Chewy Keto Chocolate Chip Cookies

Chewy Keto Chocolate-Chip Cookies

KETO CHOCOLATE CHIP COOKIESKETO CHOCOLATE CHIP COOKIES

MAN. These chewy keto chocolate chip cookies are GOOD.

I originally made keto chocolate chip cookies a few years back (you can find the recipe here) and those were GREAT.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.

*UPDATE*

If you like these cookies, I highly suggest checking out these posts where I took a dive into the science behind the perfect keto chocolate-chip cookie and experimented to find the best ones! 

You can find the experiment by clicking here:

ultimate keto chocolate chip cookies

Here are two other chocolate chip cookie recipes I recently came up with as well. Both are fantastic!

Disclaimer: This post contains some affiliate links. If you choose to purchase an item through a link, I may receive a small commission. This does not affect your purchase in any way!

keto chocolate chip cookies

These chewy keto chocolate chip cookies came out SO 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 cookies

 

Also, these chewy keto chocolate chip cookies 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 chewy keto chocolate chip cookies recipe I've been raving about.

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

the best keto chocolate chip cookies

Ingredients In Chew Keto Chocolate Chip Cookies

Splenda & Truvia – Since I've re-made this recipe many times, I've switched over to using a monkfruit/erythritol blend instead of splenda and truvia.

The reason being..

It's much more keto-friendly in terms of it's effect on insulin levels and it probably has the closest taste to real sugar! I highly recommend trying it out. I use this blend from SoNourished.

Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe.

As I've noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.

Vital Wheat Gluten – If you have questions about why I include this ingredient, I wrote an entire article on what it is and why I use Vital Wheat Gluten on my keto diet!

I also included where to buy it, how many carbs it contains..and how to use it in baking.

chewy keto chocolate chip cookies

Tools I Used To Make Keto Chocolate Chip Cookies

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site.

You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!

Nutritional Food Scale – AKA my best friend.

This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Kitchen Aid Stand Mixer – My best friend when making these in large batches!!

It's seriously been my favourite kitchen tool (besides my scale of course) for all kinds of recipes but especially cookies, frosting and low carb breads.

keto chocolate chip cookies recipe

Chewy Keto Chocolate Chip Cookies

Ingredients:

  • 1 cup(112g) almond flour
  • 1/4 cup + 2 tbsp(54g) coconut flour
  • 1 tbsp(10g) vital wheat gluten OR 1/4 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup + 2 tbsp(90g) unsalted, room temperature butter
  • 6 1/2 tbsp splenda (OR another sweetener that measures like sugar) * See highlighted Ingredients above
  • 3 1/2 tbsp truvia (OR 6 tbsp of a sweetener that measures like sugar) *See highlighted ingredients above
  • 1/2 tsp blackstrap molasses (optional-adds brown sugar flavour)
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4 cup(60g) stevia-sweetened chocolate-chips (I use THESE or THESE)

Directions:

  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.almond flour
  3. In another bowl, beat together your butter, sweeteners, vanilla extract and molasses until light and fluffy.butter, sweetener
  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. almond flour, coconut flour, Xanthan Gum
  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 recipe
  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 your Chew Keto Chocolate Chip Cookies!

low carb chewy chocolate chip cookies

keto chewy chocolate chip cookies

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Chewy Keto Chocolate-Chip Cookies
Print Recipe
4.16 from 33 votes

Chewy Keto Chocolate Chip Cookies

Delicious, chewy, soft cookies...made in minutes.
Prep Time7 mins
Course: Dessert
Keyword: keto chocolate chip cookies, keto dessert
Servings: 15
Calories: 120kcal

