Keto Chewy Chocolate Chip Cookies – Perfectly chewy and gooey, low carb chocolate chip cookies.
Cookies, cookies, cookies! Shout it with me! I am so excited to bring you another delicious keto cookie recipe. A nut-free keto cookie recipe at that. But this time, it is a recipe from my super talented friend Cristina. She is the chef behind the popular blog The Castaway Kitchen. We met online through social media, and a shared love of blogging about real food. From there, it turned into a real-life friendship when we met in Maui. You’ve got to love any friend that shows up with a fresh batch of low carb cookies to your first meeting. It was love at first bite! Not only does Cristina make delicious keto cookies, but she also makes some incredible savory recipes also. In fact, she just wrote her first cookbook. Be sure to read all about it below before skipping straight to the sweet treat!
In addition to these Keto Chewy Chocolate Chip Cookies, check out some of my other favorite keto cookie recipes:
- Keto Flourless Double Chewy Chocolate Chip Cookies
- Chocolate Peanut Butter No Bake Cookies
- Low Carb Chewy Chocolate Peanut Butter Bacon Cookies
- Keto Chocolate Dipped Peanut Butter Cookie Sandwiches
Take it away Cristina:
Chewy, gooey, better than store bought, keto chocolate chip cookies! These cookies are the real deal. Thousands have already made and loved the Chewy Keto Cookies from my blog The Castaway Kitchen. However, when I gave up nuts because they were stalling weight loss and causing inflammation in my body, I knew I had to re-create them, equally as good! Success! Summer of 2017, while visiting my sister in Florida, these cookies were born.
I Know What You Did Last Summer…
That same week something else incredible happened, I got my first book deal. Kyndra, yes, THIS Kyndra, who I refer to as my fairy god mother and sister from another mister, got me a call with her publisher. Hot damn! I got a book deal. This book, which I so passionately pitched in the summer of 2017, rambling on about my personal struggles with autoimmunity and weight loss. My passion for N=1 experiments and healing through food. This book, which is a culmination of all my of love of food, self-experimentation and healing… it’s here!!!
When Kyndra and I met in Maui last fall, I took her a batch of these keto chocolate chip cookies. I wanted to share the goodness with my new friend and assure her that her faith in me was not misplaced hehe!
Well, almost here! The book is in the design process, but it is up for pre-order now!
Made Whole: More than 145 Anti-Inflammatory Keto-Paleo Recipes To Nourish You from the Inside Out! (Grab a copy HERE)
This entire book is dairy free and nut free. When butter or ghee are used they are optional and I don’t use cream or cheese at all. Most of the recipes have modifications to make the recipes AIP (autoimmune paleo) compliant, egg free or coconut free. The spirit of self-experimentation, healing, self-love and of course love of cooking are woven in these pages.
About the recipes in the book:
- AIP or with AIP Mods: 110 recipes
- Coconut Free or with Coconut Free Mods: 91 recipes
- Egg Free or with Egg-Free Mods: 116 recipes
- Whole Ingredient Paleo or with option: 117 recipes
Prep Time, Cook Time, Left Over Storage Info. I also have Time Saving Tips, Chef’s Notes and more throughout the book. Macros are included for every recipe.
If you pre-order the book and email me your confirmation to madewholecookbook@gmail.com I’ll send you my 35 recipe ebook free! Pre-Order Here Now
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Keto Chewy Chocolate Chip Cookies
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Prep Time: 10 minutes - Cook Time: 8 minutes
- Total Time: 18 minutes
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Yield: 12 cookies
Print Recipe
Pin RecipeDescription
These Keto Chewy Chocolate Chip Cookies:
- Are made using coconut flour, but in such a small amount they do no turn out dry or coconut tasting. The dough is sticky mixed with sweetener, eggs, fat and my secret ingredient… gelatin!
- Chopped up low carb chocolate makes the perfect melty pools of chocolate and these are just soft and melt in your mouth out of the oven, and chewy and chocolatey once they cool down.
Ingredients
- 2 large eggs
- 1 teaspoon pure vanilla extract ( I use this brand)
- ⅓ cup granulated erythritol or other low-carb sweetener (I use this brand)
- ¼ cup (½ stick) unsalted butter, ghee or coconut oil, softened
- ⅓ cup plus 3 teaspoons coconut flour
- 1 tablespoon unflavored grass-fed beef gelatin (I use this brand)
- ½ teaspoon baking soda
- Pinch of fine Himalayan salt
- 1 (4-ounce) bar stevia-sweetened semisweet baking chocolate, finely chopped, or ½ cup stevia-sweetened semisweet chocolate chips (I use this brand)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the eggs with a fork or wire whisk until frothy. Add the vanilla extract, erythritol, and fat and whisk until well combined.
