These wonderfully soft and chewy keto chocolate chip cookies are made with almond flour and extra-dark chocolate chips.
It's an easy recipe that I love to make with my kids! The leftovers keep well for several days, and you can also successfully freeze them.
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!
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Ingredients
You'll only need a few ingredients to make these cookies. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Unsalted butter: I love using European butter, but any butter will work.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.
- Vanilla extract: It's best to use the real thing - pure vanilla extract.
- Egg: I use large eggs in almost all my recipes, this one included.
- Almond flour: It's important to use blanched, super-fine almond flour in this recipe.
- Kosher salt: I use Diamond Crystal Kosher Salt.
- 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.
Variations
The best way to vary this recipe is to use different flavor extracts. 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.
You can also add chopped nuts to these cookies. I sometimes add ¼ cup of chopped walnuts or pecans.
Instructions
The detailed instructions for making these cookies are included in the recipe card below. Here are the basic steps:
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 into a parchment-lined cookie sheet. Gently flatten the mounds with the palm of your hands.
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!
Expert 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.
Recipe FAQs
I use stevia, but you can use your favorite granulated sweetener instead. Check the consistency of the dough, and if it seems dry, add a tablespoon of water.
I'm not a fan of sugar-free chocolate chips. I prefer the real thing. I like to use these extra-dark chocolate chips.
The best way to ensure cookies are chewy is to cool them completely on the baking sheet and not on a cooling rack.
No, you can't. Coconut flour is completely different than almond flour and very drying. It won't work in this recipe.
Serving Suggestions
These cookies are wonderful by themselves. For a truly indulgent experience, serve them with keto hot chocolate. 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.
Storing Leftovers
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.
More Keto Cookie Recipes
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Recipe Card
Soft and Chewy Keto Chocolate Chip Cookies
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
- ¼ teaspoon Diamond Crystal kosher salt - or a pinch of any other 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.
Video
Notes
- 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Barb
Made these cookies exactly as instructed. I used 1/3 cup granulated baking stevia. I must have used a smaller scoop. I got 20 cookies and baked for 12 min. They were perfect, but didn’t look like your photo. Mine looked more grainy and stayed soft like a cake cookie. This will be my go-to cookie for keto sweet snack
Vered DeLeeuw
Glad you liked them, Barb! If you want them crunchier, try removing them from the baking sheet onto a cooling rack after 10 minutes and let them cool on the rack for 20 more minutes.
Mary
These cookies turned out delicious. This is one of the best keto recipes I've used that are really good.
I used date sugar, added an extra egg, and walnuts. I also used 72% chocolate chips. YUM! Thank you.
Vered DeLeeuw
I'm glad you like these cookies, Mary! Thank you for the review and for sharing your tweaks.
Fallon
Amazing! My favorite keto cookies so far, I love that this recipe uses egg and butter! I used Lily’s chocolate chips and a monk fruit/Erythritol blend for the sweetener. I don’t have a mixer at the moment and a fork worked fine!
Yummy!
Vered DeLeeuw
I'm so glad you liked these cookies, Fallon! Thank you for sharing your tweaks.
Susan Backlund
I am going to try to make these. They look delicious!!
Vered DeLeeuw
I hope you like them, Susan. Please come back and let us know.
Rakin M.
Can we use extra virgin olive oil instead of butter? Thanks.
Vered DeLeeuw
I don't believe that would work.
Rakin M.
Sorry to bother you again but can we use a fork instead of an electric whisk?
Vered DeLeeuw
No worries! Yes, you can use a fork. 🙂
Carlos Almeida
What are your thoughts on oat flour? It is cheaper here in my area.
Vered DeLeeuw
Hi Carlos,
I have only tested this recipe with almond flour. According to MasterClass, you can substitute oat flour for almond flour in recipes using a one-to-one ratio. The nutrition info will change. Oat flour is not keto.
Carlos Almeida
Thanks very much. This is new to me. We'll see what happens.