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 make a lot of keto chocolate chip cookies. These are the closest to Nestle Toll House that I’ve found. Even my kids agree. Well done!
These were good! I used Lily’s Dark Chocolate Baking Chips (4 T), Lankato Monk Fruit Sweetener Classic (granulated), Great Value (Walmart brand) almond flour, and 3 teaspoons heavy whipping cream as my milk of choice. I also used 2 T butter instead of coconut oil. I formed them into balls and used the bottom of a glass to flatten; they were trying to fall apart a bit so I had to mold them back into a cookie shape. I made 12 small-ish cookies from this recipe. Baking time was about 20 minutes at 325° (I turned it up to 350° for the last couple of minutes to try to get them to brown a little). I let them cool for 12 minutes and they held together pretty well. They have a nutty taste (because almond flour!) so they’re definitely NOT Tollhouse cookies but I’m glad to have this option for a sweet treat.
That cookie is so cute ?
Tried these cookies for the first time tonight. Very tasty, am very pleased. Will definitely make them again. My husband really liked them. With that being said, you know they are good.
I LOVED these!!!!!!!!!!! My kids didn’t-and that’s fine with me, I don’t have to worry about them eating my treats! I normally quit keto because of chocolate chip cookies or chocolate bars. As a matter of fact, right before the cookies cooled I had a s’more so now- I have to work to get back in ketosis. HOWEVER-once I tasted this cookie I was so happy that I FINALLY FOUND A KETO DESSERT RECIPE I LOVED!!!!!!!!!!!
These are so good! I never leave comments but I was so excited that I could have something so good and sweet on Keto. Mine definitely aren’t pretty because I didn’t use a scoop, but they are pretty delicious. I do taste the coconut oil quite a bit, but the mixture of coconut and chocolate chips is tasty! So happy I made these!
Mine were definitely soft. They held together, but I had to be very careful with them. Even though I was really careful some pieces would crumble a bit. I still ate them though!
Made these today…oh my wow!! Hits the keto spot!! Its been over two years since I’ve had a cookie I love!! Made with almond flour, monk fruit, Lily’s chocolate chips…sooogood!!
My five year old daughters made and LOVED them and so did the rest of our family! https://m.youtube.com/watch?v=PFjGYNldtfc
I made these tonight. Actually like them. Didn’t have coconut oil on hand so I used olive oil. Also added 1 tbsp of Hershey’s cacao. I also didn’t have any sf chocolate chips so I diced up one of my Lily’s bars. Will be making again and maybe add pb like someone else mentioned. Amy
Your chocolate version sounds fantastic!
Delicious… I used an egg instead of the milk as I didn’t have any and they turned out great!