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(Bakery-Style!) Keto Chocolate Chip Cookies 🍪 gluten free

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

Note: the recipe was first published on December 2nd, 2017 and has since been updated with more deets ‘n tricks.

A freshly baked keto chocolate chip cookie with melted chocolate
Gluten Free & Keto Chocolate Chip Cookies

Gluten Free & Keto Chocolate Chip Cookies

Bakery Style: Crisp & Chewy!

I must start off by saying that these keto chocolate chip cookies are top 5 of my favorite desserts… of all time! And if you consider the amount of baking that goes into a food blog, that’s saying a lot.

The taste is ridiculously good and the texture legit ‘cookie style‘! I’m talking soft centers and lightly crisp edges, with just the right amount of chew.

And at 1.5g net carbs, let’s just say I’m 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. 🌧

A white tray with keto chocolate chip cookies
Gluten Free & Keto Chocolate Chip Cookies

How To Make Keto Chocolate Chip Cookies

But what exactly do I mean by the perfect keto cookies? After all, cookies vary a lot. Some are crunchy all over, others are cake-y, melt-in-your-mouth, crumbly, chewy, round, flat, spreadable… i.e. you’ve got options!

And let’s be honest, it seems that even though deceptively simple… it’s kinda hard to get keto cookies right (particularly the crisp ones!).

Standard cookie rules are aggravated in sugar free cookies due to the vast difference in ingredients from brand to brand.

So throughout the post you’ll find a few rules to help you get the cookies you want. Be it crispier, chewier, cakier… you name it!

But let’s get started with some hard-fast tips that apply to all cookies, be them keto or not!

  • 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.
  • Dairy free? Not gonna like, this is a tricky one (particularly for the crisp cookies!). Shortening (i.e. lard!) is probably the closest sub to butter out there… but you’ll have to cut the amount of butter by 20% as it’s a pure fat. Also do keep in mind that you don’t get that butter taste (which is why even recipes with lard still throw in some butter).
  • Cakier vs Crispier. You can play around with the texture without altering the recipe itself. For instance, if you want them crispier be sure to pre-flatten your cookies quite a bit prior to baking, use parchment paper and even have the cookie dough more at room temp than ultra chilled. 
  • And for cakier cookies you’ll want to do the opposite (ultra chilled, no pre-flattening). Note: convection ovens also lead to cakier cookies overall and sweeteners also play an important role (see section below!).

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

Keto shaped cookie dough on a baking tray with parchment paper
Gluten Free & Keto Chocolate Chip Cookies
Freshly baked keto chocolate chip cookies on a baking tray
Gluten Free & Keto Chocolate Chip Cookies

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

I like a mixture of super fine almond flour (love Anthony’s) and coconut flour (again Anthony’s best taste and texture by a mile!) 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.

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.

p.s konjac is stuff your miracle noodles (shirataki) are made out of! 

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

A stack of keto chocolate chip cookies with a black background
Gluten Free, Low Carb & Keto Chocolate Chip Cookies

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 are they roughly 1-to-1 in sweetness to sugar (and the volume is important here), but they lend 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!).

So for crisp cookies use an erythritol sweetener for sure, as it’s the only one that will crisp up properly. And for even extra crispness you can place your tray in the upper part of your oven and increase the temperature by 10 degrees (the extra heat will spread them faster = crispier cookies!). Do note that erythritol can take up to a couple hours to crisp up completely.

And for soft and cakey cookies, 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!

Just keep in mind that cookies made with xylitol or allulose will stay soft and cakey (and need to be placed in the freezer once cool to speed up the setting process!).

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!

I also like to add a (optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs to the entire batch (just 0.3g net a cookie!). 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!

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! 🐕

Keto chocolate chip cookies with flaky sea salt
Gluten Free & Keto Chocolate Chip Cookies

The Keto Chocolate Chips (or Chunks!)

Call me weird, but I don’t like chocolate chips in my chocolate chip cookies. What I like, is an actual chocolate bar broken up into bits. You see, chocolate chips were designed to not melt completely, and I’m all about those chocolate bits melting throughout the cookies. And the darker the chocolate, the more it will melt through!

So I 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!).

Making ice cream sandwiches with keto chocolate chip cookies
Gluten Free & Keto Chocolate Chip Cookies
Holding a large keto chocolate chip cookie with flaky sea salt
Gluten Free & Keto Chocolate Chip Cookies

Looking for more keto cookies?! Don’t miss out on our legit snickerdoodles, (actually crisp!) oreos, and incredible toasted-almond shortbread (or double chocolate!).

Freshly baked keto chocolate chip cookies with flaky sea salt

(1.5g net carb!) Keto Chocolate Chip Cookies

Course: Cookies, Dessert
Cuisine: American
Keyword: gluten free chocolate chip cookies, keto chocolate chip cookies, keto cookies cream milkshake
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 (bakery style!) gluten free and keto chocolate chip cookies are utterly amazing at 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.

Print

Ingredients

Instructions

  1. Please see video for reference, tips and tricks! It's for the double chocolate version, but same difference (just has added cocoa and adjusted 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). 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 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).

