Chewy Keto Chocolate Chip Cookies


MAN. These cookies are good. keto chocolate chip cookies

I originally made keto chocolate chip cookies a few years back (you can find the recipe here) and those were GREAT. But that recipe was more of a crispier cookie that spread more..I hadn’t quite got the texture right yet and was still playing around with the type and ratio of low-carb flour I used.

BUT THESE ONES. I feel like I have finally opened the gates to chocolate heaven. keto chocolate chip cookies

These keto chocolate chip cookies came out chewy, soft, buttery and NOT CRUMBLY. This was a total win in my books. A coworker even said “If you left these on a plate with a cup of tea, I could easily devour 10 of them!” keto chocolate chip cookies

keto chocolate chip cookiesAlso, these have a lovely story to go along with them..

As I was baking these cookies, just chilling in my PJs,  our apartment building fire alarm went off..and of course, me baking, I thought I set it off somehow so I start panicking and run downstairs. lol..

Turns out, there was an actual fire going on in the floor above us.

Everyone was running down the stairs carrying their pets, saying the smelt or saw smoke.

Five fire trucks showed up.

I live with 2 cats myself (my roommate’s cats) so I ran back upstairs like an insane person,  flipping coaches and beds until I could find them (they were scared by the alarm).

Thankfully a very nice guy came to help me and we were able to get them in their carrier and bring them down.

After waiting near the door for a while we were told the fire was out and we could return to our apartments.

So with my heart still pounding out of my chest..and still in my pyjamas, we went back up the stairs, let the traumatized cats back out and after calling some family members, I went back to baking these cookies, which thankfully I had not put in the oven just yet.

Needless to say,  this may be my most memorable recipe due to the events associated with the baking.  But they are also pretty memorable just for how stinkin’ fantatic they turned out. LOL

So without further ado, here is the stinkin’ fantastic keto chocolate chip cookies recipe I’ve been raving about.

I hope you make your own (less heart-racing) memories with these cookies. 🙂

keto chocolate chip cookies
Chewy Keto Chocolate Chip Cookies



  1. Pre-heat your oven to 350*F.
  2. In a large bowl, combine your flours, vital wheat gluten(or xanthan gum), baking soda, baking powder and salt.
  3. In another bowl, beat together your butter, sweeteners, vanilla extract and molasses until light and fluffy.
  4. Add your eggs and beat again until combined.
  5. Pour your wet mixture into the dry and stir to until a thick dough forms.
  6. Fold in your chocolate-chips and then place the dough in the refrigerator for 15-20min.
  7. Spray/grease a baking sheet with oil.
  8. Begin rolling your dough into balls (I ended up with 15) and space them evenly apart on the baking sheet.
  9. Flatten each one slightly with the back of a spoon and place in the oven. keto chocolate chip cookies
  10. Bake for 8-9min or until the cookies are JUST set and the bottoms lightly browned. (They will continue baking on the cookie sheet afterwards. You can cook longer if you don’t like the slightly under-cooked middle…(that’s favourite part, haha)).
  11. Let the cookies cool on the baking sheet for 15min or so before removing and placing on a plate.
  12. Serve immediately or store in an airtight container in the freezer for a quick snack in the future! Enjoy!

Nutrition per cookie(1/15th of recipe): 11g of fat | 1.5g  of NET carbs | 4g of protein | 3g of fibre

keto chocolate chip cookies

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58 thoughts on “Chewy Keto Chocolate Chip Cookies

      1. I have Swerve Brown Sugar…wondering if I could use that in place of the molasses? If so, how much should I use?

    1. No not at all! I ate the taste of coconut flour myself so I make sure to use just as much as needed 🙂

      1. Mine turned out more cakey. How did you get them to look like that on top? more like a normal cookie? Wonder what I’m doing wrong.

      2. Hmm, sometimes types of almond and coconut flour can bake differently which can be a bit of an issue. I would play around with the amounts slightly. Also did you use vital wheat gluten or xanthan gum?

  1. I just made thesebyesterday and they are by FAR the best keto cookie I’ve made! Do you have an Instagram handle so I can give you credit? I have been sending people the link to your site 🙂

    1. Thank you so much Maggie! I HUGELY appreciate any support! My Instagram is @sammysamgirl if you haven’t already posted it :). Thanks again for sharing my site!

      1. Are you using SF molasses in this recipe? I’m new to this- but confused as to why something with so many carbs is included.

      2. It’s a very minimal amount, you can omit if you’d like! It will not kick you out of ketosis in such a small quantity. Ketosis is about staying under 20-50NET carbs today depending on what works for you. As long as you track the cookies into your daily total there is no need to worry!

