I’m pretty sure these will become your all time favorite low carb cookie. Think low carb brownie meets perfect keto cookie. It’s a marriage made in chocolate heaven. Keto Flourless Chewy Double Chocolate Chip Cookies
You guys! I’m pretty sure these will become your all time favorite low carb cookie. Think low carb brownie meets the perfect keto cookie. It’s a marriage made in chocolate heaven. These Keto Flourless Chewy Double Chocolate Chip Cookies are moist, fudgy and perfectly soft baked.
My favorite thing about flourless low carb cookies is that it takes away the grittiness found in most low carb baked goods. I have no doubt that these will be in heavy rotation. They have been getting rave reviews and people are calling them “the best keto cookie recipe” they have ever tried. That is high praise!
A couple of notes:
- Using confectioners erythritol instead of granular helps to take away the cooling effect that some experience with Swerve or erythritol. It also takes away any grittiness.
- I like to pull them out of the oven at the 10 minute mark and lightly press on them to flatten. This makes for a deliciously fudgy, brownie like texture. So yum!!
- If you are making smaller cookies and making more than 18, I would decrease the cooking time to 8 to 10 minutes.
Did you know I have 3 new cookbooks out? Check them out HERE
Check out some of my other favorite low carb dessert recipes:
- Keto Mini Blueberry Cheesecakes
- Flourless Chocolate Peanut Butter Cake
- 15 Delicious Paleo Ice Cream Recipes
- Low Carb Chocolate Mason jar Ice Cream
- Paleo Mixed Berry Coconut Creamsicles
- Keto Chocolate Peanut Butter Bars
Flourless Keto Chewy Double Chocolate Chip Cookies
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Prep Time: 10 minutes -
Cook Time: 12 minutes
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Total Time: 22 minutes
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Yield: 18
Print Recipe
Pin RecipeIngredients
- 1 cup natural creamy almond butter
- 2/3 cup confectioners erythritol (I use this brand)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons peanut butter powder (I use this brand)
- 2 large eggs
- 1 tablespoon melted salted butter
- 2 tablespoons water
- 1 1/2 teaspoons pure vanilla extract (I use this brand)
- 1 teaspoon baking soda
- 1/4 cup sugar free dark chocolate baking chips (I use this brand or this brand)
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an elecrtric hand mixer, mix until all ingredients are well combined. It will be a very thick dough. Fold in the chocolate chips.
- Form the cookie dough into 1 1/2 inch to 2 inch balls. This will produce 12 good sized cookies. You can make them smaller to yield more cookies.
- Place the cookie dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.
Nutrition
- Calories: 115
- Fat: 10g
- Carbohydrates: 3.8g
- Fiber: 2.4g
- Protein: 4g
It almost seemed to good to be true. And for a dutch person it is because we cannot buy peanutbutter powder easily. Yes on the internet but then the cookies are not interesting costwise anymore. Can you substitute the pb powder?
Katja – The pb powder should work, since it is only a small amount.
Joanne’s reply makes no sense
★★★★★
Made these today without the P. Butter powder. I did not sub anything – just left it out. They were awesome, I love flourless desserts! Thank you for this recipe!
I’m about to do the same thing! Thanks for the reassurance 😀
I subbed vanilla protein powder in place of the PB powder. They were magnificent!
So happy you enjoyed them!! Thanks for letting me know
I substituted 1 tablespoon of coconut flour. It worked well!
Oh, and I doubled the chocolate chips 🙂
I love your recipes and can’t wait to try this one. Your pork egg roll in a bowl is a staple in our house and my daughter made it tonight and her 5 year old twins loved it! Thank you so much for all that you do to everyone those of us following the Keto WOE.
Thanks so much!
Hey can I use swerve instead of Erythritol? I have the cheesecake in the oven and it took most of my bag lol. I can’t just run to the store for it , where I live I have to order it ugh lol. Thank 😊
Yes, you can
Thank you so much!! 🙂
Thanks so much for the kind words. I hope you enjoy them!! Have an awesome weekend.
