These soft and chewy keto chocolate chip cookies are made with almond flour and dark chocolate chips. It's an easy recipe that I love to make with my kids!
These amazing cookies are one of those happy instances where the keto version is just as good as the original one. They are buttery, soft, and flavorful. The chocolate chips melt into the tasty dough and give you the best chocolate experience. Even my teenage testers, my toughest critics, love them. The leftovers keep well for several days, and you can also successfully freeze them.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener instead. If you do, check the consistency of the dough, and if it seems dry, add a tablespoon of water.
- Vanilla extract: While vanilla extract is a classic addition, I sometimes use almond extract, coconut extract, chocolate extract, or even orange extract. My favorite is almond extract.
- Almond flour: I use blanched, super-fine almond flour.
- Dark chocolate chips: I typically use 85% cacao chocolate chips.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Using a handheld electric whisk, beat the butter, stevia, vanilla, and egg. Add almond flour, salt, and baking soda. Switch from the electric whisk to a rubber spatula and fold in the chocolate chips.
Use a 2-tablespoon scoop to scoop out the batter onto a parchment-lined cookie sheet. Gently flatten the mounds with the palm of your hand.
Bake the cookies for about 14 minutes at 350°F. Let them cool on the baking sheet before enjoying them. This is the hard part. They smell so good!
They taste like a soft, chewy chocolate chip Nabisco® cookie! This recipe is my go-to keto cookie recipe. My husband and I are true fans of your keto dessert recipes. You never cease to amaze! Thank you, we appreciate you and your recipes so much!!
Joleene
Read more comments
Recipe Tips
- For the most accurate results, measure the almond flour by weight and not by volume.
- I prefer using a handheld mixer to a stand mixer because of the relatively low volume of ingredients.
- The best way to ensure cookies are chewy is to cool them completely on the baking sheet and not on a cooling rack.
Recipe FAQs
I make these cookies with blanched, finely ground almond flour, and they come out wonderfully light. I don't recommend using almond meal in this recipe. It's too coarse.
No. It will add too much liquid to the dough. If you prefer to avoid stevia, use a granulated sweetener.
Yes. I sometimes add ¼ cup of chopped walnuts or pecans in addition to the chocolate chips.
You can keep them in an airtight container at room temperature for up to four days. You can also freeze these cookies once they're completely cool. Place them in freezer bags and freeze them for up to three months.
Serving Suggestions
These cookies are wonderful by themselves or with coffee, as shown in the image below. In the summer, I like to serve them with iced tea or iced coffee.
You can also crumble them on top of chocolate yogurt or homemade frozen yogurt, or layer them with keto ice cream to make an ice cream sandwich.
Recipe Card
Soft & Chewy Keto Chocolate Chip Cookies
Video
Ingredients
- 6 tablespoons unsalted butter - soft
- 1 teaspoon stevia glycerite - equals ⅓ cup of sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups blanched, finely ground almond flour - 6 ounces - It's best to measure by weight
- pinch salt
- ¼ teaspoon baking soda
- ½ cup dark chocolate chips - 3 ounces
Instructions
- Preheat the oven to 350°F. Line a cookie sheet (or a baking sheet) with parchment paper.
- In a large mixing bowl, using a handheld electric whisk on medium speed, mix the butter, stevia, vanilla, and egg. The mixture won't be smooth at this point, and that's okay. Scrape the sides of the bowl with a rubber spatula as needed.
- Gradually mix in the almond flour, ½ cup at a time, until well-blended. Then mix in the salt and baking soda. Scrape the sides of the bowl with a rubber spatula as needed.
- Using a rubber spatula, fold in the chocolate chips.
- Drop the dough by rounded tablespoonfuls (I use a 2-tablespoon scoop), two inches apart, onto the prepared cookie sheet. Gently flatten and shape the mounds with the palm of your hand.
- Bake the cookies until lightly browned. Depending on how hot your oven runs, this can take 12 to 20 minutes. In my oven, it usually takes 14 minutes.
- Let the cookies cool on the baking sheet for about 20 minutes before enjoying them.
Notes
- The cookies' texture improves dramatically after being stored in an airtight container at room temperature for 24 hours. They become soft and chewy, and their texture is much closer to the real thing than the freshly baked cookies, which tend to be more crumbly.
