Soft, moist, intensely chocolatey and lightly chewy. These gluten free and keto double chocolate chip cookies are what keto dessert dreams are made of.
Gluten Free & Keto Double Chocolate Chip Cookies
Soft & Chewy! 🍪
These grain and sugar free double chocolate chip cookies have made the cut to our top 5 favorite desserts on the site. Perhaps inevitable though, as they’re a spin off of our now famous bakery-style keto chocolate chip cookies.
And at 3g net carbs (and 16g 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. 🌧
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 and coconut flour. Add a touch of xanthan gum, cocoa powder and we’re golden.
The Sweetener 🍯
Perhaps surprising, but getting the sweetener right for these keto double chocolate chip cookies is even more important than the flours. And in our humble opinion, this recipe works best with xylitol as it lends a wonderful chewiness and no cooling effect.
The one caveat here is that xylitol takes hours (sometimes up to a day!) to solidify. So your cookies will be very fragile after baking, though ridiculously tasty. So we’re calling it a compromise.
Xylitol 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).
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! 🐕
Oh, and if just gluten free (or not restricted by sugars), simply sub 1-to-1 with regular or coconut sugar.
The Chocolate 🍫
Cocoa or cacao? Both work great, just know that quality really matters here. Our favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your cookies will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened and you like the taste.
And 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. But in the end, just use whatever your taste buds desire.
The Recipe Video 📽
Gluten Free & Keto Double Chocolate Chip Cookies
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
- 96 g almond flour
- 16 g coconut flour
- 50 g cocoa powder sifted
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 140 g grass-fed butter at room temperature
- 110-144 g xylitol (we use 9 TBS) or Swerve/Sukrin Gold (and skip the molasses)*
- 9 g blackstrap molasses optional
- 1 egg
- 1 teaspoon vanilla extract
- 85 g Lily's Sweets dark chocolate bar broken up (or chips)
- 70 g macadamia nuts lightly toasted and quartered (optional, but highly suggested!)
- flakey sea salt to garnish
- See recipe video for guidance! 📽
- Add almond flour, coconut flour, cocoa 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. Add in sweetener and molasses (optional), and continue to beat until light, fluffy and thoroughly mixed.
- 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. You can either fold in the chocolate chunks (or chips) now, or add them to the cookies right before baking. Cover with cling film and refrigerate for 1 hour.
- Preheat oven to 350°F/180°C and line two baking trays with parchment paper or a silpat baking mat (there's no difference for these cookies).
- Scoop out 14 rounds into the prepared trays, flatten them and add in the lightly toasted macadamia nuts (they'll be soggy if you fold them with the batter before!). The cookies will spread somewhat during baking, but you still need to pre-shape them slightly.
- Bake for 8-10 minutes until just set (but still soft to touch), flipping the tray around and sprinkling with flakey sea salt half way through, .
- Allow the cookies to cool completely on the trays. If you used xylitol, the cookies will be very fragile (but deliciously chewy!) while cooling. Store in an airtight container for up to three days.