‘Bakery-Style’ Salted Chocolate Chip Cookies 🍪 gluten free & keto

Chewy, lightly crisp and customizable to your taste buds! These gluten free and keto chocolate chip cookies are utterly amazing and just 1.5g net carbs a pop (i.e. the ideal low carb dessert!). Note: the recipe was first published on Dec 2nd, 2017 and has since been updated with more deets ‘n tricks.

Gluten Free & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree
Gluten Free & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree

Gluten Free & Keto Chocolate Chip Cookies

Bakery Style: Crisp & Chewy!

I 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 1.5g net carbs, 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. 🌧

Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies

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.

Also, if you go through the comments (and the pictures tagged on instagram and Pinterest!), you’ll notice that these cookies might well be called the ‘cookies with 1k looks’. For some of you they have come out cakier, lighter, darker… in all honesty this is normal for all cookies (as even the tray level placement in the oven can give you a totally different texture!).

But it seems that normal cookie rules are aggravated in keto cookies due to the vast difference in ingredients from brand to brand. So here are a few rules to help you get the cookies you want. Be it crispier, chewier, cakier… you name it!

For best texture. The cookies originally had a tablespoon of arrowroot added for extra tenderness and best overall bite, but I’ve since discovered that konjac powder (i.e. glucomannan) gives you the same results for zero carbs (this is the stuff your miracle noodles are made out of!). But you can always just use more coconut flour.

Cream the butter until light and fluffy. This is a big thing in cookies guys (i.e. the golden rule!) , and there’s no workaround! For best texture you want to cream your butter and the sweetener with your mixer for roughly 10 minutes, scrapping the bowl 2-3 times to ensure no uneven streaks remain.

I like them crisp. Use an erythritol sweetener for sure, as it’s the only one that will crisp up properly. Other than that, you’ll want pre-flatten your cookies quite a bit prior to baking and use parchment paper. For extra crispness you can even try placing your tray in the upper part of your oven and increasing temp by 10 degrees (the extra heat will spread them faster = crispier cookies!). And do note that erythritol can take up to a couple hours to crisp up completely.

I like them soft ‘n cakey. Adding some xylitol to the mix (think 3 parts erythritol: 2 parts xylitol) can really help a bunch. Other than that just don’t pre-flatten the cookie dough as much, you can bake on parchment or a baking mat, and be sure to place your rack in the middle oven. And, for extra extra cakey-ness you can even decrease the amount of butter by 10-20g. Note: convection ovens also lead to cakier cookies overall.

How sweet?! In case you haven’t noticed, keto palates in regards to sweetness are all over the place (I feel mine fluctuates constantly still!). So I’m giving you guys a range of 110-140g (7-9TBS) of sweetener… which is already less than the average 200g in your usual cookies!

Whatever you decide. just don’t forget a light sprinkle of flakey sea salt on top, it’ll cut through the chocolate and sweetness beautifully.

Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies

Oh, and did I mention you can whip up a double chocolate version of these guys too?!

Gluten Free & Keto Double Chocolate Chip Cookies 🍪 #keto #glutenfree #healthyrecipes #ketodiet
Gluten Free & Keto Double Chocolate Chip Cookies 🍪 #keto #glutenfree #healthyrecipes #ketodiet

The Flours

We like a mixture of super fine almond flour, coconut flour and (a very small touch) of konjac powder (i.e. glucomannan) for best crumb and bite. Add a touch of xanthan gum, and we’re golden.

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

What is konjac powder (i.e. glucomannan)? 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. And, as mentioned, it’s the stuff your miracle noodles (shirataki) are made out of! It’s cool stuff, and a must-have in your keto pantry.

Can I sub out the konjac? Yes, you can do arrowroot (closest) or even just more coconut. The taste was just as good with all three.

The Sweetener 🍯

Perhaps surprisingly, getting the sweetener right for these keto chocolate chip cookies is even more important than the flours. And this recipe works best with erythritol sweeteners, 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.

