Homemade chocolate chip keto cookies – deliciously soft, flourless, and completely sugar free!
Chewy Keto Chocolate Chip Cookies
A recipe for chocolate chip keto cookies has been the hands-down most popular request I’ve been getting over and over again from readers this past month.
On one day in particular, I received four separate requests within hours of each other – and that was when I knew the recipe needed to go to the very top of my to-make list.
It took just a couple of tries to perfect these cookies, and the results are like something between a traditional chocolate chip cookie and a butter cookie. Their texture is so rich and buttery, it’s almost like eating chocolate chip shortbread!
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Above – watch the video how to make keto cookies.
Keto Cookies With Almond Flour
The two types of flour used most often in keto cookie recipes are coconut flour and almond flour.
I chose almond this time, mostly to be different because I’ve already made brownies with coconut flour.
Almond flour (also called almond meal; it’s not really flour at all) is much easier to find nowadays than it was even just a few years ago.
I’d recommend looking in the natural section of a regular grocery store, or at Target, health food stores, or online.
You can also make your own almond flour at home by adding raw almonds to a food processor and pulsing until they reach a flour-like consistency. Be sure not to pulse too long or they’ll turn into almond butter, which is delicious… but not what you want if you’re making these cookies!
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Can Sugar Free Cookies Actually Taste Good?
Growing up, whenever we’d go to my grandparents’ house there would be two sections of treats in the cabinet.
One was the regular, full-of-fat-and-sugar junk food section specifically for us kids. The other was comprised of sugar-free JELL-O, granola bars, and low carb cookies for my grandfather who had Diabetes.
One afternoon, I was curious and snuck off with one of the sugar free peanut butter cookies in the “not for children” stash.
All I remember of that cookie was an artificial aspartame taste that lingered long after the first bite was gone. And I definitely didn’t take a second bite!
Thankfully, sugar free desserts have come a long way, and you have numerous options from which to choose if you need to bake without sugar.
For this particular recipe, both powdered erythritol and Sugar Free Powdered Sugar will work. The photos in this post are of keto cookies made with the former.
If I’m making the cookies for myself or to serve a crowd not on the keto diet, I’ll just use regular powdered sugar or powdered coconut sugar, both of which work fine here as well.
(If you want them to be paleo cookies, use powdered coconut sugar, which can be made by simply pulsing regular coconut sugar in a blender until it turns to powder.)
*For a coconut flour version, make these Coconut Flour Cookies.
Keto Cookies
Ingredients
- 1 cup finely ground almond flour
- 2-4 tbsp chocolate chips or sugar free chocolate chips
- 2 tbsp powdered sugar or powdered erythritol OR stevia equivalent
- scant 1/4 tsp salt
- 1/8 tsp baking soda
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- 2-3 tsp milk of choice, as needed
Instructions
- Preheat oven to 325 F. Stir dry ingredients very well (so you don’t end up biting into a clump of baking soda!). Add wet to form a dough. Shape into cookies – I used a cookie scoop to first form balls and then shape into cookies. Place on a cookie tray, and bake on the center rack 10-12 minutes. Let cool an additional 10 minutes before handling, as they are very delicate at first but firm up completely once cool. If you try them, be sure to leave a comment or rate the recipe below!View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Cookie Recipes:
Healthy Chocolate Chip Cookies
Breakfast Cookies (Oil Free)
Natasha says
These sound WAY better than regular chocolate chip cookies, at least to me. I am not keto by any means but I love butter cookies so, so much. I also appreciate the usual healthy makeover you’ve given them.
Alright, I hate to be the annoying commenter, but is there a reason why powdered sugar must be used instead of regular?
Anyways, I hope you both have a wonderful Monday.
Jason Sanford says
Granulated sugar isn’t listed as an option simply because Katie hasn’t tried it and therefore can’t vouch for it here. But that doesn’t necessarily mean it won’t work (just that we don’t know if it does), so please feel free to experiment. And be sure to report back if you do!
Carly says
Not the OP but I have made these several times over the past week (they are incredibly fast to make and taste AWESOME) using regular brown sugar and also maple syrup. They’ve come out great every time. Hope this helps!
As a side note, I add a little less than one tablespoon of sweetener vs. two and they’re still plenty sweet enough for my tastes.
Denise Lenhardt Benoit says
Hi, I am a certified foodie with a fierce sweet tooth. Trying Keto in earnest to lose weight. These cookies are a lifesaver! They are delicious and very satisfying. Making another batch today with chopped, sugar-free Hershey’s chocolate and walnuts. So long, Pepperidge Farm.
CCK Media Team says
❤❤
Kelly says
I made these 3 times and they were never firmed up sad because the taste was incredible!
CCK Media Team says
Hi they should definitely firm up. What ingredients did you use? And is your oven calibrated? Are you at a high elevation? Glad they tasted good!
Heidi says
Try making them in an air fryer. I made a batch today & they turned out really good. I used half the amount of sweetener required in the recipe & the mini chips.
Charlene says
Now a favorite in our house. I have tried it with both dark and white chocolates morsels and adding peanut butter morsels. Delicious. Turns out perfect every time. I now have to double the recipe because they are so popular.
Judy Johnston says
I used the Swerve granulated and it worked great! My daughter is doing Keto and is trying to get us on board so I made these the other day because I have to have some chocolate and love desserts but want a healthy dessert! That’s why I love Katie’s recipes! Sometimes I use honey powder or coconut sugar but have found that using the Monk fruit and Swerve give the sweetness without the calories or after taste that you sometimes get from Stevia.
Jason Sanford says
Thank you so much for reporting back! I’m really excited to know granulated sweeteners work!
Jimi howell says
I don’t want to be Debbie Downer but doesn’t she say there is no flour in the recipe? Yet the first ingredient listed is almond flour! So did she mean no regular flour? Sorry to ask but I just need to be sure I’m looking at the right recipe. Thank you in advance ?
Jason Sanford says
Almond flour is called flour because it looks like flour. It’s actually just ground-up almonds, so not flour at all and perfectly acceptable on keto diets 🙂
Casey says
How much of the Swerve did you use can I ask?
Rayna says
I used swerve just as the recipe stated and they taste great
Alice E. Abbott says
How much Swerve did you use?
Susan says
hiJudy,
I cannot abide the taste of Stevia so I am always on the look for a carb free/low cal alternative. I have used monk fruit and am ok with the taste but am unfamiliar with Swerve. Is it more like monk fruit or Stevia?
Julie says
I’ve used both Stevia and swerve and I much prefer swerve
Mandy says
The BEST no calorie, keto friendly sweetener I’ve tried is allulose. It has zero aftertaste and on its own is the only sugar substitute that I’ve found that tastes the most like sugar that isn’t aspartame or the like.
Maggie John says
Erythritol is the most like sugar with just a fraction of the calories and it is natural.
Kirsten Felton says
Swerve is erythritol. If you use monk fruit blend, it’s made with erythritol and monk fruit.
Denise says
You should try allulose, it’s amazing!!! Best tasting healthy alternative to processed sugar.
Phyllis says
I use Allulose. None of the carbs are digestible, look it up. It tastes just like sugar and it doesn’t ever kick me out of ketosis. Give it a try.
Michelle Petty says
I always use a monkfruit erythritol blend from Amazon. It’s amazing!
Ana says
It works also with granulated sugar, I tried it yesterday. They are wonderful!
Charlene Floyd says
you can just put your granulated sugar in a coffee grinder and make it powdered sugar. I do it all the time
Josie Greer says
I noticed in your video t hff at you didn’t use the milk in your recipe.
Simone says
I only have granulated Swerve. Would that work? I can make it powdered. What I’m really asking is about the Swerve?
CCK Media Team says
Powdered swerve works, so just be sure to powder it before measuring to ensure you get the same amount 🙂
Molly says
How much granulated sugar?
Or brown sugar
Heidi says
Thanks Anna!
Rebecca says
Almond sugar to me, has a salty taste. Am I able to substitute the Almond flour for Coconut flour?
CCK Media Team says
Unfortunately coconut flour is a completely different thing and can’t usually be subbed without changing other parts of a recipe because it soaks up liquid like a sponge. But you can definitely experiment and play around with the recipe!
shal says
you can’t substitute almond flour for coconut flour it messes up the texture! well you could try…
Amber says
I tried with substituting in coconut flour. It was a disaster. Never again!
Anna Danko says
I used Swerve granules and they turned out amazing!
Brooke Hébert says
From my experience as a pastry chef, I would say powdered sugar is used because it blends well into the dough making it indiscernible, and lending to the beautiful buttery texture of shortbread. Regular sugar leaves a more sandy, granular texture. I used Swerve zero calorie powdered sugar.
Gavin says
does it have to be coconut oil or could I use olive oil?
Mikayla says
Hi, Im sorry Im a year late but I hope you’re still there. I dont think you can replace the coconut oil with olive oil in this recipe as I believe the coconut oil helps with the firming up, as coconut oil is solid at room temperature and olive oil isnt.
Teresa says
I did try for first time cookies taste good but I think they forgot to call for eggs on the recipe I feel like something is missing
Michelle Smith says
For recipes that call for powdered sugar you can use granulated and corn starch. 1cup of sugar and 1 tablespoon of cornstarch are the ratios. Its worked well for me. You can also make your own powdered sugar by food processing this combo. Hope that helps!
Patricia Quinsey says
I used regular Monkfruit sweetener. They are awesome!
Aurora Ward says
Hi I just baked these cookies with granular sugar and it worked wonderfully I also sprinkle a little on top and oh my goodness it’s just amazing so yes it does work with granular sugar. Hope this helps!:-)
Janet says
I actually used monk fruit sugar. They turned out wonderful!
Deb-do says
These look absolutely delicious! Can’t wait to try it.
Paige Flamm says
I need these in my life asap!
Paige
Brittany Audra @ Audra's Appetite says
I adore baking with almond flour; love the texture it gives baked goods! Can’t wait to try these! 🙂
Kiara says
I tried these today and am a very happy camper right now. I’d only tried one other keto cookie recipe in the past and this one far exceeds the results. My husband loved them too, so it’s a win all around.
10/10 stars I will make them again for certain!
Melanie Irwin says
Thank you, Katie! I’m so grateful for your keto recipes. I’m not keto, but I have Type 2 diabetes, and keto recipes are usually okay for me. (Trader Joe’s has both almond flour and almond meal.)
Becky says
I love this! I work with someone who loves sweets. I am going to make these for her. They sound fantastic.
Bobbi says
I made these for my husband today- there are three left! They are that good
Mandy says
I made these and they were TO DIE FOR good! I’m embarrassed to say the whole batch is already gone! I’m not a vegan but was recommended to your site by a friend for healthy keto recipes without all the artificial junk people sometimes put in keto desserts, and I have loved everything I’ve tried so far.
Kathleen @ Produce On Parade says
OOOOoo I can’t wait to try these. My husband has an rheumatoid arthritis and he feels better when we cut back on processed foods/ingredients so I am excited to try these! I have a sweet tooth, so it’s an experiment finding healthy treats for the both of us. Thanks, Katie!
Tanya Darling says
Your husband might want to try the Plant Paradox diet by Dr. Gundry. It helps rheumatoid arthritis. It’s amazing and an easy diet to follow and stick to. My whole family has been following it for almost a year now.
Anita Jones says
I agree 100% about the Gundry way of eating. I have several AutoImmune conditions. I’ve had Celiac Disease since I was 1 year old….
I lost 75 lbs in one year!!
It’s definitely a worthwhile way to go!
“THE LONGEIVITY PARADOX“
HOW TO DIE YOUNG AT A RIPE OLD AGE “ He’s easy to follow and speaks in a story telling manner. Makes it simple to understand the medical terminology. Highly recommended!!
These cookies 🍪 are fabulous. I used powdered Monk Fruit as the sweetner, Coconut Oil and Coconut milk. Fabulous!! Let them cool fully before picking a cookie up to eat.
Thanks once again,
Chocolate Covered Katie 🤗♥️🤗
Paula says
Thanks, my husband has a pretty severe case of RA, I will look into this “Gundry”!
These cookies may be perfect for him as he does notice eating sugar really gives him pain. Trying them today. Thx all!
Sabrina says
thank you for another wonderful sugar free recipe, and a cookie recipe at that, appreciate that it’s not too sweet since that is one of the things that I dislike most about chocolate chip cookies, love that these are soft too!
JULIE says
WONDERFUL! My grandaughter LOVED them, which is great because she’s a very picky eater.
You have to really work that coconut oil. I did add about 4T of milk. Remember to put them in cookie shape. They will not rise or fall.
Yum!!
April says
I melted my coconut oil in the microwave for 20 seconds.
Mariette says
I wished I had… Lol
Eva Kelley says
This one helped me
Sharon says
These were SO GOOOOD!!!! They should come with a warning label. I’m not sure how good they are going to be for my keto diet LOL!
Jana Bruce says
Wow! These are some yummy cookies! I used powdered Swerve for the sweetener and heavy whipping cream instead of milk. They were moist and held together. Thanks for the great recipe!
Jillian says
Was your cookies sweet? I tried this recipe, although it was good, it was a bit bland. I am not the best baker so it could have been me! But I was wondering how yours turned out.
CCK Media Team says
Hi Jillian, what sweetener did you use?
rose says
are these good without the chocolate? i am allergic but want to try the recipe 🙂
Jason Sanford says
Can you do raisins? Or carob chips? Ooh or what about peanut butter chips?!
Olga says
HI…I love your recipes, I used this recipe but I didnt like how oily they were so the second time I trippled the recipe (because I wanted more cookies) and I used less coconut oil, just one spoon and half and they were fantastic, I also used rapadura or panela sugar instead of powdered sugar and the result was absolutely amazing. Thank you so much for sharing your recipes. Olga
Ps: I don’t used powdered sugar as I can’t have any processed sugar, that’s why I use rapadura or panela sugar as this is unprocessed sugar.
Diana says
Jennifer, I’m so sorry this didn’t work out for you. I too tried this recipe and at first glance, it seemed that there wouldn’t be enough moisture in the recipe, but there is if you mix it a little more. The only thing I wanted to point out is that even though I doubled the recipe I was only able to make 17, 2 1/2 inch cookies. Also, my cookies didn’t flatten out either, which is usual when cooking with Almond flour, but they tasted fabulous anyway. One last thing I wanted to point out is that the cooking temperature may be too low. I had to cook them longer then stated and for the second batch I turned up the temperature to 375 and baked them for 10 minutes and they came out fine. Don’t give up, try again and good luck.
Jason Sanford says
I love the picture!
Betty Rivera says
Just wondering why eggs are not in this receipe. Had to leave them for more time and did not flatten I did it with a spoon
Kaela Rose says
I have the same question!
Jaimie Holt says
Super good but I added everything up and I got 8.2 carbs a cookie for a serving size of 10, did I do something wrong?
CCK Media Team says
Hi Jaimie, it could just be a difference in specific brands or ingredients used, or it might be a misprinted ingredient in an online calculator. Or if you used 4 tbsp chocolate chips, the carbs would go up. Erythritol is also not included in net carb count on keto 🙂
Michelle says
I just tried this recipe and added a healthy tbsp of peanut butter and they turned out great!
Jason Sanford says
Love the idea to add peanut butter!
Gigi says
Just wondering. Maybe I missed it in the recipe but how long should I bake?
Peg Baldwin says
These are *fantastic*! They whip up so fast. I did not have sugarless chocolate chips so I chopped up 2 squares of 92% cocoa chocolate instead. Seriously, I can’t even imagine a better keto chocolate chip cookie. I did buy sugarless chocolate chips so will use those next time. It makes a small batch, but I rolled the dough into little balls about 1′ in diameter and flattened them by hand – it made 15 cookies that are about 1.75″ across. I will *totally* make these over and over again. Thank you Katie, for the recipe. I have also made your Fat Bombs on this page, sooooo good too. 🙂
Peg Baldwin says
ooops, 1″ in diameter. lol
Helen says
Very very nice. Will definitely be making again. They went so quick with guests.
Used butter instead of coconut oil as I don’t like it. Didn’t have chocolate chips so used 70% dark chocolate, which I chopped into little squares.
Amber says
Thank you for commenting that you used butter instead of coconut oil. I was scrolling thru the comments to see if anyone did that because I wanted to use butter instead of coconut oil since coconut oil doesn’t agree with my stomach. So glad they still turned out good!!
Andrea says
I melted my butter before mixing liquid and dry ingredients. If you use butter and melted I would not put the chocolate chips in until last after everything is mixed together so that the warm butter doesn’t melt them
Judy Epstein says
Thanks!! I prefer butter to oil and wanted to know it works using butter instead!!
Niki says
Thank you! Also wondering if I could use butter instead, because it’s midnight and I want cookies NOW and butter is all I have! 🙂
CCK Media Team says
We have seen commenters use it before with good results.
Kirsten says
I came straight to this recipe since I can’t use regular flour and it calls for Swerve (I’m diabetic so I always keep Swerve in the house for baking); but then I noticed it uses almond flour. Is there any other flour that can be used (I’m allergic to tree nuts)?
Jason Sanford says
Hi, I’m confused. If you can’t have flour but don’t want to use almond flour, what flour would you want to use? If you’re ok with oat flour, these are really good: https://chocolatecoveredkatie.com/2018/05/21/vegan-chocolate-chip-cookies-recipe/
Sasha says
There’s coconut flour too
Mikayla says
Doesnt coconut count as a tree nut? Its a nut and it grows on a tree 😅
Desi says
I’ve made 2 batches of these cookies so far. I follow the recipe and they turned out perfectly both times and so delicious. One thing I did that is not specifically mentioned in the recipe is I heated up the coconut oil and mixed it in when it was liquid. The cookies in the first batch were kinda fat because I assumed they would spread a bit while baking so I didn’t flatten them much before they went in the oven. But they stayed pretty much the same shape. So my second batch I just shaped them into cookies and flattened them out more.
Shannon says
Dessert snob turned Keto. Excellent recipe! Thank you, CCK! …I subbed butter for the coconut oil and hand-mixed until the wet ingredients were well incorporated into the dry. After dropping by tablespoon full, I flattened the cookie balls with the back of a glass. Cooking time with my oven was a little longer. MUST let the cookie cool completely do it won’t crumble. Nice and soft Keto cookie perfection.
Jason Sanford says
Glad to know they work with butter too!
D says
Did you melt the coconut oil before mixing?
Ryan says
I do
Aimee says
I never leave comments but I loved these so much I had to. I used avocado oil, added a little extra powdered stevia and 1/4 tsp of molasses and they turned out so good I couldn’t believe it. They were eaten immediately by my family and then I started making more. I love that you can eat the dough raw. Thank you so much for this recipe!
Jason Sanford says
I love your idea to add molasses so much. It sounds like gingerbread.
Selina Rifkin says
These were VERY tasty. Used walnut meal instead of almond and granulated Swerve. And Lily’s chocolate. Worked fine. And husband liked them!
Jason Sanford says
Walnut meal sounds amazing!
Vanessa Caraballo says
My husband has started the Keto Diet and he is such a picky eater. He loves all the horrible things. He hated healthy versions/substitutions of any sweets. We made this today and he did enjoy them… a lot!
Anna says
The most BEAUTIFUL keto cookie I have tried. I too will make these over and over and over and over again! Thanks so much Katie. You are quite the genius in the keto kitchen. Best wishes from Germany.
Kelly Makela says
has anyone tried subbing applesauce for oil?
Alecia says
These are pretty good keto cookies and I rated them as such. They taste more like a snowball cookie than a shortbread cookie to me. They’re definitely not like a regular chocolate chip cookie, but they’re a very good “healthy” cookie. I love cck for the “healthy” version of my favorite desserts, but I don’t live on healthy baked goods. I’m not accustomed to all these nut flours, nut milk, xylitol ect. that are commonly used in Katie’s recipes. If healthy baked goods are your thing, then you won’t be disappointed.
Elaine says
These are good. Used butter and chopped up baker’s chocolate. I would increase the sweetener by a tablespoon next time.
Barbara makee says
I absolutely love these cookies. Quick and easy sweet fix. Thank you so much for sharing!!! ?❤️
I make a batch at least 2-3 nights a week ?
