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)
Is there anything to be aware of when doubling this recipe? It only made 5 teeny tiny cookies for me… but I’m afraid to double because keto baking is so particular. Thanks
Jenny, I doubled the recipe without any problems at all
I wonder if cookies made by anyone else looked like balls of chocolate chip cookie dough fully baked? I baked them an additional 10 min but the cookies never flattened. I do realize this is do to the lack leavining agent, but hoped it was ” operator error”. The texture feels not quite done which causes me to question the oven temperature.
Hi! What specific ingredients did you use? Also, if they are not flattening at all, you can flatten with a spoon either before or after baking. How did they taste?
Was reading over the instructions and it says to first make into balls then press into cookie shaped. I will be trying this recipe this week, just got all my ingredients today
After balls and squish on the pan I used a fork to make crosshatch marks like PB cookies. This flattened the middle down a little more. Super cute. Super yum
I’d love to make a peanut butter version of these. Any ideas? Could I sub peanut butter for the coconut oil?
It’s been on our list to try, but we haven’t tried it yet!
I added butter extract and brown Dwerve. Before doing that, this dough tasted nothing like chocolate chip cookies.
Thank you! These cookies are so easy and fast to make. With ingredients that are keto kitchen staples. I make them every week!
These are the absolute best keto cookies I have ever made. So moist and chewy, not dry and crumbly like almond flour can be. I think it’s the coconut oil. This is my new go to recipe. Thank you!
Thank you so much for making them 🙂
Thank you for this, I can now have cookies with my coffee again! I double the recipe and add chia seeds, sunflower seeds, pepitas and sometimes cacao nibs for texture. I flatten before baking and freeze after baking, only thawing a days worth at a time every night in the fridge.
I made these cookies two days ago and they are amazing! I used 1 TBSP of maple syrup instead of the 2 TBSP of powdered sugar, and I didn’t have any issues with the consistency. The cookies turned our plenty moist and the texture was spot on. With the added sugar from the chocolate chips, these were enough to satisfy my sweet tooth. Although, I’m not a huge sweets person in the first place. I put my dough on the baking sheet as balls and that’s how they came out when cooked. Since I didn’t flatten them, I had to cook them an extra 5 minutes or so to make sure they were cooked all the way through. I will definitely be making these again as it is a healthy alternative to a regular chocolate chip cookie and it does the trick for me.
Today I decided to tweak the recipe a little. I added a scoop and a half of chocolate whey protein (36g). I left out the chocolate chips this time, but I added twice the amount of milk (2 TBSP) to get the consistency right before putting them on the baking sheet. The cookies were just as easy to work with and they baked perfectly. I pressed them down this time on the baking sheet so that I didn’t have to bake them as long. 10-11 minutes did the trick. I will say that they were even a little bland for me, so maybe next time I’ll add an extra TBSP of maple syrup.
Love the site and all of the recipes!
Why baking soda when there’s no acid to activate. Shouldn’t it be baking powder? About to make these so we’ll see.
And?
Did you try with baking powder yet…was thing of just skipping to baking powder myself. Haven’t made the recipe yet. Any thoughts Mark?
Just accidentally made them with baking powder. They cooked fine, they are cooling now. Your question gives me hope!
Let’s just say, I don’t think baking powder was right. I doubled the recipe, and may have put too much salt. They are still edible though!
I did the same thing. They came out great. My family loved it. I just made some more now for Friday. I tweeked it a little by adding Dutch 100% unsweetened cocoa powder. We’ll see how it turns out. (This time a made it with baking soda)
Followed this recipe to the tee. I did add 2 TBSPs of milk at the end but the batter was a little too watery. Cooked cookies at instructed time but they were still raw after 15 minutes of cooling. Note: I am not a novice KETO baker so I find my results puzzling. These did not come out as I hoped. I will try making another batch and increasing the temp of my oven and cook time.
1 teaspoon almond milk & they worked perfect
1 teaspoon almond milk & they worked perfect. I used liquid stevia (.25 tablespoon / 5ml). I suppose if using powdered sweetener you might use 2 teaspoons almond milk.
just to clarify, you used 1/4 tablespoon of liquid stevia, correct?
Dear Sarah, recipe says 2-3TSP, not TBSP. Maybe that’s why? I just made these using 2 teaspoons of coconut milk and it turns out fine like how a dough should be.
Thank you Nour! Tried my second batch tonight and the batter seems much better. I do think I used too much milk first round. I still need to raise heat to 350 with an extra 5 min of cook time.
The recipe says teaspoons.