My current favorite for these keto chocolate chip cookies? Lakanto’s golden (tastes and smells sooo good!).

I also like to add a (optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs (depending on your macros, very little effect on carbs/serving). But carbs aside, blackstrap molasses 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, just expect paler cookies.

Your second-best option here is xylitol (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 it’s highly toxic to the little guys! 🐕

Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies

The Chocolate 🍫

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 (and Lily’s does make awesome sugar free chocolate chips too!).

Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies

Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies

Gluten Free, Low Carb & Keto Chocolate Chip Cookies

Course: Cookies, Dessert
Cuisine: American, Gluten Free, Ketogenic
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 30 minutes
Servings: 18 3 1/2" cookies
Calories: 149 kcal

Chewy, lightly crisp and customizable to your taste buds! These gluten free and keto chocolate chip cookies are utterly amazing and just 1.5g net carbs a pop (i.e. the ideal low carb dessert!)

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.




  1. Please see video for reference, tips 'n tricks! It's for the double chocolate version, but honestly same difference (just without the cocoa & slightly different ratios!).

  2. Add almond flour, coconut flour, konjac powder (or arrowroot/more coconut flour), salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.

  3. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (about 8 minutes).

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

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

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

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

  8. Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style!), and flatten them slightly. The cookies will spread somewhat during baking, but you still need to pre-shape them slightly (i.e. the more you pre-flatten them the more they'll spread = crispier cookies, so if you like them cakier just don't flatten them too much!). 

  9. Place cookie dough on the prepared baking tray (or freeze, see notes). Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, flipping tray around 180° half way through.

  10. Garnish with flakey sea salt and allow the cookies to cool completely on the trays (sugar alcohols can take a few hours to crisp up, so don't despair!). Store in an airtight container for three to four days.  

Recipe Video

Recipe Notes

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

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

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 with Lily's dark chocolate or dark chocolate chips. But heads up that values can vary widely depending on what you use!

Nutrition Facts
Gluten Free, Low Carb & Keto Chocolate Chip Cookies
Amount Per Serving (1 3 1/2" cookie)
Calories 149 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 180mg 8%
Potassium 21mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 1.5g 6%
Sugars 1g
Protein 2.2g 4%
Vitamin A 9.8%
Calcium 2%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Shaay Gallagher-Starr says:

    I’ve come to the conclusion that I just don’t like coconut. Even in this small amount, I am tasting the coconut flour and it’s ruining an otherwise great cookie for me.

    Has anyone come up with an alternative to the 16g of coconut flour? Thanks!

  2. Alex says:

    I have made these cookies twice according to the recipe except leaving out the xanthan gum and replacing it with grass-fed gelatin (2 tsp). They look just like Paola’s photos and taste great. I always use weights (grams) when I bake and am wondering if those who got poor results did not weigh ingredients. I use Lakanto Golden as my sweetener and Honeyville or Wellbee’s blanched almond flour plus 1 Tbsp arrowroot.
    For the chocolate, I used a mixture of Lilly’s dark chocolate chips and chopped 50% cocoa Choc Zero bars. I scoop them out after several hours in the fridge and flatten them slightly before baking. I top with Maldon sea salt flakes prior to baking.

  3. Karim says:

    I followed this recipe to the letter three times (just in case I messed up) but they never turn out anything like the picture. The first time it was way too cakey and salty. The 2nd time I cut back on the salt and molasses and left out the egg – came out crispy and tasted better but still nothing like the picture. 3 time left out some salt and put the egg back in – came out way to cakey again!
    Not sure what I’m doing wrong here – using all the ingredients as listed – no substitutions but leaving out the egg seems to make it crispy.

    • Paola van der Hulst says:

      The most important question Karim- what sweetener are you using (can happen with some erythritol sweeteners such as swerve)? Also pls don’t take this the wrong way, but it sounds like the 2nd and 3rd time you didn’t quite make the recipe but just tried your own thing 😉

    • Sara says:

      How much (or little) are you flattening them out? Maybe it’s not quite enough. For me, they come out exactly like a homemade Toll House recipe (soft and chewy), but that’s exactly how I prefer them! I only flatten just a little. I don’t salt at the end nor do I use molasses.

