Keto Chocolate Chip Cookies
By Carine Claudepierre
Published on 11/02/2023 - Last updated on 08/22/2024
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These Keto Chocolate Chip Cookies are the most, easy, softest, melt-in-your-mouth almond flour cookies with crispy edges and filled with crunchy chocolate chips.
I love making keto versions of all the classic cookies. It’s so satisfying when you can get the same taste, same texture for a fraction of the carbs! Obviously, regular cookies are not keto-approved because sugar and white flour are both high in carbs.
But it doesn’t mean you have to give up on your favorite treats. I have shared before so many ways to make low-carb cookies with almond flour – your favorites so far are the keto lemon cookies and the keto pumpkin cookies.
This is another super quick and easy keto cookie recipe to fix your sweet cravings. These keto almond flour cookies are soft in the middle and crispy on the edge, with a wonderful almond vanilla flavor balanced by sugar-free chocolate chips.
Why You’ll Love These Cookies
This recipe is simple and healthy, but it’s also:
- Ready in 20 minutes
- Gluten-Free
- Grain-Free
- Keto-Friendly
- Low-Carb
- Low in sugar-free sweetener
- Dairy-Free
Ingredients and Substitutions
There’s nothing complicated about baking a batch of these keto cookies. You don’t need a stand mixer or hand beater, just a bowl, spatula, and a few wholesome ingredients.
- Almond Flour – For a soft, not dry cookie, use ultra-fine blanched almond flour. A coarser almond meal sometimes brings a gritty texture to cookies. Learn how to pick your alternative flours! You can’t swap almond flour with coconut flour, stick to the recipe, or the keto cookies will end up super dry.
- Coconut Oil – Melt the coconut oil first, measure it, and let it cool before adding in the cookie dough. You can also use melted, cooled, grass-fed, unsalted butter. You can use coconut oil in these almond flour cookies, but you’ll have thicker, harder ones.
- Egg – The egg adds moisture to the almond flour cookies. It also binds the ingredients together. This said a flax egg is a great egg-free option if needed. Or try my vegan keto cookies instead.
- Sugar-Free Crystal Sweetener – I like to use erythritol or allulose as a keto-friendly sweetener. Sugar substitutes like xylitol won’t firm up the keto cookies, so avoid it. Feel free to use a white or brown sugar-free sweetener. Both work, but the brown sweetener makes the keto cookies chewier and adds a lovely caramel molasse flavor.
- Almond Extract – To boost the almond flavor of the almond flour chocolate chip cookies.
- Vanilla Extract – To add flavor and cover up the almond flour flavor delivering a traditional cookie flavor.
- Baking Powder for a little rise .
- Xanthan Gum – optional. Add 1/4 teaspoon only for a chewier texture. I personally don’t add any to save time.
- Stevia drops or monk fruit drops – Add a touch of it to enhance the sweetness.
- Low-carb Chocolate Chips – You can also use my homemade sugar-free dark chocolate chips recipe if you can’t find sugar-free chocolate chips at the store. Another option is to cut big chunks of dark chocolate bars. 85% cocoa or 90% cocoa is keto-friendly. Feel free to swap chocolate chips for chopped nuts like pecan and walnuts, or try unsweetened shredded coconut to create different keto cookie flavors.
How to Make Keto Chocolate Chip Cookies
- Before you start, preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper and use a cooking oil spray to oil the paper evenly. Set aside.
- In a large mixing bowl, add almond flour, sweetener, melted and cooled coconut oil, beaten egg, vanilla extract, salt, and baking powder.
- Use a silicone spatula to stir and bring the ingredients together.
- Fold in the sugar-free chocolate chips and stir to evenly incorporate.
- Use a small cookie dough scoop to grab about two tablespoons of cookie dough, roll between grease hands into a ball, and release on the prepared baking sheet. Flatten the top of the cookie dough ball to expand the cookies – they won’t expand much in the oven. Repeat the step above until all the cookies are ready to be baked.
- Bake the cookies at 350°F (180°C) on the center rack of your oven until just golden brown – about 10 to 12 minutes. Don’t over bake or the almond flour starts to burn and the cookies get dark.
- Let them cool down on the baking sheet for 10 minutes or until they slightly harden and it gets easy to transfer to a cooling rack.
- Cool completely before serving – they firm up as they cool.
More Keto Cookie Recipes
If you love Almond Flour Cookies, I have some other recipes for you to try!
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Keto Chocolate Chip Cookies
Ingredients
- 1 ⅓ cup Almond Flour
- 3 tablespoons Granulated Sweetener
- 1 large Egg beaten
- 3 tablespoons Coconut Oil melted but not hot, or melted butter
- 1 teaspoon Vanilla Extract optional but tasty!
