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
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Absolute heaven! I’m watching my sugar intake and these cookies were a shocking surprise. I love them!
I’ve been reading that eritritol can cause heart and blood clot issues, but perhaps the two tablespoons spread out in the entire recipe won’t be that bad!
This will definitely be my go-to cookie recipe! Thank you!
These are very good, tried the recipe exactly the first time (using swerve)(I usually doake the recipe exactly the first time both out of respect for the baker and also to see if I want to try tweaking it for any reason) they came out delicious and so easy the first time with an exact recipe, I made them again using monk fruit sweetener (it is the consistency of granulated sugar) as that is my more normal sugar substitute and they were great that way too. Thank you!
Excellent recipe Katie. I tried it out and loved it. I have my own recipe a bit similar to yours. Try it
These are incredible! Especially enjoyable with blueberries for my little one (instead of chocolate)! I’ve made them at least 3x a week since my new-to-keto husband sent me the recipe. I usually double the recipe and add toppings after they’re on the baking sheet. I squish them flat and let them bake 2-4 minutes longer than suggested, they seem to set better than just plopping them on the tray. I can’t say enough how much my household loves these!!! Thank you!!!
First, let me say these will do the job when you are craving something sweet. I found that they taste like an almond joy bar. I tweeked the recipe a little. Fierst I only used 1tbsp of stevia, 2tbsp of almond flour and 1 tbsp of no sugar peanut butter. It was just enough to add some additional decadence to the cookie!
I served this at a party. Kids and parents loved it! Everyone took the recipe home. One of the best chocolate chip cookie recipes ! Definitely try it
This makes us so happy!
Very tasty! I tripled the recipe to make 18 regular sized cookies, and I also added in 2 tbsp of ground flax seed to pump up the nutrition. If you’re feeling extra adventurous, you can make them into ice cream sandwiches using your favorite flavor and wrapping them individually in plastic wrap before freezing. Delish!
So delicious! I made with melted butter (didn’t have coconut oil) and almondmilk. Used granulated monkfruit/erythritol sweetener because I didn’t have powdered and didn’t want to process it.
Made 10 to keep carbs down. 1st time I only had 1/2 tbsp of sweetener. They were still good, but this time OMG!!
Tried two batches of these at the same time. One with Almond flour the other with pecan flour. The Almond flour one firmed up but the pecan one didn’t, probably because it’s a course flour. But everyone agreed the pecan tasted better. So, I may try them with an egg or chia seed to hold them together next time.
These were phenomenal and I used granulated monkfruit and ChocZero chips. yummy !!!