These cookies are by far the best keto-friendly cookie I have made thus far. I didn’t find them chewy…more cakey but still the texture was very nice. I am wondering if using peanut butter instead of PB powder might give more peanut butter flavor? I don’t notice it too much, but I did use dark cocoa and dark chocolate chips, so that might have something to do with it. Thanks for a really nice, and easy recipe without a lot of strange ingredients!
I just made these using half cup PB and half cup almond butter. Worked really well. I’d skip the melted butter if using the stir in PB.
Thank you for your comment on using real PB. I rarely use PB powder and I didn’t want to buy it and I would just rather use real PB.
Everyone keeps saying peanut butter isn’t keto I made these with pb powder so good
I just put all the ingredients in my fitness pal 2 minutes 8 seconds I have macros not really difficult and now I have it based on he size and portions I’m making them in
These were delicious! Thank you so much-it’s truly a treat. If you want a chewier cookie, bake them on parchment paper. The silpat cookies were more cakey (yes, I’m that weirdo who put a batch on each to see the difference). I’m not a huge sweets person anymore, but these really hit the spot. And making 24 allows me a “little” treat every now and again. Froze the baked cookies to prevent a disaster ;-)…
For those who want to know the macros, this is what I got when I entered the recipe into LoseIt: (based on 24 cookies) 49 cal; 3.8g F; 5.6g total C; 2g P. LoseIt doesn’t eliminate the carb grams from Swerve, so if you don’t count them, you can eliminate 3.5g C from each cookie. YMMV depending on the type of PB powder you use, etc.
I made these on parchment and basically got whoopie pies. 🙁 Still tasty though! 😀
Thanks for the nutrition break down!
Delicious! I made 18 with the recipe. They didn’t flatten out like yours and were more ” light” than chewy, but YUM! Hubby loves them too!
I’m saddened by the complaints. I so honor and appreciate all your work and the delicious recipes you bring! It makes this lifestyle so enjoyable!
Keep a goin’!
Robin
Thanks so much for the kind words. I did take mine out at about the 10 minute mark (I like them really soft baked) and then I lightly pressed them down to make them nice and fudgy.
Oooh!! I will try that next time. I like fudgy as well.
Can’t wait to make these, they look yummy! Thank you for providing us with such delicious recipes. Your site is always the first one I tell people about when they start low carb/keto because the recipes don’t use all these crazy ingredients and they are awesomely delicious. Sorry that some people won’t take responsibility for their own health journey and put the effort in to figure out the nutrition info on their own!!!
Wow! This cookie looks yummy delicious. However, what can I replace with butter and peanut butter? I have a son who is nut allergic.
Ooop! I meant almond butter and peanut powder.
Do you know about Sunbutter? It seems to sub for nut butters very well.
Almond butter is the main ingredient. Not really sure what you could substitute to alleviate the nut allergy concern. Maybe sunflower seed butter? But I have not personally tried it and can’t speak to how it might work out
I tried SunButter with this recipe and it was a flop they turned out with a green tint and did not have a good texture. I much prefer the almond butter that the original recipe calls for! So fudge like and amazing!
These look really good… love chewy cookies. I am violently allergic to peanuts, do you think almond flour or coconut flour would substitute as the recipe is written? Sorry for all the folks who are complaining…
Thanks!
I think you could just omit the peanut butter powder altogether and it will still turn out great.
I left out the PB powder as I couldn’t buy it, and subbed it with cashew flour. A great result.
This is a top recipe. We all love then here! Thankyou
Thanks for suggesting entering in My Fitness Pal. I’d never done that before, so I learned something new today.
My pleasure 🙂
These are amazing! My chocoholic husband asked me three times if I was sure that they were low carb. He almost wouldn’t finish the cookie because he was suspicious. Thanks for all your hard work creating delicious recipes. I could never be this creative!
Yay! That’s a pretty rave review! So happy you liked them!
