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.
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. 🌧
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.
Oh, and did I mention you can whip up a double chocolate version of these guys too?!
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.
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! 🐕
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!).
Looking for more keto cookies?! Don’t miss out on our legit snickerdoodles, (actually crisp!) oreos, and incredible toasted-almond shortbread (or double chocolate!).
(1.5g net carb!) Keto Chocolate Chip Cookies
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
- 120 g almond flour
- 16 g coconut flour
- 1 tablespoon konjac powder (i.e. glucomannan) arrowroot powder or more coconut flour*
- 1/2-1 teaspoon kosher salt **use the larger amount for a 'salted' version!
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 150 g unsalted butter at room temperature
- 110-144 g golden erythritol to taste (I use 7 TBS)
- 1 teaspoon blackstrap molasses totally optional!***
- 1 teaspoon vanilla extract
- 1 egg
- 85-120 g Lily's Sweets dark chocolate bar or chocolate chips!
- 70 g pecans roughly chopped
- flaky sea salt to garnish
Instructions
- 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!).
- 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 (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. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, turning the tray around 180° half way through.
- 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.
- 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).
Video
Notes
Nutrition
and some food (for thought) 👁️
a newsletter about functional food to nourish, create and evolve.
(p.s. we don’t talk about fight club 🪄 )
xo! Paola
Simple awesome. I’ve made about a dozen keto cookie recipes and this is, by far, my favorite for taste and texture. On appearance though, they fell short and I’m not sure why.
I followed the recipe exactly (using metric weights, vs. volumes), leaving out just the molasses and pecans (skipping the former and not having the latter on hand). I also chunked up an Alter Eco Dark Super Blackout (90% cocoa) bar, which was awesome.
I mixed everything on a stand mixer, chilled the dough before forming, flattened the individual cookies and even left the flattened cookies on the tray in the refrigerator for a couple of hours before baking. I baked on parchment in a fully-preheated and calibrated oven at 350 for 13 min, rotating the tray half-way through.
While baking, they flattened out nicely (pro tip: bake six, not twelve, on a half-sheet pan to prevent them from running together). The edges did start to brown and the center texture was good, but what I didn’t get was a nicely textured top that browned well. They more or less looked like sugar cookies with a uniform shade of blonde and a flat, featureless top.
Overall, still an awesome recipe and one that I’ll keep experimenting with.
I’d would love to hear some thoughts on how to get that bakery-looking cookie top though.
Hi KM! Awesome you liked them, but obviously not so awesome on the looks 😉
I’ve actually learned via Instagram that these are the cookies with ‘a thousand looks’! So if normal cookies can get a different look by creaming the butter differently, beating the eggs too long, various oven temperatures etc… these grain free cookies seem to magnify all the cookie baking quirks!
The first thing that seems to make the biggest difference is leaving out the molasses (even though it’s a tiny amount its nuts! Keep in mind that sugar alcohols don’t brown like sugar and the molasses also helps them spread. It doesn’t affect the taste, but the appearance yes. I’m currently working on making batches with all the most popular sweeteners to give you guys pictures of what they look with all of them so there is no disappointment. But so far they honestly taste the same, just a look situation.
I hope this helps and I’m working on it! 😉 xo
It
I have tried a few different almond flour cookies, and they have never been that awesome. . .. these blow all the competition out of the water! the texture, with the mix of flours, is so close to a regular wheat- flour cookie that it is really difficult to tell the difference- it’s not cakey at all, but chewy and crispy and so yummy! Thanks for this really amazing recipe!
Lol that’s awesome to hear Meg thanks so much! xo!
Absolutely Amazing!!!
They didn’t turn out exactly like yours, however, I used Lankanto’s Monkfruit instead of Swerve and being in Arizona mine came out Really big (heat/butter thing), although mine didn’t get that crinkle they where crisp (actually delicate) edged and soft centered. They tasted just like Tollhouse cookies!!! I am so blown away by these beauties that I can’t wait to try more of your recipes!
Do you have a Facebook page I can follow???
I followed the recipe with the exception of a different chocolate chip and Truvia baking mix, and they were cakey. I flattened them, used parchment paper, and all of the tricks. They taste amazing, but I’m having a hard time not making cakey cookies. Could it be the Truvia?
Hi Tara! It could be the Truvia (in all honesty I haven’t baked with it, so cannot say for sure). Could also be your oven not being hot enough. Also keep in mind that sugar alcohols behave different to sugar and can take a few hours to crisp up! xo!