- Add the coconut flour, gelatin, baking soda, and salt to the wet ingredients. Using a rubber spatula, mix the ingredients together until a dough forms.
- Fold the chopped chocolate into the dough.
- Using a medium-sized cookie scoop or a tablespoon, scoop up a mounded tablespoon of the dough and shape it into a 1-inch ball. Repeat with the rest of dough, placing the dough balls on the lined baking sheet, 2 inches apart. (You should have a total of twelve.)
- Using the palm of your hand, gently flatten the balls so they are about ½ inch thick. Bake for 8 to 10 minutes, until the edges are lightly browned.
- Remove the cookies from the oven and let them cool to room temperature on the baking sheet before handling. The more they cool, the chewier they will be. Store in an airtight container at room temperature for up to 5 days.
Notes
Substitutions: If you do not have gelatin on hand, you may use unflavored collagen peptides or hydrolysate for the added nutritional benefit and the cookies will turn out perfect, though not quite as chewy as when made with gelatin. If you want to use nut-based flour, try version 1.0 of this cookie, which is made with almond meal. Search for “Keto Chewy Chocolate Chip Cookies” on my blog, thecastawaykitchen.com.
Chef’s Note: Although I always recommend letting cookies cool for structural integrity, there is nothing better than a warm cookie in some cold coconut milk. You may burn your fingers or the roof of your mouth, but if melted, doughy cookies are your thing, I give you permission to sneak one fresh out of the oven.
Per Cookie: Calories 63 | Fat: 5.6 g, | Protein 2.4g | Total Carbohydrates: 2.6g | Dietary Fiber: 1.7g | Net Carbs: 0.9g | Erythritol: 7.2g
Nutrition
- Serving Size: 1 cookie
Robin says
Hi Kyndra,
My husband and I really enjoy your blog. I like using Swerve, but Greg gets a cooling sensation and tingling from it in the sweets I make. Can you recommend any other sweeteners?
Thank you for all your great work and delicious recipes!
Robin and Greg
Peace Love and Low Carb says
hey Robin, I recommend trying powdered (confectioners) Swerve. I don’t get the cooking effect when I use it. If you dont have it, you can also put granular Swerve in a spice grinder and make it into a powder. Hope this helps.
★★★★★
Tiffany Null says
I want to make these cookies, but I always get the cooling effect. So my question is can I use the same amount of Confectioners swerve as I do the granulated?
Peace Love and Low Carb says
Yes, absolutely.
Sueann Trumble says
Hi there….I would like to use liquid Vitafibre. How would I measure that in comparison to swerve? Also would it work?
Thanks so much
★★★★
Peace Love and Low Carb says
That is not a product I am familiar with, so unfortunately I cannot speak to the substitution ratios.
Rachel says
I made these cookies and they were delicious. However, I’m curious about the net carbs listed. It seemed high for such a small cookie, so I entered it in mfp, checking each ingredient’s macros. It came out much lower for me. Is this wishful thinking on my part?
★★★★★
Peace Love and Low Carb says
Hi Rachel, the totals were not backing out the erythritol. i have updated the totals and included a more thorough breakdown.
★★★★★
Trudy Handel says
I made these cookies yesterday, and they’re wonderful! They weren’t as chewy as I thought (maybe I added too much coconut flour) but they were light and delicious. Keep the recipes coming!
★★★★★
Carolyn Brack-Jackson says
Kyndra, Wish you well and back to complete health, get well soon!
Robin says
Sadly I had no gelatin or collagen. But they were still great! I will have to invest in some beef gelatin in the future???? I love your blog!!!
★★★★
Amber says
What did you use instead?
Devyn says
These cookies are unrealistically good.. yeah, I may have eaten half the batch without blinking….oops!
Even passed the little hands test! Thanks for the best coconut flour CC cookie recipe ever!!!
★★★★★
Amber Alink says
YOU’RE MY HERO ????????????????????????
Love, love, love these cookies!!!!!
Cherie says
I work at bakery manufacturer and we produce lots of cookies. Since going Keto I was looking for a Keto chocolate chip cookie that was not dry. This recipe did not disappoint.
Jordan says
Just made them the flavor was great but a bit dry any recommendations on how to make them more moist
★★★★
Emily says
Such great cookies!! Any experience with freezing them and eating rhem later, after thawed?