Lexie says
this is SO COOL
Tanya says
Keto Chocolate Chip cookies with Almond flour and Coconut oil and milk instead of butter and eggs are different texture and taste than I’m used to, but none-the-less quite yummy! Thanks for making it simple for someone like me to convert my ways!
Suzanne says
I made these tonight. Yum! I used Trader Joe’s almond flour. I also used 2 slightly heaping TBSP (after reading about dryness/crumbling) of coconut oil melted, so it would mix into batter well.
Jody says
My new go to sweet treat. These cookies are incredible! Thank you for sharing!
Sarah says
Hi Katie, if I wanted to sub coconut flour for the almond flour (nut allergy), do you know what the ratio of dry to wet ingredients would be?
Thanks so much!
HELENA says
I only made half of the recipe because Ive tried some other cookies and they were hard, flat and blah. Now I wish I would have made the full recipe! These are soft and absolutely fabulous!! This will definitely be my go to recipe when I really want cookies! Thank you! 🙂
Nick D says
This “keto” cookie recipe doesn’t give the stevia, powdered green equivalent when this is a keto recipe. I followed it, but had to look up stevia equivalent myself. My problem with this is stevia here is presented as an alternative when it should be central, since this is a ketogenic recipe, replete with equivalent. Now everyone’s gotta bail to some other website to make these potentially tasty cookies ketogenic. Like why not even partially make up the sweetness with some stevia then add some maple syrup or honey, or non-glycemic monk fruit “sugar”…
Jason Sanford says
I’m confused because there’s no maple syrup or honey in this recipe. The stevia alternative is erythritol, which is keto friendly.
Ginger says
I’m allergic to stevia, so I would use monk fruit!G
Common says
Like why not include how much stevia you used?
Amber says
My god these are so good! Used Lily’s dark choc chips, confectioner swerve, and half & half. I’ve made some pretty good keto/low carb cookies and these DO NOT disappoint!! Thanks Katie for the delish cookies!!
Tanya says
Second time in a month I’ve made these. First time super yummy, but then again I added M&M’s. This time I made them totally Keto with Lily’s chocolate chips. They are bitter and salty. Not sure if they get a third try.
Jason Sanford says
I don’t see how the m and ms would make that big a difference, especially in the salt category (how would they make the cookies less salty?). Is it possible your almond flour went rancid or you accidentally mismeasured the salt? I do that all the time in recipes!
Ivy Gackenbach says
So my cookies didn’t flatten out when I baked them. They’re done though? They aren’t doughy but they didn’t flatten. Is that normal? Do I need to flatten them before baking them?
Jason Sanford says
If they don’t flatten for whatever reason, just press down with a fork or spoon. That’s what I do whenever a cookie recipe I’ve made doesn’t flatten, and it always has worked. Hopefully it will work for you too!
Julia grace says
I made these a couple of weeks ago and forgot to save the recipe. I’ve been losing my mind trying to find it again because these are the BEST vegan chocolate chip cookies I have ever made. My dad, who is the biggest skeptic to vegan and healthy alternatives, ate more than half of the batch. Putting this recipe on repeat forever!!
Monica says
Just made these and love how simple the recipe is, I didn’t need my stand mixer. I doubled the recipe as I have a Celiac husband and two kids who are always hungry. Instead of sugar I used maple syrup and still worked great, just watched the amount of milk I put in. Definitely keeping tis recipe and making it again! 🙂
Susan says
I followed the directions and my cookies looked the same after 12 minutes as when I put them in the oven. What did I do wrong?
Jason Sanford says
Hi, what do you mean by they look the same? Like they aren’t cooked? Or just not brown? I’m confused.
Kristen says
Did you roll into a ball and flatten as instructed? In my oven it took closer to 14 minutes to get to golden brown.
Terri Johnson says
I actually cooked mine 20 min and they fell apart. The taste is good, but very difficult to handle like a cookie. I let cool on cookie sheet as instructed and since I cook all the time, I know my oven is accurate. Not sure what was the problem. May try a cookie with an egg or two in the recipe.
MONA J RAMSEY says
Mine were salty! I followed the recipe to a tea. What am I doing wrong?
Jason Sanford says
Hmm, I didn’t find that issue, but maybe just use a little less next time if your tastebuds don’t like salt as much as mine do? I think they are perfect as is, but everyone is different! -Jason
Taryn says
I LOVE these! I’ve already made about 3-4 batches. My mom also liked them which is a plus because she is picky about some of my keto recipes. I tried another chocolate chip cookie keto recipe that I wasn’t very fond of. This one is so much better. Thank you!
D. Smith says
Why coconut oil instead of butter for the chocolate chip cookies?
D. Smith says
Also why no egg?
Ken says
Katie’s recipes are often vegan-friendly
Jeannie says
Super easy to make and tastes great! I double the recipe and use two tbs of erthritol and two tbs of coconut sugar and no one can tell there’s no sugar in them.
DC says
These are the best! Came out perfect. I topped with sea salt before cooling. So delicious and easy.
Kristen says
I’m not sure what I am doing wrong here. I made as instructed but it seems all keto recipes I make have this sour/bitter taste. It’s not the lilys chocolate chips but I think maybe the sweetener? I’ve used swerve and 100% organic erythritol. Any suggestions on a less bitter tasting sweetener?
Jason Sanford says
Hmm, yeah I’m not usually a big fan of those sweeteners either and can taste it in things like ice creams that have erythritol. Some people love it and can’t taste anything, but I definitely know what you mean about the aftertaste because I notice it with anything containing erythritol too. I did like these cookies when I made them with erythritol, but if you can have regular sugar or coconut sugar, those are my preferences here and both work well in this recipe!
Kathy says
Erythritol and Swerve are there same, one is just a brand name. I find that erythritol has a weird taste and cooling effect. It almost tastes minty. I use allulose, which doesn’t raise your glycemic index but it’s still a naturally occurring sweetener. Much better in my opinion.
Leanne says
That is so weird I used Swerve powdered sugar and found them with just the right amount of sweetness. Maybe try Monk fruit instead.
Tabitha says
I just made these. The only change I made was to use 4 Tbs Swerve confectioners and about 3 Tbs heavy cream. I like things sweet. I mixed them VERY well. They are actually just as good as real sugar chocolate chip cookies. Mine held together while warm. It’s recipes like this that allow me to get through each day! I do not miss carbs or sugar one bit.
MariaDPettiford says
Awesome cookies! Really good recipe! Thank you!
Vivian says
Is the coconut oil measurement melted coconut oil?
Jamie says
I made these the other night and they are great. I was wondering if anyone has tried adding an egg. I think 1 egg may be too much for a single batch but if you doubled it and added 1 egg do you think it would hold together better and have a richer flavor? Just curious. I am a month on Keto now and am just starting to bake again. Thanks for any ideas or comments.
beacher says
I would like to know that too!
Patricia says
I recently went keto and this is one of my favorite recipes!!! It’s delicious and guilt free!! I used Coconut milk one time and almond milk the other and they were both equally delicious! I also used Stevia for the sugar. I love and recommend this recipe for anyone wanting a healthier cookie without giving up the taste of a really good chocolate chip cookie.
Chris Roath says
I don’t care for choc chip cookies, but these are as good as any! I was unhappy with my chips Ghiradeli, too big and waxy. 3 tbs was the max I could incorporate. Great recipe!
Julia says
Hi! I tried this recipe last night and they were so delicious that we ate them all up!
We have been looking for a keto friendly crispy tasting cookie and these were the crispiest! We edited the recipe just a little bit. We used a 50/50 mix of erythritol and stevia (both granulated). We used a cookie scoop (1.25oz), to place the cookies on a foil pan. We flattened them using the back of our measuring cup. We baked them at 325 for the first 12 minutes, then raised the temp to 350 for the next 10 minutes (we just left them in the oven while the oven heated. Definitely needed to let them cool, but wow. Best cookies ever!! Just made a double batch baking in the oven as we speak.
Jason Sanford says
I’m excited to know they can be doubled! I love them too 🙂
Moriah Shanahan says
These are the best! Perhaps too good? The more I make them the better they get and my Keto friends LOVE them too… 🙂 I added full fat coconut milk for my milk and pecans and WOW! Delightful. I think I will try some chia seeds next. Also, the peanut butter ideas sounded great!! Woo hoo! Thanks for the great recipe!
Cindy says
These were pretty good! I used MCT oil and cashew milk and really enjoy how quick and easy they were to whip up. Thank you!
Thakurign says
I tried the chocolate chip cookie recipe and it turned out phenomenal! I used coconut milk and i think it made them nicer
Deepa Goyal says
Attaching t cookies
Debbie says
I made this recipe yesterday. I did not have powdered erythritol so I used powdered coconut sugar instead (put coconut sugar in the blender to get powdered coconut sugar). (I do have a bag of Stevia but wasn’t sure if there would be an after taste so I went with the coconut sugar) I think they could have been a little sweeter. I might try a bit more of the coconut sugar next time. I also chopped a 85% dark cocoa bar in place of sugar free chocolate morsels. Overall, I was very pleased with the results. This recipe is a keeper!!
Jason Sanford says
I love the photo! Love all the chocolate chips 🙂
Kelly says
These were great! It’s Valentine’s Day today and I am doing low carb and craving chocolate chip cookies and these were better than I expected. I used truvia and put 4T in instead of 2T so definitely need less. I also used butter flavored coconut oil as well. Thanks for the great recipe!
Natalie says
Thank you for this easy recipe! They are super yummy. Definitely gotta hide these.
Melody says
Help! I have no idea what I’m doing wrong?! This is my second time making these and the cookie dough balls don’t flatten at all when baking. They are still round balls after I take them out.
Jason Sanford says
If that happens, just flatten them with a spoon or fork, either before or after baking 🙂
B says
I used coconut sugar in place of sweetener and they turned out perfectly <3
Sasha says
Mine looked very brown and stayed a dark brown the entire time? I used almond flour but other people’s pictures look lighter for them. Also, I had to use 100% cocoa chocolate but would sugar free chocolate chips be sweeter?
Jason Sanford says
Hi, there are two types of almond meal. One has the skins removed and the other grinds up the skins when making the flour. Both are fine, just different colors (and the one without the skins will be a little less tough). Yes, sugar free chocolate chips that are sweetened, such as Lily’s, will be sweeter than 100% chocolate, which has no sweetness.
Rachelle says
Would you happen to have worked out how many carbs for each cookie??
Jason Sanford says
Yup! Full nutrition facts for her recipe are linked right under the recipe ingredients/instructions 🙂
Gang says
Can i use olive oil instead of coconut oil?
Jason Sanford says
I would think so, but unfortunately there’s just no way to know for sure unless you try. Be sure to report back if you do!
Natasha Cerqueira says
Just two weeks into my keto journey and loving it. Im not one to want to experiment with things that pretend to be other food (if that makes sense). So I was iffy on the almond flour. I have to say, these are AWESOME. The only change I made was to use half butr3ee,half coconut oil the second time around. Much tastier. So happy to have these in my back pocket. I also love that the recipe only makes a few.. stops you from eating too mamy (sorta!)
Tash
Brenda says
Chocolate Chip Cookies-Tolerable. It somewhat
satisfied my sweet tooth. Will make again
with tweaks.
Shilpa says
Skipped chocolate chips…. made bigger flatter cookies like the ones u get at subway, turned out yummy!!!
Jason Sanford says
Oh my gosh now I need to try that ?
Beth says
I just made these for the first time last night and they are absolutely delicious!! I’m right now waiting on a fresh batch to come out of the oven to give to my neighbor (who is also doing keto) as a thank you for watching my kids yesterday. I hope she enjoys them as much as I have!!
Monica says
Tried these tonight. They didn’t brown so I was worried but after they cooled they held together and were delicious. Some bites were a bit too salty so I may not have blended the salt in enough. Used 3 tsp of 2% milk, baked for 12 minutes at 325 exactly as the recipe stated. Made 9 small bite sized cookies.
JasmineM says
These cookies have the consistency of biscuit until they sit for at least 30 minutes. There is no sweetness or vanilla flavor to cookie at all and I added extra pure vanilla extract and extra swerve. The only sweetness or flavor will be from the chocolate you add if you use swerve. If you are looking for a cookie that comes any where close to a flour and sugar cookie this is NOT it. I am still searching for a decent cookie recipe.
Jason Sanford says
Swerve is actually sweeter than sugar, so if you don’t taste sweetness from the swerve (especially after adding even more), it sounds like there’s something wrong with the package you have, and you should probably return/replace it with a new one that’s not defective. I actually find Swerve to be too sweet!
noely loeza says
Hi, does almond flour work as well?
Jason Sanford says
Hi, I’m confused by your question because the recipe calls for almond flour already 🙂
Ria says
These are the favourite cookies in our house so far.
I used what I had in the cupboard i.e. unrefined brown sugar, sunflower oil and supplemented ground hazelnuts with the almonds as I didn’t have enough. So rich, decadent and delicious.
Thank you.
Jason Sanford says
I love your idea to use hazelnuts!
Clare O. says
I never leave comments on recipes, but I have to say these are incredibly delicious. Best keto cookies I’ve ever made. I used a chopped sugar free chocolate bar the first time, and Lilys sugar free chips the second. Both were awesome. I melt the coconut oil before adding it, and that makes everything easier. Roll into balls, flatten with a glass cup. I make a batch of these every week so I can have one a day. Thanks for the recipe!
Cheryl A. says
Should the coconut oil be melted first?
Jason Sanford says
Yes I always melt it when I make these 🙂
Jason
Ashley says
How many carbs per cookie? Trying to track! Thanks in advance!
Jason Sanford says
Hi, full nutrition facts are linked in the post under the ingredients 🙂
Jessica Dyal says
Made these tonight and AMAZING!!! This is my new favorite KETO dessert!!! Thank you for posting this!
Mary says
I just made these for my husband (keto) and myself (vegan) to share. I didn’t have any unsweetened milks in the house; replaced it with aquafaba and they came out really well! Oh and I accidentally bought granulated erythritol instead of powdered. They did need a bit more baking than the recipe calls for- I turned off the oven at 12 minutes and let them sit in the hot oven about 10 more minutes and the bottoms firmed up nicely.
Jason Sanford says
I love the idea to use aquafaba!
Kelly says
I had done something wrong when I made these, not sure what though. I did everything on the video and they came out like coconut cookies. They didn’t even bake! Oh well…
Jason Sanford says
Hi, what do you mean they came out like coconut cookies? And what was the texture that they didn’t bake? What sweetener, oil, and flour did you use?
Jason
Jo says
I make this choc chip cookie recipe weekly, but I just spread it in a slice tine, slide a knife along to cut into squares, and when cooked, while still warm, go over the same lines again. Once cooled, they easily divide into the portions I drew. It’s an excellent recipe regarding both taste and ease of making; just a bowl and a spoon required-joy!
Jason Sanford says
That sounds so brilliant!
Loly says
I made this recipe 2 days ago and it’s still soft
Non keto frinds liked it ??
Really delicious and simple .
Jini Coroneo says
I tried this and while they tasted delicious, they didn’t bind very well. Any advice? I could add a chia egg and cook on higher for longer as that seemed to work for some. Anybody else had this issue?
Jason Sanford says
Hmm, I haven’t heard of anyone else listing that issue, but maybe you just got super dry almond flour? Or live in a dry climate? What specific ingredients did you use?
Jini Coroneo says
I used all of the ingredients listed and used coconut milk for the milk. The almonds were chopped blanched though so I had to put them in a blender and for the sugar I used xylitol. I will try again tonight.
Jason Sanford says
Hmm, maybe the xylitol? Did you pulverize it to make it powdered first?
Talin says
Is it normal no egg? Just checking! Thanks
Jason Sanford says
No egg needed 🙂
Jessica Mataele says
This is one of my favorite go to chocolate chip recipes. I have to double the batch because we eat them up so fast!
Lori A Wellman says
ummm…where is the video or the recipe? i don’t see it anywhere on this page.
Jason Sanford says
There’s a video about halfway down the blog post
Teri says
I made this tonught as i was craving simething sweet..they were so good, i used almond meal as i dont have almond flour and they were fine. I would definitely make this again
.thaks for bthis recipe
Lori Thompson says
Not only are they delicious but they make the BEST COOKIE DOUGH EVER! With no raw egg to worry about! The next batch I make I might do a small amount of white chocolate chips with macadamia nuts. I’ll have to do the Keto math.
Dottie says
Is the actual printable recipe for Keto chocolate chip cookies not available any more? I’ve looked everywhere and cannot find it.
Dottie says
Is the actual printable recipe for Keto chocolate chip cookies not available any more? I’ve looked everywhere and cannot find it.
The video doesn’t give the measurements of the sweetener – and other ingredients.
Jason Sanford says
Hi I’m confused by your comment. The recipe is further down the same post as the video 😉
Liz says
These cookies were delicious!! To me, they taste just like regular white flour cookies, but so much healthier! I will definitely be saving this recipe as my new go-to!
Candy Goodreau says
Have you ever tried to freeze this dough?
Jason Sanford says
I don’t see why it wouldn’t work! Be sure to report back if you try!
Jason
Aurora says
I would like to try this recipe but I’m allergic to coconut. What can i use as a substitute to coconut oil?
Jason Sanford says
Unfortunately we haven’t ever tried a different oil here or subbing nut butter, but if you experiment definitely be sure to report back on how it goes!
Nicole Carr says
Thank you for making this meal plan! I have the WORST time sometimes coming up with meal plans so I love when it’s already made up for me. I was getting frustrated and bored.
Michelle Sutton says
Just made these Keto choc chip cookies – wonderful. I am new to Keto, and this is just what I need to feel ‘normal’.
Tara says
Can you use butter instead of coconut oil?
Terry Harrison says
These are absolutely fantastic. Made them last night. Ate one, then put the rest in the freezer to see if they would freeze well. They were gone in an hour. Oh well, I’ll make and eat – I mean ‘freeze’ – another batch tonight!
Jason Sanford says
So fun (or dangerous? lol) to know they freeze well!
Larry says
I tried this recipe and I can honestly say that there was no way that my cookies were even near done at 325° for 10 to 12 minutes. Nothing even browned on the edges for almost 20 Minutes. I did the recipe exactly as described instructed and it literally took 22 minutes for the cookies to brown on the edges. I love the simplicity of the ingredients and how easy it comes together though. Hopefully there’s nothing wrong with my oven.
Darcy says
I don’t think I’ve ever seen prettier pictures of food than on this site.
Nina Overton says
The chocolate chip cookies are awesome.
Ashley says
Just ok to me; taste wasnt anything special. And i had high hopes
Jason Sanford says
Hi, what about them that you were hoping for did they not deliver on? With more information, maybe I can help/recommend alterations.
Jason
Courtney Brewer says
I made these and they do taste really good. They never flattened out though. Even after they cooled. idk what i did wrong. LOL
Jason Sanford says
Just flatten them with a spoon or bottom of a glass if that ever happens!
Jill says
Doubled this recipe and made 18 cookies. I used powdered erythritol and 75 g 60% cacao chips, otherwise recipe doubled as stated. As I sit and eat them now, I wish I had been more “scant” on the salt. I waited the 10 minutes of cooling before sampling and they held together nicely, no crumbling. Texture is good, I like the level of sweetness which is not too much with 4 T powdered erythritol. I do really like these and will make again. Dipping in a little no sugar caramel syrup and they are even better, cuts down the saltiness. Next time I will use a full 1/4 tsp salt for a double batch and see how that goes. I may even cut back on the chocolate to “save” on carbs. Easy to make. I baked 10 minutes at 325, bottoms slightly browned, tops are not, but I like a lighter cookie. I tried to upload a pic but it was too large. Definitely need to shape these, they will not change on baking (which is nice for filling a pan). These will definitely be in the rotation, thanks!
Jill says
Downsized the pic
Chocolate Covered Katie says
Thank you so much for making them. I love the pic 🙂
Tim says
Took my first shot at these yesterday and did pretty good if I say so myself, they’re very tasty and easy to make. I’m not vegan, I’m wondering if I could substitute butter for coconut oil, and add an egg as well (trying to get a little closer to a classic chocolate chip cookie taste). I know 1 tablespoon of butter is 8.5 carbs, 1 tablespoon of coconut oil is zero carbs (but lots of fat). If I tried the butter way, how much? 1 tablespoon, 2 tablespoons? Also, does throwing one egg in there makes sense? Thanks.