Thank you! I’ll try it again this weekend 🙂
Question about sweeteners–Do you use the molasses as a sub for Swerve or in addition to? Tried the recipe once with Xylitol instead of Swerve as well as the molasses. Just like you said, the cookies were fragile. Wondering if I could have just used the molasses as the sole sweetener to get the same texture as the ones in your pics.
Hi Val! I use a touch of molasses in addition to Swerve or xylitol. You cannot use only molasses, the cookies will end up very bitter (and not keto at all). With xylitol you need to wait roughly 12 hours to get the texture right, but they look like the ones in my pics? xo!
The taste is amazing! How thin did you spread them? Did you flatten with the palm of your hand or a pastry roller?
Right now my texture is still puffy, but they’re right out of the oven (I’m impatient. Haha)
Hi Whitney! I just press them down against the tray. If they’re still puffy it could be that the oven wasn’t hot enough too? xo!
Hi there! Is chilling the dough essential? Thanks!
Hi Katarina! Yup, since you creamed the butter you need to get it back to solid before scooping and baking. If you don’t they’ll just spread too much and you’ll get one big cookie xo!
These were amazing! Thank you for the terrific recipe! I made a few changes based on what I had at home: subbed swerve for 200g powdered erithrytol, didn’t use molasses or arrowroot, used 1 bar of Lindt 85% chocolate, subbed flaked coconut for the pecans. I had to bake for much longer (~25 minutes). Excellent recipe!!!
So awesome you enjoyed these so much Beth! And thanks for reporting back in such detail- always SUPER helpful! xo!
Hi! These came out great. I used lakanto, and baked it for a little while longer (20 minutes) because they were still quite soft. They hardened up nicely within half an hour of standing. Only problem I had was with the cold feeling in the mouth from the erythritol part of lakanto. I will try blending the lakanto the next time. Is there an option to dissolve it in a liquid first before mixing it into the recipe? Overall, Great taste, thanks Paola!!
Hi Gayathri! Happy you liked them and thanks for reporting back in detail. And regarding the cooling effect of erythritol, you might just be very sensitive to it. Perhaps you can try mixing in some xylitol in place of the erythritol- cookies will be softer/chewier though. I’m going to be trying a bunch of new sweeteners next month, so hopefully there’ll be something in the mix that doesn’t give as much cooling sensation (I’ve somehow become very aware of it in the past couple weeks, and didn’t feel it much before!). xo!
My fiance and I loved these cookies! I didn’t experience the fluffiness or softness that others did. They were flat and slightly chewy with a slight crisp on the outside. You could never tell that these are low carb/sugar free! I omitted the pecans and used regular butter and no salt on top, and they were still wonderful! Thanks so much for this wonderful recipe!
So happy you guys loved them Ilana, thank you for reporting back in detail! And the peeps who get the soft/cakey cookies generally don’t pre-flatten them or are baking on convection ovens etc. Even normal cookies are very finicky to small changes in temperature and so on 😉
Just here to mention a tweak I made to the recipe. I cannot do sugar alcohols because they really mess with my digestive system. I also despise Stevia. I have found a baking back to use pure monk fruit powder (just the dried fruit, not cut with any sugar alcohols as usually found online) and I mixed it with inulin powder to give it the bulk needed for use in baking. I just played around with amounts of each until it matched the sweetness of sugar, and you use very little monk fruit to achieve that. The end product was very edible with the rest of this recipe intact, however the cookies did not spread out much at all and needed to be smashed significantly. I don’t care much about that however, and perhaps playing around with adding some sort of liquid base to thin it just slightly will help the desired consistency. Will experiment further. Nonetheless, I just wanted to throw out a possible solution for those in the same boat with sweetener options as they did bake just fine and do not have any funny sweetener taste to complain of as with Stevia. Great recipe…thank you so much!!
I meant baking hack, not baking back. Also, make sure you follow up with a big glass of water because with the inulin it does pack close to half your RDA of fiber. An added benefit, however may leave your stomach churning without sufficient hydration.
OH MY GOODNESS! I am commenting as I eat these. They are amazing! They smell better than regular chocolate chip cookies as they bake and tastes so good! Completely satisfied my cravings. I didn’t put any coconut flour and just added a little extra almond flour. I also did not add molasses. I think the next time I make them, I will add less Swerve because they were a little too sweet for my liking. My cookies were thicker than the ones in the photo and they were so soft. I am so glad I tried out this recipe! Thank you for this!
LOL that’s awesome Noelle! So happy you enjoyed them and thanks for reporting back with your subs! xo!
