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


    • 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!

    • Nina says:

      Hubby, kids, kids’ friends… they were devoured in a day! Best cookie recipe out there, keto or not.

  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˜‰

          • Miki says:

            Late post…I tried these again on parchment paper and they were AMAZING! Hubby is requesting seconds and thirds. Thx for the feedback and a keeper recipe!

          • Paola says:

            NICE! I mean, it seems that the taste in these works great for everyone… but resulting shapes vary quite a bit depending on quite a few variables (type of oven, surface, brands…!). Anyways, thanks for getting back with your results- always super helpful for readers! xo!

  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.


    • 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!

    • Selena says:

      These might just be some of the best cookies I’ve tried! I skipped the arrowroot and they still came out perfect, at least in my humble opinion!

  11. Alex Fisher says:

    Hi, I have a question, can I substitute monk fruit sugar in for Swerve or will they not turn out? I have everything ready to go and realized I didn’t have Swerve…help! ๐Ÿ˜‰

    • Paola says:

      Hi Alex! Is it the Lakanto monk fruit that has erythritol as well? If it is yes (I haven’t tested it, so I cannot guarantee the texture).

      Other than that I’m not sure about pure monk fruit as I’ve never baked with it.

      Hope this helps! P

    • Paola says:

      Hi Min! Sure thing! And apologies for the late reply, I just fished your comment out of spam…! Filters a bit too strong it seems! xoxo!

  12. Shalein says:

    What is the purpose of the xanthan gum? Would it just affect texture if it was left out? Iโ€™m just trying to decide if I need to go to the store or not since I have all the other ingredients on hand.

    • Paola says:

      Hi Shalein! Xanthan gum replaces gluten in gluten free baking (i.e. keto baking). Do you have ground flaxseed? You can substitute with twice the amount, the results won’t be exactly the same but the taste won’t be affected! Hope this helps xo!

  13. Kate says:

    Mine didn’t look exactly like yours but honestly? Who cares!! These are some of the tastiest chocolate cookies I’ve baked! Made at least 3-4 batches so far (I’ve got two kids + friends lol!). These and your brownies which I tried yesterday are simply stellar!

  14. Erin says:

    I love these cookies. The taste is good but the one thing i canโ€™t get around is the โ€˜coldโ€™ feeling from the swerve. Do you think if I let it rest after adding egg and vanilla it would help dissolve the sweetener which is the problem.

    • Paola says:

      Hi Erin! Glad you love them! Have you tried using Swerve confectioners instead then? Or simply running normal swerve in your blender or bullet until powdered? This might help to dissolve it better when you cream it with the butter! Hope this helps xo!

  15. Stace K. Morgan says:

    I want to leave my two cents on these as I’ve made them a few times! I cut the sweetener to 6 tablespoons and if you want them to spread you REALLY want to flatten them A LOT and bake on parchment! I also noticed in the first round that if I baked them in the top rack of my oven they spread much more. But if you like them more on the chewy side just bake them in the middle rack.

    Fantastic tasting cookies!

  16. Cheryl P says:

    I’m new to your recipes, but you have a convert! ๐Ÿ™‚ I saw a lot of raves on FB around the holidays for your pie crust. It has lived up to its hype (just finished a slice of chayote “apple” pie made with it). And it was a dream to work with. No more searching for a pie crust! And these cookies! I have tried several different keto/low carb recipes for chocolate chip cookies over the years, and none gave me what I wanted: that Tollhouse cookie taste and texture. I made a batch of this recipe yesterday, and couldn’t be more thrilled! They look like Tollhouse cookies! And they chew and taste like them too! I couldn’t be happier! I did tweak the recipe just a bit: used 2 Tbsp yacon syrup instead of 9 grams of blackstrap molasses (cuz I had it), and added 1/2 tsp grassfed gelatin powder to the dry ingredients. I knew I’d added a bit more liquid by doubling the yacon syrup (next time I’ll use the called for 9grams of molasses and compare results), so wasn’t at all surprised when the cookies came out quite soft (but still with that caramelized crisp on the edges). But they spread perfectly and had that crinkled look. ๐Ÿ™‚ As expected, they set up quite well once they cooled (anticipated that from the gelatin) but have stayed soft and pliable. I anticipate if I stored them in an open container they would pick up a bit more crisp again. But these are spot on! Thank you! By the way, do you have a Facebook page?

  17. Jessica says:

    I made these last weekend and theyโ€™re the best keto cookies Iโ€™ve tried. Mine didnโ€™t look anything like the picture – somewhat more fluffy, but still seemed like just what iโ€™m used to with home baked chocolate chip cookies. I had to use pyure because I was out of swerve, and even though I hate the taste of stevia, these *still* tasted great.