Jason Sanford says
You can definitely sub butter! I don’t see why adding an egg wouldn’t work, but if you experiment please be sure to report back for the rest of us 🙂
Jason
Tim says
Cool. Wonder how much butter (maybe 2 tbsps)? Let me try that and one egg and report back. This is funny, a 50 yr old bachelor, in the kitchen, baking cookies… 😉
PS. I’m not living my life without some cookies…
PPS. I’m 6’4, athletic 225 lbs; wanted to get leaner and meaner. Three and a half weeks lost 20 lbs (205). As long as I can make keto CCK and chocolates, never going back; this is easy… 😉 Tim
Jason Sanford says
Yes! I would just replace an equal amount of oil with butter. I’m not vegan either, so I’d love to hear how it goes. I don’t see why it wouldn’t work. 🙂
Betsy says
Just made these this afternoon. I’m not a baker by any stretch of the imagination, but I am a chocolate freak! I made the chocolate chips, using the recipe given and they are delicious. They do have a strong coconut flavor, but I didn’t mind that. I made the first batch with honey, but am going to do the next batch with stevia. My cookies didn’t flatten, but I know now that I should have flattened them before baking.
Jason Sanford says
Mine sometimes flatten and sometimes don’t (so weird!), but they can be flattened after baking too. Just wanted to mention that if you want to flatten this batch too 🙂
Jason
C Rice says
These were delicious!
I made these using Sola, which is mostly erythritol, but I only did about 12 grams instead of a full two tablespoons. I used Lilly’s semisweet chocolate chips.
I was wondering if I made and refrigerated a big batch of cookie dough to have on hand when I’m craving something sweet, would it keep well?
Jason Sanford says
There’s no egg, so I don’t see why it wouldn’t! If you try before I do, definitely be sure to report back 🙂
Jason
carol armstrong says
nope, sorry…wanted SO much to love them.
1. not enough sweetness – could have used at least 3 T swerve, regardless of granulated or powdered
2. still that same graininess from the almond flour. i realize there’s just no way to eliminate it, it’s just a feature of the “flour”
3. used lily’s s.f. chocolate chips…what a huge disappointment. they are SO expensive, and have no sweet flavor at all – just the bite of dark chocolate.
while i appreciate the work someone did testing and creating this recipe – it doesn’t make a wonderful, delicious, can’t-live-without-it, best-cookie-ever chocolate chip cookie. more like “ok, i had 1…i don’t have to have any more, do i?”
Jason Sanford says
I think they are just not your thing, which is completely ok! Not everyone has to love every recipe, our tastes are all different. I actually LOVE lily’s sugar free chocolate chips! If you don’t like the chocolate chips themselves, there’s probably no hope for you to like chocolate chips cookies made with them, because chocolate chips are such a huge part of chocolate chip cookies. But on the bright side, your cookies LOOK pretty at least!
Jason
Betsy says
I made the sugar free chocolate chips to go in the cookies. I wasn’t crazy about the cookies, but the chips are wonderful! I made them with honey and then just froze them in a parchment paper lined baking pan. It satisfies my sweet tooth!
Steffanie says
I made these the first time exactly like the recipe called for and loved them. I felt like they were pretty heavy still so the next time I doubled the recipe and added one egg for the doubles recipe. Ohhhh myyy goodness! They had the same wonderful flavor but definitely a lighter texture❤️
Brittnk says
These are delicious. I added some
Orange zest and cinnamon and ate with the coconut ice cream recipe from this site too! Cookies aren’t my favorite sweet snack but these are so good!
Chocolate Covered Katie says
Thank you so much for making them! I love your idea to add orange zest 🙂
Vivian Guest says
I may have missed it but I don’t see any car info how many carbs and fiber are there in each cookie
Jason Sanford says
Hi! Full nutrition facts are linked right under the recipe ingredients/instructions 🙂
Jason
Sandra Wetzel says
Just made these. 13 small. Forgot the salt. Maybe should have baked them less than 10 minutes. Too dry.
Kathy says
Can these keto cookies be frozen?
Jason Sanford says
Yes I’ve done it!
Susan says
Love the keti chocolate chip recipe and have used it a few times now. I did make some modifications including using 1/4 cup baking soda and about four teaspoons of milk. Very good.
Jason Sanford says
Those look so good!!!
James Tanis says
Well, I thought I followed the recipe, but mine looked like some of those “fat bombs” I’ve been seeing. However, after 30 Keto days straight, they we DaBomb.com, baby! ?
Chocolate Covered Katie says
Thank you so much for making them. I love the photo!
Henry says
How long will these keep? I made them a couple days ago, and they’ve been sitting on the counter in an airtight glass container. Would you suggest putting them in the fridge or freezer?
Jason Sanford says
I always just leave mine out, but I’ve always eaten them all by three days. I’d say you should store them just however you store any other cookies. Maybe fridge after three days?
Lred says
So many positive comments that I feel guilty for not liking these. I’m on Keto and thought the sweet to salty ratio was fine but the cookies themselves were both too soft and crumbly. Maybe it’s just me, I like crispy cookies otherwise I would rather eat a muffin or something.
HM says
Love these cookies! The first time I made them I used cacao nibs in place of chocolate chips, worked great! Now I have to avoid chocolate too so I added 1/4 t of almond extract, left out the chocolate chips and topped with a whole raw almond. Didn’t flatten them just left them as little balls. Super yummy – they don’t brown like regular cookies following the directions given but I like the way they turn out.
Jason Sanford says
Love your idea to add almond extract!
Bobbi Convery says
Katie, these c00kies are delicious, and if someone wants to try it, be sure to follow the cooling direction, they will stay firm. My husband loves them too!
Anna says
I made these today using swerve sugar, baked in 10 mins. I kade 10 small cookies. Turned out so good and no BS ingredients!
Jason Sanford says
That cookie looks delicious!
Chérie says
Not keto!! We cannot have milk!! To many people are posting recipes labeled as Keto, using ingredients that Keto eaters cannot have.
Jason Sanford says
Milk of choice means any milk you wish. Katie likes unsweetened almond milk. Coconut milk is also fine.
Cyndi Williamson says
OMG I can have cookies!!! I used granulated stevia instead of powdered sugar and I could eat the whole batch. Thank you so much for this recipe. I am already thinking of variations to try.
Chelsea says
Wow!! I just made these just now and they are PERFECT! I won’t lie though, I didn’t bake the cookies. I like dough more than cookies themselves, so this worked great for me! I had everything on hand. So these are very quick and easy to put together.
I love that they are dairy free and that there’s no eggs in this recipe so I don’t have to worry about getting sick from eating just the dough (not that I’ve ever gotten sick from eating any type of dough-but still). I have printed this recipe and this will now be my go-to for cookies! Thank you!!!
Jason Sanford says
Now I want to try them not baked too! That sounds brilliant ?
Jason
Leigh says
This was really good. My husband and I were both impressed.
Judith says
Absolutely awesome! These are so yummy and delicious. I made my own chocolate chips, which was a lot easier than I thought. I also made my cookies slightly smaller, so I got a full dozen from the recipe. Thank you so much for this treat!
Jess says
Made these using avocado oil,and monk fruit granulated sugar and they turned out great!
Jason Sanford says
I need to try them with avocado oil! That sounds delicious 🙂
Jason
Ash says
Awesome cookies. Was looking for something that isn’t a replacement but tastes awesome on it’s own as a cookie. This is perfect. Crispy, yummy, and so easy and quick to do! Wow ! Thanks!!
Shannon says
My husband and I just started eating keto, and we felt like we were missing out on desserts! I found your keto chocolate chip recipe, and we’re hooked!! We love them!! Thank you!!
Zai says
Super delicious! I made 8 cookies. I used 1 TBSP Monk fruit sweetener and Hershey sugar free chocolate chip cookies. Would definitely make again!
beacher says
Ok, I made these tonight after reading all the reviews. I used 1.5tbsp coconut oil and same for powdered erythritol. I wanted some nuts in them as well and had some brazil nuts on hand, so thought I would try to chop them in the magic bullet, which turned them into brazil nut flour, lmao, so just added that to the almond flour, maybe 1/4 cup more. I did chop some brazil nuts by hand, maybe 5-6. Anyways, baked them a total of 14.5 minutes and I was so pleased. I do not like overpoweringly sweet and they fit the bill. This is absolutely my go to for cookies from now on!!! Thank you for the recipe!!!! I am curious though if anyone has put an egg in it. Wonder if they would turn out even better!
Christine Webber says
Hi what is the net carbs and calorie content of these cookies ?
Thanks!
Jason Sanford says
Linked under the ingredients and instructions in her post. Look for the words “view nutrition facts” 🙂
Michael says
Just made these cookies. They taste fantastic if a bit dry. I made a double batch and used 1/2 c coconut flour and 1 1/2 c Almond flour. The problem I encountered is in the finished product. The cookies are so soft, they do not stand up to storage and transport at all. I am wondering if adding an egg, or two would help bind them and also add some moisture?
Jason Sanford says
Coconut flour is much dryer than other flours and it’s usually not able to be subbed in a 1-to-1 ratio in baking. That would be the reason yours are dry! Glad they still taste good 🙂
Amanda Armogum says
I am new to keto, so I tried these cookies. However, I am not finding a way to make them only have 2 net carbs per cookie. The almond flour, sugar free chocolate chips, and Swerve I used make them about 4 net carbs per cookie. What am I doi g wrong? I did divide the batch into 10 cookies as suggested.
Jason Sanford says
I’m not on keto, but does swerve have net carbs? What if you use the stevia version instead? And are you using the sugar free chocolate chip recipe linked, or one by Lily’s (which may have more carbs)?
Cindy Wang says
Hi Katie,
Greeting from Japan!! My partner and I have just recently started the Keto diet and when we first found out we couldn’t have sweets I almost immediately wanted to quit the diet.
Luckily I found you and these Keto cookies!
Although not all the ingredients were exactly the same but I managed to find similar ingredients and these cookies are to die for! Delicious! So decadent and I might have added a bit to much chocolate….. (Don’t feel bad about that at all)
Thank you for the recipe!! We will keep making it here in Japan and let you know how we go!!
Jason Sanford says
Haha too much chocolate, no such thing 🙂
Jackie says
New to the Keto diet and needed a sweet fix! This recipe did the trick! These cookies are so good!!
Isabella says
Can you list the nutrition facts?
Jason Sanford says
Hi! All nutrition facts for Katie’s recipes are always included in her posts right under the ingredients, where it says “view nutrition facts.” ? Hope that helps!
Pam says
These are amazing! First, for the texture and taste but followed by a very close second for how EASY they are to throw together. Good thing because the first batch was immediately devoured!
Ennahtebazile says
Hey Katie (and Jason), thanks for the killer recipe. Any chance you’ll consider adding metric slash weight measurements to your recipes for precision slash people outside the US? Would love to know how many grams of almond flour I need, or how many grams of chocolate chips the recipe calls for. Big smiles from Germany from Lizi
Viktoria says
Just made these…and they are incredibly delicious!
I just ran into an issue of them being too soft that they would crumble apart. Any suggestions what I could do differently next time? I’m not much of a bake :/
Daniel Saft says
I used cocoa powder sugar free instead of the chocolate chips so they turned out to be more like a chocolate cookies, I added an extra tablespoon of coconut oil for extra moisture and they came fantastic!
Manuella says
Easy to bake and delicious!! Thank you 🙂
Jodi Allbon says
Hi Katie
Love your site!!
how much stevia equivalent do you use? Or what other sugar and how much can you substitute e.g. coconut sugar?
“2 tbsp powdered sugar or powdered erythritol, OR stevia equivalent”
Monique says
These are the best Keto cookies I’ve ever made! Wow!
Stacy Wyatt says
For those of you that substituted butter for the coconut oil, how much did you use?
Jason Sanford says
It’s an equal sub, so the same amount 🙂
Saoirse says
Hi, do you have to melt the coconut oil beforehand, or work it in to the mixture while it is firm? Thanks!
Jason Sanford says
I always use it in liquid (melted) form 🙂
Lauri says
Not sure what I did wrong except I used coconut flour but mine was completely dry- no sticking at all so I add about 1 c. Of milk. Thinking I should of added butter
Jason Sanford says
Coconut flour can not be subbed for other flours in most recipes. It is a completely different thing. And yes, it will make things VERY dry.
Vashiona Moore says
I can’t believe how easy these were to make once I gathered all the ingredients. The cookies are amazing. We are new to Keto and my kids ages 17, 11, 10 & 7 were getting tired of missing out on sweets so I knew I needed to do something quick. TY TY TY KATIE FOR THIS RECIPE! ITS PERFECT! I tried to upload a pic but it’s not allowing me to. I will post on your Instagram Page!!!
Joshua Howard says
Hi! I really like your recipes! Yesterday I made Vegan Chocolate Chip Cookies and they were awesome! Healthy natural and vegan what can be better? Thank you for posting this!
Diane A. says
To avoid a clump of baking soda in baked goods, either sift the soda into the flours or dissolve it in a bit of liquid, the milk in this recipe will do.
Jamie Camirand says
Great recipe. I’ve swapped out milk with Unsweetened Almond milk to further reduce the carbs. I found they needed a few extra minutes of cooking otherwise they turned out great.
Sandra says
I just made these and the taste great. I used the monkfruit and just fine. The recipe says shape like cookies, but did not say to flatter some as they will not spread. Still good not a complaint but an observation.
Marry Eliese says
Recently started mt keto journey and i was badly craving for something sweet. Will try it tomorrow for sure. Thanks!
Disha says
They turned out amazingggg! It’s my third time making them. I used 90% chocolate (cut them into mini squares)
Yum!!!
Tami says
I made these Keto Chocolate Chip cookies & they came out great. I made a few edits to your recipe though. Since I like a crisper cookie, I used baking powder instead of baking soda, used a tablespoon of vanilla extract & a teaspoon of pure lemon extract, plus a tablespoon of buttermilk. They taste like a shortbread chocolate chip cookie. Very yummie indeed. Been looking for a really good keto cookie recipe & this is definitely it.
Jason Sanford says
That sounds so amazing!
Andrea says
Do these have a cooling effect with the erythritol? Other treats I have made have that and I dont like it.
Jason Sanford says
You can use regular sugar or xylitol if you’d prefer!
Sandy says
I subbed butter for coconut oil. The cookies were baked 3 times for a total of 19 minutes. Only after increasing the temp to 350 for the final 8 minutes did they brown slightly at the edges. Still very soft, but taste great.
Pam Kimmet says
I’m on the Keto diet and we need the fat. Can I use butter instead of coconut oil. I didn’t realize that you melted the coconut oil so my coconut oil was pretty lumpy.
Jason Sanford says
I haven’t tried it, but browsing through these comments it looks like a lot of other readers have and it works.
Jason
Danielle says
These are yummy, I’ve added cocoa powder for double chocolate and it turned out so good. I’ve used the skinny syrups as the sweetener (chocolate chip cookie flavor) and it works just as good as powdered sugar. Thank you for helping with cookie cravings on keto.
Shelly says
Made exactly as recipe states. I did melt the coconut oil (wasn’t sure how best to incorporate) and used 2 tbsp unsweetened vanilla almond milk for my choice of milk. I am egg sensitive and Keto so was excited to try an egg-free cookie. LOVED how these came out. I did need to bake a little longer, 14 mins to get them browned. I will make again!!! My husband who is not Keto said they were good too.
christine says
Delicious. And so easy. Thank you!
Michaela says
Am I reading right that there is no butter in this recipe? Only wet ingredients are coconut oil and milk?
Jason Sanford says
Yup! No butter in the recipe! 🙂
Vicki says
Omg I made these tonight, they are DELICIOUS!!!
Brigette says
I followed the written recipe exactly. I used 3 tbsp Lilys chocolate chips. (It recommends 2-4 tbsp) These weren’t sweet at all. I used 2 tbsp Swerve powdered sweetener as per recipe. Then i watched the video and noticed that no baking soda was used in the video. Next time I will add much more sweetener and less chocolate chips. Hopefully they taste more like a dessert next time I make these
Brigette says
Forgot to add i had to bake 5-6 minutes longer as well
Yuniar Wulandari says
Best keto cookies ever! – but the best thing about this recipe is super duper easy .. no eggs n no mixer is perfect for me. My 8yo granddaughter can make this recipe in 15mins. Attached is the batch that just came out from the oven … ooey gooey, yum!
Jason Sanford says
Those look delicious!
Janice says
It was absolutely yummehhh. 10 stars !!
Rebecca Valentine says
Tastes absolutely delicious. I tripled the recipe and got 12 cookies baked. I stored these cookies in room temperature 25C with little to no sunlight, between sheets of parchment paper in semi air tight glass container. But after 3-4 days they got soggy and too soft. They tasted delicious nevertheless. Ive never seen my dad enjoy desserts so much as this. He totally loved it and im eternally grateful for the recipe. Thanks a ton!
Is there a particular way to store these cookies to retain their texture for 3-4 days?
Jason Sanford says
Hmm, I’ve always heard that storing cookies in a glass jar instead of a plastic container will yield crispier cookies. Maybe try that? Or freezing them?
If you try something that works, be sure to report back!
Jason
Rebecca Valentine says
I stored them in semi air tight glass containers with layers of cling wrap over the entire container to make sure its kind of “air tight”. Maybe next time, I should try storing them in traditional air tight glass cookie jars or freezing them like you said.
Lindsey Magee says
I just made these and they are amazing. I calculated the total carbs and it’s 9.5 g per small cookie (I did add pecans, and I used monk fruit sweetener for my sugar.
Nicole says
Does anyone have the recipe that uses coconut flour? I’m allergic to almonds, and am desperate for a recipe using coconut flour instead! Thank you! 🙂
Rosie Foster says
Hi, can anyone please tell me where ive gone wrong? i used 2 table spoons of stevia (pure stevia) and omg, i opened the oven door and they stung my eyes, and they taste vile, all i can taste is the stevia, is it because i used pure stevia?
thanks
Rosie.
Jason Sanford says
Oh goodness yes, pure stevia conversion to sugar is definitely not 1 to 1! Go with the package conversion of what it says is the stevia equivalent for the amount of sugar. Hope that helps!
Jason
Ali says
This is the 3rd keto chocolate chip cookie recipe I’ve tried. Good cookie, but to be honest the other two recipes one including butter and another eggs were far superior. I am a baker and wondered why there were no eggs or butter. However, this cookie is lower in fat and calories if that matters to you. I keep them in the ice-box which makes them a great mid-day treat
Ali says
Also this site will not let me rate this cookie with a star rating
Jen Bull says
These are the best keto cookies I’ve found!! I use butter instead of coconut oil and it’s amazing! Thank you Katie!!
Chocolate Covered Katie says
Thank you so much for making them! 🙂
Cheryl says
Made these today and loved them. I used Almond Milk and granulated monk fruit (personal preference). I did flatten them with a fork part way through baking as they didn’t spread on their own. Next time I will flatten them prior to baking. Thank you for the delicious recipe.
Joe says
I agree the taste is a bit different the normal desserts, it something you need to get used too.
Joe says
Ho…..ly…..cow. these cookies are delicious. Thanks for sharing this recipe. I took the advice from one of the other reviews and baked at 325° for 12 mins and then 10 mins at 350° and they came out just right.
Jason Sanford says
Those look so great!
Mo says
Considering these are a no sugar no flour cookie they are surprisingly pretty good
Have made them quite a few times
Thanks!!
Tatem says
it says low carb, but how many carbs are actually in it? i can’t find it anywhere in this webpage, maybe i’m just missing it?