★★★★
Linda says
Oh, Mama! These are the best! I added a little extra Himalayan salt because I like that “Tollhouse” taste in my chocolate chip cookies. These delivered.
★★★★★
Tasha says
Thank you for this recipe! Made these tonight and they were delicious!
Haley W says
Added 1/4 tsp xanthan gum and a splash of heavy cream. Took a few minutes longer to bake. 10/10 with lilly’s choc chips. Favorite keto dessert so far.
★★★★★
Kim says
These are so much better then the other cookies I made. I just love your recipes.
Kelly says
Used butter the first time, and didn’t like it as much as my second batch when I used coconut oil. So. Good.
★★★★★
Mwar13 says
They tasted great but mine came out more cake-like than cookie-like, if that makes sense. Any tips on what I may have done wrong?
★★★★★
Ashley says
My first batch came out like this. I figured out that I was making them too big. I used a very small ice cream scoop the first time. The second time I literally used a tablespoon measuring spoon and they turned out a lot better.
Ashley says
Has anyone ever tried freezing the cookies and/or dough for these?
Jama Munson says
I just made these cookies for the first time! I didn’t have the beef gelatin on hand, so I used my collagen peptides. They taste like heaven! I used Swerve granulated sweetener and my husband and 8 year old son who both love cookies are hooked! This is the best keto friendly cookie out there! Thank you so much for sharing! I’m looking forward to making even more of your recipes! ????
★★★★★
Diana says
Oh my god! These are sooo delicious! I’ve baked them many times (and am now in the process of waiting for the butter to soften up to make a batch!).
Thank you very much for a fantastic recipe!
★★★★★
S. Petrie says
Amazing! Everything you make is. As a type 1 diabetic you are a life saver. Thank you!!!
★★★★★
Deb says
I just made these and OMG! They are great. I didn’t have any vanilla extract, so I’m thinking they will be even better next time. Thanks for the recipe.
Jenny says
I have never left a comment on a recipe before, but these were just so good that I had to. I left out the chocolate and they were just great! I can’t wait to make them again tomorrow with chocolate chips – and then experiment with different flavour combinations! (We may have finished off the first batch already!)
★★★★★
Candace says
I made two batches of these the other night. The first with coconut oil and the second with Kerry Gold. My preference was the Kerry Gold, but I am Irish, so there’s that. Also, both batches came out more cake-like in texture and did not crisp on top/bottom like the wheat flour cookie traditionally does. I used a medium size Pampered Chef Scoop and when I pressed the cookies there were no more than 1 1/2 inches in diameter and not very thick, maybe 1/4 inch, The bottoms browned very quickly, so I could only bake them 7 mins or so. I baked the over temp to 325 for the second batch and they cooked about 8 mins, but then started to darken on the bottom as well. Any other tips for helping to get them be a little more crisp and cookie consistency? Taste was great, certainly no issues with flavor on either batch. I had a similar result with a keto snickerdoodle recipe as well. The flavor was spot on, but the cookie was so moist.
Em says
This recipe was pretty good, I found my cookies came out cakier than chewy… Still yum though! The best part had to be the dough…. Think I ate more of the dough than I ended up baking!!! No regrets 😀
Afwandi Karunwi says
Excellent recipe. I never leave reviews. These were yummy.
★★★★★
Mary U. says
This was delicious! I was nervous about using coconut flour and the taste being overbearing but it was absolutely amazing. I had the issue with the browning on the bottom quicker than the p, but I didn’t use the parchment paper.
Highly recommend!!
★★★★★
Katie says
i used the tablespoon method and got way more than 12 cookies. Anyone else find this as well? They are definitely delicious! I used coconut oil but will probably try something else next time due to it was kind of an overwhelming coconut taste for me. I also used xanthan gum instead of gelatin. I will definitely make these again.
★★★★★
Sunny says
My cookies never turn out how I expect them to. I followed the recipe exactly and the cookies are still more cakey than I expected. Do I have unrealistic expectations? They definitely didn’t look like the picture, the Lily’s chocolate chips never melt!
★★★★★
Naomi Olivia says
These were good, but I feel like if you’re using xanthan gum instead of the gelatin, maybe use a teaspoon instead of a tablespoon. The texture of mine were like play-doh
★★★★
Jennifer says
I am normally very skeptical about using coconut/almond flour as it always has an overbearing taste. But these cookies were very good. My question is what is the best way to save for later. Refrigerator or just bag them?
★★★★★