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
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Keto Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 10 mins
- 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.
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51 Comments on “Keto Chocolate Chip Cookies”
I just made these and they are so good! Your recipes never disappoint!
★★★★★
I am so glad you liked my cashew butter cookies Debbie! I think they may just be my new favorite! I so appreciate all of your very nice comments on my blog. It really means the world to me.
I made these a few weeks ago for Christmas parties and they were a keeper! I didn’t make any cashew butter due to time and used peanut butter instead and they turned out amazing! I can’t wait to try this with homemade cashew butter! These cookies are a keeper!
I also love the cashew butter chocolate chip cookies Olivia. I bet they would be fantastic with peanut butter or any nut butter for that matter. So glad you enjoyed them.
I don’t know what I did wrong. The flavor is so good, but they don’t hold on together at all. I can’t even get them off the baking sheet without them falling apart. Any tips? They are so good!
Shoot! I am so bummed the cookies aren’t holding together for you Amber. I have made them several times and have never had that issue. I have been trying to figure this out. Was your nut butter fully emulsified? If the nut butter had separated the cookie wouldn’t hold together. That’s all I could think of. I sure am sorry they didn’t hold together but I am glad they tasted good!
What can you sub for coconut sugar? Not fully Keto here
Thanks for the question on my cashew cookies Kristen. If you aren’t doing Keto, there are many substitutes for the coconut sugar. I tend to avoid processed sugar so I would use a natural sweetener like maple syrup or agave. If you are doing keto though, stick with coconut sugar or monk fruit. I sure hope this helps. Happy baking!
Good recipe, except it says 1 tsp baking soda in the recipe but in the video you say baking powder. I assume it’s baking powder which is what I used.
★★★★
Thank you so much for catching that Cora! Actually the recipe is right, it is baking soda not baking powder. I think both would work fine actually. I sure hope your cookies turned out well. Thanks again!
These are absolutely delicious!!! Also, so so so easy!! Thank you!:)
★★★★★
I am so glad you liked my cookies Casey. That is fantastic that they were delicious and easy. That is music to my ears!
I’d really rather not say how many times I’ve made these. We LOVE them! We aren’t keto, so I use coconut sugar and it works great! I’ve even made them without the chocolate & they are still delicious!
★★★★★
I am so happy you like my cookies Katie! It’s good to know that they are good even without the chocolate, thanks for sharing that!
Have you tried them with erythritol? I’m not a big fan of monkfruit.
I haven’t tried it with erythritol Heidi. Feel free to substitute the sweetener of your choice. My go to sweetener is almost always monk fruit.Let me know how it turns out for you. Happy cooking!
I swapped out cashew for almond butter because I had it on hand. I am new to using monk fruit and I have discovered I don’t love it as a sweetener in baked goods, but I can see how fantastic these are in spite of my own preference! The dough was really crumbly which made it hard to make balls, and I was worried the second batch wasn’t done so I let them bake longer and they turned out the perfect kind of crispy. My husband won’t stop eating them! ? Thanks so much for this fantastic creation!! So easy!!
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I am so glad you liked my cookies Sam! I love that you substituted what you had on hand. So glad they turned out well. Everyone has their own preference for sweeteners, I just really prefer monk fruit. I am so glad they turned out crispy. That is fantastic that your hubby won’t stop eating them.
This recipe is everything right now (and always). Currently, we are 1 month into Covid-19 and trying to work out at home to stay healthy while also wanting our regular nightly snack. It is so nice to have a simple 5 ingredients cookie, made with things that are not sold out in stores, to snack on at night and not feel like a fatty after. And to be honest, my boyfriend and I do not know why everyone doesn’t make these instead of regular chocolate chip cookies. We are from Minnesota and always get our Sweet Martha’s cookies at the state fair and have decided these cookies are better than those. Also, my 17 year old brother loves these and can make them (fool proof), so he has taken the recipe home to make for my parents now! Sorry for the long ramble, but these really are the ultimate cookie! Side note – these make a totally great option for breakfast on the go, not speaking from experience or anything…
★★★★★
I agree with you, they are such a healthy snack Mika. It is just wonderful to enjoy them guilt free! Even better that your brother can make these for your parents! They do make a fantastic breakfast!
