Chewy Chocolate Chip Keto Cookies (Paleo, Dairy Free, Egg Free Option)


These Chewy Keto Chocolate Chip Cookies are the bees knees. It took a few tries, but I tell ya, they’re the best.


Chocolate chip cookies. I just love them. I will always choose them as the dessert if they are a choice. Crispy, soft, melt in your mouth or chewy. They’re just so good. But alas, once I went grain free it was difficult to find a satisfying recipe.
stack of chocolate chip cookies next to a glass of chocolate milk

I’ve Been Trying For Years

I got close with my Giant Low Carb Cookies… Have you seen that recipe? It’s really good. Really close to perfect. The look, the flavor are spot on. The texture is actually best the next day. I’m realistic, I’m honest. I know the perfect cookie is hard to come by. So when I tell you that THIS IS IT. I am not fucking around.  These gluten free, sugar free, low carb chocolate chip cookies are a favorite of anyone who makes them. 3 NET CARBS PER KETO COOKIE.


For real, chewy.

Chocolately. Absolutely delicious. These are one of the most popular recipes on the blog, second to the Avocado Brownies. These are the cookies people make and then find themselves making them weekly.

Everyone, even non-paleo boyfriends and spouses… mine included… LOVE these.


chocolate chip cookie with a bite taken

chocolate chip cookies on a table


Mix one tablespoon of flaxseed meal with one tablespoon of water and let it sit to get thick and gelatinous about 15 minutes. Use that as your egg. The adorable Sadie from Goodies Against The Grain made them like this and they turned out beautifully! I will test this my self soon! Thank you Sadie!


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I’ve developed a NUT FREE KETO COOKIE, a version of these cookies that is

JUST AS GOOD! RECIPE IN MY NEW BOOK! Recipe shared exclusively on

Peace Love and Low Carb HERE.nut free keto cookie



Chewy Keto Chocolate Chip Cookies

nut free keto cookie
  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes


  • 1 large egg
  • 3 tbsp melted ghee (coconut oil or softened butter)
  • 1 tsp vanilla extract
  • 1/3 cup Swerve Sweetener, Lakanto (or coconut palm sugar for paleo)
  • 2 cups fine ground almond meal or flour  (from blanched almonds)
  • 1 tbsp pastured gelatin (for chewy factor, but you may omit)
  • 1/2 tsp baking soda
  • 1/2 tsp flake salt (if using fine salt only use 1/4 tsp)
  • 1/3 cup milk (I use cashew milk, or coconut milk)
  • 1 cup chopped chocolate chunks or chips (I use Lily’s)


  1. Preheat oven to 325F convection (or 350F bake).
  2. In a medium bowl, whisk egg until frothy.
  3. Keep whisking as you add in the oil, vanilla, and sweetener.
  4. Mix well.
  5. Add in the almond meal, baking soda, salt, and gelatin.
  6. Whisk to combine the dry ingredients.
  7. Then combine the wet and dry ingredietnts with a spatula until the dough is crumbly.
  8. Add in the milk, mix well until the dough comes together again.
  9. Once the dough is moist, chop the chocolate into small pieces and fold it in.
  10. Shape 1 inch balls with the dough, roll between your hands to make smooth, even balls and place them 2 inches apart on a sheet pan lined with parchment paper.
  11. Gently flatten the cookies with the palm of your hand or the back of a spoon.
  12. Bake 15 minutes or until the base of the cookies turns golden brown.
  13. Remove from oven, let cool for ten minutes.
  14. Enjoy!
  15. Makes about 20 cookies.


  • The gelatin is there to make them chewy once the cookies cool down. You can use peptides if you want a protein boost or you can omit them all together, the recipe is still bombdotcom.
  • Macros, per cookie: C 113, F 11.2, Carbs 3.2, P 3.7


  • Serving Size: 24


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82 Replies to “Chewy Chocolate Chip Keto Cookies (Paleo, Dairy Free, Egg Free Option)”

    1. Pastured or Grass Fed Gelatin is a protein made from animal bones! It’s what makes jello well GEL! Sourcing gelatin from pastured animals is important to get all the awesome health benefits. You can just omit it from the recipe if you don’t have it. Whey protein might alter the recipe.

  1. I saw this recipe yesterday and dreamed about eating cookies all last night! I had to run out and get the ingredients today. Couldnt find lily’s Chocolate but i used 70% chocolate chips that were 3g net carbs fOr 16 chiPs. Soooo good. I usually hate the aftertaste of any sweetener but this one was tolerable. Will definitey make again.

  2. Hi, in australia swerve sweetener is not readily available. Just wondering if the same amount of powdered erythtrItol could Be used?

