Keto Chocolate Chip Cookies 🍪
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. 🌧
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, 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. 💪🏿
Oh, and don’t forget a light sprinkle of flakey sea salt on top. It’ll cut through the chocolate and sweetness beautifully.
We like a mixture of super fine almond flour, coconut flour and (a very small touch) of arrowroot powder best (optional). Add a touch of xanthan gum, and we’re golden.
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, just know that you’ll get 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 🍯
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 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 teaspoon of blackstrap molasses for that 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 or know that you can always just use Sukrin gold (but for us, keto means sticking to the more natural route).
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! 🐕
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.
Gluten Free & Keto Chocolate Chip Cookies
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.
- 120 g almond flour
- 16 g coconut flour
- 8 g arrowroot powder or more coconut flour*
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 150 g grass-fed butter at room temperature
- 144 g Swerve or Sukrin Gold (and skip the molasses)**
- 9 g blackstrap molasses optional
- 1 teaspoon vanilla extract
- 1 egg
- 85 g Lily's Sweets dark chocolate bar broken up (or chips)
- 70 g pecans broken up
- flakey sea salt to garnish
Add almond flour, coconut flour, arrowroot powder, salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
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.
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.
Fold in chocolate and pecan bits. Cover with cling film and refrigerate for 1 hour.
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).
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 around and sprinkling with flakey sea salt half way through, until just set (but still soft to touch).
Allow the cookies to cool completely on the trays. Store in an airtight container for up to three days.
*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 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).