Soft and chewy, these keto chocolate chip cookies have only 2g net carbs per cookie! These are a favorite on my blog, and in my house. Bonus they’re sugar-free, paleo-friendly, and have a nut-free and egg-free option! It took a few tries, but I tell ya, they’re the best, and we’re hooked. People are always messaging me to thank me for this recipe. After many attempts, they finally found the perfect keto chocolate chip cookie.
Head to the bottom of the post for the full recipe or keep on reading to learn all the tips and tricks for the best chewy keto cookies, ever.
Table of Contents
I got close with my Giant Low Carb Cookies… Have you seen that recipe? The look, the flavor is spot on but 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 for anyone who makes them.
The secret is that you need to have the perfect ratio of fat to flour, too much fat and they will turn out too flat. Then you need a good amount of sweetener, melted/ caramelized sweetener in baked goods contributes a lot of holds and chew. Lastly, the. most important ingredient and what sets THESE CHEWY COOKIES apart is grass-fed gelatin.
Magic Ingreidients
These chewy chocolate chip keto cookies are one of the most popular recipes on the blog, second to the Avocado Brownies. They use almond flour, ghee, one egg, and the secret ingredient: gelatin. The result is a soft but dense cookie with a nice chew. The pools of melty chocolate are a bonus! Everyone, even non-paleo boyfriends and spouses… mine included… LOVE these. The magic is in the ingredients!
- You want to use almond flour or almond meal that is made from blanched almonds, meaning they don’t have their skin. It will look beige, not speckled with brown. These days most almond meal is fine ground, some bags so say it, a fine ground flour will make smoother cookies.
- You can use ghee or coconut oil, butter or lard, any saturated fat will do.
- The sweetener is your choice too! I use a keto sweetener, like Lakanto Golden, but coconut sugar works well.
- I really like chopped-up dark chocolate for cookies, it creates those big melty pools. Choosing chocolate that doesn’t have added lecithin in it will also result. Chips will usually not melt in cookies.
- The gelatin in here, as well as the denseness of them, is what makes them chewy. They’re not a crispy or bendy cookie. They’re like Soft Batch cookies! I use pastured beef gelatin but Knox will work too, as long as it’s powered.
Allergen Free Variations
Need the egg-free recipe?
- Mix one tablespoon of flaxseed meal with one tablespoon of water.
- Let it sit to get thick and gelatinous for about 5 minutes.
- Use that as your egg. Follow the recipe as written.
- The adorable Sadie from Goodies Against The Grain made them like this and they turned out beautifully! I’ve since made them with a flax egg and it works well.
Need a nut-free recipe?
- I’ve developed a nut-free keto cookie, a version of these cookies that is just as good as this one, the recipe is in my best-selling cookbook, Made Whole.
- What you do is use 2 eggs and use 1/3 cup + 2 tablespoons coconut flour. That’s it. The rest of the recipe stays the same!
Step by Step Keto Cookies
- Start by whisking the egg vigorously until it’s frothy.
- Then you add in the melted ghee, vanilla and sweetener and mix well.
- Then you add in all of the dry ingredients.
- Use a spatula and mix and fold make a dough, it will be a very thick, almost dry dough.
- Add in the dairy free milk and fold and mix until it comes together again.
- Add in the chocolate and fold it in until thoroughly mixed in.
- Shape one-inch balls with the dough.
- Place them on a lined sheet pan and gently flatten.
- Repeat with all of the dough.
- Bake for 15 minutes. Let cool and dig in!
Frequently Asked Questions
Almond flour is lower carb by volume, and coconut flour is higher in fiber, and much more dense.
So while per cup coconut flour is higher in carbs, you use much less per recipe. For example, 2 cups of almond flour would substitute for 2/3 cup coconut flour.
I like several kinds. If you do well with keto sweeteners I like Lily’s Dark Chocolate Chips. If you prefer a very dark with very little sugar chocolate, I like Pasha’s Dark Chocolate Chips. I am also a fan of using chopped-up dark chocolate bars, chocolate without lecithin will melt better in the cookies.
Yes, make your dough balls and refrigerate for 2-3 days or freeze. Thaw to bake!
Yes, although they won’t be quite as chewy, they will still be delicious!
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Chewy Keto Chocolate Chip Cookies
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: desserts
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Description
One bowl and 15 minutes to the BEST Keto Chocolate Chip Cookie!
Ingredients
- 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 dark chocolate (I use Alter Eco)
Instructions
- Preheat oven to 325F convection (or 350F bake).
- In a medium bowl, whisk egg until frothy. Keep whisking as you add in the oil, vanilla, and sweetener. Mix well.
- Add in the almond meal, baking soda, salt, and gelatin. Whisk to combine the dry ingredients.
- Switch to a spatula and mix until the dough is crumbly. Add in the milk, mix well until the dough comes together again. Once the dough is moist, chop the chocolate into small pieces and fold in.
- 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. Gently flatten the cookies with the palm of your hand or the back of a spoon.
- Bake 15 minutes or until the base of the cookies turns golden brown. Remove from oven, let cool for ten minutes. Enjoy!
Recipe Notes:
- READ THE POST FOR NUT FREE AND EGG FREE VARIATIONS
- 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 altogether, the recipe is still bomb dot com.
Nutrition
- Serving Size: 1
- Calories: 157
- Fat: 14.6g
- Carbohydrates: 2g (net)
- Fiber: 3g
- Protein: 4.1g
Angela says
Love the flavor and texture of these cookies! Are they ok to store on the counter or should they be refrigerated?
