Keto and Gluten Free Chocolate Chip Cookies

keto chocolate chip cookies on a cooling rack with glasses of milk in the backgroundIs there anything more nostalgic than a chocolate chip cookie with a tall glass of milk? If you thought a cookies and milk snack was a thing of the past, we’ve got you covered. This keto chocolate chip cookies recipe is just as satisfying as the cookies you remember from Grandma’s kitchen. And, they’re totally dunk-worthy, so have a glass of milk, almond milk or macadamia nut milk ready when they come out of the oven.

The combination of almond flour and coconut flour maintains a chewy texture. If you prefer your cookies flatter and crunchier or fluffier and lighter, I included ways to adjust your baking soda and baking powder to achieve the cookie style you remember eating as a kid.

Let’s make your new favorite chocolate chip cookie recipe.

How to Make Keto and Gluten-free Chocolate Chip Cookies

keto chocolate chip cookies

Ingredients

  • 1/4 cup softened and room temperature
    salted butter
  • 1/4 cup almond butter
  • 1/2 Tbsp. vanilla extract
  • 1/2 cup granulated monkfruit sweetener (or coconut sugar if not keto)
  • 2/3 cup + 1 tbsp. almond flour
  • 2 tsp. coconut flour
  • 1/2 tsp. baking powder (or for a flatter, crunchier cookie, use ¼ tsp. baking soda
    and 1/4 tsp. baking powder)
  • 1 large egg
  • 120g chopped dark chocolate (we used 85%)

Directions

Preheat your oven to 350 degrees Fahrenheit. In a bowl, combine the soft butter, almond butter and vanilla extract. Mix in the sweetener, almond flour and coconut flour. Whisk the egg and mix it into the dough.

dough for keto chocolate chip cookiesAllow the dough to rest for 3-5 minutes, then mix in the baking powder.

Chop your chocolate and fold it into the dough.

Use an ice cream scoop to scoop out 8 balls of dough onto a parchment covered baking sheet. keto chocolate chip cookie dough balls on a baking sheetBake for 11-14 minutes, or until the undersides of the cookies are just golden. Allow them to cool slightly prior to moving them to a cooling rack.

keto chocolate chip cookies on a cooling rack

Tips

  • Different brands of coconut flour can vary in absorbancy. For this recipe I used Whole Foods brand Coconut flour. You may want to start with 1 teaspoon of coconut flour and allow the dough to rest for a few minutes to thicken up, and then adjust up to 2 teaspoons based on the thickness of the dough.
  • If you’re not Keto or don’t want to use a sugar substitute, this recipe is excellent with coconut sugar. Just sub the sweetener 1:1.
  • For flatter, crunchier cookies, use ¼ tsp. baking powder and ¼ tsp. baking soda. For a slightly fluffier cookie that doesn’t flatten out, use ½ tsp. Baking powder.
  • For this recipe, we recommend either roughly chopping up your favorite dark chocolate bar, or using chocolate chunks.

Print
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Keto and Gluten Free Chocolate Chip Cookies


  • Author: Courtney Sperlazza
  • Prep Time: 10 min
  • Cook Time: 14 min
  • Total Time: 24 min
  • Yield: 8 cookies 1x
  • Diet: Gluten Free

Description

Bakery-style chocolate chip cookies made with almond and coconut flour and sweetened with monk fruit for a totally indulgent low-carb, gluten-free treat!


Scale

Ingredients

1/4 cup softened and room temperature salted butter

1/4 cup almond butter

1/2 Tbsp. vanilla extract

1/2 cup granulated monkfruit sweetener (or coconut sugar if not keto)

2/3 cup + 1 tbsp. almond flour

2 tsp. coconut flour

1/2 tsp. baking powder (or for a flatter, crunchier cookie, use ¼ tsp. baking soda and ¼ tsp. baking powder)

1 large egg

120g chopped dark chocolate (we used 85%)


Instructions

Preheat your oven to 350 degrees Fahrenheit. In a bowl, combine the soft butter, almond butter and vanilla extract. Mix in the sweetener, almond flour and coconut flour. Whisk the egg and mix it into the dough. Allow the dough to rest for 3-5 minutes, then mix in the baking powder.

Chop your chocolate and fold it into the dough. Use an ice cream scoop to scoop out 8 balls of dough onto a parchment covered baking sheet.

