Is 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
- 1/4 cup softened and room temperature
- 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%)
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.
- 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.
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.