This cookie didn’t come out quite as expected. I have loved everything of yours that I have tried, but I really struggled with this one.
I followed the directions exactly, with creaming, etc. I used Erythritol and the molasses. The texture was perfect, nice and crisp sides, good and buttery. My only problem was that the sweetener didn’t dissolve, even with the creaming and so I had crunchy ‘cold’ taste that my daughter doesn’t like. I only use erythritol with baked goods since she’s very sensitive to the cold effect and I find grinding it helps with that, more like the Swerve consistency. Also, the cookies seemed a bit grainy to me. Not sure why.
This is the first recipe of yours that hasn’t come out a smashing success. I’m thinking maybe it’s something I’m doing wrong. Any ideas? I only let the dough sit the minimum of an hour, maybe 45 minutes, as we had a dinner party that night.
Hi Jen! I’m sorry these didn’t work out for you! 🙁 And in all honesty I’m not sure why you got the crunch from the erythritol. So my one suggestion would be to powder it in you blender/bullet so it dissolves easier into the cookies. xo!
I’ll try that next time, thanks!
Quick question… do you use swerve confectioners sugar or swerve granular sugar? Thanks can’t wait to make these!!
Hi Melissa! I used granular for these xo!
Can you explain what you mean about sukrin not being as natural? I thought that it was made with erythritol, and I thought that was natural? Thanks!
Hi Emily! Yup erythritol is natural, I’m referring to the malt extract etc to simulate the ‘brown sugar’ (i.e. molasses) aspect of it. I have Celiacs and malt extract has gluten, and Sukrin Gold matches the threshold to be labeled ‘gluten free’ in some countries but not in others. And so given that I try to eat as unprocessed as possible, I prefer to add in a touch of molasses here (minimal carb impact and more nutrition perks) xo!
I made these as instructed (minus the molasses) & they are delicious!! But they’re definitely not chewy with crispy edges; they’re more puffy & soft throughout, which is still tasty, but I really love a crispy edge/chewy center cookie. Any ideas why this might have happened? They didn’t spread out much, maybe that’s it? Also I didn’t use arrowroot, but the coconut alternative listed in the recipe. I love your website & I can’t wait to try lots of the other recipes!
Hi Jessica! So happy you loved the taste! Regarding the texture the issue is most likely your oven. Did you pre-flatten them before baking? Are you baking on parchment? Using a convection oven? Try cranking up the temperature a bit next time to help them flatten.
Keep in mind that the vast majority of ovens out there are miscalibrated (mine included!). And also keep in mind that sugar alcohols aren’t like sugar, and they’ll take a few hours to crisp up. xo!
Top notch recipe!! Very nice cookie! I played with my next batch a little. So I used the base dough and folded in about a 1/4 c. hemp seed, 1/4 c. fine sheredded coconut, 1/4 c. Chopped macidamia nuts, 1/4 c. Dried mulberry’s, and a dash of cinnamon. Very nice “oatmeal raisin” cookie.
Happy you enjoyed Amber and thanks for reporting back with your subs! xo
These are cooling on my counter right now! I can’t wait to try them. Just wondering if you’ve ever tried So Nourished brand erythritol? I find it has a much less artificial taste than Swerve. I think for your recipes it would be really perfect!
Also I just want to thank you for the treasure trove of recipes you’ve created. I prepped some of your pasta earlier for dinner tomorrow and absolutely cannot wait to try it. Your blog has been a wonderful resource.
Hi Ariana! It’s my absolute pleasure, hope you’re enjoying!! I haven’t heard of that brand of erythritol, but I just took note to buy a test batch next time I’m in the US (Mexico City based right now!). Thanks so much for the tip, always most welcome! xo and happy weekend!
Hello, How much more coconut flour do I add if no arrowroot ? Thanks 🙂
Hi Julie! The same amount xo!
Hi Paola! I have tried baking these with the exact recipe (minus the molasses) on parchment paper at the recommended temperature, and then I tried it again at a lower temperature, but I got the same results each time. The cookies are puffy, and don’t look like the photos whatsoever. Any idea what’s going wrong here? Should i try it with the molasses?
Hi Alex! Sorry they haven’t worked out, but I have a few tips!
– Are you pre-flattening them before baking? These guys need a little help to spread.
– Are you using a convection oven? This might also be the reason why they’re puffy. And you actually need to crank up the temperature (rather than lower it). This will help the butter melt faster, so they spread more.
