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
Gwyn says
First time I made these, I didn’t actually, uh, bake any. But the dough was tasty!
I leaned into the coconut and added some almond extract for almond joy style choc chip cookies. Do recommend!
Emilee says
These cookies are delicious! The closest to regular chocolate chip cookies ive made. Thank you!! I would love to know the best way to store them to keep them longer? Does refrigeration or freezing help?
Mary says
These cookies are delicious!!! We’re not cranberry fans so I substituted raisins and since we do low carb life style not keto it was perfect!!! Thanks again for your fabulous recipes!!
GeorgieC says
Can you substitute the Almond flour for another low carb flour ? If so which one, as I’m allergic to Almonds ?
Trying to find yummy keto dessert recipes that don’t have Almonds/ Almond flour.
Carolyn says
Hi, please search “sunflower seed” on my blog and you will find a good recipe for cookies made with that instead.
Daphne says
These came out amazing! I miss the crunchiness in Keto cooking so it was so satisfying to have this in the cookies. I used less salt (1/4 tsp), a Keto syrup I had for pancakes instead of molasses, and powdered Erythritol instead of Swerve. The latter gave it a minty or cooling taste which was not bad but next time I will try a mix of Sukrin-Monkfruit-Erythritol, to see if that’s less cooling. Also next time I’ll add some nuts as this is delicious! Thank you!
Nabila says
Just made me a batch of these! they are sooo good.
I added in chopped pecans too
Kelly says
Hi, not sure if you’re still checking comments on this recipe, but I’m so glad to have found your site as i love to bake and have tried many recipes that, let’s just say, didn’t turn out. I loved the flavor and crunch of the cookies, they are oh-my-god good! However mine came out very flat and crumbly. I used Truvia instead of Swerve, do you think that could have caused the problem? Or could it have been the type of almond flour? Thank you and look forward to trying other recipes!
Carolyn says
Yep, it’s probably the Truvia. Which one did you use? And what kind of almond flour?
Theresa says
These are the best damn Keto cookies I’ve ever made, I followed the directions exactly, except I used coconut flakes, I even used a 1/2 of a cut up 100% Cocoa bar, no sugar added, (it was all I had in the pantry) I didn’t know how it would taste, but the cookie is “sweet enough” that you couldn’t tell, and it was soooo delicious, thanks for a great recipe!
Slide says
Oh my goodness. I know I am late to the party and OH MY GOODNESS. These are SO good. I was really worried my coconut wasn’t fine enough but these were absolutely fantastic. My husband and I agreed, these taste like regular old non-keto chocolate chip cookies! Thank you for all your amazing recipes!
Carolyn says
So happy to hear it!
Mariel says
Hi. Can I use dessicated coconut instead of shredded coconut?
Carolyn says
How big are the bits? If they are too big, I find that these cookies spread a lot. The finer shreds help give them structure.
Lori says
These just came out of the oven and of COURSE I had to try one! Very good. I am wondering how to store them to maintain the crispiness?
Carolyn says
Storing on the counter in a covered container is best.
sabrina says
These cookies??? Out of this world! I have tried so many lowcarb cookies and they were Just oké. These are super chewy like the real deal. Did use the gelatin. Made cashewflour from raw cashewnuts (not a fan of the blanched almond flour taste) Doubled the sweetener (cause sweettooth) baked for 12 minutes. ABSOLUTELY AMAZING!! Thanks for sharing.
Carolyn says
So glad you liked them!
Robin MH says
Wondering if I can substitute Bob’s Red Mill unsweetened coconut flakes for the shredded coconut? I have two bags of them. Should I try to grind them first? Thanks.
Carolyn says
You do want to grind them up quite a bit. The bigger flakes don’t hold together as well in the cookies.
Katie says
I just made these tonight to satisfy a major chocolate craving in light of some bad news this last week. To say they hit the spot is an understatement! I didn’t have molasses on hand, so they’re not as golden brown as I’d have liked, but so tasty and such a great chocolate chip cookie. They took an extra minute or two in my oven, but I’m used to that!
Thank you, Carolyn. This blog has made a recent diabetes diagnosis a ton easier to deal with. I’m so grateful for my favorite comfort foods in a low carb style! These are a hit!
Carolyn says
So glad you like them!
Julie says
Hi Carolyn, thank you for sharing all of your wonderful recipes and hard work with us! Do you have any links you could share of any good literature on the safety and the effects on health of Swerve or similar sweeteners? I have been hesitant to use it for my kids. Thank you!
Carolyn says
Specifically on children? No, I don’t know of any that verify safety or say it’s not. There’s a good amount of cruddy opinion pieces out there and not enough clinical trials. But my kids have been consuming it for years. To be frank, it is far safer than sugar consumption, in my personal opinion (not validated by anything except observation!). Mind you, they eat one little bit of dessert per day, they don’t consume huge amounts of it.
Sally Cascio says
Hi Carolyn, I make these cookies all the time. Husband loves them. Can I substitute the Brown sugar Swerve for the regular swerve and molasses at the same amount? Do you think it will be more “chocolate chip cookie” like a toll house cookies?
Thanks
Sally
Pooja Hansaria says
Hi Carolyn!
Thanks for your response. We had it today and they tasted fine though little crumbly.
Can you please guide me about butter substitution or which butter can be used so that can try other recipes.
Blanched almond flour is available so can buy that for future use.
Regards,
Pooja
Carolyn says
Try ghee, I guess. Or coconut oil. But I can’t guarantee my recipes unless you use what I use.
Pooja Hansaria says
Hi! I am Pooja from India.
Tried your cookies. They turned out very soft and crumbly. Had used unblanched almond flour, unsalted dairy butter (Milky Mist or Amul) brand here. Secondly had replaced the sweetener with 1 tbsp Stevia and 6 tbsp Erythritol.
What can be used instead of butter in this recipe as well as your other recipes as nut butters are very expensive in India?
It tastes fine but can you correct me what can be done to make them better, firmer. Can we keep them at room temperature or needs to be refrigerated?
Carolyn says
Well, to be honest, you substituted a lot of my ingredients so that’s why they didn’t turn out properly. Sorry, I really don’t know what else to say. I know some ingredients aren’t available there.
They can stay on the counter for up to 5 days.
Judy Chapman says
Just wondered if you have the weight equivalents for the cups as I believe there is a volume difference between Australia and USA.
Carolyn says
1 cup of almond flour is about 100g.
Cassandra says
I’ve made these cookies 3 times this week. They are without a doubt the best low carb cookie recipe I have come across. Super yummy! I only put about 1/3 cup of sweetener in which is enough for me. Thank you for the brilliant recipe! Totally hits the spot when I’m craving choccie chip cookies!
Carolyn says
I am so glad to hear it!