Soft & Chewy Keto Chocolate Chip Cookies

These wonderfully soft and chewy keto chocolate chip cookies are made with almond flour and extra-dark chocolate chips.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Rest time 20

Total Time 45

Servings cookies

Calories 180kcal

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

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.

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.