Thanks so much for this recipe! I’m almost 8 weeks pregnant and between trying to eat healthy for my baby and being nauseous 70% of the time, nothing was looking good or tasting good! These were wonderful and my 3 year old son loved them also.
Thanks for all the hard work! I wouldn’t be able to continue my healthy living journey if it weren’t for people like you!
Thank you so much! So happy you and your son enjoyed them!! 🙂
People can become so entitled sometimes & it’s absolutely ridiculous. THANK YOU SO MUCH for this recipe!!! These ingredients can easily be put into MyFitnessPal & that is exactly what I’ll do. You always go above & beyond & it is much appreciated from me & many others! Can’t wait to make these tomorrow!
Fresh from the oven and they are the Best! I forgot to flatten them, but next time, sure doesn’t stop them from being scrumptious!! My grocery store was out of the plain PB powder so I had to buy the Chocolate PB powder but it was no matter. Thanks you the great recipe, it will be our go to treat!💓
So happy you enjoyed them!!
I love this recipe. These are the first cookies that taste like the real thing. They are so soft and fudgey. I decided to experiment and see if I could make a chocolate chip cookie. I used the basic ingredients , left out the cocoa powder. Added 1/2 t. Carmel extract, 1/8t. Molasses( to give a brown sugar flavor). Used 1t. Vanilla extract instead of the 1 1/2t. They were delicious and soft. (The dough wasn’t as stiff as your recipe but it was lacking the cocoa powder.) Thank you again for the hard work you put into your recipes.
These look delicious, and I actually have all the ingredients that you use on hand in my pantry! This may be my first batch of low carb cookies ever. It’s hard for me to keep the Lily’s chips in the house bcuz I eat them all by dipping spoons of PB in them.
Omg! These look so amazing! I wanna make them today!
But my only concern is that I don’t have erythritol, I only have xylitol. Can I use that instead? And if so, should I keep the same amount?
Sorry, I’m new to keto and trying to figure it out.
Thank you so much for the recipe! 😋
Honestly, you can use any sweetener you prefer. I am not certain is xylitol is 1 for 1 with erythritol, so I would recommend looking up how much you should use as a sub, but I definitely think it will work out just fine with any sweetener.
I can not thank you enough for all your hard work in making these awesome recipes. I use a lot of your recipes and soooo appreciate the effort. I am going to the kitchen right this minute and making these!!!
Thanks so much. I hope you enjoy them!
Just made these! Amazing, thanks for sharing. And for those complaining, MFP has a web address cut and paste feature where it pulls in all ingredients automatically. Plus PB powders can be vastly different in carb content.
Just made these. They are amazing! I made 24 cookies instead of 12 and they’re still a really good-sized cookie!
If i use chopped 90% dark chocolate instead of the sugar- free chips, should i add more sweetener? I cannot find those chips anywhere but amazon, and haven’t taken the leap to buy them yet. 😊
Thank you for all the awesome recipes! Your blog is one of my favorites to visit.
You could always just leave them out altogether. But yes, if using 90% dark chocolate, I would definitely increase the sweetener a bit. Another place I like to get sugar free dark chocolate chips is on LC Food Co website. You can get a larger bag and they are typically less expensive
If you have a Whole Foods, they sell Lily’s brand that are really yummy! 😊
Wegmans carries Lily’s chocolate chips as well
Kyndra, thank you for everything you do and each delicious recipe you spend hours on that we can access for free. It doesn’t matter if you post the nutritional info or not. What you do is much appreciated!!!! Keep doing you and know that all the time and effort you spend does not go unnoticed. ❤️
Thank you so much!
