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
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. 🌧
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.
Oh, and did I mention you can whip up a double chocolate version of these guys too?!
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.
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! 🐕
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
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.
- 120 g almond flour
- 16 g coconut flour
- 1 tablespoon konjac powder (i.e. glucomannan) arrowroot powder, or more coconut flour*
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 150 g grass-fed unsalted butter at room temperature
- 110-144 g golden erythritol to taste (we use 7TBS)
- 1 teaspoon blackstrap molasses totally optional
- 1 teaspoon vanilla extract
- 1 egg
- 85-120 g Lily's Sweets dark chocolate bar broken up (or chips)
- 70 g pecans broken up
- flakey sea salt to garnish
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!).
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.
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).
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 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!).
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.
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.
*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).