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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For lower GI sweeteners, I only have coconut sugar and liquid Stevia drops on hand. Do you have a suggestion as to proportion of those I could use in place of the Swervia and syrup?
So interestingly enough, I made these with coconut sugar today, for my Crossfit group. They were a hit. Do 1/3 cup coconut sugar because it melts and spreads more than erythritol. Add a little extra sweetness with stevia (maybe 1/4 tsp)? I did mine a little differently because I was making a bigger batch.
Do a test cookie and if you find it spreading too much while baking, add 1 or 2 tbsp of coconut flour to help firm them up a bit. That’s what I had to do this morning.
Very tasty warm. Looking forward to finding out how they taste after I actually leave them alone long enough to cool properly. Great recipe; thanks!
I can’t remember if I told you, but they have xylitol chocolate chips in France now. Isn’t that cool? I’ll be making this today. I have been “hovering” around your site, but need to get back into the business of baking. I’ve been out of sync since summer.
I want to thank you for this wonderful recipe. I made my 4th batch of these cookies last night. My husband and I both enjoy them, but the true test came when my daughter’s teenage friends started eating them . . . and loved them. (Never realizing they weren’t made with sugar and wheat!) I followed the recipe exactly as shared, but baked them quite a bit longer this time to go for the “crisp.”
I made these last night! They are YUMMMMYYYY!!!
Two differences in mine:
1. I used Truvia (I didn’t have Swerve). The conversion was 3-1/2 T. of truvia. I should have used 4 T.
2. I used 90% cacao chocolate (the highest I could find, since it said high-cacao chocolate). IT WAS MUCH TOO BITTER for cookies. So, for your readers, they should go with no more than 70% cacao – I found out that if you can’t eat it straight out of the package, it’s not going to be good in cookies, either.
Of course, I’m still going to eat them, because a cookie is a cookie, right? 🙂
Hi Julie,
Thanks for your tips. Actually, I used 90% cacao in my version and didn’t find it too bitter, so I think that one has to be personal taste. I love the super-dark chocolate and I eat it straight out of the package all the time! 🙂
Here’s a picture of my cookies – hopefully you can view it. https://www.facebook.com/photo.php?fbid=10201148683091811&set=a.10201016849596056.1073741825.1011751374&type=1&theater
Tells me it’s unavailable.
Great recipe! To me, this cookie tastes like the love-child of a macaroon and a delicate chocolate chip shortbread. Used Splenda in place in Swerve with great results.
Good to know, I am sure others who like to use Splenda will be happy to hear that.
How much splenda did you use? 🙂
1/2 cup of Splenda. I have since also made it with 1/4 cup Splenda and 2 Tbsp agave because my husband hates artificial sweeteners, also with great results. I have to say, everyone likes these best warm…
Just made these – delicious. And I didn’t notice an overt coconut flavor, but then, I love coconut.
This is so funny! I’ve been making every low carb chocolate chip cookie recipe I can find to find that perfect cookie. They are so yummy Best gluten free cookies
Tried your ccc recipe today for my daughter – she was craving chocolate. The taste is great, but ours turned out crumbly. We were low on almond flour and had to sub hazelnut meal for some. Will try again! Thank you. 🙂
Is the 1 and 1/4 cup of almond flour or ELEVEN fourths? Sorry for the dumb question!
The first option. It’s just the way Ziplist does fractions.
Since going low carb, I am desperately in search for a really good cookie!
I don’t like my previous results, every batch was too cakey and soft, like a muffin.
I don’t mind a bit coconut in your recipe and will definitely try to make these cookies on saturday but I wanted to know how the texture of the chocolate chop cookies from Maria Emmerich are in comparison to yours – maybe that’s not the right place to ask this but I remember you commented on her post that you would try them… http://mariamindbodyhealth.com/the-best-chocolate-chip-cookie/
Hi Audrey, I never did try hers because I am so focused on my own recipes. Thanks!
Ok, sorry, this was indiscreet;-) I will try both recipes on saturday at the same time and report back!
No, not at all. I have a zillion recipes I mean to try and I never get to them! That’s all. 🙂 Love Maria and her recipes.
Marias cookies were too soft but maybe it depends on the sweetener you use – I only had xylitol on hand. I liked you’re version and my family gobbled them up;) I added less shredded coconut and used xylitol again… next time I will definitely follow the recipe as written. Thanks for your work!
This is my second baking recipe I tried from your blog. We ate these warm during a movie night. Yummy! They were very delicious. I do prefer them hot instead of cold though. I thought the coconuty flavor was more dominate when cold. BUT i did use medium ground coconut as I had that on hand already. I will test again with finely ground coconut. Also had to cook slightly longer for same amount of cookies.
Amazing recipe!
They are so yummy, they taste just like a coconut macaroon with the crispiness on the outside and the chewy inside YUM! I used 1/2 cup granulated sugar in mine and it was perfect..
these are my new fav cookies for sure!
Thanks so much, Lindsie!
am a new Type II diabetic, still adjusting, not easy. Is molasses really okay to use? also how many calories per cookie.
2 tsp of molasses for the whole recipe amounts to about 1 carb per cookie. You can skip it but they won’t brown as nicely. I don’t know the calorie count but you can easily enter the ingredients into a program like My Fitness Pal. I think that’s what most people use.
Thanks Carolyn. I was concerned that molasses could cause too much of a spike in glucose, I guess I should test to be certain, but it sounds like that amount is relatively safe, correct?
I personally don’t get a spike from that tiny amount per serving. But everyone is different. Feel free to cut it down to 1 tsp (which has all of 6 g of carbs total and will add less than .5 g of carbs.
What if I sub Swerve bown sugar for the regular sugar and omit the molasses? Also how do you storre these, fridge? Thanks, they are delicious!!!
When I created this recipe, Swerve Brown didn’t exist. So yes, should be great.
Just made these today and they are amazing! Definitely the closest thing to a “real” wheat/suagr filled chocolate chip cookie, and believe me, I’ve tried lots out there! Carolyn’s recipes rock & I’ve had success with all the ones I’ve tried. Love her & love this blog!!!!!
Thanks, Brandie! That’s a lovely ringing endorsement.
These taste great! Some subs worked fine (regular erythritol — but just over 1/4 c with 1/2 tsp or so powdered stevia, 1/4 c almond meal for 1/4 c of the almond flour, 1/4 tsp xanthan gum, due to a comment). With the subs they didn’t get crispy, but they hold together well. I’ll try freezing and with ice cream, and with some cinnamon next time. Thanks!