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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Hi Carolyn – I might have missed this somewhere in my haste to make these, but how many should I expect to get? and how many constitute a serving?
About 30 small cookies and 2 cookies per serving.
I just made these and they’re wonderful! I love the coconut in them. Thanks for the great recipe!
Yummy! I just made these and they were delicious! I had two straight from the oven with a glass of unsweetened vanilla almond milk! The only changes I made were to use xylitol in place of Swerve (because that’s what I had on hand) and I added a couple of tablespoons of chopped pecans because I think chocolate chip cookies need a few nuts! Thanks for the great recipe!
These are so delicious! Because it is so hot here, I will refrigerate the Lindt bar because it melted a little too much in the cookie. Anyway, I am super excited because I answered on your blog my grocery store (HEB in Sugar Land) where I wanted Swerve and it was here this week! So of course I want them to keep stocking it, so I bought 9 bags (5 for my sister in another town). I am so happy the Swerve company listened!
Hey, that’s great news!
Hi, Carolyn. I made these today and, though the taste was really good, they are crumbly and falling apart. I did not deviate from the recipe, as far as I know. Any ideas as to what went wrong? Thanks!
What kind of almond flour did you use? And/or how finely shredded was your coconut? My guess is that either of these was too “big”, so they didn’t hold together well.
I used Honeyville almond flour and Bob’s Red Mill coconut. It seemed pretty finely shredded, but maybe next time I will run it through the food processor to be sure – and there will be a next time. My husband scarfed half the batch down anyway! Thanks!
I don’t think either of those were the problem, then. Try adding just a touch more butter next time and maybe 1/4 tsp xanthan gum.
I made a new batch following your suggestion and it worked perfectly!!! Thank you so much!
yay, so glad!!!
I made these this weekend, and they were fabulous. Thank you so much for the recipe. Three grandkids all loved them, too. They’ve never tried anything LC or GF, so they were surprised by how great they were! Kudos! I will be adding this one to my baking rotation, for sure! (Oh, and they are delightful with a cup of coffee!)
So glad to hear it, Tricia!
Yum! I can’t wait to make these over the weekend. My son loves chocolate chip cookies and he is trying to also watch his carbs/sugars along with mom. These will be a nice treat for him.
I also wanted to thank you for the Swerve coupon code, I just used it and ordered a 4 pack. THANK YOU!
It’s NuNaturals PreSweet Tagatose, it’s the closest thing to sugar I’ve ever had and it carmelizes! You have to try this stuff out, I’m not really a baker so I’d love to see what you can do with this stuff. It’s also a prebiotic and antioxidant, crazy right?! I sound like I work for them or something, but I promise I don’t – just really love being able to easily whip up caramel and sweetened condensed milk without having a billion different ingredients. Only downside it’s pricey. Oh and it was just approved as a diabetes treatment, seriously Google Tagatose lots of info and studies.
Wow, okay. I will certainly look into it.
yum! drooling over this!
We made these this afternoon. They turned out well, though this is my first outing with Swerve and I definitely noticed the cooling factor.
These look yummy! I don’t have swerve, but I do have Tagatose would that be an equal swap? I generally use the same exact amounts of regular sugar swapped with Tagatose for recipes – Is swerve swapped out the same way?
BTW have you tried Tagatose? I LOVE LOVE LOVE the stuff, make the BEST caramel sauce.
No, do have you a link for tagatose? I use Swerve in about the same amounts as sugar so you can certainly try it.
I used Stevia as the sweetner and carob chips instead of chocolate chips. I also substituted 1/2 the amount of butter for greek yogurt. They turned out fabulously. Thank you so much for putting something like this together.
Oh my lawwwd! That first paragraph made my taste buds dance… and I drooled. The end.
WOW! These look amazing. I love anything coconut and would love to start exploring some low carb options when it comes to desserts. Love your blog! -Mallory
Thank you for such a lovely, delicious diabetic friendly recipe for one of my family’s favorite cookies!
My mouth is watering already so off to bake a couple of batches with Kerry Gold butter, Swerve, and my beloved blackstrap molasses. I have been using 85% -90% Lindt dark chocolate bars, chopping up the bars to make small chunks instead of chocolate chips because even the semi-sweet dark chocolate chips elevate my blood sugars.
Yep, semi-sweet chips are often only about 60% cacao, so there’s a lot more sugar in them. They elevate my sugars too. Enjoy! I do the Lindt bars a lot of the time. I actually like the 90% better, it has great flavour.
Mmmmmm…..can’t talk with my mouth full of delicious cookie! I’ve tried numerous low carb chocolate chip cookies, but these are truly the best! Thank you!
Wonderful, I am so glad you like them!
Those cookies look soft and divine! I think we need to get together for coffee and homemade cookies and swap ideas! 🙂
Sounds good to me!