These are scary good! I used a mixed nut butter and they were just as good! These are so chewy and fantastic!
I love to hear that they were scary good Anne! I am glad they turned out chewy and fantastic!
Oof. Where do I begin? I was so pumped to make this recipe but it failed miserably for me. First, I would NOT recommend making these if you don’t plan to invest in the time of making your own cashew butter. I bought a bulk cashew butter from my local health food store than grinds its own cashews on site so I thought the texture would be identical…wrong. The homemade version shown somehow turns out much creamier and binds the dough together much better. Mine was way drier and stiffer and therefore my dough turned into a crumbly mess. I tried to add a little avocado oil to see if it would bind better and it just turned into an oily crumbly mess.
The cookies upon baking also didn’t spread at all, I assume due to these same issues, they came out of the oven in lumps almost the same as when I put them in. I had to press them down after baking. Lastly, I definitely wouldn’t recommend using ALL monkfruit in this recipe. I would go half and half with coconut sugar or maple syrup or maybe just don’t use it at all. The monkfruit gives a very weird taste when baked, this is the first recipe I had tried it in as a stand alone sweetener and with so few ingredients, it overpowers the cookie.
I’m glad so many people had good luck with this recipe but it did not work for me at all.
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Well shoot! I’m so bummed for you that your cookies didn’t turn out well Lora. I haven’t recipe tested the cookies with store bought cashew butter, but you may be right about it being a different consistency. I do disagree about the monk fruit. I don’t think it adds an odd taste at all – but everyone has different taste! :) I sure wish they would have turned out for you!
Amazing recipe! Sugar lovers have told me these are the best chocolate chip cookies they have had in years. Thank you! :)
I love that sugar lovers love them too Kristie! LOL!
Whoops, meant to review on my 1st attempt! :)
★★★★★
These cookies are delicious!! I used store bought nut butter (a mixture of cashew and almond becuase that’s what I had on hand) and they turned out amazing. And so quick from start to finish, even with the baking time!
★★★★★
Making them with a mixture of cashew and almond butter sounds delicious Katie! They do come together pretty quickly!
Absolutely amazing! Being gluten and dairy free these are the first baked item I’ve had that actually taste like a real chocolate chip cookie and have that ooey gooey consistency. I’ve already made two batches within days of each other because they are just that good. Thank you!
★★★★★
Wow! I am so glad these are your first yummy treat since going gluten and dairy free Ashley! You have no idea how happy that makes me. I love that you have already made 2 batches of them. Enjoy!
I guess I will need you to come cook these for me. I have made them twice now. While they tasted awesome, they didn’t look like yours. Could it be that I used homemade pecan butter? They were dark and flat. Tasty though. I plan on making them again but with the cashew butter. Third time’s the charm, right?
Well shoot! I wonder why the cookies are not turning out for you Renee. It is very possible it’s the pecan butter. I sure hope they turn out perfectly for you next time. I am glad they are tasty though!
OOPPSS! Forgot to give you stars!
★★★★★
These cookies are AMAZING! They will be my new go to recipe. The best part is they are toddler APRROVED! I sprinkled a little Himalayan sea salt on top and they are heavenly.
When putting the ingredients into carb manager I had quite a large carb difference, but that could be because I used store bought cashew butter…or user error because I’m new.
★★★★★
Edited to add it was 100% the store bought Cashew Butter. It was almost double the carbs of homemade! When will I learn to just be like Natalie and make my own.
Good to know Emily! Thanks for sharing!
That is fantastic that they are toddler approved Emily! Isn’t that what we strive for as mamas? LOL! Sprinkling them with Himalayan sea salt is so delicious! Sort of balances out the sweet and richness of the cookie.
You say in the video baking powder but the recipe says baking soda.
Thanks for catching that Pamela. The recipe is correct, it is baking soda, not baking powder. I sure hope you like them!
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.
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 cookies are delicious!
★★★★★
So glad you enjoyed them Charlotte.
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.
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.