Hi Kendra,
I mixed up the batter using my own almond butter, PB2 with cacao powder and everything else the same. The batter was pretty loose…we live in a high altitude part of the country. Do you think that might be the reason? You said the batter was pretty stiff but mine wasn’t. I added a couple tablespoons of almond flour but that made the texture a little more grainy. Also put the batter in the fridge to try and harden it a bit for more stiffness. What do you think my problem might be? Thank you for the freebie and I can look up my own nutrient info 😛
It could be altitude or it could be a runnier almond butter. I have noticed a lot of inconsistencies in the thickness of natural nut butters. Mine was on the thicker side. I have made it with the almond butter from Costco and also from Trader Joes and got the same results from both brands
I just made them…really liked the texture and chocolate flavor…they weren’t quite as sweet as I’d like so I’ll add more sweetner next time but there WILL BE A NEXT TIME!!! I think even hubby will eat these with me and he’s ridiculous to please in the sweet low carb department. Thanks for taking the time to make these and share the recipe for free <3
I made them this morning and had a similar result. I actually had an oily residue on my hand, so I’m guessing it was the almond butter that I selected. I also substituted stevia because I don’t tolerate sugar alcohols at all and thought that might have thrown it off. In any case, thank you for sharing your recipes with us! This is the first one that hasn’t turned out perfectly, so I’m sure it’s something on my end of things.
Is there anything else I could use besides almond butter? Thanks!
I’ve seen a couple people make it with peanut butter and they really liked them.
These look awesome! I don’t have any pb powder on hand – do you think I could use whey protein powder in its place?
Honestly, I think you could just leave it out altogether and they would still turn out. That being said, I think protein powder would work awesome also.
Okay. All you have to do is add the web address into my fitness pal and it gives you the nutritional value!!
I didn’t have almond butter so I used regular peanut butter. Also, I didn’t have chocolate chips so I subbed walnuts in a batch and unsweetened coconut in a batch! Very tasty! Thanks for an easy recipe that’s easy to adapt.
I am planning on making these tomorrow. I don’t have SF chocolate chips either and this is such an awesome idea!!
Can I use the regular Swerve or do I need the confectioners Swerve to make these awesome looking cookies?
You can definitely use either. I just feel that the confectioners cuts back on the cooling effect and aftertaste than many experience and it makes it less gritty. If you have a spice grinder, you can always put granular sweetener in there to make it powdered.
Great idea. Will try that and let you know how they turn out.
Made these today, they are yummy. I didn’t have unsweetened almond butter, so I used raw cashew butter instead and they came out great. Next time I am making them I’ll try using Splenda as I don’t care for the cooling effect that Swerve gives me. Thanks for another great recipe!
Thanks for the recipe! Do you know how confectioners Swerve and granular Swerve compare in amounts. Like the substitution ratio? Can you sub confectioners for granular in all baking recipes?
They are 1 for 1. I just prefer to use confectioners in most all of my sweet recipes because it has less of an aftertaste and is not gritty.
This recipe looks amazing. I’m very new to
Keto and understand it’s a low carb plan, however I cannot tolerate sugar alcohols or any artificial sweeteners. I can tolerate coconut sugar, which I realize is not the same. I’m considering making this recipe with coconut sugar that I will grind in the coffee grinder to make it finer sugar. Have you had any experience with coconut sugar as a replacement for sugar alcohols or artificial sweeteners in your recipes? Thank you
Coconut sugar should work. However, it will greatly increase the carb count.
These are flipping amazing!!! Thanks so much!
These. Are. The. Bomb! Made them tonight and the new favorite! Thank you! I must have your books!!!
Can I replace powdered with granulated swerve?! I want to make these today and only have granulated 🙁
Yes, you can. I just use confectioners because there is less of an aftertaste and it isn’t gritty
Thank you! These are SO GOOD!!!
Oh. My. Goodness. These are LIFECHANGING. I made them with peanut butter instead of almond butter, stevia-based sweetener instead of erythritol, and no peanut butter powder. AMAZING. I have no idea how people are complaining. I’m in love. They taste like … I don’t even know. Heaven? The real thing? This is going on my regular rotation for sure!
findingthewardrobe.com
Just amaze-balls!! Made a batch today with peanut butter and gelatine powder (PBP hard to get here in NZ)
Delicious!!
