‘Bakery-Style’ Salted Chocolate Chip Cookies ๐Ÿช gluten free & keto

Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies
Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies

Keto Chocolate Chip Cookies ๐Ÿช

Bakery Style: Crisp & Chewy!

We must start of by saying that these keto chocolate chip cookies are top 5 of our favorite desserts, all time. And if you consider the amount of baking that goes into a food blog, that’s saying a lot. But fact is, we’re total cookie snobs, and a lot of work went into getting these guys just right.

And at 3g net carbs (and 19g of fat!), let’s just say we’re fairly in love with the macros. Plus, you can also whip up a batch, freeze the shaped dough for up to 3 months, and bake straight from the freezer on a rainy day. ๐ŸŒง๏ธ

The Chocolate Chip Cookie Spectrum

But what exactly do we mean by just right? After all, chocolate chip cookies vary a lot. Some are crunchy all over, others are cackey, round, flat, spreadable… i.e. you’ve got options.

Well, according to our taste buds,ย the ideal chocolate chip cookie ought to be slightly crisp around the edges, yet totally moist and slightly chewy on the inside. You know, like the ones you find nowadays in most (hipster) bakeries.

And that’s exactly what these keto chocolate chip cookies will yield: a true ‘bakery-style’ cookie.ย ๐Ÿ’ช๐Ÿฟ

Oh, and don’t forget a light sprinkle of flakey sea salt on top. It’ll cut through the chocolate and sweetness beautifully.

Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies
Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies

The Flours

We like a mixture of super fine almond flour, coconut flour and (a very small touch) ofย arrowroot powder best (optional). Add a touch of xanthan gum, and weโ€™re golden.

In terms of brands, for the almond either Anthonyโ€™sย or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthonyโ€™s.

What is arrowroot? Short answer, it’s a great substitute to cornstarch for both thickening up sauces and gravy. And it also lends a nice chew and crunch to keto cookies, which you simply don’t get from either almond or coconut flour. It is, however, higher in carbs than the other two flours (think 1 tablespoon = 6.5g net carbs), but divided between the whole batch it’s minimal impact per cookie.

Can I sub out the arrowroot? Yes, but know that the texture will not be exactly the same (slightly less crunch around the edges). Sub the tablespoon of arrowroot starch with a tablespoon of coconut flour. The taste was just as good.

The Sweetener ๐Ÿฏ

Perhaps surprisingly, getting the sweetener right for these keto chocolate chip cookies is even more important than the flours. And this recipe works best withย Swerve, without a doubt. Not only is it roughly 1-to-1 in sweetness to sugar (and the volume is important here), but it lends a very similar crunch and chew. No other sweetener did that.

Swerve aside, we like to add a teaspoonย of blackstrap molasses for thatย brown sugar kick.ย 1 teaspoon (7g) adds 5g net carbs (depending on your macros, very little effect on carbs/serving). But carbs aside, blackstrap molassesย is a nutritional powerhouse rich in vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium. But feel free to leave it out.

Your second-best option here isย xylitolย (same amounts). The issue here is that once melted, xylitol takes a while to harden up (roughly 12 hours!). So you’ll have very chewy and fragile cookies until the day after. Taste is equally delicious, but texture wasn’t spot-on as you don’t really get a crunch (see picture below).

And if using xylitol, make sure to be careful if you have a pup around the house, as itโ€™s highly toxic to the little guys!ย ๐Ÿ•

Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies
Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies

The Chocolateย ๐Ÿซ

Call us weird, but we don’t like chocolate chips in our chocolate chip cookies. What we like, is an actual chocolate bar broken up into bits. You see, chocolate chips were designed to not melt completely. And we’re all about those chocolate bits melting throughout the cookies.

So we suggest simply breaking up a chocolate bar into bits. Don’t chop it up with a knife, or you’ll end up with powder and flakes which will make your cookies cloudy.

But in the end, just use whatever your taste buds desire.

Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies
Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies
Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies
Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies
Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies
Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies
Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies
Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies
Gluten Free & Keto Chocolate Chip Cookies ๐Ÿช #ketocookies #lowcarbcookies

Gluten Free & Keto Chocolate Chip Cookies

Course: Cookies, Dessert
Cuisine: American, Gluten Free, Ketogenic
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 4 1/2-inch cookies
Calories: 200 kcal

These keto chocolate chip cookies are slightly crisp around the edges, yet totally moist and slightly chewy on the inside. i.e. 'bakery-style'! 

Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.

Print

Ingredients

Instructions

  1. Add almond flour, coconut flour, arrowroot powder, salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.

  2. Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and molasses (optional), and continue to beat until thoroughly mixed and much of the sweetener has dissolved. 

  3. Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). 

  4. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

  5. Fold in chocolate and pecan bits. Cover with cling film and refrigerate for 1 hour.

  6. Preheat oven to 350ยฐF/180ยฐC and line a baking tray with parchment paper (if you use a silpat baking mat they won't spread much, if at all).

  7. Divide cookie dough into 12, form into rounds and flatten them to 2 1/2 inches in diameter. The cookies will spread somewhat during baking, but you still need to pre-shape them slightly. Place cookie dough on the prepared baking tray (or freeze, see notes). Bake for 12-13 minutes, flipping tray and sprinkling with flakey sea salt half way through, until just set (but still soft to touch).