    I baked half the dough as described (no arrowroot), and then I added 1/2 tsp cinnamon to the 2nd half, and put a sprinkle of nutmeg on top of each one. Honestly in the first half I felt like I could taste the baking soda a little, but not after adding the cinnamon and nutmeg. I know those arenโ€™t normal spices for chocolate chip cookies but they really worked.

    One thing I will say is that they were pretty oily, I might try with a bit less butter next time. Also to reduce the calories. ๐Ÿ˜…

    Anyway, thank you for this recipe! I will definitely make them again.

  18. Tia says:

    Love these! My favorite cookie now and they are low carb! My picky husband even loves them. Thank you for this recipe <3

  19. Laura says:

    I can’t stop eating them. They are soooo GOOD! The only thing I did different was use coconut flour instead of arrowroot and regular pink salt(half the amount) instead of kosher. AMAZING! Thank you for sharing.

  20. Christine says:

    Any suggestions for baking at high altitudes? Baked goods, including cookies, seem to fall and spread way to far out! Any conversions or alterations you may suggest?

    • Paola says:

      Hi Christine! I’m in Mexico City (SUPER high altitude!) which is maybe also a reason why my cookies have spread out more than other readers’. I would just give it a try as they are, but if you don’t want them to spread too much just don’t flatten them much initially. xo

  21. Jane Augustine says:

    OMG! Love love these Salted Chocolate chip cookies. I made them for Christmas and had to freeze the leftovers. I just finished the last cookie last night. They freeze great. Yes I will make more of these and put in the freezer for when I want a super great chocolate chip cookie. Suuuper Yum!!

    You are soooo talented!

      • C Dreher says:

        Thanks! I made these today they spread great but they came out soft and fluffy too! :O
        I followed the recipe exact, except I used regular molasses & a different brand products. I was concerned to not over mix, could it be mixing time? Any ideas on what may have happened?

        • Paola says:

          Hi there! Have you given them time to cool down? Keep in mind that erythritol takes a couple hours to Harden back up (and they should get some crisp around the edges then). Just different behavior to sugar in that way (and xylitol takes up to a day to crunch up!)

  22. Judy says:

    Great recipe but they aren’t Keto friendly. They are 13.3 net carbs per cookie not 3. Granular Swerve has 4 carbs per teaspoon. Recipe calls for 9 Tablespoons so the Swerve alone has 118 carbs (/by 12 cookies=9.8 carbs per cookie just for the Swerve) 3oz of Lily’s Dark Choc has 38 carbs (/ 12 cookies = 3.16 carbs per cookie) and the calculations go on. Please advise if you made an error in the measurements of any of the items. They were delicious but not Keto at all for a 4.5 inch cookie.

    • Paola says:

      Hi Judy! These are MOST DEF keto friendly! Please remember that Swerve is a sugar alcohol and not a regular carb, and it’s common practice to leave it out of the carb count as such. xo!

  23. Gina says:

    This really hit the spot for a cookie craving. Just as described, these cookies are crisp and tender at the edges, soft and a bit airy inside. Excellent buttery flavor and the pecans really add a nice crunch. These are absolutely the cookies you have been searching for. I did use Sukrin gold AND the molasses, half Lilyโ€™s and half unsweetened Ghiradelli, and after tasting the batter, I added 2 dropperfuls of Liquid Stevia. I neglected to flatten the first round and they burned on the edges before the center was baked (but still tasted yummy). Second round was perfect. It made 16 large delicious cookies. Iโ€™ll make these again and again.

    • Paola says:

      That’s awesome Gina so happy you enjoyed them! Thank you for getting back with the details of what worked (and didn’t!), always helps readers a bunch! xo!

    • Paola says:

      1 VERY large cookie xo! Number of servings is always in the upper part of the recipe card and nutrition facts are per serving.

  24. Tina says:

    Hello, I made these exactly as instructed includin on partchment paper. Half way through they were barely baked so no way I could flip them. Even when they were almost burned I still was not able to flip them, they were too soft and kept breaking when I tried. Any suggestions?

    • Paola says:

      Hi Tina! Flipping the tray around in baking terminology means turning the tray 180 degrees so all your cookies get even heat while baking (the back of your oven is hotter than the front, so they would bake unevenly if you didn’t do that). It doesn’t mean to flip the cookies, that definitely wouldn’t work as all cookies (keto or not) are essentially mush while they’re being baked. xo!

      • Paola says:

        Also remember that even after 12 minutes and fully cooked the cookies (keto or not) will be super soft! You likely won’t be able to move them for at least 15 minutes

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