Peace Love and Low Carb

Keto Flourless Chewy Double Chocolate Chip Cookies

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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 

Flourless Keto Chewy Double Chocolate Chip Cookies - Peace Love and Low Carb

The best low carb Chocolate Chip Cookies

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! Would you believe me if I told you that a variation of this dough also makes great keto chocolate muffins and keto brownies?

Flourless Keto Chewy Double Chocolate Chip Cookies - Peace Love and Low Carb

Make these cookies dairy-free:

To make a dairy free version of these cookies, just swap the butter with butter flavored coconut oil. Yes, it tastes exactly like butter, and no one will know the difference.

Flourless Keto Chewy Double Chocolate Chip Cookies - Peace Love and Low Carb

Keto Flourless Chewy Double Chocolate Chip Cookies

A couple of notes on these keto cookies:

  • Using powdered sweetener instead of granular helps take away any grittiness.
  • I like to pull these keto cookies 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.

Keto Flourless Chewy Double Chocolate Chip Cookies

In addition to these Keto Flourless Chewy Double Chocolate Chip Cookies, check out some of my other favorite low carb dessert recipes:

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Flourless Keto Chewy Double Chocolate Chip Cookies

Flourless Keto Chewy Double Chocolate Chip Cookies - Peace Love and Low Carb

★★★★★

4.8 from 66 reviews

  • Author: Peace Love and Low Carb
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 18 1x
Scale

Ingredients

  • 1 cup natural creamy almond butter
  • 2/3 cup powdered monkfruit (I use this brand) Code PEACE for 20% off
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons peanut butter powder (I use this brand) Code PEACE for 20% off
  • 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 chocolate chips (I use this brand)

Instructions

  1. Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
  2. In a large mixing bowl, combine the almond butter, monkfruit, 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.
  3. Form the cookie dough into 1 1/2 inch to 2 inch balls.  You can make them smaller to yield more cookies.
  4. Place the cookie dough balls on the prepared baking sheet. Bake for 8 to 11 minutes (begin checking on them at 8 minutes). Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.
Keto Flourless Chewy Double Chocolate Chip Cookies

Keto Flourless Chewy Double Chocolate Chip Cookies Full recipe here - https://peaceloveandlowcarb.com/keto-flourless-chewy-double-chocolate-chip-cookies/

Posted by Peace Love and Low Carb on Friday, August 4, 2017

Nutrition

  • Serving Size: 1 cookie
  • Calories: 115
  • Fat: 10g
  • Carbohydrates: 3.8g
  • Fiber: 2.4g
  • Protein: 4g

Keywords: keto, cookies, dairy free keto, keto cookies, low carb, dairy free, dessert, sugar free, gluten free, grain free, paleo, ketogenic

Dairy Free Keto Cooking by Kyndra D. Holley | Peace Love and Low Carb

DAIRY-FREE KETO COOKING: A Nutritional Approach to Health and Wellness. With 150 Squeaky Clean Low-Carb, High-Fat Recipes

Check out my other books – HERE

Using only approachable and accessible, nutrient dense, real food ingredients, I put together a dairy-free keto roadmap that does not require a search for unfamiliar specialty ingredients or that you have a gourmet kitchen. Each one of these delectable recipes is rooted in simplicity and calls for ingredients that can be found at your local grocery store. I’m showing you how to incorporate dairy-free substitutions that go far beyond the coconut.

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Dairy-Free Keto Cooking features something for everyone. If you suffer from dairy intolerances or food allergies, this is the book for you. If you are someone who just loves easy to make, delicious food, then this book is for you. I added a bit of everything, including suggestions for adding or reintroducing dairy for all the cheese loving, quesophiles.

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  • Cowboy Style Beef Ragout
  • Sweet and Spicy Barbecue Ribs
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  • Flourless Chocolate Lava Cake
  • Easy Peasy Cuban Picadillo
  • Salted Caramel Chocolate Chip Cookies
  • Blueberry Maple Breakfast Sausage
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Reader Interactions

Comments

  1. Katja says

    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?

