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)
Can you substitute milk for water in this recipe? Thanks
It’s so little that probably yes, but we haven’t tried so can’t say for sure. If you try, be sure to report back!
Thanks.. I tried it with water and they came out fine. Really nice recipe 🙂
These are SO good. I followed exactly except i used heavy cream instead of milk, and had to add a little more than was called for to get the dough consistency right. Super easy to make with staple pantry items!
Can you use super fine almond flour and if so what would be the correct measure ?
You can, same measurement 🙂
The first time I made them, these came out dry so I looked up some ways to add moisture and after using them these came out tasting like a real chewy cookie. I didn’t use a packed cup of flour (too much flour=too dry cookie, I recommend look up how to properly measure flour). I used heavy cream as my milk of choice (fat adds moisture/chewiness). I also added 1/4 tsp of xantham gum (acts like gluten, which keeps the moisture from evaporating out of the cookie). Since I didn’t have coconut oil or erythritol, i used unsalted butter and 1 TBS of Truvia (also makes it a little sweeter than original recipe). I felt the first batch was too salty, so I only used 1/8 tsp of sea salt (less salty than iodized). Not sure if these extra steps make a difference but i also creamed butter and truvia together with a mixer. Next I beat the rest of wet ingredients in. Then in a seperate bowl I added the rest of the dry ingredients, stirred them together, and sifted them into the wet mixture. Stirred until all the powder disappeared and a dough formed. (Steps I usually take to make normal cookies.) I also didn’t completely flatten my cookies and let them have a little dome on top (each cookie had about 1 TBS of dough). The taller cookies could have helped with the chewiness factor and they still felt completely cooked through after 10 min. NOT LYING these came out so moist and chewy, that you can’t even tell that these aren’t the real thing. ANYBODY who feels these cookies are TOO DRY, try doing some if not all the things I suggested and you will FALL IN LOVE with this recipe like I did!
Awesome keto cookies! I just added 1 tbsp Dutch cocoa, additional 1 tsp coconut oil and 1 tsp milk to make it double chocolate chip cookies… came out great!!
Do you use the same amount of butter in place of coconut oil?
I think these were absolutely perfect. Thank you.
I used the Lily dark chocolate chips made with stevia.
Used the clear, no taste, no smell coconut oil.
Made 3 batches and have one more coming out of oven just about now.
That should tell you how good they are.
Will share your recipe with others.
Thanks again.
Hey there, just found this recipe and I’m thinking of making a batch to include in a package I’m express shipping to my mom. Does anyone know if they will keep for 3-5 days in a container?
We haven’t tried but don’t see why they shouldn’t keep to ship as long as it isn’t super hot (because then the chocolate would melt).
These cookies were awesome!!!
Love these! Perfect keto treat, chopped up keto bite chocolate for the chips and used Lakanto monkfruit classic, amazing – should have made a double batch to share – think non-keto family will like them too – thanks for the recipe!