My best low carb and grain-free chocolate chip cookies just got an update! They’re bigger, better and with a new video to show you exactly how to make these delicious keto cookies.
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 Low Carb 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 keto 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. I’ve discovered that a little shredded coconut can go a long way to improve the texture, and as grain-free cookies go, these are seriously good. They have a lovely slight crispness and, dare I say, a slight chewiness as well. 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 them after the cookies in my Muesli Cream Pies, because I noticed when I made those that 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. I added just enough finely shredded coconut to give the cookies a little more structure without a strong coconut flavour.
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
My best low carb, gluten-free chocolate chip cookie recipe yet! Slightly crispy, slightly chewy, these keto cookies are sure to satisfy that sweet tooth.
- 1 1/4 cups almond flour
- 3/4 cups finely shredded, unsweetened coconut
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/2 cup Swerve Sweetener (you can use other erythritol, but I can’t guarantee the same results)
- 2 tsp Yacon syrup or molasses (optional)
- 1/2 tsp vanilla extract
- 1 large egg
- 1/3 cup sugar-free chocolate chips OR Homemade Sugar-Free Chocolate Chips
- For the cookies, 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 chocolate chips or Homemade Sugar-Free Chocolate Chips
- Shape dough into 1 1/2-inch balls and place 2 inches apart on prepared baking sheet. Press each ball with the heel of your hand to 1/4 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.
You can make them smaller (about 1 inch balls) and get more cookies.