    Reply

  2. Linda Sampsel says

    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.

    Reply

  5. Laurainks says

    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!

    Reply

    • Amber Doud says

      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.

      Reply

      • Tina Scroggie says

        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.

        Reply

  6. Ang says

    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

    Reply

  7. Katie says

    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.

    Reply

  8. Marnie says

    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!!!

    Reply

    • Peace Love and Low Carb says

      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

      Reply

      • Amanda grimes says

        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!

        Reply

    • J. Duncan says

      Loved it, but can you make it without the butter?
      My husband even loved these! He never likes anything healthy! I did notice it worked better with a really good almond butter. Super creamy..

      ★★★★

      Reply

  11. Kris S. says

    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!

    Reply

  12. Peggy Soeldner says

    Thanks for suggesting entering in My Fitness Pal. I’d never done that before, so I learned something new today.

    Reply

  13. Bonny says

    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!

    Reply

  14. Kaitlyn says

    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!

    Reply

  15. Courtney says

    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!

    Reply

  16. Laura T says

    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.

    Reply

  17. Gabby says

    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! ????

    Reply

    • Peace Love and Low Carb says

      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.

      Reply

  18. Katie says

    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.

    Reply

    • Cheryl Carr says

      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.

      Reply

  21. PSoeldner says

    Just made these. They are amazing! I made 24 cookies instead of 12 and they’re still a really good-sized cookie!

    Reply

  22. Sonja says

    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.

    Reply

  23. Anita says

    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. ❤️

    Reply

  24. Renee says

    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 😛

    Reply

    • Peace Love and Low Carb says

      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

      Reply

      • Renee says

        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

        Reply

      • Tonya says

        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.

        Reply

  26. Alicia says

    These look awesome! I don’t have any pb powder on hand – do you think I could use whey protein powder in its place?

    Reply

  27. Barbara says

    Okay. All you have to do is add the web address into my fitness pal and it gives you the nutritional value!!

    Reply

  28. Brandy Peters says

    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.

    Reply

    • Alicia says

      I am planning on making these tomorrow. I don’t have SF chocolate chips either and this is such an awesome idea!!

      Reply

  30. Rachel says

    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!

    Reply

  31. Lisa says

    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?

    Reply

  32. Elaine says

    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

    Reply

  36. Rachel says

    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

    Reply

  37. Deb bedford says

    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

    Reply

  38. natasha says

    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.

    Reply

  39. Jenny Miller says

    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!!

    Reply

  40. Sherry says

    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.

    Reply

  41. Gabriela says

    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.

    Reply

  42. Leesa says

    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!

    Reply

  44. LuAnne says

    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!

    Reply

  45. Liz says

    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!

    Reply

  46. Bill says

    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!

    Reply

  47. Tracy says

    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 .

    Reply

  48. Chelsea says

    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! ????

    Reply

  50. Ann L https://tamingtype2.blogspot.co.uk/ says

    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.

    Reply

  51. Toni says

    Thank you for creating and sharing this delicious
    recipe.. The cookies turned out wonderful and are truly a little taste of heaven.

    Reply

  54. Shelby says

    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 🙂

    Reply

    • Shelby says

      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!

      Reply

  56. Jenny says

    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!

    Reply

  57. Tanya says

    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!

    Reply

  58. Stacey says

    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.

    Reply

  59. Kristin says

    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!

    Reply

  61. Brian Trout says

    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!

    Reply

    • Becca says

      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.

      Reply

  63. MJ says

    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!

    Reply

  67. Shelley says

    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!!!

    Reply

  68. Juliette Fardulis says

    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!

    Reply

  69. Karen says

    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!!!

    Reply

  70. diana says

    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!

    Reply

  71. Becky says

    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!

    Reply

  72. Angela H says

    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.

    Reply

  74. Abby says

    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

    Reply

  75. Diana says

    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!!!

    Reply

  76. Caralina Julian says

    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?

    Reply

  77. Michelle says

    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!

    ★★★★★

    Reply

  78. Maribel says

    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!

    ★★★★★

    Reply

  79. Alicia says

    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!