Thanks so much for sharing ❤️❤️❤️
I just love your site xx
these are seriously amazing!! I pulled mine out at the 10 min mark like you said and flattened them with a large spoon. They look just like yours and are super fudgy. My batter wasn’t thick enough even though I followed your directions to a T, but I think it depends on the brand almond butter you use. I just added extra PB2 powder to thicken it up and an extra spoonful of cocoa to even out the flavor from the added peanut butter.
Hi Kyndra!
Thanks again for all your fantastic free recipes! I must say you’re looking great in your profile photos ☺️🎉
For those asking for counts, this is what I came up with per cookie:
128 calories
12 g fat
4.13g net carbs (I counted Swerve as 0)
5 g protein
Thanks for this guilt-free yummy treat!!
Hi, you all can buy a lot of sugar items at walmart.com then pick them up in the store, a few are choc chips, frosting, candies of all sorts. Thanks for the recipe an going to try these.
I hope you like them!
My husband saw you cookie pictures and bet me they were fakes – ones of real sugar cookies! We were both so happy (and truth be told) surprised, when our cookies came out looking exactly like yours. Better yet, they are the most authentic cookie texture low carb cookies we’ve had in 15 years of low-carbing. They are not chewy, but by not over-cooking them they do have a firm fudgey texture that is soooo much better than the typical cakey low carb cookie. We also like how they are not a strong chocolate flavor, as we don’t always want a chocolate cookie. Thank you so much for sharing this wonderful recipe. I will play around with it and try to come up with a snickerdoodle version. My husband missed cookies so much and he never liked cookie-shaped mini cakes (the typical low-carb cookie texture). I have already made 2 batches of your cookies and my husband was so sad to find out tonight that we had eaten the last of those already. You are a talented cook, I see that in you savory recipes as well. We sincerely appreciate your selfless sharing of your culinary talents.
I love this recipe , but mine turned out more like brownie bites and while making them for the 3rd tme I finally realized I was using baking powder instead of soda (or was there a correction?). Lol Either way this is the BEST l9w carb/keto recipe I have found!
Should these be stored in the fridge? I made them a few days in advance. Thanks!
I store them in the pantry
These cookies are so delicious! I followed the recipe exactly except I decreased the Swerve a little bit and added a few drops liquid sucralose (EZ- Sweetz). My dough was pretty sticky and not easy to roll into balls so I used a scoop. My cookies were a little smaller…the recipe made 18 cookies. I took them out of the oven at 8 minutes and flattened them and they were perfect. I stored them in a zip loc bag in the fridge and they’re still yummy almost a week later! Thank you so much for the recipe! I’ll be making them again and again!
I found this recipe via Pinterest. I am not on a Keto diet and was instead just looking for a quick cookie recipe to whip up for tonight’s dessert. I gave this a go, but I used regular confectioners sugar and regular dark chocolate chips (since, again, I don’t follow a keto diet and these items were just what I had in my pantry). GIRL. These cookies are bomb!!! I took mine out at the 10 minute mark and pressed down like you did. Oh madre. These cookies are beast and this recipe will totally be one of my quick go-to recipes. Thanks so much for sharing it!
These are amazing! By far the best low carb cookie I’ve found. No one would ever know they are low carb and sugar-free. You could sell these babies in a bakery and they would be a hit!
I made these and absolutely love them! They are so delicious! Thank You so much for this recipe and all the other amazing recipes you work so hard to share .
Tried this recipe tonight, and I love it! I didn’t have baking soda, so I subbed in baking powder and they still turned out great! I used my cookie scoop and ended up with 20 cookies, and when put into MFP, these cookies end up being 1.4 net carbs! Love it! Thanks so much! 💕
I’ve made these twice and love love love! Going to try my 3D batch and add macadamia nuts!!
Thanks for this delicious recipe, I have sent a link to a diabetic friend whom I am helping at the mo ent to try LCHF. These lovely sweet treats help what is a tricky journey for S vegetarian but the sweet treats help him a great deal. I love this blog and have got so much inspiration from your articles.
Thank you for creating and sharing this delicious
recipe.. The cookies turned out wonderful and are truly a little taste of heaven.