Amber says
Katie, your cookie recipes have never failed me and always turn out delicious! These are no exception! I’m not keto, I used 1 T coconut sugar and 1 T lankanto monkfruit sweetener as well as a tsp of molasses (I just love a little molasses in chocolate chip cookeies) and also replaced 1 T of the almond milk with 1 T of aquafaba (chickpea brine) and added 1/8 tsp baking powder. Also used earth balance butter instead of coconut oil because I didnt realize I was out of coconut oil until I started throwing things together, but these turned out INCREDIBLE! I baked them the same time but at 350° and let cool for 10 as you said. I’d never guess these were healthy or made with almond flour!! I already can’t wait to make another batch (next time with the coconut oil!)
Jason Sanford says
Those sound so wonderful!
Angela Preuss says
I make a lot of keto chocolate chip cookies. These are the closest to Nestle Toll House that I’ve found. Even my kids agree. Well done!
Camille says
These were good! I used Lily’s Dark Chocolate Baking Chips (4 T), Lankato Monk Fruit Sweetener Classic (granulated), Great Value (Walmart brand) almond flour, and 3 teaspoons heavy whipping cream as my milk of choice. I also used 2 T butter instead of coconut oil. I formed them into balls and used the bottom of a glass to flatten; they were trying to fall apart a bit so I had to mold them back into a cookie shape. I made 12 small-ish cookies from this recipe. Baking time was about 20 minutes at 325° (I turned it up to 350° for the last couple of minutes to try to get them to brown a little). I let them cool for 12 minutes and they held together pretty well. They have a nutty taste (because almond flour!) so they’re definitely NOT Tollhouse cookies but I’m glad to have this option for a sweet treat.
Jason Sanford says
That cookie is so cute ?
Susan says
Tried these cookies for the first time tonight. Very tasty, am very pleased. Will definitely make them again. My husband really liked them. With that being said, you know they are good.
Valarie says
I LOVED these!!!!!!!!!!! My kids didn’t-and that’s fine with me, I don’t have to worry about them eating my treats! I normally quit keto because of chocolate chip cookies or chocolate bars. As a matter of fact, right before the cookies cooled I had a s’more so now- I have to work to get back in ketosis. HOWEVER-once I tasted this cookie I was so happy that I FINALLY FOUND A KETO DESSERT RECIPE I LOVED!!!!!!!!!!!
Alisia Darkis says
These are so good! I never leave comments but I was so excited that I could have something so good and sweet on Keto. Mine definitely aren’t pretty because I didn’t use a scoop, but they are pretty delicious. I do taste the coconut oil quite a bit, but the mixture of coconut and chocolate chips is tasty! So happy I made these!
Alisia Darkis says
Mine were definitely soft. They held together, but I had to be very careful with them. Even though I was really careful some pieces would crumble a bit. I still ate them though!
Caroline says
Made these today…oh my wow!! Hits the keto spot!! Its been over two years since I’ve had a cookie I love!! Made with almond flour, monk fruit, Lily’s chocolate chips…sooogood!!
Birdie says
My five year old daughters made and LOVED them and so did the rest of our family! https://m.youtube.com/watch?v=PFjGYNldtfc
Amy says
I made these tonight. Actually like them. Didn’t have coconut oil on hand so I used olive oil. Also added 1 tbsp of Hershey’s cacao. I also didn’t have any sf chocolate chips so I diced up one of my Lily’s bars. Will be making again and maybe add pb like someone else mentioned. Amy
Jason Sanford says
Your chocolate version sounds fantastic!
Laura says
Delicious… I used an egg instead of the milk as I didn’t have any and they turned out great!
Kimmie says
I was deciding between making your brownies and these cookies, and after i put in the 1/4 cup pure cacao my husband mentioned he’d prefer the cookies….. so i just continued with the cookie recipe. I was also short on Coconut oil so did half that and half grass fed ghee. Also used swerve instead of stevia. The cookies still came out delish! Next time I would just add one egg to bind the ingredients better as mine are very crumbly and don’t really hold together well. This might be because of the extra dryness from the cacao, but since i have no issues with egg, I’ll definitely add one next time and see if they hold together better.
Jillian says
Love these! Quick and easy to make and delicious! I make 5 or 6 large. One is a great snack. I’m dirty keto (on maintenance) and they totally satisfy the craving for a baked good. My non-keto family loves them too. Today I made them and added 1 TBLSP of peanut butter powder for a fun variation.
Tneilson says
I love baking cookies. My handsome and I have changed over to the keto diet. I miss baking and keep looking for alternatives. I’m sorry to say this was not a good one for me. The almond flour and coconut oil are not a combination we enjoyed. I couldn’t even finish the bite. I’ll have to try it with butter and add some almond extract. The vanilla isnt enough flavor with the almond flour.
Sarah Seigart says
What is the Nutritional content of the keto chocolate chip cookies? I don’t see it listed underneath the recipe.
Jason Sanford says
Full nutrition facts for her recipe are listed right under the ingredients/instructions 🙂
casey elizabeth says
I tried the keto chocolate chip.cookoes and they were delicious! the first ones I added a few fresh raspberries, so they had to cook longer. I also tried the regular recipe, and they were awesome, but again, I did have to.cook them a little longer at a higher temperature 🙂 (I’m in a higher altitude?)so so delicious!!!!
Jeanne says
They’re cooking as we speak! Yummy!,,,,
Jessica Denardo says
I loved how these turned out. They taste great. Instead of almond meal, I used almond pulp leftover from making a batch of almond milk. I did not add the “milk of my choice” since my almond meal was already wet.I was looking for a vegan recipe that would help me use my almond pulp. I think I will save all my pulp to make more of these.
Karen says
What is the net carb count for the entire recipe?
Lolip0p says
After I found this recipe I’ve made it several times and tried it with different ingredients. I’ve substitute coconut oil with vegan butter and it still works great. I’ve also tried adding 1tbsp od peanut butter and 1tbsp with vegan butter and it still worked great. The dough was a little bit dry but I didn’t mind as I want my cookies to be crunchy. I also tried it with hazelnut flour instead of almond flour and OMG… Best cookies I’ve made. I think I will be making these cookies with hazelnut flour from now on. Highly recommend.
Thanks for this easy and great recipe.
Jennifer says
Great recipe.. if you leave these out for 24 hrs after cooling, they will have a much better texture!
Sarah Barker says
I never post anything but I needed to post about these chocolate chip cookies! I started Keto back in Jan and I am having fun trying new recipes. These cookies were so easy and delicious! The coconut oil gave them an almond joy flavor with the chips. The swerve powdered sugar was the perfect sweetener. Thank You for the recipe.
Annette says
Absolutely LOVE this cookie – my favorite no sugar! Although I don’t lead a keto diet per say, I have just always hate protein and lots and lots of vegetables so I’m so glad for the Keto Plan which is allowed easy access to no sugar products and recipes such as this! Love your recipes Katie!
Suzy says
I’ve loved these for months since I started doing keto! I change mine up some since vegan or non dairy isn’t an issue, I always make double batches. I split the coconut oil and use half butter, and for the sugar I use half swerve and half the truvia brown. I did want them to hold together a bit better so added one egg for the double batch. They’re my go to now and everyone loves them :). Thanks Katie!
MaryAlice LaPoint says
I tried the chocolate chip cookies and the flavor and texture are good! I added some roasted pecans which I had made the other day too. (Roasted pieces in a cast iron pan with a few drops of liquid sweetener.) I recommend really flattening these cookies out before cooking, as they don’t spread out. I used classic coconut oil at semi-solid room temperature. I recommend really mixing in the coconut oil as I had a few little blobs in my cookies.
MaryAlice LaPoint says
But I also have a very difficult time watching videos of someone cooking “diet foods” when she looks so emaciated. Somebody feed Katie a carb, please!
Jason Sanford says
https://chocolatecoveredkatie.com/2014/07/14/chocolate-covered-katie-anorexic/
Michelle Iliev says
Has anyone tried using xylitol instead of the recommended sugar?
Jason Sanford says
I haven’t but I don’t see why that wouldn’t work since there’s no yeast or anything that would specifically need it to be sugar. Be sure to report back if you try it!
Jason
Dana says
I made these last night and they turned out great. We have had NO sweets for almost 9 months and not having treats kinda took its toll on us with all the stress of what’s going on in the world.
I didn’t have any milk but I did have sour cream so I used that as the milk substitute and they turned out just fine. I was able to make 10 equal size cookies using a cookie scoop and then flattening them out with my hands before cooking.
Definitely will be making these again! (Probably tonight XD)
Jurg says
I am wodering about the baking soda, i cant find an acid ingredient so shouldnt that be baking powder?
Mel says
These cookies are amazing I made them with 85 percent chocolate chunks, cause that’s what I had in the house and they were bitter, sweet awesome. I loved the texture the most and try not to eat a lot of chocolate, so today I made another batch and switched out the chips for cinnamon baked apple bits and added about a teaspoon of cinnamon to the dry ingredients. Oh my goodness. It’s apple pie in cookie form. These cookies are so easy and good, I’ll have to control myself or I’ll be making them everyday!
Jason Sanford says
Your version sounds SO good!
Suma says
Hi can you please tell me what substitution I need to do to make these in to peanut butter cookies?
EmmyLou @Faithoverfearketo says
So chewy and sooooo delicious!! I followed the recipe 100% and wow! I’m super impressed! Both my kids loved them as well!
Sarah says
Mine taste good, but definitely do not look like yours. I did everything the recipe says except I don’t have sugar free choc chip cookies so I had to chop up a dark chocolate bar. How do you get yours to look appetizing?
Jason Sanford says
Maybe the brand/type of almond flour? Did you use white or brown almond flour? Glad they tasted good!
Jason
Mulan says
Well, I’m not sure how this works chemically because I’ve never seen a one-minute-muffin without oil or egg, but I’ll be damned. It was easy, worked well, and was delicious. I was about to succumb to a late night craving for an ice cream sandwich from Insomnia Cookies and found this instead… it absolutely satisfied the craving and saved me about 1000 calories.
Mulan says
oops, the above was intended as my review for the keto mug cake.
Sabrina says
I made these last night. I used Swerve confectionery sugar & my milk of choice is coconut/almond blend.
They came out great! Even my co-workers liked them.
Jenn Sears says
Can I use monk fruit blend for the sugar for the choc chip cookies
Jason Sanford says
Hi do you mean like swerve? If so, many commenters have tried it here and say they got good results! 🙂
Carla Mckenzie says
I used Monkfruit and they were devine
Nicole says
These hit the sweet spot. Don’t expect a regular gooey, chewy, hot chocolate chip cookie. If that’s your expectation you will be disappointed. These do have a more granular texture, crumble quite a bit, the chocolate isn’t sweet but it gets the job done. I love sweets & this is my go-to, along with the chocolate cake & cream cheese frosting recipe when I need a treat. I’m new to keto but finding it easier to do with these recipes! So thanks!
Kweiss says
Made these with cashew flour and added slivered almonds and pecan pieces. Super yummy! I make these every weekend so I can have a sweet everyday”. Thank you for such a great recipe. I do cook mine lower and slower – it seems my oven runs a bit hot. Figured it out after the first batch now they at golden every time.
Jason Sanford says
Cashew flour?? So intrigued right now!
Glen says
Made these for Mother’s Day 2020 with the kids, so easy and my wife was very surprised they were keto friendly. Just delicious!
Thanks for a great recipe for a sometimes Keto treat. 🙂
Sara says
Can I use butter in place of coconut oil?
Jason Sanford says
You can!
Lucy says
Hey, just made these but my oven not being great, 10min was already a bit too long (https://ibb.co/2W8KvNM). I added psyllium husk (1 tsp) as my experience with almond flour is that it doesn’t stick together and tends to crumble – and it worked. They taste great, despite the overcooked edges 🙂
Elecia Mcbean says
Made these and omg so far the best keto chocolate chip cookies I’ve ever made. So good. Chewy and just the right amount of sweetness.
Grandmother ruthie says
Just give the recipe, and forget the crap. Thank you.
Karen says
ok boomer
Stefan Douglass Karg says
No I agree. All these online recipes need a novel of backstory I guess, and I say get to the point.
Good cookies though!
Jen says
Made this tonight for dessert and they were perfect! So good! I made them in my toaster oven (set to bake of course). They didn’t seem to have much color by the end of the 12 minutes so I changed the temp to 350 and left them in for about 3 minutes more. I also added in some finely chopped walnuts. Will definitely make again!
Amy Hubner says
Just started Keto and these cookies are a perfect solution to old sugary cravings! They twist great! I actually used stevia (1/4 tsp or three packets is the conversion), unsweetened almond milk and bakers dark chocolate. I think the dough may have been a bit dry. It was kinda like peanut butter cookies dough. It rolled up nice and I flattened but I d like it to be less crumbly if possible. I’ll take the crumbles if that’s what it takes cause these are great!
elizabeth stepke says
hmmmmm
sarah stepke says
mmmmmh
Jessica says
Super yummy cookies! I’ve tried so many keto cookie recipes, which usually fail when I try to sub out egg anyway. So I was so pleased to see these fit my diet of vegan keto. I didn’t have chocolate chips so I added cinnamon instead and coated the cookies with monkfruit and cinnamon to create snickerdoodles. They are delicious! Thank you so much
Samantha says
Mine came out great and I liked that they were chewy. I don’t like the taste of coconut so I substituted butter and worked out. (Just don’t use salted butter).
Clichele says
I don’t understand what I’m doing wrong. I followed the directions and added a little water because it said stir when wet, also. My cookies are coming out FLAT! Is it because of the water?
Jason Sanford says
Hmm it’s funny, because another comment on here says hers were too puffy! Without real sugar, they shouldn’t be flattening out very much, and some commenters are even pressing theirs down to get them to flatten. What specific ingredients are you using?
Ana says
These were amazing!!! Melt in your mouth delicious! I used the coconut flour for fluffier cookies, will be making these again…thank you for the recipe!
Kristin says
Amazing! Just the sweet keto treat we were looking for!
Melanie says
Hi, love the taste of it but my turned out a bit wet on the inside of the cookies even after baking for 15 min, are you using fan assisted oven?
Jason Sanford says
Hi, do you just mean the cookies were soft and not crispy? I’m not sure what wet means for cookies but would love to help troubleshoot. What ingredients are you using, and how big are you making them? Maybe just bake a little longer for your oven and see if that does the trick? Glad they tasted good in any case!
Joy says
In doubling the recipe I accidentally doubled the amount of baking soda. Still the cookies are amazing. I wouldn’t change a thing unless I add cocoa to make chocolate, chocolate chip.
Princess Diggs says
These were surprisingly good! I made them for my aunt who’s on keto. Ive made other desserts for her and although she liked them I did not. These were a hit! Have you ever tried freezing them?
Jason Sanford says
You can!
Cindy Delong says
THIS WAS JUST WHAT I NEEDED TONIGHT. GREAT COOKIE, FAST TO MAKE AND SATISFIED MY SWEET TOOTH IT HAD EVERYTHING I NEEDED TO STOP CRAVING SUGAR ALL NIGHT.
Aniston says
These are the best keto cookies I have ever tried!
Tawney says
Okay these are stupid good. Can’t believe how well they hold together with no eggs. Definitely my new favorite go to for a keto treat!
Chocolate Covered Katie says
Thank you so much for trying them!
Hannah Park says
What are the nutritional facts for these cookies? I’m on a gd diet and need to submit my logs to my ob♡
Christine says
These are deliciously chewy and chocolatey. this is my new chocolate chip cookie recipe. thank you!
Theresa says
These were pretty good. Is it possible to add egg and still have these come out good?
Waynonda says
Absolutely delicious!!! Thank you for sharing. I like them more than my regular high sugar recipe, I’ve been using for over 20 years.
These will make Keto more delightful.
Heather says
Yum. I didnt think it would satisfy but I was wrong!
L says
Can you substitute milk for water in this recipe? Thanks
CCK Media Team says
It’s so little that probably yes, but we haven’t tried so can’t say for sure. If you try, be sure to report back!
L says
Thanks.. I tried it with water and they came out fine. Really nice recipe 🙂
Katie says
These are SO good. I followed exactly except i used heavy cream instead of milk, and had to add a little more than was called for to get the dough consistency right. Super easy to make with staple pantry items!
KELLY L. CURRIER says
Can you use super fine almond flour and if so what would be the correct measure ?
CCK Media Team says
You can, same measurement 🙂
Eva says
The first time I made them, these came out dry so I looked up some ways to add moisture and after using them these came out tasting like a real chewy cookie. I didn’t use a packed cup of flour (too much flour=too dry cookie, I recommend look up how to properly measure flour). I used heavy cream as my milk of choice (fat adds moisture/chewiness). I also added 1/4 tsp of xantham gum (acts like gluten, which keeps the moisture from evaporating out of the cookie). Since I didn’t have coconut oil or erythritol, i used unsalted butter and 1 TBS of Truvia (also makes it a little sweeter than original recipe). I felt the first batch was too salty, so I only used 1/8 tsp of sea salt (less salty than iodized). Not sure if these extra steps make a difference but i also creamed butter and truvia together with a mixer. Next I beat the rest of wet ingredients in. Then in a seperate bowl I added the rest of the dry ingredients, stirred them together, and sifted them into the wet mixture. Stirred until all the powder disappeared and a dough formed. (Steps I usually take to make normal cookies.) I also didn’t completely flatten my cookies and let them have a little dome on top (each cookie had about 1 TBS of dough). The taller cookies could have helped with the chewiness factor and they still felt completely cooked through after 10 min. NOT LYING these came out so moist and chewy, that you can’t even tell that these aren’t the real thing. ANYBODY who feels these cookies are TOO DRY, try doing some if not all the things I suggested and you will FALL IN LOVE with this recipe like I did!
Saritha B says
Awesome keto cookies! I just added 1 tbsp Dutch cocoa, additional 1 tsp coconut oil and 1 tsp milk to make it double chocolate chip cookies… came out great!!
Sarah says
Do you use the same amount of butter in place of coconut oil?
Glenda Karmatz says
I think these were absolutely perfect. Thank you.
I used the Lily dark chocolate chips made with stevia.
Used the clear, no taste, no smell coconut oil.
Made 3 batches and have one more coming out of oven just about now.
That should tell you how good they are.
Will share your recipe with others.
Thanks again.
Olivia says
Hey there, just found this recipe and I’m thinking of making a batch to include in a package I’m express shipping to my mom. Does anyone know if they will keep for 3-5 days in a container?
CCK Media Team says
We haven’t tried but don’t see why they shouldn’t keep to ship as long as it isn’t super hot (because then the chocolate would melt).
Marie says
These cookies were awesome!!!
Trina Barclay says
Love these! Perfect keto treat, chopped up keto bite chocolate for the chips and used Lakanto monkfruit classic, amazing – should have made a double batch to share – think non-keto family will like them too – thanks for the recipe!
Jen says
Does the coconut oil need to be melted?
CCK Media Team says
Yes use it melted 🙂
Kathy Dainat says
Just made these and they came out pretty good. I will definitely make them again. Thank you for the recipe. But I do miss the buttery flavor. Can I substitute the coconut oil for soft butter? Or maybe do 1 Tbs of butter and 1 Tbs of coconut oil?
CCK Media Team says
Some readers have just subbed it in a 1-to-1 replacement and said it still yields good results!
Ashley says
I would like to know this as well! I liked the recipe, but I prefer my dough a little sweeter than this recipe. But I don’t know if it’s the coconut oil that gives this cookie its better consistency than other keto recipes I’ve tried.
Linda says
I though these cookies were very good. I’m new to Keto and was pleased with these cookies. I did add an egg to the recipe.
Flávia says
This is the BEST keto chocolate chip cookie I’ve ever tried. Thank you so much for sharing it! It was an instant success here!
Amy says
I am skeptical about keto recipes for chocolate chip cookies, but since I love so many of Katie’s other recipes, I gave this a go. The recipe did not disappoint! Closest keto version of a chocolate chip cookie I have tried. I ran out of coconut oil and subbed half butter and it seems to have worked well.
Tammy Duncan says
I read cookbooks like others do novels and I’ve really enjoyed reading your different dessert ideas for Keto and Low Carb diets. I too, believe desserts should be enjoyed daily and love dark chocolate more than anything. My biggest hangup with everyone’s idea of baking is the flour options. I’m allergic to tree nuts, nut based flours, and coconut anything. Rice flour, well let’s face it, it horrible to work with and taste really bad. It’s really sad, I know, but what do I substitute for these items and still get a good cookie, brownie or dessert in general. From one sweet lover to another. I’ve got to figure out how to tempt my sweet cravings without going off the deep end.