    1. You could definitely try! I haven’t played around with oat fiber enough to say for sure!

      1. I made these the other night. I could not find the molasses, but I found Splenda brown sugar blend! These truly are the best cookies ever. Got so many compliments. Thank you

  2. I just made these cookies. Since I am such a nut lover, I added sliced almonds to the cookie batter. DELISH!!!!

  3. Is the Kick Kookie Mix above your recipe, with just all the dry ingredients? Thanks so much!!! These cookies are to die for!

    1. Thank you Andrea!! I appreciate it 😊😊 It is similar but not quite the same recipe. The mix is sweetened with a new more natural sweetener, it doesn’t contain molasses at all and I’ve changed around the flour and baking powder/soda ratios a bit to result in a larger cookie. 🙂 I promise they are still very tasty!

  4. I’m not much of a baker so maybe I am missing something. Why do you use two different kinds of sweetener (Splenda and truvia)? They are both powdered sugar substitutes, right?

    1. Yes, they are! The both provide a different flavour and I’ve always enjoyed the combination of the two best. But you are more than welcome to use one sweetener alone!

  5. These are no doubt THE BEST! Try them nooooow, seriously! No better cookie out there y’all!! Thanks girl, I’m in loveeee!

    1. Awesome! You definitely need the coconut flour for the proper texture. Almond flour cookies by themselves tend to be a bit more on the crumbly side.

  6. I feel like I’m doing something wrong. When I mix the wet to dry ingredients the dough does not have the same consistency as yours.

    1. They provide a much more “real” cookie texture! I actually have been using xanthan gum solely in this recipe ever since I wrote it and it always works perfect!

  7. I am wondering about making these with Splenda Naturals? It is made with Erythrotol. Would I then also use the Truvia?

  8. They are fantastic. I don’t use the molasses either, and they come out just fine. Just put my second batch in the oven a few minutes ago. Made the first batch a week or so ago and halved it just to test the recipe (which I would’t recommend)…baking is an exact science. They’re great. Found the almond flour, coconut flour, xanthan gum, stevia and erythritol on Amazon for significantly cheaper than in any grocery store.

  9. I made these last night, but they don’t look like yours. Mine look more like cornbread texture. The flavor is good. I followed yours to a tee. The only difference was I used Splenda Naturals. Would that make a difference? I also had to cook mine 12 minutes. Could you help me?

    1. I’m sorry to hear that! Did you use xanthan gum or vital wheat gluten? Also most of the reply’s that haven’t worked out seem to be using splenda on it’s own. Maybe try a monkfruit/erythritol blend (you can purchase on amazon or find in a bulk store typically) and try them again! Also as I’ve said in some other comments, sometimes brands of coconut and almond flour can vary in absorbency and unfortunately affect the final outcome of the recipe! You may need to play around with the amounts a little.

  10. I made these last night, but they completely flattened out and they looked more like oatmeal cookies. Do you know what I could have done wrong? The only thing I did differently was I used Swerve and Stevia for the sweetener instead of Splenda and Truvia. Would that have made that much of a difference? They went in the oven looking exactly like yours, but came out looking awful. 🙁

    1. That’s so odd! I’m sorry to hear that! Was is liquid stevia and powdered swerve? I prefer to use granular sweeteners such as a stevia/erythritol blend or monkfruit/ erythritol blend in this recipe because I found in testing they held up better. Also I would try adding and extra tbsp or 2 of coconut flour if you try them again. Sometimes the absorbency of almond and coconut flours varies among brands and can affect the final product!

  11. Going to try making these tomorrow! I have a question – do you use a powdered sugar substitute or a granular sugar substitute? I have both – Swerve powdered and a Monk Fruit granular. Thanks in advance!

    1. Hi Celina, I apologize if you’ve already made them! I use granular. Monk fruit goes great in these cookies!

  12. I just want to really thank you for posting this recipe to share with the KETO world! 🙂 I made these and have got to say they are AMAZING!!!! Not only are they very low in carbs, easy to make with ingredients I have on hand……but the taste is exceptional! They are my go-to dessert snack! Even my kiddos like them – haha!

    1. Awe, thank you so much Sara! Comments like these always make my day. It’s the reason share my creations with the keto community! So glad you’re kids liked them too. 🙂 <3

  13. Hi there! Can I double the batter as I have people coming round and would like to make more than 15 cookies… or would this mess things up!!

  14. These were delicious and this is coming from someone who just started keto. I’m still used to highly sweetened things. 100% recommend!!!

  15. Quick question…I don’t have molasses, but I do have a Keto brown sugar substitute that I’ve been looking forward to trying. I believe it’s Swerve brand, Can I use it in this recipe and if so, how? If I replace the molasses, how much of the brown sugar should I use? Or should I perhaps replace one of the other sugars with the brown sugar?

    1. Hi Tina, I apologize for the late response. I would sub half of one of the sweeteners in the recipe for the brown sugar substitute!

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