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
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These are the best! Came out perfect. I topped with sea salt before cooling. So delicious and easy.
I’m not sure what I am doing wrong here. I made as instructed but it seems all keto recipes I make have this sour/bitter taste. It’s not the lilys chocolate chips but I think maybe the sweetener? I’ve used swerve and 100% organic erythritol. Any suggestions on a less bitter tasting sweetener?
Hmm, yeah I’m not usually a big fan of those sweeteners either and can taste it in things like ice creams that have erythritol. Some people love it and can’t taste anything, but I definitely know what you mean about the aftertaste because I notice it with anything containing erythritol too. I did like these cookies when I made them with erythritol, but if you can have regular sugar or coconut sugar, those are my preferences here and both work well in this recipe!
Erythritol and Swerve are there same, one is just a brand name. I find that erythritol has a weird taste and cooling effect. It almost tastes minty. I use allulose, which doesn’t raise your glycemic index but it’s still a naturally occurring sweetener. Much better in my opinion.
That is so weird I used Swerve powdered sugar and found them with just the right amount of sweetness. Maybe try Monk fruit instead.
I just made these. The only change I made was to use 4 Tbs Swerve confectioners and about 3 Tbs heavy cream. I like things sweet. I mixed them VERY well. They are actually just as good as real sugar chocolate chip cookies. Mine held together while warm. It’s recipes like this that allow me to get through each day! I do not miss carbs or sugar one bit.
Awesome cookies! Really good recipe! Thank you!
Is the coconut oil measurement melted coconut oil?
I made these the other night and they are great. I was wondering if anyone has tried adding an egg. I think 1 egg may be too much for a single batch but if you doubled it and added 1 egg do you think it would hold together better and have a richer flavor? Just curious. I am a month on Keto now and am just starting to bake again. Thanks for any ideas or comments.
I would like to know that too!
I recently went keto and this is one of my favorite recipes!!! It’s delicious and guilt free!! I used Coconut milk one time and almond milk the other and they were both equally delicious! I also used Stevia for the sugar. I love and recommend this recipe for anyone wanting a healthier cookie without giving up the taste of a really good chocolate chip cookie.
I don’t care for choc chip cookies, but these are as good as any! I was unhappy with my chips Ghiradeli, too big and waxy. 3 tbs was the max I could incorporate. Great recipe!
Hi! I tried this recipe last night and they were so delicious that we ate them all up!
We have been looking for a keto friendly crispy tasting cookie and these were the crispiest! We edited the recipe just a little bit. We used a 50/50 mix of erythritol and stevia (both granulated). We used a cookie scoop (1.25oz), to place the cookies on a foil pan. We flattened them using the back of our measuring cup. We baked them at 325 for the first 12 minutes, then raised the temp to 350 for the next 10 minutes (we just left them in the oven while the oven heated. Definitely needed to let them cool, but wow. Best cookies ever!! Just made a double batch baking in the oven as we speak.
I’m excited to know they can be doubled! I love them too 🙂
These are the best! Perhaps too good? The more I make them the better they get and my Keto friends LOVE them too… 🙂 I added full fat coconut milk for my milk and pecans and WOW! Delightful. I think I will try some chia seeds next. Also, the peanut butter ideas sounded great!! Woo hoo! Thanks for the great recipe!
These were pretty good! I used MCT oil and cashew milk and really enjoy how quick and easy they were to whip up. Thank you!
I tried the chocolate chip cookie recipe and it turned out phenomenal! I used coconut milk and i think it made them nicer
Attaching t cookies
I made this recipe yesterday. I did not have powdered erythritol so I used powdered coconut sugar instead (put coconut sugar in the blender to get powdered coconut sugar). (I do have a bag of Stevia but wasn’t sure if there would be an after taste so I went with the coconut sugar) I think they could have been a little sweeter. I might try a bit more of the coconut sugar next time. I also chopped a 85% dark cocoa bar in place of sugar free chocolate morsels. Overall, I was very pleased with the results. This recipe is a keeper!!
I love the photo! Love all the chocolate chips 🙂
These were great! It’s Valentine’s Day today and I am doing low carb and craving chocolate chip cookies and these were better than I expected. I used truvia and put 4T in instead of 2T so definitely need less. I also used butter flavored coconut oil as well. Thanks for the great recipe!
Thank you for this easy recipe! They are super yummy. Definitely gotta hide these.