    Reply

  80. Melina says

    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

    Reply

    • Peace Love and Low Carb says

      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.

      Reply

      • Melina says

        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!

        Reply

  81. Jeanne Strick says

    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.

    ★★★★★

    Reply

  82. Laken says

    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.

    ★★★★

    Reply

  83. Tina says

    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.

    ★★★★

    Reply

  85. Charlie G says

    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!

    ★★★★★

    Reply

  86. Ruth Crane says

    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!!

    Reply

  88. Karen says

    Best low carb cookie recipe I have made. Kyndra has the best reciepes. Can’t wait for your new cookbook to come out.

    ★★★★★

    Reply

  90. Melody says

    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!!

    ★★★★

    Reply

  91. Becca says

    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!

    Reply

  92. Rebecca says

    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!

    ★★★★★

    Reply

  93. Allison says

    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!

    ★★★★★

    Reply

  94. Megan says

    Made this recipe for the second time today. The first time I used granulated swerve as it’s what I had, and today I used confectioners swerve…noticeably less cooling effect as mentioned, but I also think the texture is more to my liking with today’s batch using confectioners swerve! Thank you for the recipe!

    Reply

  95. Jorunn says

    These are amazing! My family loves them so they have become my favorite cookie recipe. I used LC protein powder instead of PB powder and I chopped bakers chocolate into small pieces instead of the chocolate chips.

    ★★★★★

    Reply

  96. Sheila Almodovar says

    I want to thank you from the bottom of my heart for sharing this amazing recipe. I drove 20 minutes out of town to find the dark chocolate sugar free chocolate chips. I would have ordered them from Amazon but I had a chocolate caving emergency. And wow oh wow do these taste fantastic!!! The texture the gooey goodness just took me away to chocolate heaven. I dipped a hold in each one and threw in a few more chocolate chips… Yeah these won’t last long in my kitchen. Thanks again.

    ★★★★★

    Reply

  97. MyDArlin says

    I think the title should be changed to reflect the peanut butter – Chocolate Peanut butter cookies. I don’t like the taste of peanut butter and many are allergic, so let’s just be honest from the get-go.

    It would also be nice if you provided a sub or alternative in your recipe. Thankfully readers were able to provide the info that the PB powder is not necessary or can be subbed out for vanilla protein powder.

    Either way it would be great if this post started out with the facts and not a mis-leading title. I’m sorry if that sounds harsh, but honestly there are SO many keto recipe sites. I would think you would want to be straight up with your followers and potential followers.

    Reply

    • Peace Love and Low Carb says

      The title describes exactly what they are. Are they keto? yes! Are they flourless? Yes! Are they chewy? yes. Are they loaded with chocolate? yes! Are they cookies? Yes! I am sorry that I don’t title my recipes or write my posts to your exact liking and that you do not like the taste of peanut butter. Also, I don’t often make substitutions suggestions because if I haven’t tried it with a specific substitute, I cannot speak to how it will work out, and do not want to mislead people or have them spending money on expensive ingredients that I myself have not tried out. This is the recipe I made and I can only speak to the ingredients that I tested it out with. As you stated there are SO many keto recipe sites. Sorry that mine does not do it for you. Sorry that I did not test 10 different versions of the FREE cookie recipe I put on my site. Also, as you pointed out, other readers chimed in with substitutions and omissions that they have tried. This collaborative effort of the low carb and keto community is one of my favorite things about this lifestyle.

      I can assure that I am always straightforward with my readers. In fact, it is one of the things I pride myself on – my candid nature. 99% percent of the time I would delete comments like this, but felt compelled to respond because I was blown away by the entitlement.

      Reply

    • Missykrissy says

      MyDArlin, I’m gonna be honest from the get-go your complaint is not harsh, it’s petty and ridiculous. These chocolate cookies are fabulous there was nothing misleading. You clearly read the comments and figured out leaving out the pb powder works fine so why aren’t you making these cookies sans pb powder and. Stuffing you face you sound hangry and these cookies are just what you need..

