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)
BEST cookie recipe ever!
These cookies are very good!
This is the best keto cookie recipe I’ve ever made! I’ve been keto for about five years and this is hands down the best one! Just a little note for those saying their cookies didn’t harden, after baking for 12 minutes I turned the oven off and let the cookies inside the oven for about 20 minutes, then I took them out and they sat on the counter for another 30 minutes before I noticed were hardening. It takes a while at least where I live – I am about 5k feet above sea level.
Thank you for trying the recipe 🙂
Have you tried using Splenda as sweetener instead of Stevia? If so, what are your thoughts?
Hi, we have not tried it. But if you like the taste of it in other recipes then it should work here too. Be sure to report back if you do try!
Curious, could you use Smart Balance spread as a lower calorie, healthier option as opposed to Coconut oil?
Excellent! My wife loved them! They don’t “flow” much like a regular cookie, so important to flatten out the dough balls a bit.
Thank you so much for trying them!
Made these today and they are AMAZING! I was sceptical about these, firstly using coconut oil because I’m not a huge fan of coconut taste but the flavour is not overpowering at all. Secondly I expected them to be a poor imitation of a cookie but wow was I wrong!
Super doughy, super tasty. The only problem with these is I want to eat them all at once!
Thank you so much!
Followed the recipe exactly. At first, while mixing the batter, one may wonder, “Is there enough liquid for these to come together?” It does! They bake nicely, and if left to cool on the cookie sheet, become appropriately firm. They are soft and chewy, though the predominant flavor and texture is almond flour. They taste fine and are probably great if you need to stick to these diet limitations, but it’s hard to say they are similar to the taste and texture of regular chocolate chip cookies.
I totally agree with you. They are very nice, but it’s more of an almond cookie with choc chips. My kids and I loved them, but my husband isn’t a fan of baked almond and, although they kinda look like regular choc chip, he was disappointed when he bit into one. He didn’t enjoy the “marzipan” “bakewell tart” taste. I’d still bake them again, though lol
These are super good. I had low expectations and they blew me and my family away. Thank you!
I made these today and was impressed. I’m not a fan for almond flour anything lol…but these were great. I ended up using butter instead of the coconut oil and it was great, next time I will reduce the salt, since my Kerrygold butter was salted. Big thumbs up!!!