– Are you chopping up the pecans too fine? I leave mine as larger chunks, otherwise they might be acting as a nut flour rather than an add-in.
– Also note that I’m baking at VERY high altitude, where cookies always spread MUCH more. And to get the ripples you would need the molasses as it’s the touch of sugar that creates them. But I think this is also slightly dependent on the altitude.
I hope this helped! xo
I’ve recently discovered your site and I’m sure I’m not the first to say it: Please open up a restaurant/bakery for those of us who are terrible cooks! (Preferably in NY where I live). Consider it!
Hi Sue! Fun fact, gnom-gnom started as a small bakery! But there wasn’t too much demand back then, so I decided to just give out the recipes for free. But once I move back to the US, it is an option to start an online bakery as a lot of you guys have been asking for it 😉
Hello, I made these exactly as instructed includin on partchment paper. Half way through they were barely baked so no way I could flip them. Even when they were almost burned I still was not able to flip them, they were too soft and kept breaking when I tried. Any suggestions?
Hi Tina! Flipping the tray around in baking terminology means turning the tray 180 degrees so all your cookies get even heat while baking (the back of your oven is hotter than the front, so they would bake unevenly if you didn’t do that). It doesn’t mean to flip the cookies, that definitely wouldn’t work as all cookies (keto or not) are essentially mush while they’re being baked. xo!
Also remember that even after 12 minutes and fully cooked the cookies (keto or not) will be super soft! You likely won’t be able to move them for at least 15 minutes
I realized this in the middle of the night! I just read it wrong, silly me! Thanks for responding!
We’ve all been there! 😉
How many cookies equal one serving?
1 VERY large cookie xo! Number of servings is always in the upper part of the recipe card and nutrition facts are per serving.
This really hit the spot for a cookie craving. Just as described, these cookies are crisp and tender at the edges, soft and a bit airy inside. Excellent buttery flavor and the pecans really add a nice crunch. These are absolutely the cookies you have been searching for. I did use Sukrin gold AND the molasses, half Lily’s and half unsweetened Ghiradelli, and after tasting the batter, I added 2 dropperfuls of Liquid Stevia. I neglected to flatten the first round and they burned on the edges before the center was baked (but still tasted yummy). Second round was perfect. It made 16 large delicious cookies. I’ll make these again and again.
That’s awesome Gina so happy you enjoyed them! Thank you for getting back with the details of what worked (and didn’t!), always helps readers a bunch! xo!
I made these last night. I used chocolate chips instead of pieces but will try that another time. I also used walnuts simply because I did not have pecans. I didn’t have molasses so I didn’t use it. I couldn’t them a couple of minutes longer since they were seeming to be quite soft. I likely would not do that the next time as they crisped up very nicely as they cooled. Verdict is: I love them! I am trying so hard to stay low carb and gluten free but I love me an occasional treat, generally chocolate or more specific chocolate chip cookies. I have tried a few and this is the best by far! I definitely will make these again.
Oops that should say cooked the a couple extra minutes and not couldn’t.
Hi Judy! I’m sorry to have missed your comment…! But so happy you enjoyed these so much! And thanks for reporting back in such detail, always super helpful to there readers 🙂 xo!
Great recipe but they aren’t Keto friendly. They are 13.3 net carbs per cookie not 3. Granular Swerve has 4 carbs per teaspoon. Recipe calls for 9 Tablespoons so the Swerve alone has 118 carbs (/by 12 cookies=9.8 carbs per cookie just for the Swerve) 3oz of Lily’s Dark Choc has 38 carbs (/ 12 cookies = 3.16 carbs per cookie) and the calculations go on. Please advise if you made an error in the measurements of any of the items. They were delicious but not Keto at all for a 4.5 inch cookie.
Hi Judy! These are MOST DEF keto friendly! Please remember that Swerve is a sugar alcohol and not a regular carb, and it’s common practice to leave it out of the carb count as such. xo!
I would like to know-what is deets?
Slang for details 😉
Would this work with pure Stevia? I can’t handle the sugar alcohols. Thanks
Unfortunately no Susie
Can Regular molasses be used instead?
Yes you can! xo
Thanks! I made these today they spread great but they came out soft and fluffy too! :O
I followed the recipe exact, except I used regular molasses & a different brand products. I was concerned to not over mix, could it be mixing time? Any ideas on what may have happened?
Hi there! Have you given them time to cool down? Keep in mind that erythritol takes a couple hours to Harden back up (and they should get some crisp around the edges then). Just different behavior to sugar in that way (and xylitol takes up to a day to crunch up!)