  4. Erin says:

    Seriously amazing cookies. I usually don’t have very much luck with low carb cookies being the way that I want them to be, so I just make regular cookies. But these worked out so great! Over the past holiday I tried a lot of low carb cookies and the biggest thing I learned: Don’t use xylitol! They never crisp up, no matter how long they sit. It needs to be erythritol. I used a 90% chocolate bar for these and chopped it up. Most people would probably like them sweeter, but I used the minimum amount and it turned out great! Definitely a keeper. Thanks for another great recipe 🙂

  5. Alexandra says:

    I was wondering if you have ever experimented with grass-fed gelatin in place of xanthan gum? I am going to try these with gelatin. From my research, I see that it should be a 2-1 ratio, ie, 2 tsp gelatin to 1 tsp xanthan gum. Will report back with results.

    • Paola Van Der Hulst says:

      Hi Alex! Gelatin won’t replace xantham gum (which replaces gluten), but it can potentially make them chewier (depends on who you ask 😉 !) xo

  6. Jennifer says:

    I’m so disappointed and hoping someone can help… I made these last night & followed the recipe exactly. I used Lakanto sugar. But the cookies didn’t turn out anything like the picture — they’re cakey — almost shortbready. Any ideas?

  7. Dora says:

    I followed the recipe exactly except that I didn’t have konjac powder so I added more coconut flour. Mine turned out really crumbly, sort of like a short bread cookie. I’m not sure what I did wrong.

  8. Vanellope says:

    These. Are. Perfect.

    I am food prepping for when the baby is due. Can I make a big batch of dough and put it in the deep freezer? If yes, how long can it stay in the deep freezer?

  9. Serenity Simpson says:

    Hi! Loved this recipe and it tastes amazing. However, my cookies never got the crispy. I used sukrin gold and classic lakanto because that was all I had. Not sure why they never crisped up.

  10. Sara says:

    I have made these cookies SEVERAL times now, and they are just perfect! I don’t know what you know about homemade Toll House cookies, but these are a PERFECT replacement!
    With the last batch, I used half pecans, half walnuts (because I didn’t have enough pecans for my liking). Well, I ended up with a bite of plain cookie and a walnut (no chocolate) and had a thought that this recipe might make an amazing banana nut cookie! I subbed the vanilla extract for 1.5 teaspoons of banana extract and used about 190g of walnuts instead of chocolate chips and pecans. I left everything else the same. So here I am… waiting for the dough to sit in the fridge for an hour. The dough, though, tasted SOOOO good!! I literally can’t wait to get some cookies in the oven!

    • Paola says:

      OMGEEE that sounds epic Sara! I just discovered banana extract a few weeks ago (and I used to make banana cookies all the time pre-keto!) can’t wait to try your suggestions!! xo!

      • Sara says:

        It worked! Oh my goodness — they turned out so tasty! I ran some of the cookies over to my mom earlier, and her picky self even approved! Definitely give them a try, and please let me know what you think!

  11. Serenity Simpson says:

    Hi, I am dying to get off work and go make these. I was wondering if the regular Lakanto sweetner will work or Sukrin gold? Those are the ones I have at home. Don’t have Lakanto golden.

    • Paola says:

      THey’ll both work (just expect a lighter color on your cookies with regular Lakanto if you don’t add the touch of molasses) xo!

  12. Cony says:

    I just made this cookies a few days ago and they turned out amazing !!! These are my first keto cookies I whip up and you really can’t tell the difference with the traditional ones . I love them ! I made up the dough and kept in the fridge three days before I baked it , perfect ! Planning on trying out all your recipes 😊
    I’m really looking forward to your recipes calling for lupin flour since is a cheap and very accessible flour here in my country !
    Greetings from Chile !!

