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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.

328 comments

  1. Cooper says:

    You mentioned Lakanto Golden as your favorite. Is that for flavor since it appears you still think that only erythritol will give a truly crispy cookie?!?

  2. Jay says:

    Amazing!! I am in chocolate chip cookie heaven. Thanks for sharing this great recipe. Haven’t had cookies in months and this def scratches the itch 🙌

  3. Erin says:

    Is there anything I can use in place of xanthan gum? If I’m compromising an actually chewy cookie by omitting this, I won’t risk it but just thought I’d ask so I don’t have to buy another item if possible
    Thanks in advance!
    Erin

    • You know Erin… keto baked goods really do come out muuuuch better with xanthan gum. I know a little bag can seem pricey, but it’ll last you probably a year! Check out the crazy Keto Dough too, it uses it and easily the most popular baked recipe on the site (because of its myriad of applications) xo!

      • Erin says:

        Please help. I made the mistake of assuming a bag of oat fiber was my coconut flour. I do not have any coconut four but I already creamed the butter and golden erythritol. Can I use more almond flour? If so, how much & if not is there any substitute?
        TIA

    • Sara says:

      Erin,
      You can also get it in little packets (similar to the individual instant yeast packets). I bought a box of them from Walmart, and it wasn’t terribly expensive.

  4. Martha Walker says:

    Paola ~ First of all, I love all of your recipes. Second, this is my favorite. I make these all the time and each time, they come out differently. But I know that is part of ketogenic cooking. Ingredients vary greatly. A friend of mine turned me on to adding browned butter to ketogenic recipes, and I thought I would try it with this recipe. Well, they were really dense and crispy, and they lacked the creaminess of mixing the butter and sweetener together. So I tried again, using half browned butter and creaming the other half with the sweetener for 10 minutes. The result was out of this world. My family cannot tell that these are keto cookies. Thank you for all that you do!!!

    • LOl yeah! Agree that these are also my fav cookies AND that they always come out different!! I moved apartments and ovens REALLY make a big difference in their look! Also thanks so much for the heads up with the browned butter! There’s another thread where we were talking about making these with browned butter and allulose next and seeings what’s up- so I’ll follow your lead and do half and half (because yeah, creaming the butter well is paramount for these guys!). Big kiss and its my absolute pleasure (THANK YOU for taking the time to provide such valuable feedback= always love hearing what you guys are up to!)!

  5. Kristyn says:

    I know there are 6 pages of comments so I apologize if this is a repeated one (I’m new around here), but my mom always used Butter Flavored Crisco in her cookies and I think that would be a good dairy free alternative for those who need it. (I still have never been able to make my cookies taste as good as hers, even using real butter 😂)

  6. Jennifer M says:

    I just want to say that these are WELL worth the trouble! Yes, they take 15 minutes more than the other keto cookie recipes online but they’re SOOOOOOOOO much better! They actually TASTE GOOD! WELL DONE PAOLA! gnom-gnom for life!

  7. Linda says:

    Paola,

    I’ve made these and they are great!
    I left out the nuts and increased the chocolate and used browned butter. I followed your tips for crispy cookies – I was looking for something like a Tate’s thin and crispy experience – and after they cooked, I put them in my dehydrator.

    Perfection!

    Thanks for another great recipe!

    • Oh Linda I LOVE your dehydrator tip! And don’t even get me started on the browned butter! I’ve been meaning to make a batch with salted browned butter and try them with allulose! Big kiss!

  8. Julie says:

    I had been wanting to try these for a while, and as usual, you dont disappoint! The flavor is right on. I used know better brand chocolate chips, just because it’s easier than chopping a chocolate bar, but aside from that, followed this exactly. Well worth it!

    • Paola van der Hulst says:

      So wonderful to hear Julie! And yup, you can use whatever chocolate floats your boat (I even love using a mixture of chocolate chips, 90% chocolate bars and Lily’s dark chocolate… :-S lol!) xo!

  9. Stephanie Fritze says:

    Would it be possible to switch the butter for coconut oil? I realize that would affect the creaming process and might not turn out as tasty but is it possible? I ran out of butter and want to make these 🙁

  10. Bree says:

    I made these this week & the flavors were great! I was missing the chewiness I love in chocolate chip cookies. And advice to up the chewiness? I got nice crispy edges, although they softened up the next day. Used arrowroot & lakanto golden.
    Thanks!

  11. BML says:

    Think there might be confusion about the amount of butter.

    10 1/2 tablespoons.

    Is this 10, 1/2 table spoons (i.e., 5 tablespoons) or 10 and 1/2 tablespoons. Very different!

    • Veronika says:

      Use metric, its more accurate and the standard worldwide for baking.. its 10 & 1/2 tbs – better known as 150gm…

  12. Jennifer says:

    These turned out delicious. I’m glad I cut the recipe in half so I wasn’t tempted to eat too many. I used Lilly’s salted caramel bar for choc chunks. Thanks again for the delicious recipes.

