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)
Really great recipe! Soft and yummy…thank you!
I doubled the recipe & used butter instead of coconut oil. I used King Arthur sugar substitute which is in between granulated & powdered. Great recipe ! Even my husband liked what he calls “fake stuff”. I misread the quantity of milk & added 3 Tbsp milk. The dough was wetter than it should have been but still turned out great. Out of the doubled recipe, I got 12 regular size & 1 large .
These are the bomb so east so so good thank you
I tried these because I was craving cookies and my fiance is doing keto right now and I need to lose weight too, so I figured why not make keto cookies. These were pretty good for being such low sugar, but not the best cookies I’ve ever made. However, I think I messed them up a bit by not reading the directions carefully enough and not mixing the dry ingredients well before adding the wet ones. I feel like I can taste random bits of too much of one ingredient in certain spots which I attribute to poor mixing on my part. I also missed the part about forming into cookie shape, so I just put little balls on the tray thinking they’ll cook down and flatten out like normal cookies only to realize later that these won’t do that, so you have to start with them in the desired shape. I also used vegetable oil instead of coconut oil since we didn’t have that at our house. My fiance really liked them a lot. I will try these again some time fixing those cooking errors and using the coconut oil and see if they turn out better next time.
Has anyone cooked these at high altitudes? Any special instructions for cooking in the mountains? TIA
We unfortunately haven’t (and don’t have any experience with high altitude baking). Hopefully someone else will see this and have more helpful info!
I made these cookies for the first time today. I think I would like to try to make them again, or maybe make them smaller. I had to bake them for way longer than he suggested time. WAY longer at that temperature. The interior was still wet.
I did melt the coconut oil prior to using it. I did use a cookie scoop (like an ice cream scoop but was smaller) and then flattened them, but maybe not quite enough. I put Lily’s butterscotch AND dark chocolate chips, and used heavy cream instead of milk.
These cookies are amazing. I made two batches of cookies because in the first batch I forgot to add the sugar. Believe it or not the sugar-free batch was just as good as the batch I put Truiva in. My husband actually preferred the sugar-free batch
Thank you so much for trying them 🙂
Mine came out in complete ball form :/
Hi, yes they will start out as balls so the recipe says to shape them into cookies before baking because they won’t spread on their own.
These were absolutely awesome! I am so glad I found your recipe ❤️. I used Lily’s salted caramel chocolate chips. Great recipe
Thank you so much! Love your caramel idea 🙂
Hands down best recipe so far. I LOVE the texture and chewiness. Great fast recipe that tastes almost like regular cookie.
Thank YOU so much for making them 🙂
(Katie)