  13. Genevieve says:

    Hey paola my cookies turned out soft and not chewy kinda crumbly and soft with a soggy feel. I used Lakanto‘s and everything in the recipe exactly! Pre flattened them as well. Any idea what i did wrong? I am so dying for crispy cookies!!

  14. J says:

    Seriously the best cookies i’ve tried. Sooo good. I didn’t have xanthan so i just used more konjac. Love the nuts and texture and just wow.

  15. Andra says:

    Speaking of experimentation relative to above previous posts, the aforementioned ‘cornbread’ dressing I made included 1/4 cup of konjac in place of oat fiber (which could not be found locally for love nor money, and there was no time to order any). There was substantial liquid involved, so I went for it. I can report that it worked beautifully in the recipe and neither I nor anyone else who ate it reported any sort of intestinal disturbance whatsoever. So using it in larger quantities seems perfectly workable.

  16. Hiedi says:

    Hi there! How much xylitol would I use in place of the erythritol? Would it be the same measurements? I like my cookies soft and chewy 🙂

    • Paola says:

      Same amount! Just keep in mind that your cookies will be super fragile for hours (you’ll know what I mean!) xo!

  17. Mandy Slade says:

    This recipe is the bomb. Even my non keto friends love it. I’ve made it three times. The first time they turned out puffy, the way I love them! I only used 7 tbsp of swerve sweeter as well. I pre balled the dough before refrigerating too. The second time, I put a little extra butter in as it’s hard to measure that exact amount of butter. Lol. I also flattened them a little more. I refrigerated the dough in the mixing bowl. This time I used 9 tbsp of swerve sweeter, but we found them too sweet. They flattened right out in the oven which is not my favorite. The third time, I added 8 tbsp of swerve sweeter, and this was just right! I also pre balled the dough prior to refrigerating. I like them on the smaller side so I did two dozen balls of dough. I baked them for 12 minutes and they turned out amazing and were the best yet! I love this recipe so much and will continue to use it. I also throw in a handful of shredded, unsweetened coconut. I know this changes the macros slightly, but I’m alright with that! The four men I was feeding really indulged in this delicious treat!

  18. Lloyd Marcom says:

    God I love this website. These cookies are amazing. I have been making (and eating) chocolate chip cookies all my life. They are kind of my thing. And I totally missed them when I started doing keto and I thought ah well, no more cookies for me. Then I found this recipe. OMG. These cookies. I tend to be able to eat a few more carbs than most without any ill effect so I do change the sweetener here to about 40g of brown coconut sugar and 80g of erythritol instead of straight brown erythritol (mostly because the first time I made them I didn’t have any brown erythritol on hand and didn’t want to wait to order some so improvised and it worked well) which only gets me to about 2.2 net carbs per cookie which is still 1/4th the amount of a normal cookie and super low.

    I can’t (not can anyone else who tries them) believe how delicious these are.

  19. Ruthie says:

    Paola, these are AMAAAAZINGGG!!!!! Thank you so much!!! WOWIE WOWIE WOWIE!!! 😍😍😍 LOL!

    Seriously though, I keep trying more and more of your recipes cuz they are the BEST I’ve found since starting to eat keto a few months ago. You’re my HERO!!!! 😊

    This one does not disappoint! What’s next is the big decision now – so many choices! 🙂

    Hope you’re having a happy fall! Thank you again for this recipe and ALL your incredible work!


  20. Sophia says:

    I had some serious doubts about previous comments saying this was the best low carb cookie recipe ever. I’ve tried so many and I couldn’t believe that it was possible to get a non-cakey and non-almondy cookie. THIS IS IT. THIS RECIPE IS PERFECT.
    They really spread out with baking, but I might just freeze the dough for a little while next time to prevent it. Completely cooled and straight out of the fridge, these cookies are a DREAM.

    • Paola says:

      😂!! So awesome to hear Sophia! And yup on the spreading, you can play around it a bit with how cold your cookie dough is, the temp of your oven, and how much you pre-flatten them prior to baking xo!