So happy you enjoyed them. Thank you so much for taking the time to come back and tell me.
I just made these and the batter came out really sticky.. not thick at all. Did I do something wrong?
I would guess it has to do with the type of almond butter used. Some are thicker than others. It should still bake up well though.
It’s stickier than a normal cookie dough. I would compare it to a thick brownie batter. I used a cookie scoop for mine and they were amazing.
too make this dairy free – can I sub out the butter with coconut oil??
Sure. That should work just fine
I just made these and they are the best Keto cookie I’ve made so far! My almond butter is from Trader Joe’s and it is not as stiff as yours looked, but that just made them scoopable! I think Grumpy is going to love these, they are our lunchbox treat for the week! I tried flattening my cookies at the 10 minute mark like you, but they just puffed back up on me, so I flattened them slightly more when they came out of the oven. THANK you for making our week this week a little tastier 🙂
I came back to tell you that last night Grumpy told me these were the best cookie I’ve made to date since we have started the Keto diet. Thought you might like to know!
I added some walnuts to mine and they were over the top delicious!
These are delicious! They’re just like a brownie cookie! I will definitely be making these all the time! Thanks! I can’t wait to get your cookbook in my hands!
Thanks so much. So happy you liked them.
Holy smokes! These totally worked for me! I followed your recipe exactly, only running the erythritol through the blender real quick just in case the cooling thing was a thing 🙂 They puffed up better than most non-diet cookies and completely satisfied the cookie/chocolate/dessert craving! Only downside is that they tasted good enough that I could really overdo it if not careful! Next time I will probably ration the chocolate chips evenly among cookie balls before baking to ensure each has a fair amount so the calorie/carb count per cookie is dialed in. The dough is thick enough that the chips could be anywhere! Thank you very much for a delightful recipe!
I have a huge sweet tooth and have really been missing all of the cookies and cakes I used to eat and most low carb treats just don’t cut it for me. I made these cookies today and I will definitely be making them again. Someone described them as whoopie pies and I would say that is the best description; they were nice and soft and chocolatey. I baked them for 12mins and flattened them a little when they came out and they tasted yummy. I think they could be a little sweeter and have more chocolate chips or pieces in them but other than that this is a very good recipe.
Thank you.
Thanks for this recipe! I’m not a huge fan of dark chocolate so I cut up a Lily’s milk chocolate bar and made chocolate chunk cookies. I must have baked them too long tho because they were more cake like than cookie. I didn’t read the comments before I made them so now I know the secret is to make sure to take them out at 10 minutes and squish them down a little. Next time I make them I’ll do that. Still a great flavour. My non-Keto husband approves. A little whip cream and sliced strawberries on top and it was like my own little chocolate cake!
Can you use coconut sugar in place of whatever that processed sounding sweetener is?
It is a natural sweetener. But you can use whatever you choose.
First off, I really like these cookies!! I’ve made them several times.
But I’m having a really hard time with something, and not just with this recipe.
It seems like the sweetness of Swerve and several other brands I’ve tried seems to evaporate in the baking process. The last time I made these, I tasted the batter before putting these in the oven. It was WONDERFUL!! And it was SWEET!! And then I baked them. They tasted as though I had forgotten to add any sweetener at all. HUH???? What happened???? Oh, they’re still good, just not as good as I had hoped.
Does erythritol evaporate in the baking process? Have any of you experienced this? Any remedies that you know of?
About the only thing I could think of was maybe sprinkling some powdered Swerve on the top of the cookies after they came out of the oven. But that almost felt like cheating.
Anybody??? Thanks!
Stevia starts to break down at 250 degrees,so it doesn’t work as well for baking. Make sure to use a sweetener that is all or mostly erythritol – it maintains its sweetness at baking temperatures.
These are so yummy! I added a little peppermint oil and it’s delish! Thanks for a great recipe, I’ll be making these often.
