Print
Gluten Free & Keto Double Chocolate Chip Cookies 🍪 #keto #glutenfree #healthyrecipes #ketodiet

Gluten Free & Keto Double Chocolate Chip Cookies

Soft, moist, intensely chocolatey and lightly chewy. These gluten free and keto double chocolate chip cookies are what keto dessert dreams are made of.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Cookies, Dessert
Cuisine American, Gluten Free, Keto
Prep Time 20 minutes
Cook Time 15 minutes
Chilling time 1 hour
Total Time 35 minutes
Servings 14 cookies
Calories 166 kcal

Ingredients

Metric - US Cups

Instructions

  1. See recipe video for guidance! 📽
  2. Add almond flour, coconut flour, cocoa powder, 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. Add in sweetener and molasses (optional), and continue to beat until light, fluffy and thoroughly mixed. 

  4. Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). 

  5. 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.

  6. 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).

  7. 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. 

  8. 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, .

  9. 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.  

Recipe Notes

*Please see section on Sweeteners for deets and possible substitution. Oh, and if just gluten free (or not restricted by sugars), simply sub 1-to-1 with regular or coconut sugar. 

Note that the shaped dough can be frozen for up to 3 months (without the macadamia nuts, or they'll be soggy). They can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Please note that nutrition facts were estimated with the molasses (very little effect carb-wise) and the macadamia nuts. Always check your labels as nutrition values can vary widely in cocoas, etc. 

Nutrition Facts
Gluten Free & Keto Double Chocolate Chip Cookies
Amount Per Serving
Calories 166 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 33mg 11%
Sodium 284mg 12%
Potassium 86mg 2%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g 6%
Vitamin A 5.3%
Vitamin C 0.1%
Calcium 2.9%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.