  21. charlotte says:

    I was really excited to make these cookies. However they were WAY too salty–basically inedible. I followed the recipe perfectly, so not sure why this happened?! If I make them again I’ll do 1/4-1/2 tsp of salt.

    • Paola says:

      Oh no! I mean they’re ‘salted’ chocolate chip cookies, but they should be yummy not salty! Did you use unsalted butter? What type of salt (believe it or not different salts vary A LOT in their seasoning capabilities) xo!

  22. b. says:

    I purchased your cookbook and want to try your desert recipes but would like to substitute the alcohol sugars for conventional ones. I am not worried about staying in ketosis. Can you provide substitution guidance? Would love to try these! Thanks.

    • Paola says:

      Hi b! Thanks so much for your support! You can just sub 1-1 with sugar (coconut, cane etc) all the sugar alcohols. The plus is that you’ll get better rise in the muffins etc 😉 xo!

  23. Hailee says:

    this is the best cookies i have ever made FINALLY!!! thank you for taking the time to post this recipe. Highly recommended

  24. Maggie says:

    Love this recipe! Wondering if it would work to replace the egg with aquafaba? Would the consistency change at all? Have you tried it?

  25. Kristina says:

    I have been searching for a Keto cookie that will get at least a little crispy. I have found them! These are amazing.

  26. hina says:

    mine turned out too salty that they are almost inedible. I used 1 tsp of the flaky kosher salt and 7 tbsp of erythritol. The texture is great but would probably use only a pinch of salt in the future or salt that is not coarse

    • Paola says:

      Technically yes, just keep in mind that every time you sub an ingredient the results will change (namely texture) xo!

  27. Bobbi says:

    My cookies never got crispy at all, not even a little. I made them yesterday and they are still completely soft, and I did flatten them before baking. I did not sub out anything. The cooling effect is quite strong as well.

    • Paola says:

      What sweetener did you use Bobbi? This is usually related to that (but it’s mainly a problem with xylitol, not erythritol)

  28. Kimberly says:

    Made these today. They don’t look like yours but they turned out great all the same. So glad I found your site. Thank you!

    • Paola says:

      Awesome to hear Kimberly! And YUP on a different look (it seems to vary A LOT from reader to reader depending on different brands, sweeteners, ovens etc). Taste doesn’t change though 😉

  29. Jane Augustine says:

    These are the BEST Chocolate chip cookies EVER!!!!! I made these for Christmas. I have a batch of these in the fridge to bake later this afternoon. Yum!!

  30. Kathleen Halliburton says:

    I’ve read all the reviews and I don’t see anyone that had the same problem I did…mine didn’t flatten out at all. I love flat and crispy, but I don’t think these are going to be crispy, just hard. The dough tasted great. I’ll try again.

    • Paola says:

      Hi Kathleen! This has happened before (particularly in the beginning, before I gave further pointers on the flattening in the post). Could also be the particular sweetener you’re using (different erythritol brands do behave differently)

    • Paola says:

      The thing is that chips are actually designed by the chocolatiers ‘not to melt’! So if you want to it to melt through try an 80-90% chocolate bar! (this is written in the post 😉 ) xo Heidi!

  31. Mandi Dickey says:

    Best keto cookies I’ve tried so far. Used Olugra euro butter because of the higher butterfat content and really good bourbon vanilla. Also, I toasted my pecans 1st. Lastly, i didnt have brown sugar substitute or molasses so i used a little sf caramel sauce. These are delicious! My new go to recipe for cookies!

  32. Melissa Whisby says:

    Hi Paola,
    I’m new to keto and ccc are my favorite but I can’t find xanthan gum or xylitol in my local grocery stores. Can I use pyure or coconut sugar instead. Can I use regular butter.what about cornstarch? Thanks

    • Paola says:

      Hi Melissa! I wouldn’t use coconut sugar on keto as it will spike your sugar and kick you out of ketosis (and cornstarch is generally also a no). Try regular butter and half the amount of Pyure (just expect a different texture) xo!