      Reply

    • Ma says

      My goodness, you are sooooo rude. She made the recipe with her ingredients. Its up to YOU or anyone else to find replacements if YOU want to. Btw, the peanut buttet didnt even give the cookies a peanut butter taste, as many here testified, thats why its not a “Chocolate peanut butter cookie”. The title is correct, since its Keto, gooey and chewy. Now, if you are incompetent in the kitchen and can’t accept that, just create your own blog and your own recipe cause apparently its easier (and lazier) to complain about others great recipes while you can’t even work on your own.

      Reply

  98. Shelly says

    These are so yummy! The best tasting Keto cookie recipe I’ve tried so far. The key is 8 minutes! And pat them down as she suggested!

    ★★★★

    Reply

  99. bewelllovemel says

    Kyndra, this recipe is brilliant! I’ve been a paleo-style eater (and a foodie IG’er) for awhile now but because I love food just a little too much, I’ve been gaining a little here and there over the years, so between that and digestive issues, I recently decided to lower my carb intake. It was sort of by accident, really, that I started this low carb business. I challenged myself and said “bet you can’t try a keto lifestyle.” I also thought it couldn’t hurt cooking this way for my diabetic husband! On week 2 of this nutritional switch, however, I got a little weary of eating so much fat and meat and having to watch my intake of veggies. I tend to really love veggies (including higher carb root veggies), fresh fruit, and things like sprouted quinoa, etc. So, I wondered how much longer I could keep this up. I then stumbled on this cookie recipe. I ran it by my husband who told me chances were it wouldn’t be good as I had failed to come across a decent paleo cookie recipe in several years. He thought it would be even harder to get a keto cookie recipe to taste good. Well, this recipe restored my hope in the low carb lifestyle and proved my husband wrong. He told me I had found the “million dollar cookie recipe.” 🙂 Even my non-keto family members asked for the recipe! Thanks for loving what you do and sharing it with us! I’m now a follower <3. -Melanie

    ★★★★★

    Reply

  100. Pamela Hill says

    I love peanut butter – but it makes me FAT! So, I substituted the peanut butter with a chocolate no soy protein powder. I halved the recipe (for portion control)issues and made smaller cookies. I may have flattened them a bit too much, and may have not mixed them as long as needed to get that shiny finish yours has. Nevertheless these are fantastic! I also omitted the chocolate chips. I look forward to making these many times as I know my family will love them.

    PS – I love your site and non-complicated but clear directions. It has helped me get off to a good start with the keto lifestyle.

    Reply

  101. Debbie says

    Made these today…so yummy! Only thing I altered was I added a pinch of concentrated stevia powder for more sweetness.

    Thank you for this delicious recipe ????

    ★★★★★

    Reply

  102. Jackie Burrell says

    I saw your recipe this morning and ran to the store for PB Powder and Almond Butter. Just made them and just ate three. OMG – I’ve tried so many cookies in 8 years of low carbing and I honestly can say these are the best. Almost like a brownie. I didn’t change a thing and they were so soft and fudgy. Thanks you so much for giving us all such a gift!

    ★★★★★

    Reply

  103. Cathy Woofter says

    Four out of seven people in my department are now doing Keto. We normally have cupcakes to celebrate birthdays but this time, I’m making these cookies as brownies. I’ve already taste tested them and they are delish! Even my biggest skeptic loved them! Thank you for your great recipes!

    Reply

  105. Denise Stephens says

    I have to admit, I wasn’t sure how these would come out but,so far I’ve made them twice!
    The first time I made them exactly as directed. Second time I didn’t have enough creamy nut butter so, I came up with the thought of using my legendary pecan pie nut butter And I wasn’t disappointed either. ????

    Thank you for the awesome recipe!

    Denise

    ★★★★★

    Reply

  106. Christy says

    Keeper-keeper-keeper! The recipe is wonderful. This is the best keto cookie recipe I’ve come across. I omitted the PB powder and didn’t substitute anything in its place and they were great.

    Reply

  107. Sara says

    Delicious! My family loves them. My 5 year old told my mother to eat one to lose her belly ????. I was just wondering the best way to store them.

