Keto Chocolate Chip Cookies Recipe

I just nailed the Best Keto Chocolate Chip Cookies—flourless, eggless, dairy free, ready in 15 minutes and ridiculously soft and chewy so people actually ask for the recipe.

Jump to Recipe

I’m obsessed with these Best Keto Chocolate Chip Cookies because they actually taste like real cookies, soft and chewy and kind of dangerous. I love that they’re flourless cookies made with smooth almond butter (no sugar added) and studded with sugar free chocolate chips so every bite is gooey and bold.

I don’t miss crumbs or dairy or eggs. I eat them straight from the pan.

And yes, hundreds of readers swear by them too, which is wild, but I get it. They’re fast, messy, seriously addictive, and perfect when you need cookie joy without the carb crash right now.

Ingredients

Print Recipe (No Advertisments)

Creamy base, nutty richness and protein — it keeps cookies moist.
Sweetness without sugar; a bit cooling but it’s totally worth it.
Plus little melty pockets of chocolate; use fewer if you’re watching carbs.
Adds silkiness and chewiness, helps the cookie texture stay tender.
Basically a binder with slight nuttiness; vegan-friendly egg substitute for structure.
Warm vanilla scent makes them taste homemade and comfortingly familiar.
Gives lift and those pretty tiny cracks on top for texture.
Sea salt brightens sweetness and balances chocolate, don’t skip it.
Reacts with baking soda for lift and gives a subtle tang.
Only to thin dough if needed; keeps things tender and workable.

Ingredient Quantities

1 cup smooth almond butter (no sugar added)

1/2 cup powdered erythritol or Swerve confectioners

1/3 to 1/2 cup sugar free chocolate chips (use the smaller amount for fewer chips)

3 tablespoons coconut oil, melted

1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax “egg”)

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 teaspoon apple cider vinegar (helps with lift)

1 to 2 tablespoons unsweetened almond milk, only if dough is too thick

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.

2. Make the flax “egg”: stir 1 tablespoon ground flaxseed into 3 tablespoons water, let sit 3 to 5 minutes until gelled.

3. In a medium bowl combine 1 cup smooth almond butter, 1/2 cup powdered erythritol or Swerve confectioners, and 3 tablespoons melted coconut oil. Mix until mostly smooth.

4. Add the flax “egg”, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, 1/4 teaspoon fine sea salt and 1 teaspoon apple cider vinegar to the bowl. Stir until everything is well combined.

5. If the dough is very stiff, add 1 to 2 tablespoons unsweetened almond milk, 1 tablespoon at a time, until it reaches a thick, scoopable texture. Don’t add too much or the cookies will spread too much.

6. Fold in 1/3 to 1/2 cup sugar free chocolate chips, using the smaller amount if you want fewer chips. Be gentle so the dough stays cohesive.

7. Scoop tablespoon-sized portions of dough onto the prepared sheet, leaving about 2 inches between each. Slightly flatten each mound with the back of a spoon or your fingers since these cookies won’t spread much.

8. Bake 10 to 12 minutes, until edges are just set and tops look slightly dry. They’ll be soft when hot, so don’t overbake.

9. Let cookies cool on the baking sheet for at least 10 minutes so they firm up, then transfer to a rack. They finish setting as they cool.

10. Store in an airtight container at room temp for a few days or refrigerate for longer. Tip: chilling the dough 10 minutes before baking can help them hold shape better, and using powdered erythritol avoids grittiness.

Equipment Needed

1. Baking sheet plus parchment paper or a silicone baking mat
2. Medium mixing bowl
3. Small bowl or cup for the flax “egg” and a fork to stir it
4. Measuring cups and measuring spoons
5. Tablespoon scoop or a regular tablespoon for portioning dough
6. Rubber spatula or wooden spoon for mixing and folding
7. Microwave-safe bowl or small saucepan for melting the coconut oil
8. Cooling rack for letting cookies firm up

FAQ

Q: Can I make these cookie dough ahead or freeze it? A: Yes, you can scoop the dough into balls, freeze them on a tray, then transfer to a bag. Bake from frozen, add 1 to 2 minutes to the bake time. Dough also keeps in the fridge for 3 days but it gets a little firmer so let it sit at room temp 10 minutes before baking.

Q: What if I dont have powdered erythritol, can I use another sweetener? A: Powdered erythritol or Swerve confectioners is best because it blends smooth. If you only have granular erythritol, pulse it in a blender to powder it first. Stevia or monk fruit liquid will change texture, so reduce liquids and start with a tiny amount then taste the dough.

Q: My cookies spread too much or not enough, how do I fix that? A: If they spread too much chill the dough 15 to 30 minutes before baking and use slightly less coconut oil. If they dont spread use 1 to 2 tablespoons of almond milk to loosen the dough and bake a minute or two longer. Oven temps vary so check the edges for light golden color.