Ellen says
They are awesome!
Perfect to satisfy my sweet tooth and low carb
Maria Boyle says
Love these cookies! I am new to keto and just starting to learn to cook/bake certain things for myself. Desserts like this make me feel like I will succeed with this diet! So yummy (husband thinks so too)! Making mire tonight. Thanks for the recipe!!
Ashley says
Hi Katie! I’m just getting into keto cooking. I just made a batch of your keto chocolate chip cookies. Definitely the best consistency of the keto recipes I’ve tried!! I am wondering if I want to make the dough itself a bit sweeter, would I increase the erythritol and milk? Or the erythritol and coconut oil? Or would I not need to increase the liquid if I add more erythritol? Thanks!!
CCK Media Team says
Hi, you should be able to add sweetener without adding anything else! 🙂
Toya says
How many carbs
CCK Media Team says
Hi! Nutrition facts are linked under the recipe/instructions in the post 🙂
Joy says
I have made these 3 times already. They are amazing! As I am trying to include psyllium husk in my diet I added 2 tbsp to this recipe and added more milk. Turned out delicious. Thanks for the wonderful recipe
Andrea says
Made these today and they came out amazing! I am not following a Keto plan, but my brother and sister are, and after I made some oatmeal chocolate chip cookies that were not Keto friendly, I felt bad and found this recipe. This is a great treat if you need that low carb cookie/sugar fix. The only modifications I made were: 1) I used 2 tbsp of Monk fruit sweetener instead of the 2 tbsp powdered sugar as the Monk sweetener is a 1:1 sugar replacement and 2) I used 2 tsp of unsweetened coconut milk. You won’t be disappointed!
CCK Media Team says
Thank you so much for making them!
KP says
I made these chocolate chip cookies today. They were very good for Keto and taste better than the peanut butter Keto cookies. However, they do not taste like chocolate chip cookies with sugar. I was hyped up by the picture. They worked out nicely, though I ran into a bit of trouble. I used precise measures and the when mixing the ingredients the dough wouldn’t form. I then started pressing down on the mixture and the dough started to form. It was a bit different then regular chocolate chip cookie dough formation. Everything else was fine. People may want to add more of sugar substitute to get the sweetness they are use to.
Mel says
Looking at this versus typical chips ahoy chocolate chip cookies there is not much difference. CA IS Less cal. Less carbs, and less fats and only 3g .ore sugar and thats for 3 cookies versus 2 of these can that be right. Not much of a benefit. We did make them and I could def sub these taste wise and not miss anything.
MC says
Not bad at all! They are light (a bit crumbly) and tasty. I might try a different Monk Fruit Sweetener next time since I’m not a fan of the Stevia sweetener. GREAT recipe!
Kristi says
I generally don’t like Almond flour, taste gritty to me but these cookies are really good. My daughter’s boyfriend tried one and said it was good, he liked it too!
Iris Thompson says
My daughter and I just live them
Iris Thompson says
I meant love them lol
Alice Conde-Leuenhagen says
My family liked the cookies but we have to say that we don’t feel that they are like a real chocolate chip cookie. They tasted much of coconut which we liked but we can’t really say it’s a chocolate chip cookie. Nonetheless we enjoyed them!
Maria-Elaina says
These cookies are absolutely LOVELY! So light, airy, and bursting with flavor. I used Lankanto monk fruit sweetener both times. To get them to bind together a little firmer, I tried adding agar agar this time and will see what happens. =)
Ingrid says
Hi everyone!
I just made this cookies this morning and they are SOOOO GOOOD!
I used butter (30 grams) to substitute the coconut oil and brown sugar for the powdered sugar, they turned out amazing!
Gem says
Soooooo good. Perfect qurantine keto snack. Glad I found this recipe and thank you for sharing.
Jennifer says
These are hands down the best keto chocolate chip cookies ever! I double the chocolate chips and I double the recipe, and I have enough cookies for a couple of weeks. Thank you, Katie!
Chef K says
I love these cookies! I decided to make your sugar free chocolate chips for baking last night and used a half bar of Trader Joe’s unsweetened Belgian chocolate, stevia, vanilla extract & coconut oil. Instead of chips, I spread the chocolate out thin on a parchment paper lined biscuit pan. I cut them into chunks instead. They taste like 90% cacao, which I love a good dark chocolate. This morning I made the cookies, except I used Splenda for Baking because I forgot it called for powdered erithritrol & was in a hurry. They came out fine. Next time I’ll try the powdered version!
Maureen says
Can I make this with another oil did a target drive up and they were out of coconut oil!
CCK Media Team says
Hmm we haven’t tried but are thinking probably. Or if you have butter?
Mike says
I tried this yesterday and it was so good. I accidentally used a granulated erythritol but still good. Is there any chance I can add protein powder? Too make it low carb, high protein cookies?
CCK Media Team says
You can definitely experiment! Be sure to report back if you do 🙂
LadyJ says
DEE-LISH!!! These are soooo good, like a cross between a rich butter cookie and chocolate chip cookies. So decadent. I made a double batch because I knew these would be good but OH-EM-GEE they are amazing! I took some to share with some friends and I had to make sure I kept some set aside for myself, otherwise they would have all disappeared before I had any! These are going to be showing up often in my kitchen – thank you = )
Linda Wright says
I love these so much I had to make another batch!! They are just big enough to quench my cookie thirst!!
Karen Hoffman says
How much peanut butter in the Keto version of the peanut butter choc. chip cookie?
Michelle says
They had a nice consistency, good flavor. I need to find a better chocolate chip brand. Not happy with the ones I used. Overall decent cookie.
Sarah Chiaro says
I made my own with 100% cocoa Montezuma Chocolate and powdered erythritol and a honeycomb mold x
Mandy Anderson says
Amazing!! These are so good!! My bf fell in love with them!! Great flavor and texture! Absolutely need to let them cool completely though so they set. Can’t wait to try other recipes!
CCK Media Team says
Thank you so much for making them!
T. says
Carbs, fat, protein, sugars fiber?
CCK Media Team says
Nutrition facts for Katie’s recipes are always linked under the ingredients 🙂
Jake says
Pretty good, used coconut flower and used the 1/4:1 ratio. Im sure recipe comes out perfect if you follow with almond flower and have right tools. I am adding this to my recipe book for sure
Rebecca says
Yum new to keto missed my cookies theses are a weekly make now kids love them also
Sara says
The first keto cookies I have liked! I also tried them with 3 tablespoons of peanut butter instead of 2 tablespoons of coconut oil. Delicious!
Michelle Finch says
Just made these chocolate chip cookies and it was the easiest thing to bake ever! Took less than 5 mins to put it all together. After they cooled off I popped a small one in my mouth and it was heaven!
Vickie Schneder says
I am now addicted to these cookies.
They are great. Best keto cookie receipt I have found!
Fiona Wellington says
Hi I am a very bad cook & found these super easy to make & even my fussy son loved them. I’m about to make some more but going to try white choc chips.
Thanks !
Suzanne Mejia says
My cookies definitely did not turn out as pretty as the picture, but sure went down well 😊
Jeanine says
Can I sub melted butter for the coconut oil? I don’t need these to be vegan and I already have butter in the house…
CCK Media Team says
You can!
Dee says
Thanks for the recipe. These turned out really good. I added about 2 Tablespoons of finely chopped pecans which added a nice flavor. I used Lily’s pumpkin flavored sugar free chips that I had just bought to try. I was disappointed in the Lily’s pumpkin flavored chips though. They have a strange taste and they are way to sweet. My granddaughter liked the chips although she thought they tasted like cherry. But these cookies were very good. Next time I’m going to use the sugar free chocolate chips. Like others have said you need to flatten the cookies before baking because they hold the shape they are when you put them in the oven.
Lisa Johnson says
I really liked these. My grandson tried them. He doesn’t like coconut oil so I may try the recipe again using butter. He also suggested more chocolate chips, lol but he is a kid and not on the keto diet. I will use this recipe again. Thanks.
CCK Media Team says
Thank you so much for making them!
Imayo York says
I used half coconut oil, half butter and Allulose as the sweetener. They came out great.
Anna says
This was amazing. I had no almond meal so i used oat flour. Perfect. I make this every single time i’m craving something. I love it!
Cheryl F. says
I did not like these. They overwhelmingly taste like coconut oil and the texture feels like almond meal.
April says
Well it is almond meal lol. And coconut.
Cathy says
What type of coconut oil did you use? Refined or Unrefined?
Bron says
Really delicious! I sometimes use a tbsp of peanut butter or cacao powder in the mix also for variation. These never fail to disappoint, thanks 🙂
Janice Brown says
Great cookie recipe. The only thing I did differently was to also add 2 Tbsp packed brown sugar erythritol. Very good nice sweet taste with no cold taste from the sugar.
Jackie says
These are insanely good. Use coconut oil!!! The first time I made them, I had a crazy craving but no coconut oil, so I substituted with butter. They were pretty good. The next time, I used coconut oil and oh my god, they are NEXT level. Used coconut oil, stevia, almond milk, and regular chocolate chips. New staple recipe.
Kimberly says
I am new to the low carb lifestyle and these were AMAZING!!!
Thank you so much!
Jackie Sumner says
These were delicious! I only used 1 Tbsp of Swerve confection sweetner. I have found that by halving the qty in the recipe that it is just right and leaves no weird aftertaste. Thank you for sharing this. I would like to know how many carbs are in it? I made 15 cookies.
CCK Media Team says
Hi Jackie! Katie always includes nutrition facts for her recipes, linked right under the ingredients/instructions 🙂
Jordan says
Is the coconut oil supposed to be melted?
CCK Media Team says
Yes 🙂
Karen Myles says
These chocolate chip cookies are absolutely awesome. It took 10 minutes to put together. So easy and awesome. Thanks so much for this recipe.
Unique Finds says
Delicious for a sugar free cookie. I used Swerve in same proportion, and Lily’s sugar free chips; 1/2 dark and 1/2 milk chocolate chips. Would be nice to have the mini chips though. Dough was very crumbly. I added 2 teas whipping cream and pressed dough in balls in my hand then flattened on parchment paper. Let them sit as directed and they were solid and really good. I will use this recipe again, and maybe add pecans.
Jordan says
Does the coconut oil need to be melted first? If not, then how do you get it to blend in thoroughly with the other ingredients?
CCK Media Team says
Yes 🙂
Mackenzie says
Yes, mine is melted
Mackenzie says
Most amazing recipe ever!!! Thank you so much for sharing! You’re website is on my home screen and I go through almost every night searching for my next keto fix. Thank you!!! 🥰🥰🥰
Jen says
Wow, they taste like non keto cookies! I doubled the recipe and used refined coconut oil so there was no coconut flavor (I haven’t made with regular coconut oil, so I don’t know if that’s an issue or not. This recipe is a keeper.
Yvonne says
These cookies are so yummy and easy to make – thanks for the great recipe
Shelley D says
Really good, satisfied my sweet tooth without sugar. Will make again:-)
Ashley Baker says
Does the nutrition info count the recipe with regular chocolate chips or the sugar free ones?
Jolene says
Love the Keto chocolate chip cookies! I used a little half and half instead of milk, but the batter was too thick, so I still had to add a little milk. They never flattened out, but they still tasted good!
April says
I think you have to flatten them manually before baking. That’s what I did
Marissa says
Love this recipe…I did 1Tbls swerve powdered and 1Tbls sweet brown sugar… gave it more of a molasses taste…very good!
Laura says
I have made these many times..even friends who aren’t keto, like me, love them! Oh and Lily’s new stevia mint chips and pecans are AWESOME in this recipe!!
Michelle says
This is a great recipe! Very delicious cookies.
Kelsey says
Love this recipe! I’ve been searching for a keto cookie to help when I have a sugar craving and this is the one.
Joy says
I substituted coconut oil with avocado oil but had to add more liquid to bring it together. It still didn’t come together very well but nevertheless very delicious. They disappeared within 5 mins. Will stick to the recipe next time.
Brad Ho says
Thank you so much for this recipe! I was recently diagnosed as pre-diabetic and I love baking cookies and thought I would never get to enjoy baking cookies again!
Patty says
These are great! I can’t see anywhere if they can be frozen. Thanks.
CCK Media Team says
Hmm we haven’t tried but don’t see why not!
Chrissy says
These were great! Used Lily’s chips and monk fruit as the sweetener. Not gonna lie I ate them straight out of oven bc yum!!
James says
So easy to make and so delicious! My diabetic husband and father in law both gave these two thumbs up, and I’m going to have to start making larger batches!
Helen says
Hi, can I use monkfruit sugar if I don’t have powdered erythritol or does it have to be a powered sweetener? Thanks!
Jenny says
Is there anything to be aware of when doubling this recipe? It only made 5 teeny tiny cookies for me… but I’m afraid to double because keto baking is so particular. Thanks
Aangel says
Jenny, I doubled the recipe without any problems at all
Pri says
I wonder if cookies made by anyone else looked like balls of chocolate chip cookie dough fully baked? I baked them an additional 10 min but the cookies never flattened. I do realize this is do to the lack leavining agent, but hoped it was ” operator error”. The texture feels not quite done which causes me to question the oven temperature.
CCK Media Team says
Hi! What specific ingredients did you use? Also, if they are not flattening at all, you can flatten with a spoon either before or after baking. How did they taste?
Stacy says
Was reading over the instructions and it says to first make into balls then press into cookie shaped. I will be trying this recipe this week, just got all my ingredients today
jennifer gornik says
After balls and squish on the pan I used a fork to make crosshatch marks like PB cookies. This flattened the middle down a little more. Super cute. Super yum
Polly says
I’d love to make a peanut butter version of these. Any ideas? Could I sub peanut butter for the coconut oil?
CCK Media Team says
It’s been on our list to try, but we haven’t tried it yet!
KW says
I added butter extract and brown Dwerve. Before doing that, this dough tasted nothing like chocolate chip cookies.
Nikki says
Thank you! These cookies are so easy and fast to make. With ingredients that are keto kitchen staples. I make them every week!
YolieG says
These are the absolute best keto cookies I have ever made. So moist and chewy, not dry and crumbly like almond flour can be. I think it’s the coconut oil. This is my new go to recipe. Thank you!
CCK Media Team says
Thank you so much for making them 🙂
Sandra says
Thank you for this, I can now have cookies with my coffee again! I double the recipe and add chia seeds, sunflower seeds, pepitas and sometimes cacao nibs for texture. I flatten before baking and freeze after baking, only thawing a days worth at a time every night in the fridge.
Scott says
I made these cookies two days ago and they are amazing! I used 1 TBSP of maple syrup instead of the 2 TBSP of powdered sugar, and I didn’t have any issues with the consistency. The cookies turned our plenty moist and the texture was spot on. With the added sugar from the chocolate chips, these were enough to satisfy my sweet tooth. Although, I’m not a huge sweets person in the first place. I put my dough on the baking sheet as balls and that’s how they came out when cooked. Since I didn’t flatten them, I had to cook them an extra 5 minutes or so to make sure they were cooked all the way through. I will definitely be making these again as it is a healthy alternative to a regular chocolate chip cookie and it does the trick for me.
Today I decided to tweak the recipe a little. I added a scoop and a half of chocolate whey protein (36g). I left out the chocolate chips this time, but I added twice the amount of milk (2 TBSP) to get the consistency right before putting them on the baking sheet. The cookies were just as easy to work with and they baked perfectly. I pressed them down this time on the baking sheet so that I didn’t have to bake them as long. 10-11 minutes did the trick. I will say that they were even a little bland for me, so maybe next time I’ll add an extra TBSP of maple syrup.
Love the site and all of the recipes!
Mark says
Why baking soda when there’s no acid to activate. Shouldn’t it be baking powder? About to make these so we’ll see.
Dan Marek says
And?
Kindy says
Did you try with baking powder yet…was thing of just skipping to baking powder myself. Haven’t made the recipe yet. Any thoughts Mark?
Vincent Neuhauser says
Just accidentally made them with baking powder. They cooked fine, they are cooling now. Your question gives me hope!
Vincent Neuhauser says
Let’s just say, I don’t think baking powder was right. I doubled the recipe, and may have put too much salt. They are still edible though!
MC says
I did the same thing. They came out great. My family loved it. I just made some more now for Friday. I tweeked it a little by adding Dutch 100% unsweetened cocoa powder. We’ll see how it turns out. (This time a made it with baking soda)
Sarah says
Followed this recipe to the tee. I did add 2 TBSPs of milk at the end but the batter was a little too watery. Cooked cookies at instructed time but they were still raw after 15 minutes of cooling. Note: I am not a novice KETO baker so I find my results puzzling. These did not come out as I hoped. I will try making another batch and increasing the temp of my oven and cook time.
jennifer gornik says
1 teaspoon almond milk & they worked perfect
jennifer gornik says
1 teaspoon almond milk & they worked perfect. I used liquid stevia (.25 tablespoon / 5ml). I suppose if using powdered sweetener you might use 2 teaspoons almond milk.
Nikki says
just to clarify, you used 1/4 tablespoon of liquid stevia, correct?
Nour says
Dear Sarah, recipe says 2-3TSP, not TBSP. Maybe that’s why? I just made these using 2 teaspoons of coconut milk and it turns out fine like how a dough should be.
Sarah says
Thank you Nour! Tried my second batch tonight and the batter seems much better. I do think I used too much milk first round. I still need to raise heat to 350 with an extra 5 min of cook time.
Ashley says
The recipe says teaspoons.
jennifer gornik says
These are SO GOOD. Two batches in as many days. Replaced half vanilla with almond extract, super yum
Andree says
That’s a great idea, thanks!
Cheryl Stephen says
Although the cookies where on the small side they still made a cookie I could eat without all the sugar and wheat. They tasted great.
Sarah Chiaro says
These cookies would have been perfect but had an overwhelming taste of coconut oil. Could they be made with butter instead?
Love the site
CCK Media Team says
Sure!
Toni says
I thought the same thing … I may go half and half with coconut oil and butter next time. Keep me posted if you try it with all butter!
Sandra says
Made recipe fist time and perfectly delicious! Second time I tried to double the recipe and when baked they got browner amd wouldn’t hold form!? What can I do better next time to double recipe?
Sandra says
Made recipe fist time and perfectly delicious!
Second time I tried to double the recipe and when baked they got browner amd wouldn’t hold form!? What can I do better next time to double recipe?
Cathy says
Did you use refined or unrefined coconut oil? Makes a big difference
Mama from TX says
Made these with pecan pieces and they were delicious!
Shalmarie Summers says
I thought these cookies were delicious for a healthy version of chocolate chip cookies. Well done. Thank you for the recipe.
Becca W. says
I baked these cookies and they were really good and very fast! Thank you!
Shoneze says
Really delicious but a bit on the oily side. Can I get away with using 1tbsp instead of 2tsp? Seeing as almond flour can release a bit of oil too. Maybe it’s brand dependent?
Marcella says
I need help. If I were to use regular all purpose flour, do I use it as much as almond flour, or is there some conversion to consider?
Thanks before.
CCK Media Team says
If you aren’t looking for keto cookies, then I would just use a recipe that calls for regular flour originally. This is our favorite: https://chocolatecoveredkatie.com/vegan-chocolate-chip-cookies-recipe/
Marcella says
Thanks, will do.
Jennifer says
Love, love, love these cookies! I make them once a week or so, because they are quick and easy. I always double the recipe, but add an additional 1/2 cup of almond flour, use 2 Tbsp of almond milk, and leave the salt at 1/4 tsp. This makes about 30 bite size cookies, which I can fit on a single cookie sheet because they don’t spread when baking. These are the best keto chocolate chip cookies I have found.
Natasha says
I’m trying this recipe for the first time. I have followed it exactly as it stated, but when I took it out of the oven, the cookies were really soft and squishy. It says it becomes harder as it cools, but is it meant to be that soft? Any tips much appreciated!
CCK Media Team says
Hi, yes they will firm up!
