Chocolate Chip Cookies
These Chocolate Chip cookies are perfectly chewy with crispy edges and loaded with sugar-free chocolate chips. They are a gluten-free treat with that classic chip flavor.
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❤️ Why You’ll Love This Keto Cookies Recipe
- Perfectly chewy texture with crispy edges
- Loaded with rich semi-sweet chocolate chips
- Classic chocolate chip cookies flavor
- Easy to make and great for kids
- Keto friendly, sugar-free and gluten-free
These are hands down, the BEST low carb chocolate chip cookies you’ll ever make! They are nice and chewy and as they cool, the edges crisp up beautifully! By using a blend of almond flour and oat fiber, you’ll be able to enjoy your favorite Keto snack, reminiscent of your childhood, without all the carbs of traditional cookies.
For the sweetness in this Keto cookie recipe, I use a combination of Keto friendly sweeteners, lots of vanilla and a hint of cinnamon that you won’t taste, but it gives great flavor to the cookies.
These low carb chocolate chip cookies are super easy to make and will definitely have you wanting more than just one!
🛒 Ingredients for Keto Chocolate Chip Cookies
- Super fine almond flour
- Oat Fiber
- Sugar-Free Chocolate Chips
- Egg
- Butter
- Monk fruit/allulose
- Brown Swerve
- Baking powder
- Ground cinnamon
- Pure vanilla extract
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Almond Flour Cookies
Preheat your oven to 335°F.
Add the almond flour, oat fiber and ground cinnamon in a mixing bowl and whisk to combine.
In a separate bowl, add the butter and both sweeteners, then cream them together using a hand mixer.
Add in the egg and vanilla extract and continue mixing.
Pour the dry ingredients into the wet and mix briefly.
Add in the chocolate chips and fold them into the dough by hand. Refrigerate the dough for at least 30 minutes or until the dough has firmed up. This step is key, otherwise you will have very flat cookies. Ask me how I know this…
Using a cookie scoop, form cookie dough balls and place them on a baking sheet lined with parchment paper. I also like to add a few extra chocolate chips on the top, but this is optional.
Gently press down slightly on the tops and bake for 13-15 minutes or until golden.
Set them on a cooling rack and allow them to cool before you serve them. They will firm up and get crispy around the edges as they continue to cool.
You can make these chocolate chip cookies whatever size you like, but you’ll just have to adjust the baking time accordingly.
☑️ Storage Instructions
Store leftovers in an airtight container or food storage bag at room temperature for several days.
And speaking of leftovers, for a Neapolitan flavored treat, crumble one of these Keto chocolate chip cookies over a serving of this Strawberry Ice Cream.
Or, for an extra chocolatey treat serve them along with this rich and delicious Keto Avocado Chocolate Mousse.
💡 Tips for Making the Best Chocolate Chip Cookies
- Use room temperature butter: this will help the butter absorb the sweeteners and give you a creamy base for the cookies. Using a hand mixer helps to incorporate air into the mix, which helps prevent the cookies from being dense.
- Don’t rush the chilling: the butter needs time to re-solidify before you bake them. If you rush this step, you run the risk of ending up with very flat cookies.
- Adjust the baking times: I used a standard cookie scoop for this recipe. If you decide to make either smaller or larger cookies, be sure to adjust the cooking times accordingly.
- Use parchment paper: this really helps prevent the cookies from sticking and makes cleanup much easier. A Silpat is also great to use.
- Use a cookie scoop: forming the cookie dough into evenly sized cookies will ensure they are finished cooking at the same time, without any being over or under cooked.
- Gently flatten the dough slightly: this helps the cookies spread better as they bake. If you don’t do this, you will have puffier cookies and run the risk of them not being cooked through in the centers.
🔄 Substitutions and Additions
- Oat fiber: the oat fiber is essential in this recipe, as it helps to give the cookies a more traditional texture. If you don’t have oat fiber, you can try using a combination of psyllium husk powder and coconut flour.
- Chocolate chips: I used semi-sweet chocolate chips, but you can use either milk or dark chocolate chips, as long as they are sugar-free.
- Spices: I add a small amount of ground cinnamon to the dough, because it helps give the cookies great flavors, without tasting like cinnamon cookies. You could also add a small amount of nutmeg as well.
- Extracts: this recipe has 2 teaspoons of vanilla extract, but if you have vanilla bean paste you can use 1/2 teaspoon of that instead. A tiny amount of almond or coconut extract would also add a nice flavor, just keep it around 1/4 teaspoon because both are pretty strong and will overpower your cookies.