  33. Cheryl says:

    Finally a Keto Worthy cookie…all the others were Okay but this Chocolate Chip is what i’v been looking for. I switched the 1 teaspoon black-strap molasses for Fiber Surkin Dark. I happened to just order the Kojnac on Amazon so was thrilled when i stumbled on this recipe calling for it. Also had Sea Salt flakes great addition!

  34. Melanie says:

    Hi! I tried making this recipe for the first time tonight. I doubled the recipe, used Lakanto Gold, and didn’t have the blackstrap molasses. I thoroughly creamed/whipped the butter before adding the Lakanto Gold. Even after I added the almond flour, coconut flour, and konjac powder mix, the dough is very soft and fluffy(?) Did I overcream the butter? I also may not have added enough konjac powder as they’re in capsules and I just estimated the amount for a tablespoon. What should the texture of the dough be like once mixed? Should it be denser like real cookie dough? It’s in the fridge now and plan to keep in there overnight in hopes it will firm up like the pictures. Can’t wait to bake these!!!

    • JV says:

      Same for me, Melanie! Whipped until it was very fluffy (about 8 minutes) and the dough was almost like a frosting consistency. Followed the recipe as is and used golden Lakanto. When I baked them up they were soft and had a cakey texture and didn’t get those lovely looking ridges the first couple pics show. I wonder if we whipped it less they will have a more chewy-crispy texture. Can you help us out Paola?

      • Paola van der Hulst says:

        Hi JV! Did you use the touch of molasses? Are you baking on a convection oven? Are you pre-flattening the cookies pre-bake?

  35. Jen Sanford says:

    Just made a batch of these today and they are SO good! I didn’t have chocolate bars, so I used chips. As noted, they didn’t melt much so I will try bars next time. I cook for 1 (my husband won’t give up sugar!) so I baked 10 and threw the other 10 in the freezer for later. Thanks for the recipe!

  36. Nalani says:

    Hello! I just baked these now and the cookies came out very wet. Already added 3 minutes to the bake (did it for 9 minutes then added 3 more minutes at 350) and the cookies don’t look done? The bottom seems brown but the top of the cookies are still very pale and wet. Should I put them back in?

    • Paola says:

      Hi Nalani! Did you use erythritol? Most brands just don’t brown, so they stay pale while they’re already cooked. If your bottoms are brown already I would just take them out. xo!

  37. What effect would subbing the coconut flour for the Konjac powder have? Would it be less crispy? Could I use more Xanthan gum instead (since it is used as a thickener as well)? I ask because I don’t currently have Konjac powder and I want to make this tonight.

    • Paola says:

      Its just a different texture (a bit less chewy? airy? crispy?)- I might just be a perfectionist, because I know most readers just do coconut flour ;). I wouldn’t sub with more xanthan gum though, even though they both act as thickeners in some applications they have very different behaviors when it comes to baking. xo!

  38. Heidi says:

    This is my 2nd time making these cookies. They taste great but one issue I’m having is the chocolate doesn’t melt. The first time I used a Lily’s bar which I broke into chunks. This go around I tried Lily’s chips which also did not melt. I have no clue how to get them to melt into the cookie? Should I raise the oven temp? Thanks!

  39. Sam says:

    I can’t thank you enough for this recipe! We’ve tried several of your dessert recipes and been incredibly pleased with all of them, but these cookies are our favorite pick so far! I followed the recipe exactly, only using the extra TBSP of coconut flour since I didn’t have glucomanannan and they taste almost exactly like old fashioned wheat flour chocolate chip cookies. We couldn’t wait til they cooled so we tried them hot and yes, we had to eat them with a spoon because they were so fragile, but in a few hours I’ll be going back for more and I’m sure they will have crisped up by then. 🙂

    Thanks again for such an amazing recipe! We’ve been so happy with the keto recipes we’ve tried so far we may never go back to eating a typical American diet.

