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)
WONDERFUL! My grandaughter LOVED them, which is great because she’s a very picky eater.
You have to really work that coconut oil. I did add about 4T of milk. Remember to put them in cookie shape. They will not rise or fall.
Yum!!
I melted my coconut oil in the microwave for 20 seconds.
I wished I had… Lol
This one helped me
These were SO GOOOOD!!!! They should come with a warning label. I’m not sure how good they are going to be for my keto diet LOL!
Wow! These are some yummy cookies! I used powdered Swerve for the sweetener and heavy whipping cream instead of milk. They were moist and held together. Thanks for the great recipe!
Was your cookies sweet? I tried this recipe, although it was good, it was a bit bland. I am not the best baker so it could have been me! But I was wondering how yours turned out.
Hi Jillian, what sweetener did you use?
are these good without the chocolate? i am allergic but want to try the recipe 🙂
Can you do raisins? Or carob chips? Ooh or what about peanut butter chips?!
HI…I love your recipes, I used this recipe but I didnt like how oily they were so the second time I trippled the recipe (because I wanted more cookies) and I used less coconut oil, just one spoon and half and they were fantastic, I also used rapadura or panela sugar instead of powdered sugar and the result was absolutely amazing. Thank you so much for sharing your recipes. Olga
Ps: I don’t used powdered sugar as I can’t have any processed sugar, that’s why I use rapadura or panela sugar as this is unprocessed sugar.
Jennifer, I’m so sorry this didn’t work out for you. I too tried this recipe and at first glance, it seemed that there wouldn’t be enough moisture in the recipe, but there is if you mix it a little more. The only thing I wanted to point out is that even though I doubled the recipe I was only able to make 17, 2 1/2 inch cookies. Also, my cookies didn’t flatten out either, which is usual when cooking with Almond flour, but they tasted fabulous anyway. One last thing I wanted to point out is that the cooking temperature may be too low. I had to cook them longer then stated and for the second batch I turned up the temperature to 375 and baked them for 10 minutes and they came out fine. Don’t give up, try again and good luck.
I love the picture!
Just wondering why eggs are not in this receipe. Had to leave them for more time and did not flatten I did it with a spoon
I have the same question!
Super good but I added everything up and I got 8.2 carbs a cookie for a serving size of 10, did I do something wrong?
Hi Jaimie, it could just be a difference in specific brands or ingredients used, or it might be a misprinted ingredient in an online calculator. Or if you used 4 tbsp chocolate chips, the carbs would go up. Erythritol is also not included in net carb count on keto 🙂
I just tried this recipe and added a healthy tbsp of peanut butter and they turned out great!
Love the idea to add peanut butter!
Just wondering. Maybe I missed it in the recipe but how long should I bake?
These are *fantastic*! They whip up so fast. I did not have sugarless chocolate chips so I chopped up 2 squares of 92% cocoa chocolate instead. Seriously, I can’t even imagine a better keto chocolate chip cookie. I did buy sugarless chocolate chips so will use those next time. It makes a small batch, but I rolled the dough into little balls about 1′ in diameter and flattened them by hand – it made 15 cookies that are about 1.75″ across. I will *totally* make these over and over again. Thank you Katie, for the recipe. I have also made your Fat Bombs on this page, sooooo good too. 🙂
ooops, 1″ in diameter. lol
Very very nice. Will definitely be making again. They went so quick with guests.
Used butter instead of coconut oil as I don’t like it. Didn’t have chocolate chips so used 70% dark chocolate, which I chopped into little squares.
Thank you for commenting that you used butter instead of coconut oil. I was scrolling thru the comments to see if anyone did that because I wanted to use butter instead of coconut oil since coconut oil doesn’t agree with my stomach. So glad they still turned out good!!
I melted my butter before mixing liquid and dry ingredients. If you use butter and melted I would not put the chocolate chips in until last after everything is mixed together so that the warm butter doesn’t melt them
Thanks!! I prefer butter to oil and wanted to know it works using butter instead!!
Thank you! Also wondering if I could use butter instead, because it’s midnight and I want cookies NOW and butter is all I have! 🙂
We have seen commenters use it before with good results.