The best and easiest keto chocolate chip cookie recipe. Soft center, crispy edges, and buttery sweet dough all made in just one bowl! An easy and kid friendly recipe for any level baker. You’re sure to love these keto chocolate chip cookies.
This post originally appeared on 11/13/18.
Who doesn’t love a chocolate chip cookie? They’re the universal symbol for happiness, right?
I mean, what smells better than walking into someone’s home when they have a batch of chocolate chip cookies in the oven? I truly can’t think of many better smells. Just because you’re all about that sugar free life now doesn’t mean you need to live a life without chocolate chip cookies.
I originally posted this recipe around Christmas time in 2018. Since then, this recipe has been a hit with readers and followers. I thought it was time to freshen the photos and add some helpful tips to the blog post for all you new bakers!
This recipe is simple but perfect. It’s a no frills, no fuss, one bowl keto chocolate chip cookie recipe that I know you’re going to love! Bottom line…if you want an keto chocolate chip cookie that tastes just like the ones your mom or grandma zused to make, then file this recipe into your recipe book! (Are those still a thing?)
These Really Are The Best Keto Chocolate Chip Cookies
And this is why:
- Tastes just like the homemade cookies you’re familiar with
- Super easy one bowl recipe
- Perfect recipe for little ones to help make
- Crispy edges and soft centers
- Doesn’t taste low carb or sugar free
- Common ingredients
- Gluten free
How To Make These Keto Chocolate Chip Cookies At Home
If you have a mixing bowl, a fork, and a baking sheet then you can make this keto chocolate chip cookie recipe. That’s it, really! This recipe is not only incredibly easy but it’s pretty foolproof too.
In fact, it’s a great keto cookie recipe to let your kids (or grandkids) help you make. You can turn baking into a science and math lesson by letting them help measure, pour, stir and bake! You’re teaching them math (measurement), science (changes in composition), and lifeskills! In short, this recipe is very on brand for the homeschool crews!
You can watch my video tutorial to see how easy this recipe comes together:
Trust me when I tell you that despite the almond flour base, these keto cookies are not grainy at all. In fact, they’re so soft and chewy that you wouldn’t even know you’re eating a gluten free cookie. Also, while I don’t think there is ever a thing as “too much chocolate”, you can certainly use less chocolate chips than the recipe calls for if you want to save a couple of carbs.
Ingredients and Substitutions
Not all ingredients and brands are created equal. Here is a list of helpful substitutions, additions, and modifications for my keto chocolate chip cookie recipe:
- Almond flour– not all brands are created equal. I use Kirkland (Costco) brand in all of my recipes because I find it yields the best crumb and least nutty flavor. I do not recommend Wall-Mart brand almond flour. If you need to order one online, I suggestChocZero. Do not substitute coconut flour.
- Chocolate chips– I use ChocZero chocolate chips in all of my recipes. They taste the best of any I’ve tried and they retain their shape while cooking. Best of all, their non-GMO and have no artificial sweeteners or sugar alcohols. You can use my affiliate code, KETOINPEARLS, for 10% off your purchase.
- Brown sugar substitute– this is often called “golden” in the low carb sweetener world. I prefer this brand to all others because it’s affordable, easy to buy, and does not have a cooling effect. You may use “white” sweetener in the same amount but your cookies will not have as deep of a flavor.
If You Like This Recipe, Be Sure To Check Out These Too
- Chocolate Chip Peanut Butter Cup Keto Cookie Bites
- Chocolate Chip Keto Cheesecake Cookie Bars
- Keto Chocolate Candy Bar Cake
- Sugar Free Sugar Cookies
- 2 cups almond flour
- 8 tablespoons unsalted butter, softened
- 3/4 cup brown sugar substitute
- 1 egg, beaten
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tsp pure vanilla extract
- 9 oz package ChocZero chocolate chips
- Preheat the oven to 350 degrees. Line a 21″x15″ baking sheet with parchment paper. Set aside.
- In a large bow, add the almond flour, baking soda, baking powder, and salt.
- Use a fork to work the softened butter into the dry mixture until a dough is formed.
- Fold in the egg, brown sugar, and vanilla extract.
- Fold in the chocolate chips.
- Use a medium sized cookie scoop to divide out the dough into 24 equal cookies. Use 3 fingers to gently flatten the dough balls. You may leave them rounded at the top for a more dome shaped cookie.
- Bake for 10-13 minutes. For a chewier cookie, cook for 10 minutes.
- After baking, let the cookies cool for 5 minutes before moving to a wire rack. Let them cool completely before serving.
For best results, chill the dough for 30 minutes prior to baking. Unused dough may be kept in the refrigerator up to 1 week or freezer up to 6 months. Baked cookies will stay fresh on the counter up to 1 week and up to 6 months in the freezer.
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Yield: 24 cookies
Serving Size: 1 cookie
Amount Per Serving:
Calories: 134Total Fat: 12.2gCarbohydrates: 3.2gFiber: 1gProtein: 3g
Please note that macros are approximate. Please verify your macros in a tracker to insure accuracy.
Posting this recipe, or screenshots of the recipe, to social media is strictly prohibited.
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