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
Ingredients
- 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 [url]Homemade Sugar-Free Chocolate Chips∞https://alldayidreamaboutfood.com/2013/04/homemade-sugar-free-chocolate-chips-low-carb-and-gluten-free.html[/url]
Instructions
- 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 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.
Notes
Nutrition
More Great Keto Cookie Recipes
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I do not like coconut. Will this recipe work if it’s left out? Would adding more almond flour change the consistency too much?
Hi. Please read the comments because I gave suggestions to others who don’t like coconut. Thanks!
I love chocolate and coconut together and in cookies it sounds fantastic I’ve never tried Swerve before let alone seen it. I will look for it at the store. How does it compare in sweetness to granulated sugar.
Thanks for sharing this recipe.
Hi Vicki…Swerve is one of the few erythritol-based sweeteners that measure cup for cup like sugar. It’s hard to find in stores right now but if you order online and use DREAM10, you can get 10% off.
I’d like suggest using Zsweet instead of Swerve. It measures 1 for 1 in recipes and tastes very good. I’ve used it in several cheesecakes and cookies. Great alternative for those of us doing lchf lifestyle. Amazon has it.
I have used ZSweet in the past and don’t like it nearly as much. It has a strong cooling sensation. Swerve also measures cup for cup.
These are so good! Made a batch tonight. There was a definite crunch factor. Ate 2 out of the oven. Trying to be disciplined and not go back for a third 🙂 thanks for the recipe.
Thanks, Jo! I know, they’re pretty tasty. Portion control can be tough, but even on a LC diet it’s important sometimes!
I don’t use almond flour in baked goods anymore because of the high omega6 content and calories. I was literally thrilled that you came up with a coconut flour based recipe … until I saw the ingredients! Well, at least I’m not tempted to eat a batch of chocolate cookies 🙂 Anyway, I love your inspiring recipes and will continue to stop by!
Sorry about that, but to each his own. But honestly, I believe all the fuss about almond flour to be too much. Nothing should be eaten exclusively, but if you’re eating many other wonderful foods with Omega 3’s, then it shouldn’t be such a concern. It’s the ratio of 3’s to 6’s in our body that’s most important. I eat maybe one thing per day made with almond flour, which usually amounts to a few tbsp per day. In these cookies, the 1 1/4 cup of almond flour is divided between 14 servings. That’s about 1.5 tbsp per serving of two cookies.
I whole heartedly agree with your reply. Moderation and variety. I don’t understand a person needing to leave you a back handed compliment. As though you wasted her Laura’s time by having “coconut” in the name of your recipe. My family LOVES your site, it’s our go to for recipes we know will be delicious and beautiful. Thank you for providing a resource for so many healthy recipes!
Hi Carolyn,
Great taste in the cookies – don’t miss the high carb at all. I did have a problem with the cookies spreading out tooooooo thin. I did sub the swerve for bocha sweet because I prefer it, is that the problem? Also find them a tad sweet, is the bocha sweet sweeter, or have my tastebuds just adjusted to keto living?
Please read this primer on keto sweeteners and you will understand where you went wrong: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Mmmm.. these look amazing!! I love using almond flour and coconut flakes in my cookies. Makes for a lighter cookie 🙂
Would coconut oil work in place of butter? thanks!
I don’t think so, no. It’s more melty than butter and your cookies may spread too much. But you’re welcome to give it a try!
Super late to the game, but I made these last weekend (subbing 1/2 cup butter for a scant 1/2 cup coconut oil….I’m pretty much dairy free!) and after the party I brought them to, I got a bunch of emails asking for the recipe! Definitely worked, and it was a hit. Love this recipe, sent it to a bunch of people. 🙂
I’ve made them with coconut oil too, works great. A little more melty but good.
My first batch, I used butter. They were great. Next time, I was out ofbutter & used lard instead. They were even better!
Beautifully browned and crisp-like on the edges and gorgeous tender crumb in the middle. I though it was my own prejudice so I did a taste test the next time. One batch butter, & one batch lard. Both my test subjects preferred the lard one for texture, but the butter one for taste.