- I make these cookies with blanched, finely ground almond flour, and they come out wonderfully light. I don't recommend using almond meal in this recipe.
- I prefer using a handheld mixer to a stand mixer because of the relatively low volume of ingredients.
- I recommend measuring the almond flour by weight for the most accurate results.
- I use stevia, but you can use your favorite granulated sweetener. If you do, check the dough's consistency. If it seems very dry, add a tablespoon of water.
- You can keep the leftovers in an airtight container at room temperature for up to four days. You can also freeze these cookies once they're completely cool. Place them in freezer bags and freeze them for up to three months.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Diane Blanchard says
I'm excited to give this a go. Ty.
Joleen says
They taste like a soft chewy chocolate chip nabisco cookie!! This recipe is my go to keto cookie recipe! My husband and I are a true fan of your keto dessert recipes! You never cease to amaze! Thank you, we appreciate you and your recipes so much!
Vered DeLeeuw says
Awww! You're very welcome, Joleen! ❤️
Tracy says
haven't made them yet is there a lower calorie version?
Vered DeLeeuw says
Hi Tracy,
Sorry, there isn't.
Kim says
Do I use 6 ounces or 1.5 cups of almond flour?
Vered DeLeeuw says
Hi Kim,
6 ounces of Bob's Red Mill superfine almond flour is equal to 1.5 cups.
If you own a kitchen scale, please use 6 ounces. That's the most accurate way to measure.
Melissa Jones says
I have been looking for a wonderful keto chocolate chip cookie recipe and after trying quite a few, I ran across this recipe. I totally love it and I definitely recommend it!
Vered DeLeeuw says
Yay! I'm so glad you enjoyed these cookies, Melissa!
Susan Backlund says
I am going to try to make these. They look delicious!!
Vered DeLeeuw says
I hope you like them, Susan. Please come back and let us know.
Barb says
Made these cookies exactly as instructed. I used 1/3 cup granulated baking stevia. I must have used a smaller scoop. I got 20 cookies and baked for 12 min. They were perfect, but didn’t look like your photo. Mine looked more grainy and stayed soft like a cake cookie. This will be my go-to cookie for keto sweet snack
Vered DeLeeuw says
Glad you liked them, Barb! If you want them crunchier, try removing them from the baking sheet onto a cooling rack after 10 minutes and let them cool on the rack for 20 more minutes.
Rakin M. says
Can we use extra virgin olive oil instead of butter? Thanks.
Vered DeLeeuw says
I don't believe that would work.
Rakin M. says
Sorry to bother you again but can we use a fork instead of an electric whisk?
Vered DeLeeuw says
No worries! Yes, you can use a fork. 🙂
Mary says
These cookies turned out delicious. This is one of the best keto recipes I've used that are really good.
I used date sugar, added an extra egg, and walnuts. I also used 72% chocolate chips. YUM! Thank you.
Vered DeLeeuw says
I'm glad you like these cookies, Mary! Thank you for the review and for sharing your tweaks.
Fallon says
Amazing! My favorite keto cookies so far, I love that this recipe uses egg and butter! I used Lily’s chocolate chips and a monk fruit/Erythritol blend for the sweetener. I don’t have a mixer at the moment and a fork worked fine!
Yummy!
Vered DeLeeuw says
I'm so glad you liked these cookies, Fallon! Thank you for sharing your tweaks.
Joe B says
I've made these twice this month and my kids love them. My son recently fell into pre-diabetic level so this has been a big hit with all the changes we've made. The only change I made was sugar free chocolate chips. 16g of fat seems high tho. Is that mostly due to the butter?
Vered DeLeeuw says
I'm so glad your family likes these cookies, Joe! I believe the fat comes from the butter, almond flour, and chocolate chips.
Carlos Almeida says
What are your thoughts on oat flour? It is cheaper here in my area.
Vered DeLeeuw says
Hi Carlos,
I have only tested this recipe with almond flour. According to MasterClass, you can substitute oat flour for almond flour in recipes using a one-to-one ratio. The nutrition info will change. Oat flour is not keto.
Carlos Almeida says
Thanks very much. This is new to me. We'll see what happens.