! I’m not keto, I used 1 T coconut sugar and 1 T lankanto monkfruit sweetener as well as a tsp of molasses (I just love a little molasses in chocolate chip cookeies) and also replaced 1 T of the almond milk with 1 T of aquafaba (chickpea brine) and added 1/8 tsp baking powder. Also used earth balance butter instead of coconut oil because I didnt realize I was out of coconut oil until I started throwing things together, but these turned out INCREDIBLE! I baked them the same time but at 350° and let cool for 10 as you said. I’d never guess these were healthy or made with almond flour!! I already can’t wait to make another batch (next time with the coconut oil!)
Those sound so wonderful!