My low carb chocolate chip cookies got a little update! These delicious sugar-free cookies are now bigger and better, with an instructional video to show you exactly how to make them.
Chocolate chip cookies, straight out of the oven. Still warm and slightly underbaked so that they are really gooey in the center. The chocolate so melty, it oozes out onto your plate as you break the cookie apart. This is my idea of heaven. I am fairly certain that this is most people’s idea of heaven.
But when you decide to go low carb and gluten-free, that lovely vision of the promised land begins to recede rather quickly. It is the magical intersection of flour and sugar that creates a texture that is both chewy and crispy at the same time, and when you decide to forego both of these ingredients, a good chocolate chip cookie seems like a thing of the past. I pride myself on being REALLY good with low carb, gluten-free ingredients but I have despaired of being able to achieve that crispy-chewy quality with almond flour or coconut flour.
How To Make Keto Chocolate Chip Cookies
However, I am willing to keep trying and keep experimenting to see if I can achieve even a close approximation. Yes, friends, I am willing to sacrifice my precious time and energy, not to mention ingredients, to better the world with a really good low carb chocolate chip cookie recipe.
It is a worthy cause, a very worthy cause indeed. Because there is no doubt in my mind that your lives would be vastly improved by such a cookie. Everyone’s lives would be vastly improved. We would all be happier, healthier, stronger, fitter, faster, calmer, and kinder, if such a cookie was in existence. Wars would cease and the world would be at peace. So you can see why I am willing to martyr myself to such a noble cause. It has nothing to do with the deliciousness of the results (or the unbaked cookie batter). Nothing at all, I swear
And so I offer you the results of one such experiment. As low carb cookies go, these are seriously good. Here are my observations:
- They have a lovely slight crispness and, dare I say, a slight chewiness as well.
- I’ve discovered that a little shredded coconut can go a long way to improve the texture. I added just enough finely shredded coconut to give the cookies a little more structure without a strong coconut flavour.
- They are, without question, the best low carb chocolate chip cookies I’ve ever made and that’s saying a lot. Low carb cookies often have a cakey quality and these do not, which is a real treat.
- I modeled this low carb cookie recipe after the cookies in my Muesli Cream Pies, because I noticed when I made those, they had a slight crispness I hadn’t been able to achieve before. I figured it had something to do with having less almond flour in the batter, but I had to find a good replacement for the muesli so that my cookie batter didn’t completely melt and run all over the pan.
Chewy Keto Chocolate Chip Cookie
Want them extra chewy? Try adding a tablespoon of grassfed gelatin along with the almond flour. It’s a trick I just learned and I applied to to my Low Carb Chewy Ginger Cookies. I actually haven’t tried it out here yet but I can’t see why it wouldn’t work!
If you’re looking for really good Paleo Chocolate Chip Cookies, look no further than these beauties from Texanerin Baking. You could probably replace the coconut sugar with your favourite low carb sweetener.
Coconut Chocolate Chip Cookies – Low Carb and Gluten-Free
- 1 ¼ cups almond flour
- ¾ cups finely shredded unsweetened coconut
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup Swerve Sweetener you can use other erythritol, but I can’t guarantee the same results
- 2 teaspoon Yacon syrup or molasses optional
- ½ teaspoon vanilla extract
- 1 large egg
- ⅓ cup sugar-free chocolate chips OR [url]Homemade Sugar-Free Chocolate Chips∞https://alldayidreamaboutfood.com/2013/04/homemade-sugar-free-chocolate-chips-low-carb-and-gluten-free.html[/url]
- Preheat the oven to 325F and line a large baking sheet with parchment paper or a silicone liner.
- In a medium bowl, whisk together almond flour, coconut, baking powder and salt.
- In a large bowl, cream butter with Swerve Sweetener and molasses. Beat in vanilla and egg until well combined. Beat in flour mixture until dough is well mixed.
- Stir in sugar-free chocolate chips or Homemade Sugar-Free Chocolate Chips
- Shape dough into 1 ½-inch balls and place 2 inches apart on prepared baking sheet. Press each ball with the heel of your hand to ¼ inch thickness.