  3. These cookies were great! Especially the second day. I took them skiing and they held up to the rigors of travel. Fabulous! Im making a second batch now, adding cardamon and cinnamon this time.

  4. THESE COOKIES SURPRISED ME.Honestly, I think the key is whisking the wets till frothy. loved them. they didn’t even spread out despite using coconut oil.

    1. Hehehe love that response. They surprise a lot of people and work with almost any fat or sweetener! So glad you liked them!

  5. could coconut flour be used in place of almond flour? Person I am wanting to make them for is allergic to almond flour. What measurements would you use?

  6. I should start by saying I HATE keto cookies because i am not a fan of almond or coconut but these were surprisingly good.

    i had to sub in 2 tbs butter and 1 tbs coconut oil as well as heavy cream/water for milk but it still worked. mine are extra crumbly but i wonder if that is because of the substitutions…maybe too wet?

    anyway, i used lily’s salted almond bar and they are very good!

    1. I have never used heavy cream in these… but glad they turned out well. If you try the recipe as is, let me know! Also for the milk, since coconut and cashew milk are both quite thick, no need to water down the heavy cream.

  7. Your recipe looks so good! I love that they’re chewy too. I was wondering if I could use just regular gelatin (the ones you buy from a grocery store in the baking aisle)?

  8. Does the recipe call for the GELATIN that comes in the green jar or the peptides that come in the blue jar? I wanted to double check because the link above the recipe, the ingredient links to the peptides. I am confused and want to make sure i get the good stuff 🙂

  9. These look really good, but i’m not a fan of sweeteners. Can coconut sugar or some other type of sugar be substituted for the erythritol? an FYI about erythritol, it can be deadly to dogs, even in small amounts.

    1. Yes, you can use honey, coconut palm sugar or any sweetener you like.
      And we don’t give our dog any non-dog food.

  10. THese turned out awesome! Even our non-keto friends that were over liked them. The teens in the house devoured them! I had to hide the rest so I could have a treat later! 🙂

  11. I used almond milk for the milk and used 1/4 cup sweetener instead! worked so well.
    i also made 12 cookies instead of the 20. so good! thanks for this!

  12. These. Are amazing. Like you said, it’s hard to come up with the perfect cookie recipe but these are probably as close to perfection as anyone can get! I LOVE them. thank you so much for sharing!!

    I used a few of the listed (& some non-listed) variations & they turned out well: Coconut oil instead of ghee, Lakanto monkfruit/eryth granulated blend (my fave sweetener) instead of swerve, regular unflavored knox gelatin instead of pastured, almond milk instead of coconut milk, and Trader Joe’s s-f chocolate bar cut up into chunks.

    They were a bit wet for me, but i just had drop cookies instead of ball cookies & they were fine.

    Seriously, thank you so much!! <3

  13. I love these! I didn’t have gelatin and used coconut sugar so mine weren’t chewy but cake-like. Still so tasty. My husband even loved them and he never likes Paleo treats. I may be making these one a week.

  14. Hello, I was wondering if this would work with just regular Erythritol? I bought some today and am looking for recipes to use with it.

  15. Does it call for canned coconut milk (super thick and rich) or boxed (thinner and more for drinking)? Thanks–can’t wait to make these tomorrow, they look amazing.

  16. These were a complete disappointment for me. I don’t understand why. I used melted butter but when I added the 2 cups of almond flour, the mixture was really sticky. I couldn’t imagine adding milk to the already sticky mixture so I had to add some coconut flour until it would come together.
    The end result is tasty – but crumbly. Is it normal for the dough to be so sticky? Was it because I melted the butter?
    Any thoughts?

    1. Smetha, I can’t take responsiblilty for the recipe not turning out if you did not follow the instructions. The sticky/thick dough would have become softer with the almond milk, a liquid. Adding coconut flour that is SUPER absorbent just made it DRY. Next time, just follow the recipe 🙂 Ps. There is a recipe on my youtube channel if you need a visual.

      1. Yeah – I agree…I should have just followed the recipe. But I got nervous when I encountered the stickiness and didn’t want to get a big mess by adding milk. I’ll try again. PS: I wasn’t holding you responsible – just wanted to check if you want some suggestions. I’ll checkout your YouTube channel.

  17. I just made these and they’re to die for! The texture is just right! Best Keto cookie recipe ever! And I’ve tried just about all of them. Thank you!

  18. This recipe looks amazing! Any idea whether you can substitute aquafaba for the egg? (I know you have a flax seed option, but I’m on an aquafaba kick… :)) Thanks so much!!

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