Faith says
This looks like something I’d love to make for my Keto friends. Thanks a lot! I love that you don’t need egg also. I hope mine come out good!
Jane says
Very tasty and easy! I used a bit of almond extract too, yummy
CCK Media Team says
Love your addition of almond extract!
Mary G says
Can one substitute ‘I can’t believe it’s not butter’ for the coconut oil? I am neither vegan or paleo but am a Weight Watcher hence prefer to make sugar free recipes using lower fat.
CCK Media Team says
Hi Mary, we haven’t tried it so honestly don’t know. Be sure to report back if you try!
Rachel Fansler says
Can you use Swerve? And if so does it need to be Swerve Confectioners Sugar? Sorry I am new to Keto and thinking about making these using Swerve.
CCK Media Team says
You can definitely use swerve! We haven’t tried them with granulated (non powder) sugar so unfortunately can’t say if that can be subbed.
Christie Jones says
I am new at Keto but my wonderful boyfriend is diabetic and I wanted to try these for him. I doubled recipe and followed another comment about adding an additional 1/2 cup of almond flour and kept salt the same. I only had half and half milk and used 5 teaspoons. Dough came out pretty good and wasn’t too wet. Cookies don’t melt when baked but overall the taste is good and as close to the real thing as I have come. Thank you and I will try more of your recipes soon!
Henna says
Great recipe. I didn’t use the exact quantities of coconut oil, added a little more milk but the cookies still came out really tasty.
Katherine says
Amazing! My 10 year old daughter and I made several batches adding either chocolate chips (plain & with pecans), butterscotch morsels, and funfetti morsals. We used 2 tbsp of butter instead of coconut oil, used baking soda as directed, and baked them at 350 degrees for about 11-12 minutes. Great texture and flavor! We might try a batch next time with the coconut oil and see how those are too! Thanks for this great recipe!
CCK Media Team says
Thank you so much for making them 🙂
Jim says
Awesome 5 star thx
Valerie says
OMG thank you so much for this GF chocolate chip recipe that doesn’t use GF flour! I was a little short on almond flour so I used ~1/5 cup oat flour and it still turned out fine. Thanks again!
BeachRose says
These are amazing!!
Nancy says
How many carbs?!
Since these are “keto” cookies, I’m wondering why their carb content is not posted? (Unless I missed it?)
I’m using an approx. 1 T cookie scoop, so the cookies are small.
Thanks for any insights!
Chocolate Covered Katie says
Hi, full nutrition facts are always linked for all the recipes under the ingredients/instructions in the recipe box 🙂
Nancy says
DUH! Thank you! LOVE these cookies! They’re Keto diet lifesavers!
CCK Media Team says
Thank you so much for trying them 🙂
Jenn says
Is there a way to get nutritional information per cookie?? A rough estimate would even work as I document everything 🙂
CCK Media Team says
Hi, full nutrition facts are always linked for all the recipes under the ingredients/instructions in the recipe box.
Kimber says
Love this recipe! Delicious!
Davey D says
So easy to make and so good! Yum! You have satisfied my cookie cravings.
Annabella Chamberlain says
Made 2 batches!
First I followed the recipe to a T. I did change the heat to 350° And baked for 11 minutes. Turned out great!
Second time I exchanged vanilla extract for almond and used lactose free milk and turn out just as good!
Highly recommend. Wish I could show a picture!
Christine says
Doubled the recipe using half and half as my milk option. Used an ice cream scoop to portion out the cookies which took 4 extra minutes to cook at 325. My husband LOVED this cookies and it was a needed additive to our keto diet after 4 months.
CCK Media Team says
Thank you so much for making them 🙂
Susan Hamilton says
Thank you for posting this recipe. I followed it exactly. They are OK but not the best. I guess I’m really surprised that they don’t have any eggs in them maybe that’s what missing.
Brittany Paul says
Omg I’ve made multiple diff keto chocolate chip cookies from recipes online and these are by far the best!!! I’m this is now my go to recipient! So happy I found it!
Brittany Paul says
Oh and I used heavy cream for my milk choice!
CCK Media Team says
Thank you so much for making them!
Lisa St.pierre says
Very good cookies!
Colleen says
Yep, these are tasty! Only thing, I wish I had flattened mine a little before baking. They didn’t spread like I had guessed they would.
Leah Kenyon says
These are my keto go-to cookies. They are easy to make and absolutely delicious. I don’t even feel guilty about eating them for breakfast.
CCK Media Team says
Thank you so much!
(Katie)
Elle says
Has anyone tried this as an edible cookie dough?
CCK Media Team says
Without any egg, I don’t see why you couldn’t just eat it with no baking 🙂
Jack Black says
yes – delicious!
Whit says
none of ours made it to the oven lol-very good as dough!
Lindsay says
These are great! Simple and tasty. I added a bit of unsweetened shredded coconut as well as a dash of cinnamon
Sheila Mendoza says
I tried your recipe and the cookies tasted good. My kids even liked them. I just need to lessen the salt next time. Thank you for sharing.
Heather says
Phenomenal as cookie dough! But once cooked they tasted yucky. Not sure if it was the Swerve that let us down or what, but just – yuck. We were glad that so much of it didn’t make it onto the cookie sheet. Not exactly sure what went wrong. But again, we’d definitely make them again and just eat the dough. Best keto cookie dough ever.
Steve Warner says
We had the exact same experience. However I’d heard that putting erythritol baked goods in the freezer for a bit helps (it’s a sugar alcohol thing). So we tried that and it absolutely made a difference. I’ve made this recipe 4 times now. The last batch just went into the fridge where it will sit for a few hours. You might also try cutting back on the vanilla. I have a nagging suspicion that the teaspoon of vanilla is throwing off the flavor a bit.
Matt says
How exactly are these keto when they’re loaded with sugar and chocolate chips?
CCK Media Team says
Not sure if you meant to leave this comment on a different recipe, as these have sugar-free options clearly listed
John V. says
Sugar free chocolate chips, and erythritol as sugar substitute if not using keto powdered sugar. Read the ingredients.
VP says
Probably you do not know what is keto… she used free sugar chocolate chip and sugar substitute such as erythritol.
Karina says
I cant find the nutritional information on these cookies. Carbs?
CCK Media Team says
Hi! Nutrition facts are linked in the post under the ingredients 🙂
Funda G says
I followed the recipe and used super fine almond flour and all ingredients as directed, but couldn’t get them to look like yours. The dough was greasy but fell apart and was very hard to shape.. do you recommend more almond flour next time? Also, when you measure almond flour what is your method? Like regular flour, packed??
Sam says
I packed mine into the measuring cup like it was wheat flour. They turned out excellent!
Shirley Lawson says
I just took these out of the oven and they are gorgeous! So easy. I’ll have to leave another comment after I’ve tasted them. House smells like cookies😁
Shirley Lawson says
Hi again. I just tasted them and they are very very tasty. My husband even liked them. We are doing keto ( he is because I am lol) so these will be great without all the guilt! Thank you.
CCK Media Team says
Thank you so much for trying the cookies 🙂
Adam says
Very tasty! But, I would suggest doubling, if not tripling the recipe. The recipe as is made 6 regular sized cookies.
Leanne says
I made a double batch my first time and I made 18 out of the double batch. I wonder if it’ll be less carbs then whats on the nutritional value?
Jenniffer LaCroix says
These cookies were really good. I made 2 batches. The first with chocolate chips, and the second with raisins, cause my husband wanted raisins. Lol. But I really enjoyed the taste, and the texture. I also made your keto brownies. Oh. My. Gosh, they were so good. I will make that recipe again. Sometimes I’m skeptical because I am still somewhat new to these recipes and a few I’ve tried didn’t work out for me, so I’m glad I came across these recipes. Thank you.
CCK Media Team says
Thank you so so much for trying them 🙂
Khloe says
I love these!!!!!! I added brown butter instead of the coconut oil and as well as some toasted pecans and they were spectacular!!! If you make them into bigger cookies and don’t flatten them out as much they turn out similar to levain cookies! (But keto ofc) This is the best recipe I’ve tried. Thanks! 🙂
CCK Media Team says
Thank YOU 🙂
Steve Warner says
These are the best Keto cookies I’ve come across. I’ll qualify that by saying that every other Keto cookie I’ve made has been absolutely disgusting and inedible. These were… not bad. I’ve made them 4 times now. As others have noted, the dough tastes great. After being cooked, they’re less than stellar. Sticking them in the refrigerator for a few hours definitely helps. I’ve heard this is true with most baked goods made with erythritol. Here are a few mods we’ve which have kept us coming back. Instead of coconut oil, use 2 TBSP of unsalted butter. Instead of regular erythritol, use 1 TBSP of Xylitol and 1 TBSP of Brown Swerve erythritol. Use a food processor with a sharp blade or a coffee grinder to grind your almond flour into a super-fine consistency. These changes have turned this into a passable cookie. It’s still not remotely close to a real cookie in the same way that a Chaffle is not remotely close to a Belgian waffle. But it’s close enough that it can scratch the “I need a cookie” itch and keep you on your Keto diet.
Mary says
The recipe calls for 2-4 tsp of milk of choice. Should it have been TBSP? My cookies didnt have enough moisture. Boo
I used coconut flour and Swerve brown sugar since I didnt have powdered kind. Tasted good but mine were just crumbly
Sam says
Of course yours are dry if you used coconut flour. The recipe calls for almond flour
Sam says
Excellent cookies! Three of us are not keto and two of us are, and we all loved them 😄
Kara says
So delicious- definitely keeping this recipe on hand!! Made just as directed and turned out amazing! Thank you!
Chris says
Made these tonight and they were delicious. Not too sweet and very fluffy. One question, do I just double the ingredients to make a bigger batch?
Khloe says
Yes! I’ve doubled and tripled this recipe with no issues.
Chanel says
These are very creative and smart! I added 1/2 teaspoon of almond extract and topped each cookie with a hazelnut (my husband doesn’t like chocolate chips). Came out great.
Fernanda Heckman says
Can you help me? My cookies came out crumbly, falling apart, and dry. The only thing I did that was different, I used swerve confectioners powdered sugar. Could that have ruined my cookies? The cookie dough seemed like it was lacking anything to keep it together. I felt like I wanted butter or something to make things stick. My cookies look nothing like yours.
Fernanda Heckman says
Actually come to think of it, I used half almond flour and half coconut flour. Could the coconut flour have made them dry?
CCK Media Team says
Yes unfortunately coconut flour is not something that you can sub in recipes without changing other things about the recipe, since it is so drying.
Janeth says
Can I use olive oil instead?
CCK Media Team says
Hmm we haven’t tried so don’t know how the flavor would be. Be sure to report back if you try!
Sharon says
Made them for the first time today. They are actually very good. I’m going to try not to make them very often since I’ve already eaten half off them 😂
Amy G says
Amazing! I used brown sugar swerve and Lily’s semi-sweet chocolate chips. I also added some diced pecans. They turned out amazing.
Julie says
Hi
The recipe is pretty good. I used coconut flour instead of almond and I think I would try the almond flour next time. They were very fragile. I also found that I needed quite lot of coconut milk in order for them to keep a shape. I used the coconut oil in its solid form and used the milk to break it down before I added it. I probably used 1/3 c of coconut milk…
tasty though, needed a drink to wash them down
Jennifer says
These are insanely delicious! The recipe didn’t specify whether to use liquid coconut oil or solid coconut oil, so I used solid (as it tends to give a “butter-cookie” like texture), and I’m so glad I did… These are seriously addicting, and amazingly low in the sugar content. Thank you for posting the recipe! <3
CCK Media Team says
Thank you so much for trying them 🙂
Michele says
Totally awesome!!! Best recipe I made by far. I did tweek your recipe I sifted the almond flour and I replaced 1 tbsp of stevia with brown sugar stevia instead and went with the 4 tbsp of chips. I am one very happy girl. Thank you!!! Will be trying other recipes. 😁
CCK Media Team says
Thank YOU for trying them 🙂
Katrina Byrd says
These are wondrrful!
Debbie B says
Omg! You are absolutely right! These are the best chocolate chip keto cookies! 🍪They came moist and delicious! I like how they didn’t crumble in my hand after the first bite! I used monkfruit/stevia blend for the sweetener. No weird aftertaste at all! I got 6 normal-sized cookies 🍪 which is perfect! So thank you! Can’t wait to make the brownies next which is my favorite! 😉
Karen says
I made these with sunflower seed flour as I have a nut allergy and they were delicious! I substituted like for like. They were darker in colour but otherwise just as good!
CCK Media Team says
❤😊
Emma says
These cookies were amazing! I user the Lilys salted caramel chips and they were super tasty!
Thank you for sharing.
Marcy says
Really great recipe! Soft and yummy…thank you!
Cindy says
I doubled the recipe & used butter instead of coconut oil. I used King Arthur sugar substitute which is in between granulated & powdered. Great recipe ! Even my husband liked what he calls “fake stuff”. I misread the quantity of milk & added 3 Tbsp milk. The dough was wetter than it should have been but still turned out great. Out of the doubled recipe, I got 12 regular size & 1 large .
Jackie Lucas says
These are the bomb so east so so good thank you
Megan says
I tried these because I was craving cookies and my fiance is doing keto right now and I need to lose weight too, so I figured why not make keto cookies. These were pretty good for being such low sugar, but not the best cookies I’ve ever made. However, I think I messed them up a bit by not reading the directions carefully enough and not mixing the dry ingredients well before adding the wet ones. I feel like I can taste random bits of too much of one ingredient in certain spots which I attribute to poor mixing on my part. I also missed the part about forming into cookie shape, so I just put little balls on the tray thinking they’ll cook down and flatten out like normal cookies only to realize later that these won’t do that, so you have to start with them in the desired shape. I also used vegetable oil instead of coconut oil since we didn’t have that at our house. My fiance really liked them a lot. I will try these again some time fixing those cooking errors and using the coconut oil and see if they turn out better next time.
Michelle says
Has anyone cooked these at high altitudes? Any special instructions for cooking in the mountains? TIA
CCK Media Team says
We unfortunately haven’t (and don’t have any experience with high altitude baking). Hopefully someone else will see this and have more helpful info!
Kimberly says
I made these cookies for the first time today. I think I would like to try to make them again, or maybe make them smaller. I had to bake them for way longer than he suggested time. WAY longer at that temperature. The interior was still wet.
I did melt the coconut oil prior to using it. I did use a cookie scoop (like an ice cream scoop but was smaller) and then flattened them, but maybe not quite enough. I put Lily’s butterscotch AND dark chocolate chips, and used heavy cream instead of milk.
Tammie says
These cookies are amazing. I made two batches of cookies because in the first batch I forgot to add the sugar. Believe it or not the sugar-free batch was just as good as the batch I put Truiva in. My husband actually preferred the sugar-free batch
CCK Media Team says
Thank you so much for trying them 🙂
Steph says
Mine came out in complete ball form :/
CCK Media Team says
Hi, yes they will start out as balls so the recipe says to shape them into cookies before baking because they won’t spread on their own.
Doreen says
These were absolutely awesome! I am so glad I found your recipe ❤️. I used Lily’s salted caramel chocolate chips. Great recipe
CCK Media Team says
Thank you so much! Love your caramel idea 🙂
Miss Red says
Hands down best recipe so far. I LOVE the texture and chewiness. Great fast recipe that tastes almost like regular cookie.
CCK Media Team says
Thank YOU so much for making them 🙂
(Katie)
Silvia C. says
Mine didn’t look anything like Katie’s but boy were they yummy!
Gwen says
I doubled the recipe and used an egg and they were perfect. I added the egg because I couldn’t imagine cookies without it. I used no milk to eliminate even more carbs/sugar. I added 6Tbsp of Hersheys sugar free chocolate chips. This only made about 9-10 cookies. I think next time I will quadruple this recipe and use two eggs. They also needed more than 10 minutes but less than 15 so watch closely.
Rebecca valentine says
I’ve tried these so many times and it’s our fam fav! ❤️ Is there any way I can make these into chocolate cookies though? What are the changes i need to be making?
CCK Media Team says
Hi, just use this recipe: https://chocolatecoveredkatie.com/keto-chocolate-cookies/
john stewart says
I think most people in this comment section do not understand why there is no normal granulated sugar or stuff like maple syrup. In just 20g of regular sugar, there is 20g of carbs compared to the Erythritol 1.4g allowing you to have a lower carb treat without going over your macros with a single biscuit.
If your doing Keto you generally want your macros at 70% fat 25% protein 5%carbs
for most individuals, this is less than 30g of carbs if you added regular sugars you will kick yourself out of ketosis if you in it or stifle your progress with one biscuit
yes normal sugar will taste better and work but if your doing keto DO NOT add regular sugars in.
R6 says
Delicious! My husband is doing Keto, and these were a wonderful treat. I didn’t have coconut oil, so I used canola oil. I also had Bake Believe chocolate chips. I used white and chocolate mixed. The Swerve confectioners sugar worked good. They turned out perfect!
Nina says
Just made them, delicious! The best part is that they are extremely easy to make and use few ingredients, that I already had in my kitchen.
Mary C says
I used grass-fed butter instead of coconut oil. They were delicious! I did have to cook them for about 5 minutes longer than the longest time listed, but they turned out great! I’ll be making these again.
CCK Media Team says
Thank you so much for making them!
Kenzie says
Hi Katie, you had mentioned that you can use coconut flour as well for these cookies.
Since I cannot have almonds can you provide the measurements by using JUST the coconut flour?
I tried reading other reviews but didn’t get an exact answer.
Thanks so much!
CCK Media Team says
Hi, I’m not sure where you read that coconut flour can be subbed here, but we definitely do not recommend it.
Kiti says
Omg godsend! Thanks for the recipe! I just started on keto diet on day 6 now and was looking a keto friendly treat and voila! The cookie are delicious 🤤
Connie T says
Enjoyed this recipe. Just added some xanthum gum. Will make again!
Steve says
Just made these for the first time. They look and smell delicious. I used natures intent keto bombs for the chocolate portion. Am very excited for these to cool down so I can try them!
Henrietta Joseph says
I made these cookies they are absolutely the best and definitely the closest I have ever come to the carb laden version . Absolutely love it. Will be making these regularly. Thank you
CCK Media Team says
Thank you so much for trying them!
Barbara Wright says
I’ve made these cookies twice now and love them! The second time I added a tbsp of unsweetened coconut, it was like a macaroon. I also found that if I use the Splenda brown sugar substitute it makes the cookies crunchy, which is what I prefer.
CCK Media Team says
Love your idea to add coconut!
Karen Goncalves says
These cookies are fantastic. Much better than cookies made with regular flour. My whole family gobbled them up.
CCK Media Team says
💗💗
Vmartinus says
Taste soooo good, everyone loved them at a recent gathering and I love that the batch size is small, just enough for my diabetic husband to have on hand but not too many!
CCK Media Team says
Thank you so much for trying them!
Dora says
Si easy and delicious, i added pecans and they turned out perfectly
Barbara Santamaria says
based on the video they did not come out at all. what are all the ingredients and amount of each..
CCK Media Team says
Hi Barbara, the recipe is written out in full in the post… guessing you just maybe didn’t scroll down far enough on the page? The full recipe is not included in the video, so I’m not sure what recipe you ended up making.
Chris says
Very nice Keto chocolate cookie recipe.
Easy to make. I also put in cacao nibs.
The cookies have a great consistency.
A great snack. Thanks
Joanna says
These are to die for! Best keto cookie I have ever made. You are right when you describe them as shortbread. They are so soft and buttery but also a little crispy. I am in love and will be making them all of the time now! 10/10 would recommend. And extra points for how easy this was! Took me 10-15 min in total to get it in the oven.
CCK Media Team says
Thank you so so much 🙂
Angela says
I am a slowpoke that normally takes waaaa too long to prep before baking- and my oven ends up preheating 4x longer than it needs to! Not in this case since instructions and ingredients are so simple.
One tip is to err on that side of more milk vs too little:
I made two batches back to back- second batch accidentally added 2 Tbsp whole milk Instead of 2 tsp, but I liked it better!(puffier, softer). My Dad liked the original batch better but I thought it was a little too tough.
Yummy yums, that is again!