  7. 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 (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!). 

  8. Place cookie dough on the prepared baking tray. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, turning the tray around 180° half way through.

  9. Garnish with flaky 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 and freeze for up to 3 months.  

  10. 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).

Recipe Video

Recipe Notes

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

**This recipe works best with erythritol sweeteners, without a doubt. Not only are they roughly 1-to-1 in sweetness to sugar (and the volume is important here), but they lend 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!).

And note that cookies made with xylitol or allulose will stay soft (and need to be placed in the freezer once cool to speed up the setting process!).

***I also like to add a (optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs to the entire batch (just 0.3g net a cookie!). Totally optional though!

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
(1.5g net carb!) Keto Chocolate Chip Cookies
Amount Per Serving (1 3 1/2" cookie)
Calories 149 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 27mg9%
Sodium 180mg8%
Potassium 21mg1%
Carbohydrates 3g1%
Fiber 1.5g6%
Sugar 1g1%
Protein 2.2g4%
Vitamin A 490IU10%
Calcium 20mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

372 comments

  1. Emily says:

    I made cookie dough fat bombs which were disgusting but I didn’t want to throw them out so I found another one of your recipes and even though I had to add some ingredients out of order and I was on a wing and a prayer these came out fantastic!!! Lol I can’t wait to make these with the exact ingredients and in the correct order however I’m proof that if you have a good recipe it doesn’t matter they still taste delicious. How an I going to stop eating them???!!!

  2. Giorgiana says:

    Dairy free and gum free:

    Best cookies ever! I have been making keto desserts for almost 2 years and these are hands down the best cookies to date. I didn’t use xantham gum or konjac powder, just did 20g coconut flour instead of 16. And they were still amazing! I didn’t use molasses, just used Swerve brown and it already has molasses in it. I used palm shortening to make these dairy free.

  3. kris says:

    I made these and am so disappointed (not due to your recipe I’m sure). They looked awesome but tasted cool/metallic to me. Even my 8-yr old nephew didn’t like them and he’s never turned down a sweet before. I ended up throwing them out. I’m pretty sure it’s the sweeteners. I’ve spent a fortune on keto friendly sweeteners (Swerve, various stevias, xlatol, Lakanto) and they all taste awful to me. I used Lakanto Gold and Lily’s choc chips sweetened with stevia in this recipe. Any suggestions for sweeteners available in Canada that don’t have a horrible aftertaste to those sensitive to it?
    P.S. I’ve made your chimichurri and BBQ sauces and both were great!

    • Kit says:

      I have heard that stuff baked with sugar alternatives often has that funny/yuk taste but it you leave them for a day, that taste sometimes goes away. Worth a try

  4. Michele says:

    Amazing! I love these. We’ve been keto for about 8 years and these are the best I’ve tasted. My changes: More vanilla–>because why not? Sub’d out 1/2 the almond flour for a 50/50 mix of oat fiber and whey protein isolate (no carbs). I wasn’t sure how much to flatten them so they came out a little higher than yours. Next time I will flatten more and try less whey and more oat fiber. ***BTW*** you mention how the dough looks like it’s broken when you mix in the egg. If you let the egg warm to room temp it’ll blend in creamy and won’t look broken. It’s the cold egg hardening up the butter that makes it look that way. Also!! Thanks for the tip on the chocolate chips! I made a special trip to Walmart to get them, I couldn’t believe they had them. I can’t wait to try your other recipes!

  5. Giselle says:

    Thanks for all your great recipes. I can’t eat any coconut products but dairy is fine. Do you have any options to substitute for the coconut flour while maintaining the texture you have achieved?

    • Its my pleasure Giselle! Tbh I haven’t tried, but I do know a reader used oat fiber in the past and reported back that it worked great. Oat fiber is also a good one to sub in our crazy Keto Dough (just be sure to see reviews on amazon, as not all brands are the same) xo!

      • Andra says:

        I just took a batch out of the oven like half an hour ago made with oat fiber instead of coconut flour, and they were *perfect*.

        I thought I’d try it since the coconut hit was disturbing my chocolate chip cookie-flavor bliss. The texture and taste were spot on. They were a bit soft because of using allulose, but I’m going to experiment with bake times and then go half allulose, half erythritol next time and see how that behaves.

  6. Shauna says:

    Hands down the best low carb cookie! I actually read the tips and got the delicious crispy, soft cookie. Thank you from the bottom of this T1D heart:)

  7. Judy says:

    These cookies were excellent! My non keto hubby has been nibbling on them, so I have to hide them! Mine are half size, but I will get a larger scoop. I am wondering what scoop you use.

    Also, have you considered using LorAnn emulsions for flavoring? Babies use them because they don’t bake out—like extracts.

    I might try using the Princess cakes and cookies emulsion for this one, and the banana one for your banana bread.

  8. Judy says:

    I just put these in the oven. What cookie scoop size did you use? Because I got 39 cookies with my Oneida scoop. I would like to use a larger scoop to make even cookies.

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