  13. Lauren says:

    Oh Paola, These look ABSOLUTELY AMAZING!!! I’m very much looking forward to making these this Saturday. Question- my family and I are staying away from dairy and not using Xanthan gum…

    Might we be able to omit the xanthan gum, and substitute the butter with palm shortening/coconut oil or something?

    I saw in the comments that someone omitted the xanthan gum, but another comment said that they replaced it with gelatin, which I’d rather not do if I don’t have to.

    Would love your advice! ♥️♥️♥️

  14. Kelsey Snow says:

    I have tried a few keto cookie recipes and never been satisfied. This one is amazing!! You are a wizard, Paola! Thanks so much! I used Swerve “brown sugar” and they are so similar to real chocolate chip cookies! I also used the molasses but didn’t use the arrowroot. Really, really happy! Many thanks!

  15. Anne Keefe Atkinson says:

    Hi Paola,

    I stumbled upon your site. I’m now living in a nursing home. My Naturopath got me started on the Keto diet & I love it! But Incan’t cook for myself now. I think I will be able to move out in about 1 year & I’m looking so forward to trying all your recipes. I’ve bookmarked them all! Thank you for sharing these!!!

  16. RACHEL says:

    Oh Lordy, these came out SO GOOD! Yikes… these cookies are dangerous. 😉

    I didn’t add in the molasses or the arrowroot/konjac, and I used regular granulated Swerve. Also, I used Lily’s Chips, instead of the bar, and added walnuts instead of pecans. I was religious about creaming the butter with the erythritol, refrigerated the dough for 2hrs, used a tiny ice-cream scooper to scoop them onto cookie sheet, and made sure to flatten them evenly. An hour after emerging from the oven they were PERFECT. Crunchy on the edges and chewy at the center. So so good.

  17. Lulu says:

    I’ve tried a lot of keto cookies. once. because they just made me miss real cookies. but THESE are AWESOME!! I’ve made them twice now. i use the arrowroot version with no salt on top. first time I used half ‘n half powdered xylitol and erythritol because that’s my go to. 2nd time I tried all powdered erythritol plus a tsp of Truvia added at the end because I felt the Lindt 90% chocolate I used needed it. PERFECT! I was nearly in tears. it’s been 2years since I had decent baking before becoming T2. Can’t thank you enough! How about putting this into a no churn ice cream? I can barely leave it alone in the fridge!

    • Paola van der Hulst says:

      Lulu how awesome to hear you enjoyed them so much! And thanks for including your deets on the sweeteners in detail, always super helpful! AND YES on the ice cream sandwiches… soooooooo good! xo!!

  18. KC Texan says:

    I feel for Shaay Gallagher-Starr and her super-sensitivity to coconut. I must have the same type of sensitivity to the cooling effects of polyols such as erythritol because I had to spit out the first bite of this cookie because I felt like I’d just bitten off a hunk of minty toothpaste (which I hate). Clearly, a change of sweetener was in order, so I tried them again using isomalt and inulin for bulk and sucralose for high intensity sweetener. The result was amazing and completely unexpected. These cookies actually tasted like Toll House cookies, not a close almondy fake. They spread on the parchment paper like a normal cookie, so since I flattened them as instructed, I ended up with 5″ cookies. Totally and completely thin, crisp, light, delightfully tender cookies that once cooled on the pan for a few minutes did not fall apart with handling until bitten into, then melt in my mouth. And no minty blast!!! I thought I was going to melt into the floor myself – I was in complete cookie heaven. If you would like to know what I did, here it is: Instead of golden erythritol, I used 110g LorAnn Oils isomalt and 34g NOW inulin, plus 24 drops EZ-Sweetz sucralose (equal to 24 teaspoons sugar). I also used 12 drops brown sugar flavoring by OOOFlavors. I am not a chocoholic and normally don’t use as much chocolate as the Toll House recipe calls for, so I only used 70g of sugar-free mini chocolate chips from nuts.com. That’s the brand I had on hand. (I’ll be trying Lily’s chips, too, as well as getting up the nerve to make homemade chocolate chips.) I always use walnuts in chocolate chip cookies, so I added 100 grams chopped walnuts. I did not change the preparation method, but I will make 24 cookies instead of 18 next time to reduce the diameter a bit. I may also try just dropping the dough instead of flattening, but I sure like the flattened version. And to Shaay Gallagher-Starr, I don’t see why you shouldn’t be able to replace the coconut flour with a little more almond flour, since the change in sweetener made a complete texture change to the cookie. This is one of my very first forays into low carb recipe development and I’m really shocked that I had success. I’m not keto, just want great food that doesn’t mess with my blood sugar, which by the way, 4 (yes, four – and I’m so stuffed) of these cookies didn’t raise. The idea of using sucralose (“Splenda”) doesn’t bother me at all, but if you don’t use artificial sweeteners, you could try experimenting with stevia and/or monk fruit. For me, I’m not changing this recipe one bit past what I’ve already done!

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