- Bake 12 to 15 minutes, until just beginning to brown and barely firm to the touch.
- Remove from oven and let cool completely on the pan.
Tina Bollman says
I make a double batch of these EVERY week for my husband who craves sweets. I have tried several recipes and this is hands down the best! You are an awesome low carb chef!!!!! Thank you!
That is so great to hear! <3
Jean Siemers says
Quick question – when you list Swerve Sweetener for this recipe, do you mean granulated, confectioners or brown granulated Swerve? So many options!! ????
When I just say Swerve, it’s the granular. 🙂 I am trying to be more specific in other recipe now.
Maria Guerra says
I was desperate for a keto chocolate chi cookie and I found your recipe. Excellent!
Jacqueline Steiner says
Can hazelnut flour be subbed for almond flour?
Yes… but it’s more coarse so your cookies won’t have the same texture.
I’ve tried all the low carb chocolate chip recipes on this site and many many more. These remain my favorites. I do twerk them just a tad. I add half a pack of unflavored gelatin and I’m generous with the molasses since I use white granulated sweetener (it varies). I challenge anyone to make a better keto cookie. So good. Compares favorably with grocery bakery cookies, imo. I don’t mind the coconut at all. It adds so much to the texture. I don’t taste it. But coconut is one of my favorite flavors in ice cream, candy etc.
Could I use Swerve brown sugar instead of white with molasses? I don’t want to mess up the results.
Yes, absolutely. Swerve Brown didn’t exist when I first wrote this recipe…
The shredded coconut in this recipe is pure genius. It gives the cookie a little chewiness that it lacks without it. It also helps hold the cookie together as almond flour is not the best in that regard.
I followed the recipe exactly and found them to be a little too sweet for me. Next time I plan on cutting back on the swerve a little and substituting peanut butter for the molasses. I’ll let you know how they turn out.
Again, coconut, GENIUS.
I don’t know what0 I did wrong but they are so thin they are breaking. They taste good but getting off the pan was a struggle. Could it be because I used the swerve brown instard?
Possibly. Also possible didn’t have quite enough flour for structure. Maybe add an additional tbsp or two next time?
I live in Australia and can’t get Swerve sweetener. Which Lakanto product would you sub for it?
Any of them. If it’s granular, then the granular.
Mara Swanson says
So for the first time today my cookies were burned after baking for just 8 minutes. Like set off the smoke detectors burned. I’ve made them about 4 other times before and haven’t had this happen. I can’t figure out what I did wrong!
Different sweetener? Did you use a silicone baking mat? Maybe your oven is off? Different pan that maybe had some leftover residue?
How much of a coconut flavor do these have? I’d also be interested in trying your zucchini choc. chip recipe, but the coconut flakes make me hesitant. Can they be substituted for anything else or omitted? What is the purpose of the shredded coconut – binder? flavor? I love coconut, but I want a choc. chip cookie taste. Thanks for sharing 🙂
It’s for chewiness. I don’t really taste it.
These are so good! I added chopped pecans to some and they were delicious. Thanks for the wonderful recipe. You are my keto hero. ❤️
These cookies are LOVED by my 3 boys!! Thank you for the best keto cookie I’ve ever eaten. Am thinking of how to make the base chocolate and use white Lily’s chocolate chips. I’d love your thoughts on that.
I have some chocolate based cookies already, you could use those.
Norma K says
My husband usually does not prefer coconut, but this cookie changed his mind with one bite.
Karen Beattie says
Amazing!! These are my go to cookies going forward.
Zaida Jimenez says
I have black strap molasses or choczero maple syrup. Which, if either, would be best to use in this recipe? Or omit molasses completely?
I’d use 2 tsp molasses.
Can these cookies be baked in a convection oven? If so what temperature is recommended?
Sure, any cookie can be baked in convection. The standard advice is to drop the temp by 25F. But keep your eye on them because every oven is different.