Keto Chocolate Chip Cookies
Keto Chocolate Chip Cookies Recipe + Video – 2g net carbs! Just 5 ingredients! Crispy edges with soft centers. Paleo, low carb, gluten free, grain free, dairy free, refined sugar free, clean eating, real food.
It’s December! Let’s make some cookies!
But, let’s keep it healthy. These keto chocolate chip cookies are just what you need. They’re grain free and refined sugar free!
Ingredients in Keto Chocolate Chip Cookies
These cookies have just 6 ingredients: nut butter (any nut butter or seed butter works!), monk fruit (could also use coconut sugar for paleo!), 1 egg, baking soda, vanilla chocolate.
No flour or butter needed! The nut butter covers both of those, but keeps it keto! My favorite nut butter to use is my mixed nut butter, but you could also use almond butter, pecan butter, cashew butter, sunflower seed butter, you name it!
Keto Chocolate
You have a few choices for keto friendly chocolate. Lily’s makes no sugar added dark chocolate chips and chocolate bars that are sweetened with stevia and low carb. (Not sponsored, just what I love!)
I love getting the whole bar and chopping it myself. The chocolate gets so much more melty that way! You could also use dark chocolate chips, which are lower in sugar.
Watch Keto Cookies Recipe Demo
Keto Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 16 cookies 1x
Ingredients
- 1 cup nut butter (my favorite is my mixed nut butter, but could use almond butter, pecan butter, cashew butter, peanut butter, sunflower seed butter, etc)
- 1 cup monk fruit (see Notes for other sweetener options)
- 1/2 cup chocolate chips or chopped dark chocolate (I like Lily’s for keto friendly)
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350º with 2 oven racks closest to the center. Line 2 baking sheets with parchment paper or a silpat.
- Combine all ingredients in a medium size bowl and stir to combine.
- Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon balls), placing them on the baking sheet with enough room to spread out. (No need to chill the dough!)
- Bake for 9-10 minutes, until the edges are set and the centers are puffed. (The cookies will flatten and “crackle” as they cool) Cool for 10 minutes and enjoy! Particularly good with my homemade almond milk.
- Cookies will keep in an airtight container for 1 week, or in the freezer for 6 months.
- See the Recipe Notes below for more tips, tricks and FAQ’s!
Notes
Nut Butter: My favorite is my mixed nut butter, but could use almond butter, pecan butter, cashew butter, peanut butter, sunflower seed butter, etc. I prefer a salted nut butter.
Sweetener: To keep these keto friendly, I prefer using monk fruit, my favorite low carb sweetener. You could also use Stevia/Splenda but I don’t love the aftertaste as much. I find Stevia/Splenda to be sweeter, so you may only need 3/4 cup. If you don’t need this to be keto friendly, any granulated sweetener would work! Coconut sugar, maple sugar, date paste, even white sugar or brown sugar. Same quantities of 1 cup for all these other sweetener options.
Chocolate Chips: To keep these keto friendly, I love using Lily’s dark chocolate chips. They also make great keto friendly chocolate bars you could chop up and use. If you don’t need this to be keto friendly, any chocolate chips would work.
Nut Free: If you need these cookies to be nut free, use a seed butter like sunflower seed butter or pumpkin seed butter.
Egg Free: I’ve never tried it, but you *should* be able to use a flax egg or chia egg in place of the egg to keep this egg free. You’ll need 1 tablespoon flax seed meal or chia seeds soaked in 2.5 tablespoons water for 5 minutes.
Freezing: Freeze baked cookies on a baking sheet until firm, about 4 hours. Then transfer to an airtight bag or container for up to 6 months. Can be eaten straight from frozen, or thawed on the counter for about 30 minutes.
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is calculated using my mixed nut butter, you may need to adjust if using a different nut butter. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.
- Prep Time: 10 mins
- Cook Time: 10 mins
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53 Comments on “Keto Chocolate Chip Cookies”
Wowwwwww
This is So darn good. I’m not that great a baker , and I was able to pull this off . I left mine in a bit longer than 10 min because I like a crunchy exterior with a chocolate Gooey center. It crumbles a bit , but that’s ok because it going in my mouth anyways .
Thanks for the Recipe. I wish I knew how to add a picture
★★★★★
Yeah! I am so glad you enjoyed the cookies, even if you aren’t a baker! LOL! So glad they turned out well for you. Your feedback really means a lot to me.
I’ve been on keto diet for just over 6 months and always looking for tasty recipes. Wow, these are just amazing!! Tried several types of cookies but these are so far the best.. just added some coconut flakes and white chocolate chips- YUM!! Melt in mouth
★★★★★
Congratulations to you for staying on a Keto lifestyle for 6 months Saritha. That is fantastic! I am so glad you liked my cookies. I love that they are your favorite you have tried so far. Adding coconut flakes and white chocolate chips is a delicious variation.
I made these tonight. Super easy to come together. I did use monk fruit sugar – the same brand that you love. The cookie dough was really good, but when I ate the baked cookie it had a cooling sensation, I’m assuming from the monk sugar? Just wondering is this normal?
I have heard people describe the aftertaste of monk fruit as a cooling sensation Erin. I guess it’s just a difference in taste preferences. I have never even noticed an aftertaste at all with monk fruit.
These cookies are delicious!
★★★★★
So glad you enjoyed them Charlotte.
I keep coming back to this cookie recipe. I’ve made them so many times! They are so quick and easy to make and always hit the spot! I don’t make homemade cashew butter, but I’ve never had an issue with consistency (I usually buy the Sprouts or Trader Joe’s store brand).
★★★★★
I am so glad my cashew butter chocolate chip cookies have become a go to recipe for you Stacy. I am so glad they turn out well for you with store bought cashew butter. Thanks so much for the feedback, it really means a lot to me.
These are BY FAR the best keto cookies over ever made. I’ve made them several times! My favorite was when I used powdered monk fruit and baked at 9 minutes. Perfection. These are totally going to save me at holiday time! Thank you, thank you!!
I love that they are your favorite Keto cookie Kara. That is quite a compliment. They are a game changer during the holidays. It’s so nice to be able to enjoy a treat.