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!
You May Also Like: Keto Cheesecake– Just 5 Ingredients
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!
Trending Right Now: Keto Cake – The BEST Chocolate Recipe
Just 7 Ingredients
Vegan & Gluten Free
Taste Like Shortbread
More Keto Recipes:
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 absolutely love these cookies. Quick and easy sweet fix. Thank you so much for sharing!!! ?❤️
I make a batch at least 2-3 nights a week ?
this is SO COOL
Keto Chocolate Chip cookies with Almond flour and Coconut oil and milk instead of butter and eggs are different texture and taste than I’m used to, but none-the-less quite yummy! Thanks for making it simple for someone like me to convert my ways!
I made these tonight. Yum! I used Trader Joe’s almond flour. I also used 2 slightly heaping TBSP (after reading about dryness/crumbling) of coconut oil melted, so it would mix into batter well.
My new go to sweet treat. These cookies are incredible! Thank you for sharing!
Hi Katie, if I wanted to sub coconut flour for the almond flour (nut allergy), do you know what the ratio of dry to wet ingredients would be?
Thanks so much!
I only made half of the recipe because Ive tried some other cookies and they were hard, flat and blah. Now I wish I would have made the full recipe! These are soft and absolutely fabulous!! This will definitely be my go to recipe when I really want cookies! Thank you! 🙂
This “keto” cookie recipe doesn’t give the stevia, powdered green equivalent when this is a keto recipe. I followed it, but had to look up stevia equivalent myself. My problem with this is stevia here is presented as an alternative when it should be central, since this is a ketogenic recipe, replete with equivalent. Now everyone’s gotta bail to some other website to make these potentially tasty cookies ketogenic. Like why not even partially make up the sweetness with some stevia then add some maple syrup or honey, or non-glycemic monk fruit “sugar”…
I’m confused because there’s no maple syrup or honey in this recipe. The stevia alternative is erythritol, which is keto friendly.
I’m allergic to stevia, so I would use monk fruit!G
Like why not include how much stevia you used?
My god these are so good! Used Lily’s dark choc chips, confectioner swerve, and half & half. I’ve made some pretty good keto/low carb cookies and these DO NOT disappoint!! Thanks Katie for the delish cookies!!
Second time in a month I’ve made these. First time super yummy, but then again I added M&M’s. This time I made them totally Keto with Lily’s chocolate chips. They are bitter and salty. Not sure if they get a third try.
I don’t see how the m and ms would make that big a difference, especially in the salt category (how would they make the cookies less salty?). Is it possible your almond flour went rancid or you accidentally mismeasured the salt? I do that all the time in recipes!
So my cookies didn’t flatten out when I baked them. They’re done though? They aren’t doughy but they didn’t flatten. Is that normal? Do I need to flatten them before baking them?
If they don’t flatten for whatever reason, just press down with a fork or spoon. That’s what I do whenever a cookie recipe I’ve made doesn’t flatten, and it always has worked. Hopefully it will work for you too!