  8. Allow the cookies to cool completely on the trays. Store in an airtight container for up to three days.  

Recipe Notes

*Please see section on Flours for deets and possible substitution.ย 

**Please see section on Sweeteners for deets and possible substitution.ย 

Note that the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Please note that nutrition facts were estimated without the chocolate (as nutrition values vary a lot). But if you use something such as Lily's dark chocolate or dark chocolate chips, factor in roughly 1g net carb more (i.e. 3g net carbs total per cookie).ย 

Nutrition Facts
Gluten Free & Keto Chocolate Chip Cookies
Amount Per Serving
Calories 200 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 40mg 13%
Sodium 336mg 14%
Potassium 31mg 1%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Protein 3g 6%
Vitamin A 6.6%
Calcium 3%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

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29 comments

    • noni says:

      they’re really amazing thnx again!! followed to a t and came out incredible, just used choco chips instead from ghirardelli

  1. Sandra M says:

    Can these be made successfully with a chia or flax egg substitution? Our daughter cannot have eggs. Thanks!

    • Paola says:

      Hi Sandra, tbh we didn’t try with egg substitutions during testing. Flavor wise they would be the same, but I cannot tell you about the texture. xo Paola

  2. Rayan says:

    These are delicious! I had been looking for a good keto recipe for chocolate chips cookies for weeks. Your email came just in time. Since I don’t like artificial sweetener, I used 3.5 tablespoons of honey with an extra tablespoon of coconut flour with a few extra minutes of baking time. Keto is so much easier to do with recipes like these. Thank you!

  3. Kim Radcliffe says:

    Thank you for this great recipe! Since becoming keto 10 months ago I have tried many recipes looking for a good treat to enjoy on special occasions. This cookie is delicious and satisfying! I knew when I snuck a taste of the batter that they were going to work. My Lilyโ€™s stash was a bit lean, so I used one of her milk chocolate with almonds bars, eliminating the pecans, and it was fabulous. My non-keto friends and family will be perfectly happy enjoying this cookie with their coffee. Since discovering your site I have enjoyed many of your delicious recipes…again, THANKS!

  4. Pam says:

    Agree with all the comments above, this is a really fantastic recipe!! I cannot believe the cookies even crinkled when baked! THANK YOU!

  5. Annie M says:

    I subbed out the arrowroot and these were still THE BEST COOKIES EVER! I’m not sure what it does, but you definitely don’t need it lol

  6. Karmyn says:

    The taste of these was great! I had a problem with texture though. Mine were puffy and soft and didn’t spread a whole lot. I ended up having to refrigerate the dough overnight, think this could have caused the texture to change? Thanks!

    • Paola says:

      Hi Karmyn! Apologies for the late reply, I’m just seeing that a few replies from last week didn’t post.

      Regarding the texture, did you flatten them before baking them? I found that that is the way to get them to spread more. If you bake them as rounds they don’t spread too much.

      Otherwise, I did another round this weekend using a silpat baking mat and they didn’t spread! Turns out you need to bake them on parchment paper for that.

      I hope this helps! xo Paola

      • Karmyn says:

        I tried them again and the texture did not work out this time either. I flattened them and used parchment paper. They keep coming out very soft and I’m not getting the crinkling or chewiness. Do you think increasing the heat could help?
        OR maybe I’m overmixing (using a kitchenaid stand mixer). The taste is spot on though, so at least they taste great. Thanks.

  7. Miki says:

    Followed recipe but mine came out soft and fluffy. Did not hold together well. I even double checked all my measurements to see where I went wrong. The only thing I may have not been clear about was the direction to โ€œflip the trayโ€ since I didnโ€™t sprinkle the salt on top. Does this mean to turn the tray around or flip each cookie? Do you have pictures of what the dough looks like going into the oven? Thank you in advance. Really want these to be good.

    • Paola says:

      Hi Miki! Unfortunately I do not have the pre pictures (the card broke down before I could transfer them…). Having said that, did you flatten them before baking them? I found that that is the way to get them to spread more.

      Otherwise, I did another round this weekend using a silpat baking mat and they didn’t spread! Turns out you need to bake them on parchment paper for that. And flipping the tray just means turning it around so all the cookies get even heat (as the back of the oven is always warmer).

      I hope this helps! xo Paola

      • Miki says:

        I did bake them on a silicone baking mat! Mystery solved. How strange that this would make such a big difference. Iโ€™ll try it again on baking paper.

        • Paola says:

          Normal cookies also generally spread less on baking mats, but the difference is more pronounce on these guys ๐Ÿ˜‰

  8. Ash says:

    This looks amazing and exactly what I need for some holiday baking!

    Any suggestions if you can’t use almond flour (allergic) and just want to use all coconut? I know that means more liquid, just not sure with what.

    Thanks!

    • Paola says:

      Hi Ash! You really wouldn’t get the same result using all coconut (they come out very dry and crumbly). But have you ever tried sunflower seed flour (sometimes known as sunflour). Many readers use it to sub almond flour, as it has a similar fat content to almond. Hope this helps! xo Paola

  9. Mary Stiles says:

    I baked these on a whim after someone shared these on facebook saying they were the best keto chocolate chip cookies. And boy they weren’t lying!! I might even go as far as saying that these are the BEST keto thing I’ve EVER baked. Kuddos for such a keeper! Mary Stiles

  10. Sophie van der Velden says:

    BEST. COOKIES. EVER!!!! I skipped the arrowroot and the molasses because I didn’t have any FYI!

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