Ingredients

Instructions

  • Pre-heat your oven to 350*F.
  • In a large bowl, combine your flours, vital wheat gluten(or xanthan gum), baking soda, baking powder and salt.
  • In another bowl, beat together your butter, sweeteners, vanilla extract and molasses until light and fluffy.
  • Add your eggs and beat again until combined.
  • Pour your wet mixture into the dry and stir to until a thick dough forms.
  • Fold in your chocolate-chips and then place the dough in the refrigerator for 15-20min.
  • Spray/grease a baking sheet with oil.
  • Begin rolling your dough into balls (I ended up with 15) and space them evenly apart on the baking sheet.
  • Flatten each one slightly with the back of a spoon and place in the oven.
  • 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)).
  • Let the cookies cool on the baking sheet for 15min or so before removing and placing on a plate.
  • Serve immediately or store in an airtight container in the freezer for a quick snack in the future! Enjoy!

Nutrition

Serving: 1cookie | Calories: 120kcal | Carbohydrates: 1.5g | Protein: 4g | Fat: 11g | Fiber: 3g

Canadian Product Links: 

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

PS. If you like these cookies, I am so excited to announce you can now purchase my new and improved Kick Kookies Keto Cookie mix in “Chocolate-Chip” or “Double-Chocolate” throughout Canada and the US!

Please tag me on Instagram if you give it a go! It was a great hit at the Great Canadian Keto Conference, which I was lucky enough to be a vendor at this year!

OTHER SIMILAR RECIPES YOU MAY LIKE:

 
 
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Keto Cream Cheese Stuffed Red Velvet Cookies
keto cream cheese filled cookies
Keto Cheesecake Stuffed Chocolate Chip Cookies
keto cheesecake stuffed snickerdoodles recipe
Keto Cheesecake stuffed Snickerdoodle Cookies
keto chocolate caramel filled cookies
Keto Chocolate Caramel Filled Cookies
Keto Almond Shortbread Cookies
Perfect Keto Almond Shortbread Cookies
 

 

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164 thoughts on “Chewy Keto Chocolate Chip Cookies

  1. Love these cookies! I used equal measures of Swerve granular and Swerve brown sugar and didn’t need the molasses! Great recipe!

  2. can you tell me why 2 different “sugars” are used? what’s the reasoning for this? i’m new to keto.

  3. Oh my! These are great! Made a double batch. Didn’t use molasses and only used 3/4 a cup of Pyure for sweetener. Thank you!!

  4. What do I replace if I use swerve brown sugar replace my? I can’t use Splenda either?
    Thanks

  5. Great recipe, I am going to try and put some Peanut butter in this!

    Question, do you know how many calories per cookie?

    Thanks!

  6. Is there a need for both Splenda and Truvia? Could I just use 1? I have swerve and was wondering if I could just use that and how much I should use. Thanks!

      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

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

  8. 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!

  9. Can’t wait to try this recipe. One critique: The print friendly is not so friendly, it prints entire recipe post with all the pictures and wording; thus waisting valuable paper. Is there a way you can have an option to print JUST the recipe and nutritional information? Or maybe I am missing something. Thanks.

  10. I’m confused. You say we need 2 different types of sugar substitute yet that they should each be a sugar that measures like sugar. So why not combine the two measurements and list just 1?

  11. These turned out great. Thanks for the recipe. I used about 12tbs of Swerve for the sweetener and 1/2tsp of sugar-free maple syrup since I didn’t have molasses.

  12. Best low carb cookie ever, thank you! I used Swerve brown sugar sweetener partially, without the molasses and a little extra pure vanilla extract. So good with a glass of milk!

  13. If I only have one type of sweetener, not listed, would I use 12.5 tablespoons? I was a little confused on that!

  14. 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!

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

  16. Hello! Is it possible to substitute additional almond flour? I am not a fan of coconut flour 🙂 Have you tried with just almond? Excited to try your creation and glad you are safe after the fire scare!

  17. is it a must to use the vital wheat or xanthum gum? i already have all the ingredients but those things and would love to try this recipe….

    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.

  18. 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!

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

  20. 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.

  21. 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.

  22. 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!

  23. 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!

  24. 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

  25. 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!!

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

  27. 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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