It’s Officially Here… The BEST Classic Keto Chocolate Chip Cookies Recipe
Enjoy these super soft and gooey keto chocolate chip cookies guilt-free!
Love chocolate chip cookies? 🍪
Enjoy these keto chocolate chip cookies guilt-free! This easy recipe results in DELICIOUS, super soft chocolate chip cookies! Cure your cookie cravings with chewy cookies that taste and have that full-sugar cookie texture.
For more keto cookie recipes, bookmark this page.
Tips for making the absolute best keto chocolate chip cookies:
- A very important keto swap here is to use almond flour instead of traditional flour. I am using super-fine almond flour with a small amount of coconut flour and love the soft results!
- Keto chocolate chips are a must to keep these cookies low-carb. I used ChocZero No Sugar Added Chocolate Chips as they’re an excellent sub-in for regular chocolate chips — along with the great taste, they bake up so well in cookies!
- My favorite sugar substitute for baking is Brown Swerve because it tastes super similar to traditional brown sugar. See our keto sweetener guide for other options.
- Line your cookie sheet with parchment paper to help keep the cookies from sticking to the pan.
- I also happen to love walnuts in my cookies – along with a sprinkling of flakey kosher salt over the top for an optional, yet extra delicious flavor!
Keto Chocolate Chip Cookies
yield: 14 SERVINGS
prep time: 15 MINUTES
cook time: 11 MINUTES
total time: 26 MINUTES
Soft & gooey chocolate chip cookies that are easy to make and taste amazing!
Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown keto sweetener (or a bit more if you like sweet cookies)
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon juice
- 1 large egg
- 1 and 1/4 cups almond flour, super fine
- 1 1/2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon gelatin
- 1/2 teaspoon cinnamon
- 3/4 cup no sugar added chocolate chips (I used ChocZero)
- 1/4 cup walnuts, optional
- kosher salt for topping, optional
Directions
1
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
2
Using a hand mixer or stand mixer, beat together softened butter and brown keto sweetener until creamy. Then mix in the egg, vanilla extract, and lemon juice.
3
In a separate bowl, mix the almond flour, coconut flour, baking powder, gelatin, cinnamon, and salt.
4
Add the dry ingredients to the wet ingredients in the mixing bowl and mix until a dough forms. Add in chocolate chips and walnuts (optional).
5
Scoop dough balls, approximately 3 tablespoons each, onto the prepared baking sheet. You should get 14. The dough will be a little sticky.
6
Bake for 11 to 12 minutes, until slightly browned around the edges. The color may still look light in the center.
7
Let the cookies cool on the baking sheet for about 4 minutes and then transfer to a cooling rack. They will be soft so you can move the cookies on the entire parchment paper to the cooling rack if that's easier. Sprinkle the top with a little salt if desired.
8
Let cool for 10 minutes. The cookies will firm up as they cool. Enjoy!
Nutrition Information
Yield: 14 large cookies, Serving Size: 1 cookie
Amount Per Serving:
196 Calories | 18.5g Fat | 23.5g Total Carbs | 6.4g Fiber | 0.8g Sugar | 15g Sugar Alcohol | 3.5g Protein | 2g Net Carbs
Sometimes in life, we all just need a little chocolate fix!
This recipe is WINNING! What a yummy keto dessert idea. There’s nothing better than biting into a warm gooey keto chocolate chip cookie, and these certainly are amazing. Anything that’s easy and delicious gets a thumbs up from me!
My Hip sidekick Jen made these cookies and here’s what she had to say:
“Wow! Talk about an awesome chocolate chip cookie! These keto cookies are the closest thing to a non-keto chocolate chip cookie I have ever tasted. The texture is spot on and the melted chocolate chips are wonderful. My family didn’t know that these were keto! These are soft, chewy, gooey, and easy to make. I give this five stars and a huge thumbs up!”
Bake these simple 3-ingredient low-carb peanut butter cookies next!
These came out soooo good! Thank you for the recipe!
oh hooray! we are so happy they worked out!
