Keto Chewy Chocolate Chip Cookies - Perfectly chewy and gooey, low carb chocolate chip cookies.
Chewy Chocolate Chip Keto Cookies: your new BFF
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!
Beyond keto chocolate chip cookies
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!
Keto Cookies Straight out of The Castaway Kitchen
From 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.
Keto for Healing
That same week something else incredible happened, I got my first book deal. Kyndra, yes, THIS Kyndra, who I refer to as my fairy godmother 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!!!
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 order the book and email me your confirmation to madewholecookbook@gmail.com I’ll send you my 35 recipe eBook for free! Order Here Now
Back to these low carb chocolate chip cookies
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! Enjoy!
More keto cookie recipes:
- Keto White Chocolate Macadamia Nut Cookies
- Chocolate Peanut Butter No Bake Cookies
- Low Carb Chewy Chocolate Peanut Butter Bacon Cookies
- Keto Chocolate Dipped Peanut Butter Cookie Sandwiches
- Keto Salted Caramel Chocolate Chip Cookies
- Keto Pumpkin Spice Chocolate Chip Cookies
Keto Chewy Chocolate Chip Cookies
- Total Time: 18 minutes
- Yield: 12 cookies 1x
Description
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.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 63
- Fat: 5.6g
- Carbohydrates: 2.6g
- Fiber: 1.7g
- Protein: 2.4g
Jennifer Gordon says
So, I tried this recipe over a year ago when I first tried keto on my Dr.'s recommendation - not being very familiar with things like coconut flour and the variety of tastes you get from various sweeteners, or the melting quality of different sugar free chocolate options I was NOT happy with my first effort. But when going through some recipes recently I found this one and couldn't remember what I liked/didn't like about it - so I decided to give it another go (plus the picture looked so darn good). So armed with my still modest not vast knowledge of keto ingredients I got to work. This is when I remembered that I had added extra coconut flour the first time (because hey 1/3 cup just couldn't possibly be right, lol right? Wrong!). This time I followed the recipe very carefully and when I discovered I didn't have any flovorless gelatin - I pulled out my vanilla bean whey protein and put a couple teaspoons in there cause I'm kinda fearless that way and figured it was better than giving up. I knew right away that I was onto something good when the cookie dough had the appearance and consistency of what I had grown to recognize as real chocolate chip cookie dough and I started to get excited, but quickly talked myself down so as not to get my hopes up. The dough was stickier than regular cookie dough, but I was able to sorta shape my cookies into round shapes and into the oven they went. I am so happy I gave this recipe another try because these cookies came out smelling delicious and not looking half bad - they don't like my real chocolate chip cookies, but they win all of my keto cookie contests to date in look, smell, texture and taste by a million miles! I love the somewhat moist cake like texture. Now I learned something new while doing this recipe and that is that not all sugar free chocolates are created equal - that's right you heard it here. I used nestle sugar free chocolate morsels and they taste nice but they did not melt and get all gooey the way we all love, but I happened to have some bouchard's 72% cacao chocolate pieces, so I just broke them up and when I made my second batch (because I just couldnt trust this would happen again, it must have been a fluke for sure) using chocolate keto collagen protein powder - WOW, I pushed those chips of bouchard's into the top of the cookie after they finished baking while they were cooling and it was like little mini moist chocolate cake cookies with chocolate lava bits - I don't think I need to search anymore for that perfect keto cookie - I have found camelot! (By the way I still can't believe that these little wonders are only 1 net carb!)Thank you so much. Wish I could post a pic they look just like the above posted pics inside - all moist and pretty. I hope this review says it all. You are officially my keto cookie hero!
K says
Lovely! The gelatin gave these an unexpected nice texture. I’ve been gluten free for many years, was dubious about how much coconut flour this recipe called for but it worked out well.
Demi says
I'm just glad I found a tasty recipe that doesn't have any nuts.
Ellie Czegeny says
I LOVE THESE! I wanted to try them with sesame flour tho. Do you know the conversion I’ve tried googling and couldn’t find anything.
Kyndra Holley says
I couldn't say. It's not a product I have ever used.
Jonathan says
Made these a couple of times but being new, I'm trying to understand the cakiness consistency vs a more firm cookie consistency. What causes that? I used coconut oil, and alluolose sweetener. I've also made them with and without xanthum gum instead of the gellatin. They were good each time but it throws you expecting a cookie and you moreso get a muffin top type of feel.
navraj singh says
Its so delicious recipie of choclate chips cookies. Choclate cokkies are one of my favourtie cookies I will definetly try this and it also low in carbs so its good
Karen says
New to Keto. Why do you use the unflavored grass-fed beef gelatin? Is it necessary?
Karen says
My husband loves these cookies and he is a chocolate chip cookie junkie!
I don't see another way to communicate with you besides these comments and I wondered if you have any recommendations for high altitude baking? We will head to our mountain home soon (at 4500') and I generally have to adapt quite a bit when I bake. So far, I've made several of your cookie recipes and they are all delicious! As I just wrote in my review of your Craveable Keto cookbook, I hope you will publish a collection of cookie & dessert recipes soon!. (It's hard for me to read the blog type/size).
Beth says
I made these exactly as written except for two things; i used collagen protein instead of the gelatin. And I added about 1/3 cp of chopped pecans. Thee didn’t brown on top like your pictured cookies. They also ar more sandy like in texture and not at all like a chewy cookie., more brownie like. This critique doesn’t mean they aren’t good. They have a good flavor, just not great IMHO and definitely not like a chewy cookie. Thank you for your recipes.!
Andrea says
These tasted amazing!! I've missed chewy cookies....but not anymore!