Q: How do I know when they are done, they look soft? A: They will still be soft out of the oven, thats normal. Edges should look set and slightly golden. Let them cool on the baking sheet 8 to 10 minutes so they finish firming up, then move to a rack.

Q: Can I make these nut free or use peanut butter? A: You can try sunbutter or tahini as a swap for almond butter but texture and flavor will change. If using peanut butter, pick a no sugar added smooth one, cookies will be denser and a bit more savory.

Q: Will the apple cider vinegar and flax "egg" matter if I skip them? A: The flax "egg" acts as the binder where a regular egg would, so skipping it will make cookies crumbly. The apple cider vinegar helps a little with lift when combined with baking soda, you might get flatter, denser cookies without it, but they will still taste fine.

Keto Chocolate Chip Cookies Recipe Substitutions and Variations

Almond butter: try natural peanut butter or sunflower seed butter if nut allergies are an issue. Both keep the same fat and texture, but peanut will add a stronger flavor.
Powdered erythritol: swap with 1 to 1 powdered monk fruit sweetener or a 1:1 blend of erythritol and stevia. If using granular erythritol, pulse in a blender to make it powdery first.
Coconut oil: use melted butter or avocado oil. Butter gives a richer cookie, avocado oil keeps it dairy free.
Flax “egg”: replace with a real egg for better lift and structure, or 3 tablespoons aquafaba for an egg-free option. The real egg makes cookies a bit less dense.

Pro Tips

1) Chill the dough 10 to 20 minutes before scooping if your almond butter is warm. It firms up so the cookies keep their shape in the oven, otherwise they can turn into flat blobs. You can even pop the trays in the freezer for 5 minutes if you’re in a hurry.

2) Use powdered erythritol not granulated, unless you like a bit of grit. If you only have granulated, pulse it in a spice grinder or blender first, then sift. Taste the raw dough first so you can adjust sweetness before baking.

3) If your cookies come out too soft after baking, let them cool completely on the sheet for 15 to 20 minutes. They set a lot as they cool. Don’t try to move them too early or they’ll fall apart.

4) For better texture and less oiliness, gently toast the almond butter by stirring it in a warm pan for a minute or microwaving it for 10 to 15 seconds, then let it cool slightly before mixing. It brings out the nutty flavor and helps the dough bind without extra liquid.

Keto Chocolate Chip Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just nailed the Best Keto Chocolate Chip Cookies—flourless, eggless, dairy free, ready in 15 minutes and ridiculously soft and chewy so people actually ask for the recipe.

Servings

servings

Calories

161

kcal

Equipment: 1. Baking sheet plus parchment paper or a silicone baking mat
2. Medium mixing bowl
3. Small bowl or cup for the flax “egg” and a fork to stir it
4. Measuring cups and measuring spoons
5. Tablespoon scoop or a regular tablespoon for portioning dough
6. Rubber spatula or wooden spoon for mixing and folding
7. Microwave-safe bowl or small saucepan for melting the coconut oil
8. Cooling rack for letting cookies firm up

Ingredients

1 cup smooth almond butter (no sugar added)
1/2 cup powdered erythritol or Swerve confectioners
1/3 to 1/2 cup sugar free chocolate chips (use the smaller amount for fewer chips)
3 tablespoons coconut oil, melted
1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax "egg")
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon apple cider vinegar (helps with lift)
1 to 2 tablespoons unsweetened almond milk, only if dough is too thick

Directions

Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
Make the flax "egg": stir 1 tablespoon ground flaxseed into 3 tablespoons water, let sit 3 to 5 minutes until gelled.
In a medium bowl combine 1 cup smooth almond butter, 1/2 cup powdered erythritol or Swerve confectioners, and 3 tablespoons melted coconut oil. Mix until mostly smooth.
Add the flax "egg", 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, 1/4 teaspoon fine sea salt and 1 teaspoon apple cider vinegar to the bowl. Stir until everything is well combined.
If the dough is very stiff, add 1 to 2 tablespoons unsweetened almond milk, 1 tablespoon at a time, until it reaches a thick, scoopable texture. Don’t add too much or the cookies will spread too much.
Fold in 1/3 to 1/2 cup sugar free chocolate chips, using the smaller amount if you want fewer chips. Be gentle so the dough stays cohesive.
Scoop tablespoon-sized portions of dough onto the prepared sheet, leaving about 2 inches between each. Slightly flatten each mound with the back of a spoon or your fingers since these cookies won’t spread much.
Bake 10 to 12 minutes, until edges are just set and tops look slightly dry. They’ll be soft when hot, so don’t overbake.
Let cookies cool on the baking sheet for at least 10 minutes so they firm up, then transfer to a rack. They finish setting as they cool.
Store in an airtight container at room temp for a few days or refrigerate for longer. Tip: chilling the dough 10 minutes before baking can help them hold shape better, and using powdered erythritol avoids grittiness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.