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: It's important to use blanched, super-fine almond flour in this recipe.
- Baking soda: You can use 1 teaspoon of baking powder instead (gluten-free if needed).
- Dark chocolate chips: I typically use 85% cacao chocolate chips. I sometimes add ¼ cup of chopped walnuts or pecans in addition to the 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
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!!Recipe Tips
- 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.
- 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.
- Storage: 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.
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
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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.
Margie says
These are amazingly easy to make. They are delicious I love baking keto for myself and my family enjoys them too AAAAA+++++
Vered DeLeeuw says
Yay, Margie! I'm so glad you and your family like these cookies!
Lisa says
I've tried so many different keto chocolate chip cookie recipes and had just about given up on finding one that wasn't dry and tasted like almond flour. Then I found this recipe. I did cut back the almond flour to a cup, but these are the best keto cookies I've ever made! Next time I will do a few pecans!
Vered DeLeeuw says
Yay! I'm so glad you enjoyed these cookies, Lisa. Interesting that the recipe worked with one cup of almond flour - I'm curious to know how much it weighed.
Yay for finally finding a recipe you like! Many thanks for taking the time to leave a review.