  40. This is the first blog that I’ve ever “followed”. Anything that comes out of gnom-gnom I’ll try. This cookie recipe is no disappointment. This is the third keto cookie recipe that I’ve tried and it’s the best by far.

    I have learned so much from this blog about cooking in general (thank you Paola!) and really appreciate the helpful tips and tricks throughout all the recipes. I will be making these cookies again!

  41. Carol says:

    Since starting this LCHF thing a couple of months ago I’ve learned to try a test batch with a half recipe of any low carb baking I do now… but with your recipes? I don’t need to hold back! Every one I’ve tried has been wonderful ❤️

    For some reason chocolate chip cookies are second only to bread in difficulty of finding a good low carb recipe; so many I tried just weren’t working. These are the best. I made them last night even though I didn’t have arrowroot or konjac and just used extra coconut flour, and used double flaxseed as a sub for xantham gum-I imagine the texture will be even better once I order those ingredients! This is the kind of recipe I’ll make again and again. The addition of blackstrap molasses is genius!

    Regarding sweetener: I’ve been experimenting with a baking blend of 1 part inulin to 5 parts erythritol to counteract its cooling effect (can’t use xylitol because of pets). This has been working very well (and works out to be cheaper than buying swerve for me). So for example in this recipe I used 100 grams erythritol and 20 grams inulin powder. No cooling and still crisp nicely.

    Thank you so much for your recipes.

    • Shaay Gallagher-Starr says:

      I love inulin, and dislike the cooling effect or erythritol. I’m going to try your hack. Thanks!

  42. Alice says:

    Quick question…

    The recipe says 110-144 grams golden erythritol, which is supposed to equate to 7-9 tablespoons. However, when I measure out 7 T. of Lakanto golden, it comes out to only 84 grams, not 110.

    My measurement matches with what’s printed on the bag (1 tsp. = 4 grams).

    So, should I go with the 110 grams, or 84?

    Thank you!

  43. Beth says:

    So… had to have some dough (my favorite part about cookies) while I wait for the dough to chill… and OMG. so good!! This is the closest thing I have tasted to my old recipe! Thank you thank you thank you!!!

  44. Britania says:

    Hello Paola!

    I made these and they were lovely but i couldn’t get past the cooling effect of the swerve. I’m wondering if you’ve found that the Lakanto golden has less of that aftertaste? I really loved everything else about these cookies. I’m low carb more than keto so I may experiment with half coconut sugar/half swerve or try the Lakanto golden. Thank you!

  45. Jennifer says:

    Hi! So excited to make these for a family gathering this week. Would it be ok to make up the dough tonight but actually bake them in the morning? (Leave it in the fridge overnight? )

  46. Paula says:

    I was really excited about these cookies, but when I made them this morning I ran into serious problems. Paola, I hope you can help! I substituted homemade coconut butter for the butter, since I saw that your paleo & keto cookie pie recipe says you can do that. The butter I made was plenty soft (though not completely smooth), but I could see there would be problems as soon as I added the golden lakanto and vanilla. The mixture was very crumbly, and it remained so as I continue to beat it. I went ahead with the egg and the flours as directed. In the end, I had a very crumbly dough. I could squeeze it like pastry to form a shape, but it just crumbled apart. I chilled it, and I baked a sample; it just browned in place. I tried adding coconut oil and then adding another egg, but the result was still not really anything like your cookie. Any advice on using coconut buttter in place of butter?

    • Paola says:

      Hi Paula! Yeah I can see how that happened, the thing is that this recipe only works with butter unfortunately. The cookie pie is a different story… but I promise I’m working on a DF cookie 😉 xo!

  47. Andra says:

    Hello, Paola! Bought your cookbook, love your blog!

    Regarding konjac as a sub for arrowroot, do you find that it subs as well in other baked goods besides cookies? We’re doing pretty strict keto right now, and arrowroot is just way too carby to use. It’d be great if konjac can pretty much replace it.


    • Paola says:

      Hi Andra! Thanks so much for your support! Konjac works great as a thickener too (even more potent than arrowroot from what I’ve seen). What other uses are you thinking?