ZENA COSTON says
These are amazing. You should be banned fro the internet 😂😂
Stella says
The cookies are wonderful. I used a combo of sugar free white and dark chocolate, and I added some pecans. The pecans gave the cookie a nice chewy texture. I followed the recipe, and they came out perfect! Thank you!
Patricia Quinsey says
These cookies are sooooo delicious!! My husband has always been a cookie monster, and he went wild for these. What a winner!
Carolyn says
These are so good! I used half monkfruit sweetener and half swerve brown sugar sweetener and they turned out great. I also powdered the monkfruit sweetener in a coffee grinder the second time and that worked great as well. Highly recommend!!
Luicelle says
Success! My kids loved them and they are really picky, I have been looking for a healthier way to have desserts and this was the answer , thank you !
CCK Media Team says
❤❤❤
Christina says
Pretty darn tasty! Not sure how many the recipe actually made but I got 9 small size. Which is perfect so you don’t over eat them! Lol
Sana'a Ali says
I LOVE THESE! Followed the exact recipe using semi sweet chocolate chips and wow! Making a bigger batch today. We refrigerated them so they could firm and that just double wowed them! Thank you for the perfect recipe
CCK Media Team says
Thank you for trying them 🙂
Andrew Goodman says
Just made them we’ll see
Bethany says
I tried making these with coconut flour and they were inedible. It was like “biting into dust,” as my husband put it. The overall flavor seemed fine, but the texture was like a pile of sand. I would stick with almond flour next time.
CCK Media Team says
Hi yes definitely don’t sub coconut flour in recipes that call for any other flour, because it’s completely different. Here’s a recipe with coconut flour if you prefer! https://chocolatecoveredkatie.com/coconut-flour-cookies/
Rose M says
Talk about yum; definitely will be a staple in this household. Thank you for this great and easy to make recipe.
Lindsay says
Very good for healthy/keto cookies. Had a coconut flavor from the oil so I might try using butter next time for more of a shortbread taste. I also added a little more erythritol (4 tbsp total). Overall I think these are a great option if you’re craving a cookie on a low carb diet. Thanks, Katie!
Christy says
SERIOUSLY, THIS RECIPE IS THE BEST! I reckon this is even the best cookie I’ve ever made!!
I used almond meal because I didn’t have almond flour and it was still Devine 💓💓
CCK Media Team says
This makes us so happy!
Nancy says
I would have been happy if these were just ok because they were so easy to make. But they were more than ok. They were AWESOME!!!!
Nina says
Does anyone know the net carbs for these cookies? Thanks!
CCK Media Team says
Hi yes, full nutrition facts are linked under the ingredients 🙂
Barb says
Really love these. Quick and yummy. These are my new favorite.
Heidi says
Easy & super good. Bookmark this cause you won’t regret it.
CCK Media Team says
Thank you for making them 🙂
Nicole says
What can I substitute for the coconut oil as I don’t like the taste
CCK Media Team says
Some commenters have used butter and say that works. We haven’t tried!
Nicole says
Can I use baking powder if I ran out of baking soda? And if so would I use the same amount?
CCK Media Team says
Sorry we have never tried it!
lorna says
I really like them!!
will make more
Valerie says
Hi Katie do you know what I can substitute for the coconut oil?
CCK Media Team says
We haven’t tried it, but many readers say you can use butter.
Numi says
Just a tip based on my experience with other recipes; if you don’t like the texture of a granulated sweetener, you can always grind it to a powder in a coffee grinder. I have used this technique in a cream cheese icing and it made a HUGE difference, though personally, I like grainy chocolate chip cookies. 🙂 Hope this helps anyone!
(I did not rate this because I haven’t tried it yet, not because I don’t like the recipe😂)
Karen says
Hi, mine tasted great, but were very crumbly. I used vegetable oil. Could that make them crumble?
CCK Media Team says
Hi! Sorry we have never used vegetable oil in them so honestly don’t know. Maybe they just needed a little more. But glad they tasted good in any case!
Lissy says
Just made these and they are pretty good! I used powdered stevia for the sweetener. They definitely will take care of chocolate chip cookie cravings!
Monica D says
These cookies taste GREAT but they did not look like the ones Katie made… they were a bit on the crumbly side but definitely moist. They beat a lot of other keto cookie recipes I have tried. So taste wise, 5/5, but looks, 3/5.
I was sceptical when I saw the amount of liquids going into the dry ingredients (it isn’t much!) but it ended up working in the end so trust the process :p !
Also, remember to flatten the cookies as they don’t spread when baking.
Reena says
I was skeptical of how little sugar was added but, wow!!! These are amazing. I added chopped walnuts and they were so delish!!
Ashley says
I don’t have coconut oil- has anyone used butter for these?
CCK Media Team says
Some readers say it works 🙂 We haven’t tried it.
David says
This recipe only makes seven cookies…..
Christine says
I used butter instead of coconut oil, wow delicious! Great cookie!
Olivia says
Can i use stevia
SUE says
THESE COOKIES NEVER TOOK SHAPE. THEY WERE SO CRUMBLY THEY FELL APART AND NEVER BAKED PROPERLY. NOT SURE WHAT HAPPENED
CCK Media Team says
Hi, what specific ingredients did you use? There are over 700 successful reviews from people who love the recipe so it definitely doesn’t have a typo and does work as written. We’d love to help troubleshoot so you can love it too, but can’t help without more information.
sue says
I went by the recipe except I spilt the flour between almond and coconut (half and half). I used swerve as the sugar (half white and half brown sugar). Once I put the liquid ingredients in it was so dry you couldn’t even form a ball. I had to add more milk so that it would at least stick together. So not sure how to change it. Didn’t this the changes I made should have made a difference.
CCK Media Team says
Coconut flour soaks up liquid like a sponge and is not a substitute that can usually be used in a 1 to 1 ratio. That is definitely the reason yours did not turn out. Katie does have a coconut flour cookie recipe if you want to use coconut flour: https://chocolatecoveredkatie.com/coconut-flour-cookies/
Sue says
Ok Thank you. Im sure to try this again. If at first you don’t succeed try try again.
Nadira Kholb says
These cookies are easy to make and my whole family loved it.Thank you so much!!!!
Lauren says
Great cookie recipe! Tastes similar to the Famous Amos cookies in my opinion. I used granulated erythritol and have made double batches with no problems. The entire family loves them! Thank you for sharing.
CCK Media Team says
Thank you so much for making them 🙂
Caz says
So good! And super easy 👌 the best Keto snack I’ve had so far 😁
Shannon says
What’s the liquid stevia equivalent? I’ve made these twice and they’ve either come out too sweet or zero sweetness at all. You can’t say “powdered sugar or stevia equivalent” that is not a well written recipe!
Ellen says
Delicious! Following another commenter’s directions we used only Allulose for the sweetener and it worked great. We’ve made them a couple of times now.
Annie says
Wow, these are delicious!!
Debbie Beiter says
The cookies tasted good. When you need something sweet this will help you
Amber Bernicke says
OMG these are absolutely amazing I just made these I did tweek them a little I don’t like almond flower or coconut flower so I used cashew flower instead I also used real butter instead of coconut oil I also put 1 egg in and some brown sugar let me tell you they rose very well and very moist on the inside
Lidia says
Did you use the same amount of butter as the recommended coconut oil amount: 2tbps?
Jane says
Very easy to make and are delicious
Joni Swartz says
I love these cookies. Some of the best cookies I’ve ever had whether their sugar-free, keto, or just plain old full of fat and sugar.
zoe says
EGGS! They actually don’t crumble into the original ingredient list if you use EGGS!
Lauren says
Delicious! My kids’ exact words: “These are the BEST cookies ever.” They had no idea it was made out of almond flour and coconut oil. Easy to make, too. Thanks for a wonderful recipe!
Naio says
Are delicious. Previous I tasted keto chocolate chips cookies but nothing like this ones. 100% recommended
Maureen says
Made these several time. Awesome Everytime, but this time used Almond extract…WOW
Frayse says
Wow, super fast and easy to do and it tastes delicious!
Thank you so much for sharing <3
CCK Media Team says
Thank you for trying them!
Kikaii says
I used allulose and whole milk, melted the coconut oil, and flattened them out. Baked for 10 minutes. They taste delicious, but do not hold their shape even after cooking in the refrigerator. They crumbled apart. I’ll play with the recipe a bit more, but I think they need egg for the protein structure. I understand the recipes here are often vegan as well. Not sure if the omission of egg was for that purpose.
CCK Media Team says
Hi! We’ve never had them crumble but also never tried with allulose before, so maybe it’s that? (Although it looks like some commenters above you did use allulose successfully, so it could also just be a climate thing or something else.) In any case, glad they tasted good!
Mia says
So so so so good, thank you!!!
Jackie says
These are the best choc chip cookies I’ve made and tried. And so easy with coconut oil and healthy too. Make a batch so I have one each day! Thanks so much!
CCK Media Team says
Thank YOU for making them 🙂
Deborah says
I tried these and they were good. Fast and easy to make. Settled my sweet tooth. I followed the recipe exactly. I am at a high altitude and no problems. Thank you for the recipe.
joanne says
I have tried many healthy recipes and have always been disappointed. I could not believe how good these cookies were. Absolutely delicious!!!
Hallie says
BEST cookie recipe ever!
Judy baker says
These cookies are very good!
Marcela says
This is the best keto cookie recipe I’ve ever made! I’ve been keto for about five years and this is hands down the best one! Just a little note for those saying their cookies didn’t harden, after baking for 12 minutes I turned the oven off and let the cookies inside the oven for about 20 minutes, then I took them out and they sat on the counter for another 30 minutes before I noticed were hardening. It takes a while at least where I live – I am about 5k feet above sea level.
CCK Media Team says
Thank you for trying the recipe 🙂
T.R says
Have you tried using Splenda as sweetener instead of Stevia? If so, what are your thoughts?
Chocolate Covered Katie says
Hi, we have not tried it. But if you like the taste of it in other recipes then it should work here too. Be sure to report back if you do try!
T.R says
Curious, could you use Smart Balance spread as a lower calorie, healthier option as opposed to Coconut oil?
Brad says
Excellent! My wife loved them! They don’t “flow” much like a regular cookie, so important to flatten out the dough balls a bit.
CCK Media Team says
Thank you so much for trying them!
Jess says
Made these today and they are AMAZING! I was sceptical about these, firstly using coconut oil because I’m not a huge fan of coconut taste but the flavour is not overpowering at all. Secondly I expected them to be a poor imitation of a cookie but wow was I wrong!
Super doughy, super tasty. The only problem with these is I want to eat them all at once!
CCK Media Team says
Thank you so much!
Joey says
Followed the recipe exactly. At first, while mixing the batter, one may wonder, “Is there enough liquid for these to come together?” It does! They bake nicely, and if left to cool on the cookie sheet, become appropriately firm. They are soft and chewy, though the predominant flavor and texture is almond flour. They taste fine and are probably great if you need to stick to these diet limitations, but it’s hard to say they are similar to the taste and texture of regular chocolate chip cookies.
Lidia says
I totally agree with you. They are very nice, but it’s more of an almond cookie with choc chips. My kids and I loved them, but my husband isn’t a fan of baked almond and, although they kinda look like regular choc chip, he was disappointed when he bit into one. He didn’t enjoy the “marzipan” “bakewell tart” taste. I’d still bake them again, though lol
Manny says
These are super good. I had low expectations and they blew me and my family away. Thank you!
Katja Hefington says
I made these today and was impressed. I’m not a fan for almond flour anything lol…but these were great. I ended up using butter instead of the coconut oil and it was great, next time I will reduce the salt, since my Kerrygold butter was salted. Big thumbs up!!!
Valerie Caskanette says
Ooooops..
I’m very sorry I believe I left a review in error. I used another recipe….
Lelia says
These keto cookies were amazing!
Natalie says
These were really good. Have you tried to double the batch or make more than twice as much? Do they turn out okay still? I know sometimes just from doubling something it totally changes things. Great recipe! Thanks for sharing.
CCK Media Team says
Thank you for making them! We haven’t personally tried doubling, but a bunch of commenters here say it worked well for them 🙂
Deborah Truby says
Absolutely the best Keto chocolate chip cookie I’ve ever tasted! And I’ve tried many… Taste is great with zero after taste. Crumb is tender, almost like shortbread. I highly recommend this recipe. You’d do well to try this before any other.
Deborah Truby says
I doubled the recipe and they are excellent. Next time, I will (fourple) it since everyone wants them again.
Sandra says
Ok so at first when they were hot out the oven I was a bit skeptical because they looked like they were dry and crumbing but as the recipe states, let it cool and they will come together. They are absolutely delicious!!
Reina Rain says
Easiest, Fastest, Best keto cookies I have ever made!!!! Super surprised since they don’t have any butter. I saved the recipe and will be making again and sharing it with everyone.
Joe says
Awesome! So good
Heliconer says
I’ve tried all kinds of keto cookie recipes and ended up buying keto cookies at stores. They have so many chemicals. These cookies have healthy ingredients and really taste amazingly delicious! They have there own unique flavor that stands on its own merit!! I cannot give this recipe more the 5 stars but if I could I’d give it 10 stars! Best keto cookie ever and best cookie in general!
CCK Media Team says
Thank you so much for making them 🙂
Kristine says
Low carb desserts can go either way but these were the best cookies I’ve ever had, even from before going gluten free. I’m low carb and gluten free and these don’t taste like either. The middles have a half baked texture which is the best and the flavor is delicious. I’ll be doubling the recipe next time. Even my husband loved them.
Julie says
Made the chocolate chip keto cookies and am so impressed ! Best Keto cookies I have had. Thank you.
Natasha says
Chocolate chip cookies! The best compre to the other recipes! I only substitute the coconut oil for butter! Amazing! Thank you so much for sharing your recipe
CCK Media Team says
Thank you so much for making it!
Deena says
Hi Kate! Your cookies are delicious! But they just don’t seem sweet enough with the two tablespoons of powdered swerve. I used canola oil, not coconut oil so I’m not getting the natural sweetness from the coconut. Any recommendations you can provide would be greatly appreciated.
Thanks so much!
Lori says
First try, craving something sweet, this satisfied that need, but had a bit of alcohol from the erythritol. But not complaining!! I will try it again with some of the recommendations in comments. New to Keto so I really appreciate this recipes and the work that goes into them.
Nick Spencer says
Trust me when I tell you these are the absolute best. I can’t stop eating them!!
Dan says
These are the best cookies I’ve ever had. Sub in half salted caramel chips and underbake by a minute or two. Amazeballs!
CCK Media Team says
Salted caramel chips sound amazing!
Patti says
This was a really great recipe and so easy. I used powdered Swerve, but next time I’m going to use Splenda’s Allulose because I like that better. I also used avocado oil and extra Lily’s milk chocolate chips. It’s too bad I ran out of almond flour, otherwise I would’ve made another batch right away.
Priscilla says
10/10!! I was skeptical but was pleasantly surprised, they are so good. Mine came out perfect! They held together well and was chewy on the inside but a firm hold around the edges. I did substitute the coconut oil for Kerry gold salted butter (I omitted the addition of salt from the recipe), 3Tbs of Truvia sweet complete. My favorite sweetener , taste just like sugar with out the carbs and calories. Anyway I baked them at 350 for 12 minutes then another 3 minutes at 325. I let them cool in the pan a few minutes before removing them to the cooling rack for 10 minutes. Perfection!! This will be my go to cookie recipe!! Will add natural peanut butter like some others have suggested.
Stephanie says
These are really good! I baked them a little bit longer. Once cooled they have this beautiful fluffy soft texture inside. I added a bit of cinnamon. I mean, keto or not, cookies made with nuts are just dreamy.
Julie says
Since being on Keto this is my go to cookie recipe. I love it! The dough is very sensitive to a smidge more milk or less so I try be exact. Used coconut oil this time but I haven’t broken down and bought keto p sugar! Too $$$$! Girl Scout cookies are out so I want to try the keto versions while I can still resist!
Leanne says
Hello Thank you so much for this recipe my Fiance who isn’t Keto loves these cookies and so do I. My kids not that much but oh well more for me. I left my Cookies in the oven a little longer I browned them on the bottom and they turned out perfect.
Julie C says
Left a great review before. Now I tried coconut flour and coconut oil (melted & not melted) and it bombed. Just powder. Kept adding milk and oil but finally gave up. 🤷🏻♀️
CCK Media Team says
Hi Julie, unfortunately coconut flour is not included as an option in this post and can’t be subbed in an equal amount for almond flour, which is completely different. You are always free to experiment with ingredients not listed as options in a recipe, but it’s definitely a risk. The good news is that Katie does have a coconut flour cookie recipe if you want to make cookies that work with that flour! https://chocolatecoveredkatie.com/coconut-flour-cookies/
Kari says
I am so happy to read this comment and the reply. I tried coconut flour also, and was wondering what I did wrong.
Erin says
These are the best low carb cookies I’ve ever made. I’m having to double and triple the recipe because they get eaten so fast. Delicious!
CCK Media Team says
Thank you for making them 🙂
Nicole says
Made these as I have a major sweet tooth and not always a good thing with a Leto diet.
They taste amazing and have the right amount of sweetness. Only issue I had was they don’t spread as they cook so I ended up with bite size cookies.
Still a great tasting cookie and will be making again
Helena says
Hi!
Can you tell me how long it can store in the fridge?
CCK Media Team says
Hi, no need to refrigerate these 🙂
Just store them in a covered container on the counter like traditional cookies.
Karen says
Has anyone tried beefing up the protein in these?
Charlie says
I’ve made them twice second time I replaced the milk with sugar free Caramel coffee creamer. That extra sweetness was what I needed.
Lilly Squire says
I have been on a low carb no sugar diet for over 2 years. Recently I’ve decided to indulge in some low carb/sugar favorites. This recipe hit the spot. Followed instructions to a tee, and they were absolutely delicious 😋. My husband and I talked about how if we ate 5 cookies each; we could count this as meal.
CCK Media Team says
Thank you so much for trying them 🙂
Denise says
I wanted something chocolate and came across this recipe. I added some cocoa powder also and it’s very yummy. You definitely get the taste of the almond flour but still very good.
Ally says
These are fantastic! I’ve made them twice now and this is definitely one of my favorite keto cookie recipes. I accidentally forgot to shape my cookies after using a cookie scoop during my second batch, and they still cooked beautifully in a ball shape!
CCK Media Team says
This makes us so happy 🙂
Taunna says
These cookies are awesome. I followed the recipe to the tea but added a table spoon of cocoa and they were so yummy that they didn’t last long enough. I’m going to triple the next batch so that no one fights for the last cookie. Thumbs up
Cynthia A. says
OMG these are so delicious! Second time making them. My new favorite keto dessert! Used Hershey’s zero sugar chocolate chips and could not even tell they are zero sugar! Yum! Oh, and so quick and easy to make too!
CCK Media Team says
Thank you so much for making them 🙂
k says
Thank you for this recipe. It helped my craving for something sweet when I’m trying to stick to keto. I was lazy and substitued an egg for the melted coconut oil. It turned out great.
CCK Media Team says
Love your air fryer idea!
K Chandler says
Also, I cooked these in the air fryer 325 degrees for 7 minutes. 6 minutes would probably be enough.
Ann says
I made a batch of these cookies last night. They were absolutely delicious. They are actually really close to the original version. If I had not made them I would not have believed they were keto. They were so good I made a double batch today. Thank you for sharing this recipe.
Nancy says
Delicious! Best yet! 😊😊
Donna says
These cookies are great! I followed the recipe and used 2 Tablespoons chocolate chips (was enough) and 1/4 tsp. plus 1/8 tsp. NOW Better Stevia Glycerite. It’s for baking and worked perfectly in this recipe. My husband and I wanted to eat all 5 cookies but saving the 3 left for after dinner tonight. A treat to look forward to. I think we could eat these cookies—– every…single…day!
P.S. Is there anything (unsweetened applesauce/plain Greek yogurt, etc.) that could be substituted for the 2 tablespoons oil.
Thanks for for getting back with me!