My 11 year old granddaughter and I made them and boy oh boy, are they good!
Aww, that’s awesome! Glad to hear how yummy they turned out, Isabel! Thanks for sharing with us!
Oh I’m so happy! Thanks for sharing ❤️
I just made these cookies. I added a sprinkle of cinnamon and about 1/4t of lemon along with the vanilla. I used the rest of my Lily choco chips which only measured 1c so, I added the 1/4c from my backup bag of Hershey’s Kitchens SF choco chips. I purchase them from my local market for about 1/2 the cost of the Lily’s brand at Whole Foods. (I will say the Lily’s brand seem to have better ingredients so, they are my preferred choice.). I also used the regular size cookie scoop and baked 15 cookies with about 1/2c of dough remaining. With that said, I will adjust the values to 1-1/2 to 2 cookies per serving for my calculator. I will also add that I flattened the cookies about 3/4 way through the baking…and I’m glad I did. It helped to make sure they were baked through. To be honest, preKeto, SUGARY FOODS were my problem and I haven’t found any sugar substitute that makes my taste buds happy. However, I am tolerating these cookies. They are the 1st Keto Friendly “fat bom” so far that I enjoy.
Oh good! SO glad to hear you have enjoyed them Roshel! Thanks for the feedback!
Thanks for sharing – so glad you are loving these 👍
Thank you for another great keto recipe. Although mine weren’t as pretty as the picture, they still taste so great. I tried a mix of lilys and white chocolate bake and believe. Turned out tasty.
That’s so great to hear! Thanks Jessica!
Can you use confectioners swerve?
A granular sugar substitute would be best and closes to regular chocolate chip cookies. But, you can try and let us know how it turns out, Tessa Kendrick!
I used this recipe, it’s very easy to follow. The amount cookies is pretty good and are very large. The only thing maybe next time I’ll use less sugar they came out a bit too sweet for my liking. Overall great recipe!
Thanks so much for taking a moment to let us know what you thought of them! Glad the recipe was easy to follow.
Can you use an air fryer to cook these
Hi Marsha! We’re thinking they may be too fragile, and might stick to the machine.
Do you need to have a mixer or can you do it by hand? Also, can unsalted butter be used ?
Hi Rodrina! You can do it by hand. However it would take alot longer to get a creamy consistency. You can use unsalted butter if you prefer. The salt just balances it out & brings forward the chocolate flavor. Hope this helps❤
How should we store these cookies and what is the shelf life? Thank you.
Hi Susan! I believe these would do well for a week or so in an air tight container on the counter. Hope that is helpful!
Is there anything I can substitute for the Almond flour? I’m allergic to tree nuts. Thanks!
There are other flours you can use! Learn about Sunflower flour here OR Lupin flour here. If those don’t work, check out this chart here.
If I won’t use gelatin, do you know if these will these still hold?
Hi there! These may not hold up as well or have the same consistency without it. As an alternative, you could try 1 tsp xanthan gum per 1 cup of flour. Let us know how they turn out for you! Hoping this is helpful!
3rd time trying the recipe! All three times I used 1/2tbsp of xanthan gum bc I didn’t have gelatin. First time, I added 1.5 cups of coconut flour instead of tablespoons😣. Then I used proper amount. I didn’t love coconut flavor, so I used isopure zero carb protein powder as a sub for the 3rd try. They came out pretty good. They are not spreading like the photos, maybe it’s the xanthan sub. Child approved.
The reason we use gelatin in this recipe is that it makes a nice chewy cookie. Xanthum gum is a thickener and doesn’t have the same effect. The Xanthum gum will make them thicker so you may want to grab some Knox gelatin. You can use one packet several times with this recipe and each box has four packets. This means you’ll get about 10 uses out of it for this recipe. Try that and let us know how it turns out! If you don’t want to use coconut flour, you can omit it and increase the almond flour to 1 1/2 cups instead of using protein powder.
Thank you for the tips, just need to remember gelatin when I’m next at store lol
You are welcome, Jessica!