Well thanks for experimenting! I wonder how half lard half butter would fare? 🙂
Well, I should add that flavor won out. I noticed each one ate the butter ones & I had the lard ones left over. I am just thrilled to find a recipe that really comes very close to real sugar cookies. All my previous ones were cake-like. Its nice to know that subs do work too.
Sorry but as a NZ reader, I can get confused by American ingredients. What sort of Molasses do you use? We only have Blackstrap Molasses available here
That would be fine.
Sounds like a happy experiment. I need to make me a batch of these cookies.
These are gorgeous Carolyn – almost brought a tear to my eye! Could you just ship me a couple dozen? That would be awesome, I’ll expect them soon, thanks! 😉
Brought a tear to your eye! Ha, you are funny. Me like funny.
This is so funny! I’ve been making every low carb chocolate chip cookie recipe I can find to find that perfect cookie. I may have made four different batches in the past 48 hours… I eventually created my own that I adapted from my favorite high carb recipe. It comes very close to the crispy chewy cookie that we are both looking for. Unfortunately, it’s the best right after baking. They don’t retain their crispiness long. I was surprised that they taste awesome straight out of the oven because most low carb cookies taste better after they have cooled.
I can’t wait to try yours! My all time favorite chocolate chip cookie is a oatmeal chocolate chip cookie and from reading the ingredients it seems like this cookie would have a similar mouth feel. 🙂
Thanks for your email, Vanessa! I may have to give yours a go. I keep meaning to post some reader-developed recipes, is it okay if I share yours too (if and when I ever get around to that post!).
I just made my grandson son Tollhouse chocolate chip cookies for his birthday. Then I made your recipe for my husband and me. I really prefer YOUR recipe! My husband is my taste tester— he said, “You knocked this one out of the park!” High praise, indeed. I did include the gelatin and I left out the molasses because I didn’t have any— maybe that’s why they are a lighter color. All I know is these are the best low carb cookies I’ve had in many, many years. I may try adding some cocoa to it— what do you think?? Thanks for all your work to make such great recipes for us!!
Try Carolyn’s oatmeal chocolate chip cookies,chopped up flaked almonds and coconut,they are soooo good!!
Have You Tried Experimenting With Besan (Chickpea) Flour? I’ve Used It In Indian RecipesOnly, But It Has A Similar Consistency As WheatFlour.
It’s typically too high carb for me, although I could use a small amount of it.
these sounds wonderful.. yum!
Oh my! I’m excited to try these!
Must try these pronto!!….can you confirm the almond flour quantity (currently 11/4 cups) and will it work ground almonds instead?
1 and 1/4 cups (Ziplist formatting makes those fractions look so strange!). I don’t know if it will work with ground almonds for certain, but it’s certainly worth a try. Grind them as finely as you can without turning them into almond butter! 🙂
Thanks Carolyn. Almond flour is hard to come by in the UK (unless anyone can suggest a source) but ground almonds …no problem. 🙂
Amazon.co.uk
Also Vitacost has almond flour and I am pretty sure they ship anywhere.
Hi Liz – I just wanted to let you know that almond flour is ground almonds. If the skin is left on it’s almond meal. If the skin is off it’s almond flour….but all the same.
I wouldn’t say this is strictly true. Honeyville sells a “natural” almond meal that has the skin still on. And some places blanch the almonds but then don’t grind them finely enough to call them flour. I think what really makes the difference is how finely ground the almonds are. And I do think that the best almond flours are made from blanched almonds.
Your *best* low carb chocolate chip cookie? Hmm. I think I might have to make these! I think I’ll play around with the sweetener and see what happens (but I promise I won’t leave you a dumb comment about how my cookies didn’t come out although I didn’t follow the recipe ;))
What about, if you dunk it in milk? ( the cookie)
Thanks, Erin!
???????????
Want to give these a try, but no one here likes coconut. What can I sub for that?
You need something sort of lacy, like shredded coconut, to get the right consistency. I can’t guarantee it will work but for someone else, I suggested taking sliced almonds and grinding them up so that they aren’t like almond flour but are a little bit bigger and resemble finely shredded coconut. I hope it will come out the same…either way, it will still taste great!
Trader Joe’s carries a milled almond flower and it’s more of a course type, and that may work perfectly.