Home » cookies » Supreme Double Chocolate Chip Cookies 🍪🎥 gluten free & keto

Supreme Double Chocolate Chip Cookies 🍪🎥 gluten free & keto

39 comments

  1. Vanessa says:

    Omg!!! These are the best cookies I’ve ever had!!! I added One packet of Starbucks Via instant coffee to the batter, and I used Lily’s salted Carmel chocolate bar, and raw cacao powder….. These are freaking magical!!!! Thank you so much for posting!

  2. Chanelle says:

    Hi Paola, these look delicious I’d love to try one of your cookie recipes. My only problem is here in New Zealand we don’t have swerve. My current sweeteners I have in my pantry are Erythritol, stevia & monk fruit sweetner or Natvia. Would one of these work? Or would one of these be a better sub in a different biscuit recipe of yours?
    Thanks so much 🙂

  3. Elaine says:

    These cookies are outstanding! And big! Crispy on the outside, soft on the inside. Love them! And live your recipes, knowing they’ll work at my elevation of just over 5,000 feet!

    • Paola says:

      I know right?! I’m going to be spending some time in LA this year to get better therapy for an injury… and tbh looking forward to a bit easier baking! I feel like if I can bake keto in Mexico City, it can be done everywhere 😂

  4. Just Joi says:

    I Suggest using 50/50 Lakanto white & Lakanto Golden…the result is PHENOMENAL!!! Swerve was a go-to ….but didn’t care for the after taste…. cheers!

  5. Nev says:

    I just made these cookies and all I can say is wow! These are seriously better than most regular carb-filled cookies I’ve made. Thank you so much for the great recipe!

  6. Uzomaka says:

    Hi there I am looking to make some of your chocolate chip cookie recipes, I noticed the ones with “grass fed butter” do not specify if it is unsalted or salted, I tried to look at all your cookie recipes to see if there was a chance one told us salted or unsalted, with no luck, may you please clarify? thanks

  7. Ryan says:

    By my math with the amount of Xylitol used the carbs per cookie is closer to 12 grams! Please help me understand how you got 3 grams when the xylitol has 4 grams of carbs in 1 teaspoon alone and it’s teling us to use 9 table spoons!

    • Paola says:

      Hi Ryan! Just keep in mind that sugar alcohols aren’t regular carbs, and it’s common practice to subtract them as you do fiber (obviously still cannot overindulge). Some readers have reported that they subtract half to keep a mental check and not go overboard 😉 xo!

  8. gillian says:

    This cookies are delicious!!!! Can’t wait to try more of your recipes.

    I love that you write recipes with clear guidelines and that your website lets you skip to recipe – genius!

  9. Claire says:

    I baked a batch of these yesterday and they were amazing! My husband said that he wouldn’t know it was low-carb if nobody told him. Thank you Paola!

  10. Noelle says:

    I made the bakery style chocolate chip cookies last week and these today and holy moly! I didn’t think I could find a better cookie recipe than the chocolate chip. I loved those but I loooove double chocolate chip cookies. These are so soft, almost like a very crumbly but moist cake texture and it’s sooooo good! I didn’t add any nuts, didn’t use coconut flour but added extra almond flour, and didn’t use molasses. I love these so much! I might try to make these but regular chocolate chip! Do you have a snickerdoodle recipe? I am obsessed with all these cookie recipes! Makes keto so fun!

  11. Jess says:

    So delicious! This is the best Keto-friendly chocolate chipy cookie I have ever made/had (and I’ve baked two other recipes already in the past three days alone). Bonus is that the dough is also chocolate! It’s like eating a brownie cookie!
    I only made two changes, aside from leaving out the nuts, 1) after I mix the butter, eggs, and vanilla together, I add the cocoa. I learned this back in my sugar eating days when making brownies. I don’t know if it makes for a different texture or anything but it does allow for a perfectly mixed dough, even when using almond flour. And 2) I was nervous about using all xylitol (never used it before) so I used 30g xylitol, 30g allulose, and 78g sukrin gold. Don’t know how it will affect the texture as it cools but I just devoured two cookies and they were delicate but amazing!
    Do you think this recipe could make a good brownie? I tried your brownie recipe but failed at it. They came out too crumbly. I think this recipe might make a great gooey brownie, so long as they can cook through.

    • Paola says:

      Hi Jess! Sorry to have missed your comment earlier! And so happy you enjoyed these so much (and sharing your tips and subs too!). Regarding the brownie, I’m sorry the recipe didn’t work out for you- but it just sounds like a problem with overbaking (cocoa brownies will come out crumbly if you do!). Need to take them out of the oven when they set. xo!

      • Suditi Garg says:

        Hi I want to make these cookies for my father who is a cancer patient and is restricted to having any form of artificial sweeteners or sugar … can I make these cookies with Honey and blackstrap molasses and skip the sweeteners ?

        • Paola says:

          Hi Suditi! Please keep in mind that erythritol and xylitol are natural sugar alcohols, not artificial sweeteners (such as Splenda). If your dad can’t consume them though, I would suggest you try coconut sugar instead- but stay towards the upper range of sweetener suggested as it’s less sweet than sugar.

          Just keep in mind that honey etc are not keto, and may not be ideal if your father was placed on a keto diet for cancer as they’re still a sugar xo!

  12. JV says:

    Hello Paola! I discovered your site a couple of weeks ago, and I was blown away, to say the least, by the quality and expertise of your recipes. I’ve been on keto for quite some time and recipes that I try usually just don’t turn out “normal”. But the recipes of yours that I’ve tried are revolutionary! They are must have ratios calculated so perfectly that the result is far better than anything I have ever tried. Not to mention, they are beautifully presented and unique in style, your site is easy to navigate, and the pictures are so aesthetic! Many thanks to you!

    • Paola says:

      Hi JV! Totally blushing here thank you! SO happy to hear that you’ve enjoyed the recipes so much (and the site!) 🙂 xo and thanks so much for your comment!

  13. Jo Lee says:

    These are legit! I used toasted hazelnuts as I didn’t have macadamia nuts, and they worked great. Used xylitol, skipped the molasses, used Ghirardelli alkaline cocoa and baked for 8 minutes. The cookies were very fragile right out of the oven, so despite your warning I was hesitant. But I went ahead and tried one warm and oh-my-god! So delicious! Another keeper and looking forward to trying them with macadamias too. I will also buy the Valrhona cocoa you suggest after I finish the Ghirardelli, as I read some fantastic things about it after being introduced to it through your site. I think it might also be slightly lower in carbs. Thank you!

    • Paola says:

      So happy you enjoyed them Jo! And hazelnuts do sound fantastic here (I mean, Nutella!). Thanks so much for your thorough feedback, always super helpful to future readers! xo and happy baking!

      p.s. in my opinion Valrhona is simply the best! 😉

    • Paola says:

      Hi Chelsea! I would suggest you replace it rather with 1 tsp of flax meal. Not a perfect sub, but will do the trick (an egg would introduce additional moisture etc, so that wouldn’t work). xo!

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