I baked these today and they came out great! I subbed 1 tbsp of coconut flour for the p-nut butter powder (didn’t have any), used raw cacoa powder for cocoa powder (all i had on hand), added 1/3 c chopped walnuts & added extra chocolate chips. I got 21 – 3″ cookies and baked them for 15 minutes. After they cooled, which was very difficult for me to be patient, they tasted so good….I had to eat 2 right then! Thanks so much for this great recipe!
I’m pretty much obsessed with these cookies. I’m making them again tonight. Thanks for the delicious, “safe” treat!
God bless you for this recipe. Best cookies everrrr
These are amazing! I messed them up a little and they still taste fabulous. Thank you!!
At last….a low carb cookie that is actually delish!! I’ve been tricked by many horrible recipes prior to this. What a wonderful surprise!!! I am also going to try these without the cocoa powder for a peanut butter/choco chip option. If anyone has done that I would love to know how they turned out. Thanks again for a truly yummy recipe!!!
These are the best! No gritty flour substitutes, so my picky teenagers devoured them. I was out of almond butter, so I used sugar-free peanut butter and they were amazing. Thank you for sharing this treat!
These cookies are delicious!! Took your advice and removed them at the 10 min mark then flattened them with a spatula. SO FUDGY!! These are a new staple in our house. Thank you!!!
I made these last night and WOW, they are really wonderful–rich, chewy, and filling! I used dark cocoa, doubled the chocolate chips, and added 1/4 cup chopped pecans. I used 2 more tbsp cocoa powder since I didn’t have the peanut powder. The dough made 17 large cookies. I baked half for 10 minutes, pulled them out and flattened them and baked for another 2-3 minutes. I refrigerated the other half of the dough and when I made that batch, I flattened them before baking, which was easy to do with the cold dough. This is one of the best low carb desserts I’ve made since starting low carb 14 years ago!
Wow!!! Great Cookie!!! I made these and used my pampered chef 1 1/4″ cookie scoop. That gave me 49, 2″ cookes (after I flattened them). I just have the type of brain that would rather have 3 or 4 small cookies than 1 large cookie so I always make them small. I baked mine for 6 minutes, flattened them and then baked them for 2 minutes more. Perfect!!! Just a note – If you flatten the cookies before you bake them – which I did to a few – they are smooth on top and you don’t get that pretty crackly effect. Thanks for such a great recipe!
I made these tonight. I had all ingredients on hand so I was able to follow instructions exactly. At first I was skeptical because I tasted the batter and thought “well this doesn’t taste like chocolate batter at all, it taste like almond butter” however, after baking for 10 minutes exactly, I pulled them from the oven and pressed them down slightly (trying to make them chewier. I was pleasantly surprised. They are good. I gave one to my son to try and he said “These are good mom, thanks for making them”. I will be sure to make them again. Thank you for the very easy and tasty recipe.
I made these last night and they are amazing! Thanks so much for a great recipe. 😁
Seriously the most delicious cookies EVER! I substituted the pb powder with regular pb and the dough was a little too runny so I added coconut flour. I bake them for about 10 minutes so that they’re still gooey when they’re done and OH MY GOSHHHH seriously SO good. My roommates aren’t following a keto or paleo diet and they still love them. Definitely recommend. This recipe is the best
I made these following the recipe exactly and they were the most amazing cookies I have ever had using a low carb lifestyle. Do you know the carb count? I used Lakanto classic as my sweetener. SO GOOD!!!
These are the best low carb treat I have ever made!! The trick is to under cook them and press them down when they come out of the oven. Sooo good. Have you tried any variations on this for other flavorings?
This is by far the best Keto cookie recipe I have ever tried— and I have tried a lot! Even my SUPER picky 3 year old loved them. I literally have to hide these from my kids to keep them from eating every single one. Thank you so much!
I’ve made these three times already within the past two weeks. The first time, they came out more cake-like, but I know that was my own fault (as I’m not well versed in baking low carb sweets/pastries). But they were still delicious. The second and third time, I let them bake for less time to get that chewy texture–and WOW, so incredible. (I also added about 1.5 tsp of cinnamon, and the flavor was even better, although not necessary since these are so good on their own anyhow).
