Keto Chocolate Chip Cookies
These Keto Chocolate Chip Cookies with chocolate chips are simple, low-carb cookies, and with this recipe, you can create any cookie texture you love.
Whether you like your cookies chewy, fluffy, crispy, or egg-free, this easy almond flour chocolate chip cookie recipe tells you all the tips and tricks to successfully bake sugar-free cookies with almond flour.
What Are Keto Chocolate Chip Cookies?
Keto Chocolate Chip Cookies are simple healthy cookies, perfect for fixing any sweet cravings without impacting your blood sugar level.
Whether you follow the keto diet or not, almond flour chocolate chip cookies are a healthy way to fix a cookie craving with no guilt.
In fact, almond flour makes cookies high in fiber, protein, and healthy fats.
They are highly fulfilling, making them perfect for all healthy eaters looking for a guilt-free nourishing cookie recipe without sugar!
Why You’ll Love This Recipe
This recipe is simple and healthy, but it’s also:
- Ready in 20 minutes
- Gluten-Free
- Grain-Free
- Keto-Friendly
- Low-Carb
- Egg-Free Option
- Dairy-Free Option
- Chewy, Crispy, Or Soft, you pick
How To Make Keto Chocolate Chip Cookies
This is what you need to make the most delicious keto chocolate chip cookies with almond flour.
Ingredients
- Almond Flour – use ultra-fine blanched almond flour. A coarser almond meal sometimes brings a gritty texture to cookies. Learn how to pick your alternative flours!
- Butter – Prefer grass-fed, unsalted butter. You can use coconut oil in these almond flour cookies but you’ll have thicker, harder almond flour cookies.
- Egg – at room temperature. Bring your egg to room temperature by putting the egg in a hot, warm bath for 3 minutes. My tests with flax eggs are fine if you use butter, but I don’t recommend using flax eggs and coconut oil. The cookies are highly fragile, and the texture is off.
- Crystal Sweetener – I like to use a combination of classic crystal sweetener and brown or golden sweetener. You can either use erythritol if you’re on a keto diet or classic brown and white coconut sugar otherwise.
- Vanilla Extract
- Almond Extract – to boost the almond flavor of the almond flour chocolate chip cookies.
- Xanthan Gum – optional. See my notes below about cookie texture. The main purpose of xanthan gum in a gluten-free cookie recipe is to add some chewy texture to the cookie, and it also helps the flour stick together. Your cookies won’t break or be fragile if you add xanthan gum in the mix.
- Sugar-Free 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. 85% cocoa or 90% cocoa are keto-friendly.
Beating The Sweetener
Start this almond flour cookie recipe by combining the soft butter and crystal sweetener in a mixing bowl.
Beat it with an electric beater or a stand mixer until it’s light and fluffy which should take less than a minute if the butter is soft.
Making The Batter
Add the egg, vanilla extract, almond extract, salt, baking soda, and the optional xanthan gum to the bowl with the butter and sweetener.
Beat again for about a minute until the texture turns smooth and creamy.
Pour the almond flour into the batter and keep beating it until it becomes denser, fluffier, and more difficult to beat.
Stop the beater and incorporate the chocolate chips with a silicone spatula before placing the dough in the fridge for 5 minutes for it to set fully.
Baking
Form the cookies by scooping about 3 tablespoons of almond flour cookie dough with an ice cream scoop or a cookie scoop.
Place the dough balls on a large baking tray lined with lightly oiled parchment paper. Leave enough room between each as you’ll be pressing them and they might expand.
Press the cookie dough balls with your hands until they reach about 0.2 inches in diameter (4mm) to form large cookies.
To make softer and thicker almond flour cookies, use only golden sweetener and don’t flatten the cookie dough balls. Let them spread as they bake.
To make them even chewier, reduce the amount of butter in the batter and flatten them slightly.
Bake the cookies for 10 to 12 minutes on the center rack of the oven preheated to 350°F (180°C).
For softer, chewier cookies, take them out after only 10 minutes of baking. For crunchier cookies, leave them the whole time.
Take the rack out of the oven and let the cookies cool down on the baking tray for 10 to 12 minutes.
Then transfer them to a wire rack when they are finished cooking and let them cool for 20 minutes.
Allergy Swaps
You can change some of the ingredients of this almond flour cookie recipe.
- Dairy-Free: to make them dairy-free, swap the butter for melted coconut oil. The taste of the cookies will be slightly different, but they’ll still be delicious!
