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 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]
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 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.
Notes
More Great Keto Cookie Recipes
Lynn says
I just made these for the first time and they’re amazing! I did tweak it a tad by adding 1/4C oat bran (for fiber) and 1oz (1 scoop) vanilla protein powder, so mine are a bit higher in carbs but it gave the cookies the consistance of oatmeal chocolate chip cookies! Absolutely scrumptious. Thank you!
patti says
These are good and I loved making our own chocolate SF chips!
The response to the coconut was mixed in our family of 3.. I thought it was pretty noticeable in taste/texture. — My ATKINS hubby liked it – and he has stated a dislike of coconut for as long as we’ve been married – and as the low carber in the family his preference rules!. My 23 year old daughter disliked and compared it to her dislike of macaroons. I loved it — I love coconut. We didn’t order the almond flour that was recommended but we bought Bob’s Red Mill locally. The cookies were chewy and crispy, but they spread a lot more than I expected while baking. Thanks for your continuing experimentation with these recipes!
Carolyn says
The spreading more would be the almond flour since Bob’s is coarser than Honeyville. You could use all almond flour in this (sub the coconut for almond flour) but you do end up with a softer, less crisp cookie.
patti says
I made these again for hubby and his “coconut detector” went off! What he didn’t notice the first time he did this time. So, I need to try your alternative suggestion or something else. At least, this has gotten us to loving the dark chocolate home made chocolate chips!
Jiny says
I am new to gluten free and low carb. I wanted a gluten free recipe for a friend. I haven’t yet found the Swerve but I really wanted to try these cookies anyway. Then when so many reviews said to buy Honeyville almond flour and I saw the price, I just about passed on these altogether. But, thank goodness I didn’t. I happened to have a bunch of almonds and a fancy blender, so I blanched them and made my own flour. I sifted it and made sure the almond flour was fine. Without the Swerve, I decided to just try them with regular sugar (please don’t gasp). I did bake just 2 cookies at first because my cookie dough was too soft to be flattened so I knew it was not right. So I added more almond flour to my batter and achieved a better, although not perfect spread factor. What I am wondering is – am I measuring my almond flour wrong? I just dumped some into my measuring cup and leveled it off (like I would do with wheat flour). The almond flour seems to pack quite easily, so maybe even scooping it with my measuring cup would have given me more flour in my recipe. I can really see the advantage of the European way of weighing ingredients instead of the volume method.
By the way – tomorrow I am going to a store that sells Swerve and I plan on making these again this weekend.
They are so tasty. They are rich enough that 2 cookies actually does satisfy without the undying need to eat more.
Please tell me how you measure your almond flour.
Carolyn says
I measure by scoop and level but I can tell you right now that no matter how well you grind your almonds, you can’t get it as fine as a commercial brand like Honeyville and I suspect that is the issue.
Angela Peters says
Made these today and OMG yummy! I used organic real sugar instead of the artificial, (thank you for posting the cup for cup comment for substituting sugars). And I omitted the molasses, only because my husband wasn’t home to reach it for me. Would have been about 5 dozen but I ate a great deal of the batter between batches, so ended up with 4 dozen. Thank You for this recipe, I will be making it often.
Lance says
Hi Carolyn, I really loved the cookies, and I like coconut, but I would love a batch without the coconut. I know you have suggested subbing in some ground almonds – what about chia seeds or flax seeds or chia meal or flax meal. Would you think that might work in place of the coconut flakes? I am seeking for a sub that is neutral so I taste more chocolate chip.
Carolyn says
Don’t do chia, it absorbs too much moisture. Flax might work though.
Lance says
You probably can’t say, but trying anyway, would you do 3/4 cup of the flax, and would flax meal work, or better to grind? Btw, did you work at SMG @BU?
lance says
Is it possible to sub coconut flour for the almond flour. I am sure it’s a no, but thought I would give a try?
Carolyn says
No, definitely not in this recipe. Coconut flour would absorb too much moisture and be tough. It wouldn’t give you that crisp chewy texture.
kwan says
Another favorite from Carolyn! I’ve made these twice and both times they were delicious and nice and simple.
But the first time i made them, my cookies all combined in the oven. it was too runny i think. i fixed it by adding:
1)a tiny bit more coconut
2) using a 1 and 1/3 cup of almond flour instead of a 1 and 1/4
I will honestly probably make these for christmas because they are so simple and yummy.
Carolyn says
I think it must be the almond flour you used. Which brand was it?
Jenny D. says
Carolyn, I think I love you! These cookies are amazing!
My husband is a chocolate chip maniac, but since going LCHF a few years ago, he’s been sorely disappointed by the 10+ recipes we’ve tried. These babies are the first exception! He (ahem, we) love them so much that I make up a batch pretty much weekly.
SO, I chose to bring them to a party a few nights ago with no other LCHF eaters. I was so nervous that non-LCHF people wouldn’t like the taste, but grown men were yelling across the room to tell me how good they were! And 3 women asked me for the recipe. Yay! Thank you for such an awesome cookie recipe! =)
Sue says
hey there! I just took these out of the oven and they smell great. But i had a hiccup. They were in for 1.5 minutes when I realized I forgot the baking powder! I took them out and threw them back in the bowl. I knew if I stirred them, the somewhat melted chocolate would disperse, but I was way too impatient to throw the bowl in the fridge for an hour. So I figured I’d just go for choc chocolate chip cookies. 🙂 anyhow! A few questions for you while I sit here contemplating my mistake…why baking powder instead of baking soda? The molasses would certainly act as an acid. Most cookies use soda and when I’ve accidentally used powder instead, it resulted in a more cakey cookie than a chewy one. Also! Have you ever refrigerated the dough first? And, finally…how about browsing the butter to get that caramelization? Sorry I have so many questions. Just figured as you’ve tested, you might have some answers. Thanks so much!
