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 followed the recipe and used super fine almond flour and all ingredients as directed, but couldn’t get them to look like yours. The dough was greasy but fell apart and was very hard to shape.. do you recommend more almond flour next time? Also, when you measure almond flour what is your method? Like regular flour, packed??
I packed mine into the measuring cup like it was wheat flour. They turned out excellent!
I just took these out of the oven and they are gorgeous! So easy. I’ll have to leave another comment after I’ve tasted them. House smells like cookies😁
Hi again. I just tasted them and they are very very tasty. My husband even liked them. We are doing keto ( he is because I am lol) so these will be great without all the guilt! Thank you.
Thank you so much for trying the cookies 🙂
Very tasty! But, I would suggest doubling, if not tripling the recipe. The recipe as is made 6 regular sized cookies.
I made a double batch my first time and I made 18 out of the double batch. I wonder if it’ll be less carbs then whats on the nutritional value?
These cookies were really good. I made 2 batches. The first with chocolate chips, and the second with raisins, cause my husband wanted raisins. Lol. But I really enjoyed the taste, and the texture. I also made your keto brownies. Oh. My. Gosh, they were so good. I will make that recipe again. Sometimes I’m skeptical because I am still somewhat new to these recipes and a few I’ve tried didn’t work out for me, so I’m glad I came across these recipes. Thank you.
Thank you so so much for trying them 🙂
I love these!!!!!! I added brown butter instead of the coconut oil and as well as some toasted pecans and they were spectacular!!! If you make them into bigger cookies and don’t flatten them out as much they turn out similar to levain cookies! (But keto ofc) This is the best recipe I’ve tried. Thanks! 🙂
Thank YOU 🙂
These are the best Keto cookies I’ve come across. I’ll qualify that by saying that every other Keto cookie I’ve made has been absolutely disgusting and inedible. These were… not bad. I’ve made them 4 times now. As others have noted, the dough tastes great. After being cooked, they’re less than stellar. Sticking them in the refrigerator for a few hours definitely helps. I’ve heard this is true with most baked goods made with erythritol. Here are a few mods we’ve which have kept us coming back. Instead of coconut oil, use 2 TBSP of unsalted butter. Instead of regular erythritol, use 1 TBSP of Xylitol and 1 TBSP of Brown Swerve erythritol. Use a food processor with a sharp blade or a coffee grinder to grind your almond flour into a super-fine consistency. These changes have turned this into a passable cookie. It’s still not remotely close to a real cookie in the same way that a Chaffle is not remotely close to a Belgian waffle. But it’s close enough that it can scratch the “I need a cookie” itch and keep you on your Keto diet.
The recipe calls for 2-4 tsp of milk of choice. Should it have been TBSP? My cookies didnt have enough moisture. Boo
I used coconut flour and Swerve brown sugar since I didnt have powdered kind. Tasted good but mine were just crumbly
Of course yours are dry if you used coconut flour. The recipe calls for almond flour
Excellent cookies! Three of us are not keto and two of us are, and we all loved them 😄
So delicious- definitely keeping this recipe on hand!! Made just as directed and turned out amazing! Thank you!
Made these tonight and they were delicious. Not too sweet and very fluffy. One question, do I just double the ingredients to make a bigger batch?
Yes! I’ve doubled and tripled this recipe with no issues.
These are very creative and smart! I added 1/2 teaspoon of almond extract and topped each cookie with a hazelnut (my husband doesn’t like chocolate chips). Came out great.
Can you help me? My cookies came out crumbly, falling apart, and dry. The only thing I did that was different, I used swerve confectioners powdered sugar. Could that have ruined my cookies? The cookie dough seemed like it was lacking anything to keep it together. I felt like I wanted butter or something to make things stick. My cookies look nothing like yours.
Actually come to think of it, I used half almond flour and half coconut flour. Could the coconut flour have made them dry?
Yes unfortunately coconut flour is not something that you can sub in recipes without changing other things about the recipe, since it is so drying.
Can I use olive oil instead?
Hmm we haven’t tried so don’t know how the flavor would be. Be sure to report back if you try!
Made them for the first time today. They are actually very good. I’m going to try not to make them very often since I’ve already eaten half off them 😂
Amazing! I used brown sugar swerve and Lily’s semi-sweet chocolate chips. I also added some diced pecans. They turned out amazing.