- Egg-Free: to make the cookies egg-free, you can use a flax egg instead. But if you do, you have to use butter. As a result, these cookies can’t be egg-free and dairy-free, they can only be either.
- Erythritol-Free: if you find erythritol to be gut-upsetting, you can use any other crystal sweetener such as allulose, tagatose, or regular coconut sugar if you don’t mind the carbs.
- Xanthan Gum-Free: Xanthan gum is optional in the recipe. Skipping it only slightly alters the texture so you can skip it if you need to.
Storage Instructions
These gluten-free cookies can be stored in a cookie jar at room temperature for 3 days as long as they’re kept away from direct sunlight.
You can also keep them in the fridge for up to one week in a sealed container.
It’s also possible to freeze these almond flour cookies in an airtight container or zip-lock bags. Defrost them for 3 hours on the counter before eating or pop them in the oven for a few minutes.
Frequently Asked Questions
Find below the answers to the most common questions on the keto chocolate chip cookies
Almond flour makes cookies healthier and tastier than all-purpose flour.
It’s a flour that contains about 7 times fewer carbs than regular flour, and it has a slight almond taste that enhances any recipe.
No, almond flour absorbs moisture differently from regular flour. It’s also a gluten-free flour, so to make baking hold, almond flour needs some help, generally in the form of eggs, applesauce, xanthan gum, psyllium husk, or maple syrup.
You’d otherwise use about 25% less almond flour than regular flour.
To make almond flour stick in baking, we use a binding agent since it doesn’t contain any gluten.
These agents can be eggs, xanthan gum, guar gum psyllium husk, or even maple syrup or applesauce.
If no binding agent is added to cookies with almond flour, they would tend to spread much more while baking. Making them flatter than regular cookies.
More Keto Cookie Recipes
If you love Almond Flour Cookies, I have some other recipes for you to try!
Made this keto almond flour cookies recipe yet? Share a picture with me on Instagram.
Keto Chocolate Chip Cookies
Nutrition Snapshot
Want My Kitchen Equipment?
Ingredients
- 2 ¼ cups Almond Flour
- ¾ cup Sugar-free Chocolate Chips
- 5.3 oz Unsalted Butter soft, roughly diced, at room temperature for 3 hours
- ½ cup Granulated Sweetener of Choice Erythritol if keto. Coconut or cane sugar otherwise.
- ¼ cup Golden Crystal Sweetener Golden erythritol if keto. Brown sugar otherwise.
- 1 large Egg at room temperature
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract optional but tasty!
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- ¼ teaspoon Xanthan Gum highly recommended, add chewy texture, avoid cookies to crumble
Instructions
- Preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper. Set aside.
- In a large mixing bowl, beat the soft butter with the crystal sweetener and the golden sweeteners until light and fluffy. It should take about 45 seconds at medium speed.
- Stop the beater, then add in the egg, vanilla, almond extract, salt, baking soda, and xanthan gum. I highly recommend xanthan gum as this adds a chewy texture to your almond flour cookies, preventing the cookies from crumbling.
- Beat again on low speed until creamy.
- Beat in the almond flour on medium speed, adding the flour 1/2 cup at a time. The batter will be fluffy and more difficult to beat as it goes. That is what you want.
- Stop the beater and stir in the chocolate chips with a spatula.
- Refrigerate the dough for 5 minutes.
- Scoop out 3 tablespoons of dough per cookie and transfer onto a baking tray, covered with a piece of parchment paper. Leave a 2-thumb space between each cookie as they will expand during baking.
- Depending on the texture and shape you aim to, slightly flatten each cookie ball into a disc. For ultra-thin, wide cookies, flat in the center, press the cookie to 4 mm (0.2 inches). For a thicker, softer/fluffier cookie, give a small press and barely flatten the dough. Remember that the thinner, the crispier they will be in the center. Read my blog post above to learn all my tips on how to get your favorite cookie texture.
- 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.
- Cool 20 more minutes on the cooling rack before eating. Note that the almond flour cookies will get their final texture only after 4 hours on the cooling rack at room temperature. For a crispier cookie, store it in the fridge! Serve with a pinch of salt to enhance the flavors.
Storage
- Store in a cookie jar for 3 days at room temperature or 1 week in the fridge. Freeze in zip-lock bags. Defrost on the counter at room temperature for 3 hours before eating.
Notes
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Tools
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
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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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