- Nuts: for added contrast in texture you can add a little crunch to your cookies with some chopped almonds, walnuts or pecans.
What are keto cookies made of?
Most Keto chocolate chip cookies use almond flour in the recipe, as does this recipe. I also add in some oat fiber, as it helps add a more traditional texture, as I mentioned above.
What chocolate chips do you use on keto?
Sugar free semi-sweet chocolate chips are used in this keto cookies recipe, but you can use any SF chocolate chips that you like.
Will one cookie put me out of ketosis?
Absolutely not! This recipe uses all Keto friendly ingredients so that’s not a concern. Now if you decide to indulge on regular cookies, then it’s very possible that it would, but of course that depends on the cookie.
How many keto cookies can you eat a day?
This is really a personal preference, but I’ve had several of these cookies in a day and had no problem with gaining or being kicked out of ketosis.
🍽️ More Keto Cookies Recipes
- Cookie Dough Fat Bombs
- Double Chocolate Chip Cookies
- Chocolate Dipped Shortbread Cookies
- Easy Peanut Butter Cookies
- Mocha Meringue Cookies
- Snickerdoodle Cookies
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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Chocolate Chip Cookies
RECIPE VIDEO
Ingredients
- 2 cups super fine almond flour
- 2/3 cup sugar-free chocolate chips
- 1/2 cup butter, at room temperature
- 1/2 cup Brown Swerve
- 1/4 cup monk fruit/allulose
- 3 tablespoons Oat Fiber
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 335F. Add the almond flour, oat fiber and ground cinnamon in a mixing bowl and whisk to combine.
- In a separate bowl, add the butter and both sweeteners, then cream them together using a hand mixer. Add in the egg and vanilla extract and continue mixing.
- Pour the dry ingredients into the wet and mix briefly. Add in the chocolate chips and fold them into the dough by hand. Refrigerate the dough for at least 30 minutes or until the dough has firmed up. This step is key, otherwise you will have very flat cookies.
- Using a cookie scoop, form cookie dough balls and place them on a baking sheet lined with parchment paper. I also like to add a few extra chocolate chips on the top, but this is optional.
- Gently press down slightly on the tops and bake for 13-15 minutes or until golden. Set them on a cooling rack and allow them to cool before you serve them. They will firm up and get crispy around the edges as they continue to cool.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe*Originally published on December 15, 2018, updated on December 5, 2023 with improvements to the recipe, photos, new recipe information and helpful tips.
Pleasantly surprised how delicious this were. I like them as cookie dough too.
That’s awesome to hear. I am so happy you enjoyed them.
My husband and I REALLY like these easy cookies. My husband remarked on them several times! I forgot the egg (!!?!) and they still turned out sooo good. Thank you so much, Julianne!
Yay, cookies are such a great treat, so I’m glad you both loved them!
This recipe for your Chocolate Chip Cookies was My first attempt at making a low carb Keto friendly cookie. My expectations were quite low so I was blown away when they tasted so good. My husband absolutely loved them too. The directions were easy to follow and I really appreciated that. Thank you for this recipe that is sure to become a favorite.
You’re so welcome! I am thrilled you and your husband both enjoyed them. Thank you for the kind words.
Hi, I can’t find oat fiber in my local stores and it’s going to take a few days to get it shipped. Can I sub another type of flour?
Honestly, I haven’t found anything that works as well, so it’s really worth waiting for. If you really need to make them before your oat fiber arrives, you might be able to use a combination of coconut flour and psyllium husk powder. Since I haven’t tried it, I can’t say for sure how they may turn out.
The best cookie I ever made, low carb or not! 🙂 I used psyllium and coconut flour sub and it worked great. My husband has flipped over them! Big hit in our house!! Thank you so much, Julianne! And the Bible verses are wonderful to add power and sparkle. 😀
Great to hear the substitution worked well and hubby loved them! I’m glad you love the scripture, thanks for letting me know!
Hello, can I use coconut flour instead of almond flour in this recipe? If so what would be the proportion? Thanks.
I’ve never made it using coconut flour, so I can’t say for sure. Being that there is already oat fiber in this recipe for added texture, I wouldn’t recommend using coconut flour as well. The reason being is that they are both very absorbent, so you would have to add a lot more liquid and eggs, which would completely change the recipe.