      Tbh I’m still experimenting with it, and I’ve read that it can make baked goods more tender (but there is also VERY actual info out there so I’ll have to to trial and error). xo!

      • Andra says:

        In the sandwich bread recipe, for example. There’s a substantial sub of arrowroot for part of the almond flour. Have you tried that with konjac instead? Bread is so much tetchier about its chemistry than cookies, of course, and gluten free bread even moreso. What proportion of konjac to arrowroot would be appropriate? Would it really be 1:1 there? Using 1/4-1/2 cup of konjac, wouldn’t that turn immediately into constipation loaf? ;D

        • Paola says:

          OK gotcha! In all honesty I don’t think I would ever try to sub 1/4-1/2 cup of konjac as it’s an ingredient that (as you say) can cause blockages in larger amounts! 😂

          I’m beginning to experiment with lupin flour and it looks VERY promising. It’s a legume though, so it will work for some and not others. But I’m already seeing that it will fill a bunch of the holes that are missing in the behaviors of the other flours (I’m VERY excited!)

          • Andra Barrow says:

            Just to follow up on this thread, I’ve continued to experiment with konjac flour, and I’m basically using it 1:1 now instead of arrowroot where called for. It works *great* and doesn’t add a heap of carbs. No digestive issues at all. I suspect all the hand-wringing about konjac’s fiber content has been over hyped. If you’re eating it with a spoon, you might run into trouble, but so far as I can tell, it’s utterly benign used in cooking and baking. 👍

            Best wishes on your recovery! Hope you’re up and about and back to kitchen mayhem in no time!

  48. Pamela Tichy says:

    I saw a commercially made product with konjac flour in it, looked it up because I didn’t know what it was, and emailed the company to find out why it didn’t come with a warning. I never got a reply other than, thanks for pointing out this issue… Konjac is dangerous stuff, and it should not be used in recipes with an explanation. It can cause blockages in your throat or intestines. It is banned in some countries. You aren’t supposed to use it in any form without drinking a minimum of a full glass of water.

    • Paola says:

      Hi Pamela! You’re correct (to a certain extent!)- but the konjac here (only 1 TBS) has been baked into the cookies, and the dangers that you mention are when eating it directly and in large quantities.

      It’s safe to use it in baked goods and to thicken sauces xo!

  49. Christina says:

    Been on keto for 8 months and love it. This was the first cookie recipe I’ve tried. They were great- for me, I half the salt in the recipe and left off the flake salt sprinkle (I didn’t have any at home), added sugar free thrive brand chocolate chips, unsweetened coconut flakes and subbed hazelnuts for the pecans. I also did not have any xanthan gum, so I skipped it, and subbed the molasses for splenda brown sugar! They were SOOOOO yummy. Thank you!!!

    Also going to make this dough again as a plain “sugar cookie” dough, going to add a pinch of cream of tartar, then roll in cinnamon and Swerve granulated erythritol for a SNICKERDOODLE!!!!

    I can’t wait. Thanks for a great base cookie dough recipe! I’m so excited to have cookies for a snack today at work!

  50. Kathy Haan says:

    I made these last night (I like mine fluffy)…and they didn’t even taste keto. These were some of the best cookies I’ve ever had! I used 4 tbsp of regular Lakanto because I ran out and didn’t have golden. I did have Blackstrap Molasses though! I had to hide these because the entire house was hunting for them after getting a taste!

  51. Sammy says:

    If you are subbing more coconut flour or arrowroot powder for the konjac would the amount be the same(1T)? Also, what type of ice cream did you use in the pics? You should definitely make an ice cream sandwich post!

  52. Alanna says:

    Your ingredients list describes the Lily’s dark chocolate bar, but your link it takes to the dark chocolate sea salt bar. Which do you recommend? The 70% dark chocolate or the sea salt dark chocolate bar? Btw, everyone is right—you ARE a keto baking GENIUS!

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