 

Bake for 11-14 minutes, or until the undersides of the cookies are just golden. Allow them to cool slightly prior to moving them to a cooling rack.

Notes

Different brands of coconut flour can vary in absorbancy. For this recipe I used Whole Foods brand Coconut flour. You may want to start with 1 teaspoon of coconut flour and allow the dough to rest for a few minutes to thicken up, and then adjust up to 2 teaspoons based on the thickness of the dough.

If you’re not Keto or don’t want to use a sugar substitute, this recipe is excellent with coconut sugar. Just sub the sweetener 1:1.

For flatter, crunchier cookies, use ¼ tsp. baking powder and ¼ tsp. baking soda. For a slightly fluffier cookie that doesn’t flatten out, use ½ tsp. Baking powder.

For this recipe, we recommend either roughly chopping up your favorite dark chocolate bar, or using chocolate chunks.

  • Category: Dessert
  • Method: Baking

Nutrition

  • Serving Size: 1 cookie
  • Calories: 88
  • Sugar: .7g
  • Sodium: 11 mg
  • Fat: 8.3g
  • Saturated Fat: 4.2g
  • Unsaturated Fat: 4.1g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0.7g
  • Protein: 1.7g
  • Cholesterol: 39 mg

Keywords: gluten free chocolate chip cookies recipe, keto chocolate chip cookies recipe, grain free chocolate chip cookies recipe,

How many carbs are in a chocolate chip cookie?

The carb count in traditional chocolate chip cookies varies, as cookies vary in size and sugar content. These cookies contain less than 2g of net carbs each.

Does that mean you can have cookies for breakfast? That’s entirely up to you!

Can you freeze chocolate chip cookies?

You can freeze these cookies, but they may take on that freezer taste and a crumbly texture. It’s best to eat them fresh. The best way to freeze this cookie recipe is to put unbaked dough into parchment paper and roll into a long tube, then freeze. When you’re ready to bake them, take the dough out in the morning, and once the dough has softened, drop them onto a baking sheet. Bake, and voila, you have fresh keto chocolate chip cookies.

 

About the Author

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

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13 thoughts on “Keto and Gluten Free Chocolate Chip Cookies”

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  1. Cookies didn’t flatten out. They look like snow balls. Followed recipe to the tee!

    1. Hi Mike,

      I’ve made this cookie recipe almost a dozen times and have not had this experience. I’m happy to help you troubleshoot. Are you using a natural almond butter without any added oils and finely ground almond flour? What type of coconut flour are you using? Did you try the baking powder option or the baking powder + soda?

      For a less puffy cookie, I recommend the half baking powder and half baking soda. As mentioned in the notes of this recipe, sometimes coconut flour can really vary in absorbency and affect the dough. Since I’ve create this recipe, I’ve tested it with Bob’s Red Mill coconut flour and found 1/2 tbsp. to be the sweet spot for that particular brand, but every brand will be slightly different.

  2. Is there a substitute for butter? We don’t tolerate that, but it serves many purposes
    In the recipe.

    1. Hi Seth,

      You could try 2 tbsp. half palm shortening and 2 tbsp. half refined coconut oil in lieu of the 1/4 cup butter. If you do this, I’d add in a good pinch of salt as well. I wouldn’t recommend using all coconut oil as the cookies will spread out too much while baking. Let us know how it turns out!

  3. Would it work to sub almond meal that’s left over from making almond milk?

    1. Hi Dana! I haven’t tried to use leftover almond pulp for this recipe, but you could definitely try it! Let us know if it works out!

  4. Delicious!!
    I doubled the recipe and used two ‘flax eggs’ instead of egg, as I’m intolerant to eggs.
    I added 1/2 tsp grey sea salt, used the half baking soda and half baking powder option.
    I reduced the sweetener by 1/4 cup and pressed the cookies down slightly before baking.
    Thank you~ This recipe is a keeper!

  5. Delicious cookies to be sure!

    I just want warn that the actual macros are a little bit different. Maybe different ingredients were used but, after plugging all the ingredients in, it came out to
    7g protein
    4.7 g net carbs
    20g fat per cookie
    260 cals per cookie

  6. These are great! Very happy with the texture and taste. I went with the crisper cookie option and didn’t regret it. Will make again. Over and over.

  7. These are great! Very happy with the texture and taste. I went with the crisper cookie option and didn’t regret it. Will make again. Over and over.