- ¼ teaspoon Salt
- 3-4 tablespoons Sugar-Free Chocolate Chips
- ¼ teaspoon Vanilla Stevia Drops
- ¼ teaspoon Baking Powder
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Oil with cooking spray. Set aside.
- In a large mixing bowl, add almond flour, sweetener, baking powder, salt, beaten egg, melted, cooled coconut oil, vanilla extract, and stevia drops if used.
- Stir with a silicone spatula to form a smooth, thick cookie dough.
- Fold in the chocolate chips and stir to evenly incorporate.
- Roll 2 tablespoons of cookie dough into a ball and place on the baking sheet,
- Slightly press the top of the cookie to flatten – they won't expand in the oven very much. Repeat, leaving a thumb space between each cookie.
- Bake 10-12 minutes, on the center rack, until golden on the side but still white and soft in the middle.
- Remove the rack from the oven and cool the cookies on the rack for 12 minutes. Don't touch them at this point. They can be fragile and crumbly.
- After 12 minutes, slide a spatula under each keto chocolate chip cookie to transfer them to a cooling rack and cool completely.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Great!
Thank you!
This is the best keto cookie recipe I have tried so far! I really appreciate all you explanations and tips and tricks!
How much Zantham gum do I use for the chewy version?
it’s written in the recipe card above, 1/4 teaspoon xanthan gum. Enjoy!
GREAT recipe!! Thank you!!
Best keto cookie recipe by far – thanks so much Carine! These were delicious and the almond extract just gives them the edge. The tips on soft vs chewy were brilliant.
Thanks !
Excellent choc chip cookie recipe! Due to health reasons, I need to eat low carb (not keto). I live desserts and was on a mission to find the best choc chip recipe. This one is perfect! I mistakenly used coconut oil and then read the warning. I ended up using 70g coconut oil and 80g butter. They spread out nice and thin ( I followed the chewy method). Only thing is they harden to a crunchy texture…which is fine by me! Will try with butter next time 🙂
Thanks for the lovely feedback!
Merci pour cette délicieuse recette ! il est difficile de trouver de bonnes recettes de cookies sans gluten. N’ayant pas le droit au lactose, ni aux oeufs, j’ai remplacé par du beurre végétal et de la compote de pommes non sucrée – j’ai retrouvé le plaisir de déguster de bon cookies, tout en prenant soin de ma santé.
Great taste and texture. My question is: how do you evaluate the nutritional values with the serving being 1 cookie? How many cookes did you get for this recipe? Thanks so much.
Serving size appears before the ingredients list here its 16 cookies. Nutrition panel is for 1 cookie. Enjoy
I tried several keto chocolate chip cookie recipes before I tried this one, and this is my favorite hands down. Perhaps the best cookies I’ve ever had! Thank you for sharing this recipe! 🙂
i was wondering if i could substitute the erythritol with a stevia sweetener that has erythritol mixed into it since i don’t buy the stuff straight up.
Yes, those sweetener are usually made of 99.9% erythritol, that is actually the kind of blend I am using. Popular brands are Swerve, Lakanto (what I use here).Enjoy! XOXO Carine
I made these and they were perfect!
They actually got better over a few days left in the fridge where they hardened up.
They tasted just like the carb option and I love how you can make them gooey or hard.
Thankyou so much for sharing!
That is exactly what I think too ! I love the crunch they get after few days in the fridge and that they remind me a good bakery style cookie! So comfOrting right? Enjoy the keto recipes on the blog, XOXO Carine
This recipe was just amazing ! I loved the cookies so much that I had to freeze some of them to make sure I wasn’t going to eat them all! Merci beaucoup, they really tasted like real cookies – so yummy!!
That is great news! Merci pour le joi message, a bientot, XOXO Carine
I have followed Carine’s recipes since the quarantine started and the ones I made, I find them excellent! These cookies are delicious and very suitable for children too. Thanks Carine
Oh thank you so much! I am glad he kids love them too. Have fun trying the recipes on my blog with them. XOXO Carine
Hi, what can I substitute the xanthan gum with? I read that flax meal or psyllium husk could work but I don’t know if that’s true and if it would not work for this recipe.
You don’t need xanthan gum for the recipe, it will work without it. The cookies will be less chewy that is all. If you want to use psyllium husk, it is a great idea, you will need 1 teaspoon for this recipe. Enjoy! XOXO Carine.
I made them tonight replacing the xanthan gum with 3 teaspoons of psyllium husk and they turned out great!
I’ve tried other recipes for keto chocolate chip cookies but this one is perfection (taste and texture balance). I love that you gave the options/tips on how to make the texture different according to each person’s liking. SO GOOD!
Thanks Carine 🙂
Thanks for sharing your tips! I have to try your husk option, it sounds good. Thanks again for the lovely feedback. XOXO Carine