Carolyn says
With almond flour, you aren’t going to have the same issue with cakey-ness as you do with regular flour. I suppose you could try baking soda, it might work fine. And browned butter…totally go for it!
Beckie Hopkins says
How will using Lily’s chocolate chips affect the carbs? I bought some and can’t wait to try them in a recipe.
Carolyn says
I haven’t run the numbers on this with Lily’s but it should be close to the same in carbs. Maybe add 1 g per serving just to be on the safe side?
Courtney says
Yes! I broke them up into 9 flat cookies lol. They were gone by the end of the day. I will just play around with it till I get it right. I’m I not suppose to use a blender or does that matter?
Carolyn says
I wouldn’t use a blender, no. A mixer, but not a blender.
Regina says
Omg, these are so good! I’m very new to the whole low-carb concept, and I decided to give these a try. In fact, my roommate begged me to make these, they looked so good. I’ve never worked with these “weird” ingredients (almond flour, molasses, Swerve–thank goodness my local store carried them), but making them was very easy. Low-carb sweet treats are notoriously bad tasting, yet I was drawn by your claim that these were the best ever. You were absolutely right! I happen to love coconut so the combination with chocolate was awesome. These are definitely not only a make-again but one of the best cookies I’ve ever made!
Courtney says
I made this today and was so excited to try them! Unfortunately when my timer went off I looked inside and they had turned into one big cookie that wasn’t done
Carolyn says
What kind of almond flour did you use? Sweetener?
Courtney says
Bob’s Red Mill Almond flour and Stevia sweetener
Carolyn says
What kind of stevia sweetener? I really think you need a bulk granulated sweetener for this recipe. The BRM almond meal would be okay (since I have used the hazelnut meal in this same recipe to great success), but I think the problem may be the sweetener.
Courtney says
No, I’m sorry I used the Swerve sweetener. That’s why when I followed the recipe I don’t understand why they ran instead of staying a cookie shape
Carolyn says
Well, me neither then. I’ve had great success with these cookies and so have many others. Not sure what happened in this case. Did the end result taste good? 🙂
Kasie says
Hello, these sound great but I was wondering if I could use hazelnut flour instead of the almond flour?
Carolyn says
Yes! And it’s fantastic. I know because I brought some hazelnut flour with me on holiday and decided to make the cookies and they were gobbled down by everyone. I just had 2 for breakfast!
Kasie says
Thank you! Going to make them today! 🙂
Stefania says
Thank you so much for the recipe!!! These are easily the best low carb cookies I’ve ever had the pleasure to bake and eat! And as an added bonus, the cookie dough was just as delicious (cookie dough is a weakness of mine) 😉 One thing I learned was to FOLLOW THE RECIPE and leave them to cool in the tin for 5 minutes before transferring to wire rack as otherwise they crumble. Oh, well. I was just in too much of a hurry to try one!
Cecelia says
My grandchildren came over so I thought I would try them beings that my granddaughter is a diabetic and also has to eat gluten free. Well my grandson said he would measure everything out for me (he is 11)Well we made them and instead of putting in molasses he put in sugar free syrup. Well they held together but we tasted them and they didn’t seem sweet at all very bland. I ask him about what he had put in and we went over everything and he forgot the swerve. W laughed. Oh well, I will make them again and make sure I put everything in it. We had a good time even with the 2 year old.
Carolyn says
Oh no! Haha, that happens. I am a batter taster so I usually catch it when it happens to me but sometimes I forget the sweetener too!
Cecelia says
Thanks
joe says
ok, i subbed 1/4 cup of peanut butter for the coconut.. ahmazing
joe says
Thanks.. Trying these tonight, with a little,,,, “special” butter 😉
joe says
Ok, these made delicious treats,, substitute the butter for some budda… im actually getting ready to make another batch of regular ones for the wife. my were a little to close so they melted into each other… Thanks
joe says
ok just threw in the regular batch (the first batch influenced the second :))
Cecelia says
Can you buy Lindt choc bars in the store ? Also the casao chocolate.Can I use the Hersay Choc unsweetened?
Carolyn says
You can purchase Lindt at many stores, but you can also pick up other brands of 70 to 85% chocolate. I wouldn’t use unsweetened, it would be too bitter.
melinda says
I made these today. The dough is good lol…. but I think my oven doesnt heat properly. I baked for about 16 mins and they didnt set up like a done cookie. I put them in awhile longer and they got browner but crumbled up. Can I bake them on 350 in attempts to compensate? A few weeks ago another recipe I tried also didnt get done and I baked it along time so I do think it may be that my oven isnt heating properly
Carolyn says
Sure, try baking them at a higher temp but watch them carefully. You may want to get an oven thermometer to check your actual temp.
Marcia says
I just made these, and they were great!!!
I am allergic to dairy so I used palm shortening, I also used a combo of xylitol, erythritol and stevia. I also see that I somehow used 1 1/2 cup of almond flour instead of 1 1/4 cup. They still turned out amazing!!!! Thank you so much for thisv recipe.