I will admit, I’m not a dark chocolate fan (and Lily’s, although low carb, has a nauseating flavor), so I use regular milk chocolate chips from Ghirardelli (I portion them out to not screw up my macros too much, although I don’t beat myself up for it since I only eat a few of these once a week, and share the rest with my family). I’m planning on adding decaf coffee to see how they turn out next.
Overall, I’m so happy I stumbled upon this recipe! I’ve never been a chocolate fan, but these are divine. And if I didn’t know about this recipe, I would have a hard time believing that these are gluten free, let alone low carb.
THANK YOU SO MUCH! TRULY, AMAZING RECIPE!
★★★★★
I love these cookies! Looking to make something minty for St. Patrick’s day. Has anyone tried adding pepermint extract? Was it successful? Just wondering if the taste mixes well with the pb powder and almond butter. Thanks for any input! Cheers!
I just realized I’m out of Almond butter but I do have both Peanut butter & the Peanut butter powder. Would that be okay to use? Thanks
A lot of people have said they made them with peanut butter and that they still turned out delicious. I would just recommend using a thicker style peanut butter. A natural, oily type might not work as well.
Thanks so much!! I have both types of Peanut butter. I’m going to bake up a batch today (although now I’ll have the Almond butter back in my pantry.) I will bake up some made w/Pb and the other with the Almond butter just to see how they both taste. Thank you for all your recipes, I love the Craveable Keto book! The cookies I make tonight are going w/me to the movies so I can have a chocolate snack. HAHA!
So enjoyed these cookies. I did put them in the freezer so not so tempted by them. Thanks. Hope your health improves. Prayers and blessing to you and your family.
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I have been on THM for a couple no ths now and have yet to find a dessert that I really enjoy until now. These cookies are amazing!! Even my picky little ones loved them!! Thank you so much for this recipe.
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These cookies are the closest I’ve come to the real thing. MUCH better than ones using almond flour, which always come out grainy.
My boyfriend loves them too and he’s not even keto! Haha
Next time I will underbake them a little though because mine came out cakey rather than fudgy as well and I’d much rather fudgy.
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Made these today and they were the best keto “sweet treat” I’ve had. Thank you!!
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I made these today and I think I am in love! They are so tasty and moist. Mine probably have a few more carbs than noted, as I did not use unsweetened chips. But for a healthier sweet treat, these will do just fine. I think next time I may add just a little more of the peanut butter powder to increase the peanut flavor and possibly add some nuts. Thank you for sharing and I cannot wait to try to next recipe from your site. Just have to find the right one!
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I made these cookies a few days ago, best cookie ever! I’ve been cooking keto for three years and I’m so sick of eggy/almondy tasting desserts. I had one for breakfast this morning with cream cheese spread inside, Ohmygod! Only change is that I didn’t add the chocolate chips because I’m not a super huge chocolate person. Thank you for this recipe!!
Absolutely delicious! Will be making them often!
Best low carb cookie recipe I have made. Kyndra has the best reciepes. Can’t wait for your new cookbook to come out.
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These were SO good! I had a hard time not eating all the raw dough!
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I made these today, were soft and chewy like a brownie, I also added 1/4 cup of walnuts. Very good but not sweet enough. I used Swerve, will add extra next time. Thanks for the recipe!!
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These are wonderful! Thank you for the recipe. Something i figured out – if you are using a dark/nonstick pan reduce your oven temperature to 325 degrees or they will be more cakelike than fudgy. Found this out when I put them in the oven and had some on a regular sheet and some on a dark/nonstick sheet, they came out with very different textures. They tasted good both ways and my son and I ate them all!
My husband and I love this recipe! It doesn’t taste anything like peanut butter like I expected it would. I switched out the sugar free dark chocolate for Hershey’s sugar free chocolate chips. Amazing!
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I dusted the cookies with a little confectioners swerve when they came out of the oven. They were delicious and so quick and easy to make. These will be a go to sweet treat for me!
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