Cristina says
They will be ok on the counter for 2 days, after that- fridge
Jeanette says
Not much flavor. Probably the worst keto
Cookies I’ve made. Followed the directions exactly. No substitutes. They get 3 stars because texture was good.
I’ve commented before but apparently only 5 star comments actually make the page.
Cristina says
Hi Jeanette, these cookies are definitely not lacking in flavor, they’re consistency is amazing! They’ve got plenty of salt in them and plenty of chocolate. So, perhaps you missed the salt?
Anywho it’s been one of my most popular recipes for years 🙂
Rayme says
These cookies turned out incredibly – wish I could include a picture. We went egg free and nut free on these. Used coconut cream and ghee. In place of eggs we used a couple Tbsp of tapioca flour, 1/2 c toasted coconut butter and couple Tbsp of collagen (due to flax & ckn egg sensitivities).
Also, catty comments are so unhelpful. Cristina thank you for keeping-on keeping-on despite people’s lack of manners, unhelpful criticism and negative attitudes. Everybody has a rough go at times but you are such a giver & you definitely don’t deserve to be spoken to like this. Please accept my apologies – people projecting their own lack of creativity and dissatisfaction is 100% them, not you.
Thanks so much for helping those of us with food sensitives to live creatively. We have and use (weekly if not daily) both your cookbooks and your website. You literally make all our lives (especially mine) so much easier. Love you!
Cristina Curp, FNTP says
Thank you sooo much for sharing your creative egg free solution as well as your sweet sweet words, they truly cheered me up. It’s people like you that keep me going <3
Karen says
Hi Cristina,
These look fantastic! Any chance these will turn out well using maple syrup? If I follow everything else to the T?
Cristina says
Yes! They will spread out a little more, but still be delicious
Cris says
These are great! My 3 year old son loved it! I used Almond milk , butter and swerve but I saw from a post to use coconut milk in can and it would come out perfect. I shall try using coco milk. Just a question- can it be coconut cream in can?
Cristina says
awesome!
Lori says
These are amazing! I used Swerve Brown Sugar and got raves from everyone. Also I baked the first few and ended up having to stop, so I refrigerated the remaining and dough and baked the rest several days later. They were still great! This will be a regular in our house.
Cristina says
Awesome!!!! Thank you so much!
Magaly says
Simply the best keto chocolate chip cookies recipe I have tried. They turned up chewy and moist without using the gelatin. Me and my daughters loved it. I was wondering how to store them and how long will they hold (that is if we don’t eat them first ?)
Cristina says
Awesome!!! Thank you!
kellie says
Delicious even my toughest critics ( my kids) loved them!!
Red says
Best keto cookies EVER! I used xylitol as sweetener and I highly recommend doing it!
Cristina says
Thanks so much Red!
Kendra says
Best keto cookies recipe out there!
Kids love them and they’re so chewy!!!
Cristina says
they really are!
Kyme says
If I was cutting the recipe in half, would i still use the full amount of the flax egg, or use half of the egg?
Cristina says
Hmmm good question, I haven’t cut the recipe in half before… you could just freeze the dough you don’t use
LORETTA REYNA says
BEST KETO COOKIE RECIPE EVER!
My son is Keto and when he learned I could make these cookies he was thrilled, my daughter and her husband are now keto and I gave them the website for the recipe as they love them too.
Cristina says
YEAY YEAY YEAY
Kristen Bostwick says
Hey, thanks so much for this recipe! Can you attach a link to the gelatin you recommend or use? I haven’t used it before, but have a few recipes calling for it, and I’m a little nervous 🙂
Cristina says
Yup, the link is in the post in the section titled: ingredient list (with affilaite links). Thanks so much. Don’t be nervous, I use it all the time! It’s so good for you too!
Ashlee says
I didn’t have any chocolate chips, so I sprinkled cinnamon and sugar on top and HOLY MOLY AMAZING! Tastes almost like a snickerdoodle!
Cristina says
Awesome! And I have a recipe for those too: https://thecastawaykitchen.com/keto-snickerdoodle-cookies-nut-free-paleo/
Vanessa says
Hi! Anyone have tips for using coconut flour instead? Unfortunately I don’t tolerate almonds. Thanks!
Cristina says
Hi Vanessa, linked above the recipe box is the coconut flour/nut free version of these, it lives in my NUT FREE KETO COOKBOOK MADE WHOLE… but also as a guest post on my friend’s blog, head to that Peace Love and Low Carb link for the recipe.
T says
These turned out great even though my dough was very wet. Reading through comments it seems canned coconut milk is what the recipe uses. (I used carton) which may be why dough was so wet. Maybe recipe should specify this? At any rate, they still turned out great. Thank you!
Angee says
I have made these cookies at least four times and they were delicious each time. I found a few flaws depending on the type of milk that I used. I must say the best was one that I made was with coconut milk. That was delicious! I have also made it with almond milk and with heavy cream. Again depending on the type of milk I use it rendered more or less cookies. I never officially had chocolate chunks so it never quite look like the picture but it was amazing! Everyone including people that were not following the ketogenic lifestyle thought so as well. Tonight I’m going to do it the right way I am going to take my chocolate chips and melt them down and pour it on wax paper and refrigerate it. Once it completely cools, chop it up so that I have chunks. This is totally my go-to recipe. Thank you!