CCK Media Team says
Thank you so much for trying the recipe 🙂
We haven’t tried applesauce or yogurt so honestly have no idea how that would taste, but be sure to report back if you experiment! Or if you wanted to try these keto peanut butter cookies, they are oil free: https://chocolatecoveredkatie.com/keto-peanut-butter-cookies/
Patricia says
OMG. I just made these and they are amazing. My teenagers love them and they’re so easy to make. I did leave them a little longer in the oven but these are perfect. Thank you so much for sharing this recipe. I am making many more batches for my siblings after I shared how great they are.
CCK Media Team says
Thank you so much!
Ana says
Will it work if I use 1/2 cup almond flour and 1/2 cup oat flour?,and how long do the cookies last?
Digger DeeDee says
My cookies didn’t flatten. What did I do wrong? I am above 4000 feet and I baked them on a silicone mat on a cookie sheet. The mat?
CCK Media Team says
Hi, nothing is wrong, don’t worry 🙂 Just use a spoon to flatten them before or after baking. They do not always flatten on their own.
Jennifer Cook says
I made white chocolate macadamia nut cookies with this recipe using Lily’s chips, and used monk fruit allulose blend granular sweetener. (Had to almost double the sweetener, it’s not quite as sweet as erythritol blends, but no tummy troubles.) It was the best cookie I’ve ever had! Same for hubby! Thank you so much!
CCK Media Team says
Your version sounds absolutely amazing!
Lela says
You made my day sir! Made these a few minutes ago and yum!!!!
Sherlie says
My 7-year-old grandson suffers from seizures. Low carb is helpful. I’m so glad I found this recipe. He loves them! He calls these his special cookies, because, “Grammy makes them just for me!”
The reason for 4 stars is because I cannot get them to lay flat, no matter what I do! Maybe I’m doing something wrong? Suggestions welcome!
Chocolate Covered Katie says
This makes me so happy! As for flattening, sometimes they don’t on their own so you can just flatten them with a spoon, either before or after baking 🙂
A C says
I really enjoyed these, they tasted just like ‘real’ cookies! Mine also didn’t flatten so I used the back of a spoon to press them down towards the end of baking. I had to cook them for the 12 minutes and I had to use a little more almond milk to get the dough wetter to shape.
B says
Delicious! Best yet! 😊😊
Krista says
Is the nutrition info for 5 or 10 cookies? Thanks
Chemen King says
I like these cookies just fine. They do help my cravings for the real thing and they’re fun to make.
Betty says
Hi,
How would I substitute stevia powder in this recipe? Says “or stevia equivalents”. I cannot use sugar alcohol sweeteners noe monk fruit.
Thanks!
CCK Media Team says
Hi! Go with the package conversion of what it says is the stevia equivalent to get the same sweetness as the amount of sugar listed in the recipe. Different types of stevia will be different amounts to equal the same sweetness of sugar, so it depends on the brand/type you are using. Hope that helps!
Anna says
These Keto chocolate chip cookies are a big hit. I make them all the time. They are easy to make and taste great. Thank you for the recipe and the video!
Granee says
Mine didn’t come out as pretty as yours but they are delicious. I added walnuts. My favorite keto chocolate chip cookies now. Thank you for sharing and doing all the work. Looking forward to trying all your other sweets” recipes.
Ann Barker says
Can almond oil be substituted for coconut oil?
CCK Media Team says
Hi sorry we have not tried it!
Jen says
I made these and tastes so good. My cookies looked pale and unappealing though. I wonder what I did wrong.
Laura says
My whole family loves these chocolate chip keto cookies!
Lesley says
Easy to make and quite tasty!
Claudia says
I loved reading your blog post about keto cookies. It’s incredibly important for people to be able to find recipes that are healthy alternatives to the cookies that usually come with low-carb diets. I’m impressed that you managed to make this one without any flour and that you put in chocolate chips as well. I also love that your blog is called “Chocolate Covered Katie”. It’s such a fun name and it really makes your blog stand out!
Liz says
These were so quick and easy to make. I loved the texture, they firmed up after cooling. They only thing is the dough came out bitter tasting. I used monk fruit / erythritol powdered sugar. I want to try them again, anyone have any suggestions on how to make them sugar free but still taste sweet?
Coco says
But what binds it together? It seems it’ll just fall apart, based on the ingredients.
CCK Media Team says
Hi! Just watch the recipe video and read the comments if you need proof that they will hold together and look and taste delicious 🙂
S.A says
I love it!
I made 6 medium cookies with a net carb of 3g.
I used Krisda chocolate chip and almond milk.
Shirley Marie Gustafson says
I just made these and WOW! I was expecting a hard, bland cookie, but these are really good. Even my overly discerning husband likes them. I made a double batch and am glad that I did. I am on a quest to make some positive lifestyle changes, including being mindful of what I am eating and to eat foods with better ingredients. These fit right into that plan. Thank you Katie!
Nina says
Mum went Keto a while back and has been encouraging us to join her. It’s been hard as I love dessert and cookies. This is so fast to make and tastes amazing! We even add almonds if choc chips are out. Thank you for this recipe, Keto may not be so hard now
Reanna says
Oh my gawd, these are incredible. I’ve made them three (yes, three) times in the past week. I’m trying not to eat flour and sugar and these really satisfy my sweet tooth. I brought them to an xmas party as well and people loved them!
Mary says
Glad I found this recipe. These CC cookies are so good and a perfect size recipe for two. I baked for 15 min on parchment. We did want them a little sweeter, so 2nd go round when my husband asked for more, I lightly rolled them in granulated monk fruit sweetener before flattening. Even better! I used stick butter since I don’t keep coconut oil. They’re great. 😋
CCK Media Team says
This makes us so happy 🙂
Danita says
What can you use if you have no coconut oil??
CCK Media Team says
Hi, we have seen commenters here use melted butter but haven’t personally tried it.
LL says
I just made these cookies and tried one Yummy! I was skeptical because of the dough. So silly. I recommend these 100%
Erin says
Wow! I subbed in butter instead of coconut oil and used heavy cream instead of milk. AMAZING. Sorry, I probably ruined the healthy side of this recipe but almonds are good! Lol
Renee says
At first I was a little skeptical about making the cookies – fearing the lack of butter, eggs and the brown sugar would make them taste off. I made a batch and they’re really tasty – which is great! Super easy to make and wow.. I’m just impressed with the taste. These have been added to my recipe box and will make more of them.
Thank you ^^
Anna says
Great recipe, these cookies are absolutely delicious! I make them quite frequently. This evening when I made them I replaced the coconut oil with melted butter. They were amazing, chewy, buttery and very indulgent. My fiancé ate five one after the other. Will need to make them again tomorrow!
Jjdubs says
These would make a great edible cookie dough, though I’m saving most of my taste test for the actual cookies. I made a double batch and I’ll bet they go fast
Kathy Clark says
Can I use liquid coconut oil in this recipe?
CCK Media Team says
Sure!
Melanie says
These keto cookies were delicious and so easy to make!
Wendy says
I made them with dark chocolate chips and Honey and they turned out amazing!!!!
Sharron Drake says
So disappointed I can’t choose more stars ⭐️. I’m just a couple of days into my keto journey and have found myself trying different recipes to keep things fresh and exciting to help motivate my lifestyle change.
This chocolate chip cookie recipe will always be in the rotation. Honestly, I couldn’t tell the cookies were Keto.
The recipe was extremely easy to follow and the end product was BOMB!!
I added a few minutes to the bake time and some walnuts for crunch.
Can’t wait to try more recipes and I have joined the group on IG.
A must try recipe!
Happy, healthy food consumption does not have to be boring!!!
CCK Media Team says
Thank you for trying them!
Heather says
I am not on a Keto diet but I made these for my friend that is. I have to say I prefer these to any other traditional cookie I have tried. I did substitute the sugar free chocolate chips for sugar free butterscotch chips and I did have to use a bit more of the milk than what was called for but no biggie! My friend thought they were out of this world as well. I’m making another batch tomorrow and am going to use sugar free salted caramel chips this time. Thank you for the outstanding recipe.
Jody says
Easy and delicious!
I made these for my special nephew that has limited foods he chooses eat. He gobbled them up, complete with Cookie Monster sounds effects.
A win for getting some protein and calories without white flour and butter!
Jody says
forgot to say that I tripled the batch. The results were just as good. I have also made the lemon and chocolate versions of these. Such a great find to have these simple recipes.
Jody says
i forgot to mention that I tripled the recipe. Results were still great!
I have also tried the lemon and chocolate versions of the recipe–all are equally good!!! I feel like I hit a goldmine finding these recipes!
CCK Media Team says
This makes us so happy 🙂
MARLA says
I have made these 5 times; 3 times as written and twice with lemon extract instead of vanilla. My husband loves them all, but especially the lemon. My grandchildren love them, too-even the 13 year old who won’t eat sugar-free anything. I really enjoy them, too. My cookie scoop makes 12 cookies from a batch, around 18-20 grams each. I store them in the freezer as per other comments. The dough tastes like marzipan and the cookies are soft and buttery tasting, even without butter. Awesome!
CCK Media Team says
Thank you all for trying them 🙂
Gabrielle says
OMG SO YUMMY!! I tried another recipe last night and they turned out awful. I was so sad that maybe Keto cookies wouldn’t work (I’m new to low carb) but I decided to try your recipe. WOW. They’re phenomenal and so easy to make.
Thank you!!!
Christine sullivan says
I attempted to make these. I followed the directions exactly and for some reason they would not flatten out. Please advise
CCK Media Team says
Hi! This is an easy fix. Sometimes, depending on things like climate, elevation, and humidity (or lack thereof) where you live, the cookies might not flatten on their own. Just flatten with a fork or spoon 🙂
Happy Feelings says
Absolutely love the recipe, but I’m curious to know why eggs & butter weren’t included? Those are also Keto approved ingredients that make the cookie better. I followed original recipe then added egg and butter and it elevated cookie
Sonja says
So delicious! Everyone in our family of 6 loved them and we have a vegan, a keto dieter, a calorie focussed dieter, an anaphylactic to egg eater and two who prefer healthier eating but not rigid. We can ALL eat these! So good. Thank you.
Moira says
If you are going to use coconut flour use WAY LESS than 1 cup.
Dave says
All I can say is YUM!!! I made a batch this morning. I used two tbsps of butter instead of coconut oil, baking powder (1/4 tsp + 1/8 tsp) instead of baking soda (didn’t have), and heavy whipping cream instead of milk. However, I misread tsp for tbsp for the milk and, even though my batter was wetter than it should have been, the cookies still turned out. I like powdered Besti monk fruit and allulose blend sweetener. I used two tbsps of sweetener but I think I will use three next time, as the cookies weren’t very sweet. I managed to get 10 cookies (small) out of the batch. My calculations put them at 2 grams of net carbs per cookie. Unfortunately, I ate more than I intended and now have to adjust my carbs for the rest of the day.
Sarah Black says
These are fair to middlin,’ to be honest. It’s not the fault of the recipe creator, almond flour is just not awesome. It’s super bland and kind of anemic looking. As far as keto desserts go, they are definitely worth at least 4 stars. Keto desserts just aren’t that much fun. They are like real dessert’s ugly sibling, but better than nothing, I guess.
Elysabeth Alegria says
Excellent recipe! We added crushed pecans to the mix and the taste was amazing.
Lori Eger says
Absolute heaven! I’m watching my sugar intake and these cookies were a shocking surprise. I love them!
I’ve been reading that eritritol can cause heart and blood clot issues, but perhaps the two tablespoons spread out in the entire recipe won’t be that bad!
This will definitely be my go-to cookie recipe! Thank you!
Erin says
These are very good, tried the recipe exactly the first time (using swerve)(I usually doake the recipe exactly the first time both out of respect for the baker and also to see if I want to try tweaking it for any reason) they came out delicious and so easy the first time with an exact recipe, I made them again using monk fruit sweetener (it is the consistency of granulated sugar) as that is my more normal sugar substitute and they were great that way too. Thank you!
Enzo says
Excellent recipe Katie. I tried it out and loved it. I have my own recipe a bit similar to yours. Try it
Brandi says
These are incredible! Especially enjoyable with blueberries for my little one (instead of chocolate)! I’ve made them at least 3x a week since my new-to-keto husband sent me the recipe. I usually double the recipe and add toppings after they’re on the baking sheet. I squish them flat and let them bake 2-4 minutes longer than suggested, they seem to set better than just plopping them on the tray. I can’t say enough how much my household loves these!!! Thank you!!!
Jody Blair says
First, let me say these will do the job when you are craving something sweet. I found that they taste like an almond joy bar. I tweeked the recipe a little. Fierst I only used 1tbsp of stevia, 2tbsp of almond flour and 1 tbsp of no sugar peanut butter. It was just enough to add some additional decadence to the cookie!
Joan says
I served this at a party. Kids and parents loved it! Everyone took the recipe home. One of the best chocolate chip cookie recipes ! Definitely try it
CCK Media Team says
This makes us so happy!
Jen O. says
Very tasty! I tripled the recipe to make 18 regular sized cookies, and I also added in 2 tbsp of ground flax seed to pump up the nutrition. If you’re feeling extra adventurous, you can make them into ice cream sandwiches using your favorite flavor and wrapping them individually in plastic wrap before freezing. Delish!
Helen says
So delicious! I made with melted butter (didn’t have coconut oil) and almondmilk. Used granulated monkfruit/erythritol sweetener because I didn’t have powdered and didn’t want to process it.
Made 10 to keep carbs down. 1st time I only had 1/2 tbsp of sweetener. They were still good, but this time OMG!!
Baker says
Tried two batches of these at the same time. One with Almond flour the other with pecan flour. The Almond flour one firmed up but the pecan one didn’t, probably because it’s a course flour. But everyone agreed the pecan tasted better. So, I may try them with an egg or chia seed to hold them together next time.
Colleen Stratton says
These were phenomenal and I used granulated monkfruit and ChocZero chips. yummy !!!
Cheryl says
I followed your recipe and the cookies came out great. I am at a high altitude so I cooked 2 minutes more. I made these for me and regular chocolate cookies for hubby but I think he would eat these as well. I am not sharing.😊
ChefK says
I made these yesterday for the first time & they are delicious! I made two minor changes: I used brown sugar Splenda (instead of white sugar) & I used my 1-inch cookie scoop, making 26 mini cookies. After running it through a software program I have, they are 20 cal each with 1 carb!!! Of course I ate two, but who is counting???
I took a photo but didn’t see anywhere to post it.
Brenda Hodgkin says
Simple and delicious. I made these last night. I did not add chocolate chips because I didn’t have any. I was just in the mood for some kind of sugar cookie/sweet shortbread. I added about 1/2 teaspoon of vanilla but followed the recipe to the letter and just doubled it. It was soooo quick and easy. They were crumbly on the outside but still dense on the inside. I was very pleased. Will definitely use this recipe again!
Missy says
So easy, so amazing. I’m trippling the recipe next time. Better than a basic chocolate chip cookie recipe. I feel good about giving it to my little one as well. Thank you!
Michelle says
Well I didn’t shape them into cookies, my fault for not reading carefully but I did add an egg. I don’t usually recipes but I was trying to use up some almond flour so I doubled plus half a batch. That might not make sense but they were still tasty mountains. I’ll make these again.
Rory says
These cookies are amazing! I am so glad I found this recipe !
if you have a big family I would definitely double or triple it though .
pete says
I doubled the recipe so can you add that information on time & temp if we double it?
Anna says
These cookies are fantastic. The perfect amount of sweetness. We used Lily’s No Sugar Added chocolate chips and I add a tiny amount of almond extract. We cooked 4 additonal minutes. It was great that the creator mentioned that they would be very delicate at first. Once cooled we put them the refrigerator. Yum. Everyone gobbled them up. Yes, double the recipe for you’ll only have 10 small cookies.
Debbie Eckstein says
So eager to try these as i am diabetic and struggle with finding good “keepers” recipes for baked goods. Where can i find the written recipe? i must be missing it somewhere. smh. Thank you!
Anonymous says
I was excited to try this based off of the amazing reviews, but only to find there’s no written recipe and I have to follow a video. This video doesn’t give all its ingredients measurements, and I’m a beginner level baker (or if there’s a level before beginner, I’m that), so I need to know how much of something needs to be put in and not just wing it. So I got lost after the video said “add sweetener”, but didn’t say how much to put in. I’ll be moving on to find a different recipe. Sorry! I hope this gets fixed.
Amanda says
You have to keep scrolling right to the bottom. I thought the same at first but if you keep scrolling down it’s there.
Holly says
This was My first time making almond flour anything . I recently have started low sugar low carb diet due to food intolerances recently. These cookies taste so good!! My 6 year old likes them as well. I’m excited to try more of your recipes in the future.
Roshni says
I just made a batch and this is my first ever comment on any recipe but I had to come and say they turned out AWESOME!!!! My husband and I loved them. Thank you for the delicious recipe xoxo
Iowa Farm Girl says
Made these tonight. Couldn’t understand how they could taste buttery with no butter in the recipe. These were far too coconutty. I can’t stand coconut, so I made a second batch using butter instead, and they were much better. Next time I will sub part of the powdered Swerve with some brown sugar Swerve and see if they taste more like regular chocolate chip cookies. All in all, though, a decent base.
Laura says
Really really good. Have been on keto but have a very sweet tooth!!! These taste better then ones with carbs!!! I hate monk fruit and stevia so I used allulose and they have no aftertaste. Thanks for the delish recipe.
Patricia says
Wonderful! Satisfied that craving.
I used my cookie scoop and got 14, rolled them into balls then smashed them with my palm to get a good cookie shape.
I didn’t have chips so after they cooled I used a piping tip to spot-inject them with America’s Test Kitchen dark chocolate fudge sauce (subbed allulose and cream in their recipe). A simple ganache should work too.
Patricia says
Just want to add that I mixed in a few drops of maple extract for some brown sugar flavor.
CCK Media Team says
That sounds brilliant!
Amber Babar says
Great recipe. I was surprised. Im gluten free, and keto loved this.
Matt Kistka says
Tried this recipe, came out on …taste is there, but after putting them in the fridge to cool, they were still very floppy…..like they weren’t ” solid”…
Jenn says
These are amazing! I have recently changed my diet where I am trying to cut out sugary snacks and try to have healthier alternatives, and these keto chocolate chip cookies did not disappoint! They taste delicious! I used Lily’s chocolate chips and Lakanto monkfruit sweetener with erythritol. I like how this recipe is so simple and quick to make. It definitely satisfies the sweet cravings that I have sometimes. This recipe is my go to recipe for chocolate chip cookies now =)
Paula says
I made these with coconut flour and the optional chocolate chips (Hershey’s sugar free). They came out perfectly and were delicious. A definite keeper!
samechick says
These are great and this recipe makes the perfect amount for two cookie lovers like my husband and myself.
I use one tbsp each of butter and coconut oil.
Buffie says
I’m so thankful I stumbled onto your site and this recipe! My husband I are ketovores, and we only eat carbs once every couple of weeks. We treated ourselves to these cookies this past weekend – so good. I’m tempted to try more of your recipes, but will have to practice self control and wait for another special occasion. Thank you for all the work you’ve done to put these recipes together for us.
Claudia says
I’m content with this recipe.
Adapted to my taste: real butter, melted. Dark brown sugar. Also doubled the amount of chocolate chips. I’m keto-dieting for a while and these cookies fit it.
Made them a second time and forgot the sugar! They taste pretty good anyway!
Sara says
Does anyone what the carbs are on this? I printed off a few recipes and they don’t have the carb amounts. Am i just looking over something?
CCK Media Team says
Hi, there is a link to full nutrition facts at the bottom of the recipe box 🙂
Betty Taylor says
Easy recipe and taste great! Now to eat one at a time and not the whole batch. 🤣
Vicki says
I used walnut flour instead of the almond flour and my cookies are very delicious!
Aga says
Hi Katie,
I tried this recipe several times and I love it.. however my SO is slightly allergic to almonds, so it was a no-no for him.. until i did a little experiment and replaced the almond flour with ground hazelnuts! That was the whole level up 🙂
Kristina says
Very good recipe. I used Splenda Magic Baker for the sugar substitute. Great texture and taste!