    Reply

  108. Carol hackney says

    I love this recipe! I made these cookies today with unsweetened chocolate which i thought would be sweetened with something other than sugar, so it did not taste sweet but they turned out great1 I ordered some sugar free and will make them again. Thanks a million for the recipe.

    ★★★★★

    Reply

  109. Kim says

    I have used this recipe for cookies, I made brownies, and my birthday cake <3 I have passed it other low carb keto friends! All proclaim it to be 'so good!' THANK YOU !!!

    ★★★★★

    Reply

  110. April says

    Best keto cookie I’ve found, yet! I added 1/2 tbsp of mayonnaise (seriously!) to create that brownie, fudgy texture. So tasty!

    ★★★★★

    Reply

  111. Jessica says

    I must keep my kitchen nut-free for my peanut-anaphylaxis kiddo, so please forgive me for subbing some ingredients. But I never would have come close to these bites of pure pleasure without your base recipe. I used Sunbutter (no sugar added) and Vital Proteins Vanilla Collagen powder to replace the almond butter and PB powder. Also, I was out of vanilla so I used imitation almond extract. Nonetheless, this recipe is CREATIVE GENIUS!!!! Sure, I haven’t had a taste of anything remotely sweet for 46 days, so I may not be the best judge. But you made my night. And many nights to come. You also killed my green-eyed monster (I was able to serve my guests homemade non-keto brownies without forking them, bc I fortified myself with one of these first). Here’s hoping these beauties freeze well!! You’re a blessing, thank you!

    ★★★★★

    Reply

  112. Jessie Sams says

    Been doing keto over a year now.
    These are hands-down, the best keto cookies out there.
    I keep trying new recipes but always come back to this one! Thank you for these!

    ★★★★★

    Reply

  113. Anna Foley says

    These are absolutely fabulous! Used almond butter instead of PB butter. Vanilla protein powder instead of PB powder. Finally a fast AND delicious Keto cookie! Thank you!

    Reply

  114. Diane T. says

    OMG! These are the best low carb cookies I have ever made! And, I have made a lot. The almond flour cookies can’t hold a candle. I did have to make a couple of alterations, I didn’t have enough almond butter so I mixed almond and cashew together. Also – oops – had everything in the bowl ready to mix except baking soda because I was out. So I subbed the appropriate amount of baking powder. Finally, I added chopped walnuts to one half of them and chopped peanuts to the other. My first batch was baked for 9 min, It was fudgy and chewy like a brownie like the photo.. Totally decadent and my go-to cookie from now on!

    ★★★★★

    Reply

  115. Jessica says

    Thank you, thank you, thank you! It’s been a tough week and I needed a treat. These don’t “feel” low carb and don’t make me feel like I’m missing out on anything.

    ★★★★★

    Reply

  116. Laurie says

    I made these and they turned out great! Are used almond butter and found powdered almond butter at Walmart so substituted those for both of the peanut butter’s! Thank you so much for the great recipe! I have not found very many keto recipes that are good 🙂

    ★★★★★

    Reply

  117. anonymous says

    Decided to finally give these a try. My almond butter was a little runny, so I might try a different brand next time. They still turned out great, with a delicious fudgy texture. I did not include the pb powder and it did not affect the texture or taste.

    ★★★★★

    Reply

  118. Brittany says

    Just made a batch of these! I’ve been wanting to make them for awhile but kept on pushing it back. Glad I finally did. Obviously , these aren’t as good as regular cookies but they are pretty close on a keto diet! . Mine did not turn out like yours (even after flattening them) but they still tasted pretty good . They were more cakey than fudgey…, froze them so I’m not tempted

    ★★★★

    Reply

  119. Andie says

    So good! Just made two batches. We didn’t have the PB powder they were still amazing!! The second batch we made with unsweetened coconut they were SO GOOD!

    ★★★★★

    Reply

  120. Michelle Sexson says

    I stubbled upon this recipe a few weeks ago. Not sure why I waited to bake them! They are fabulous! I slightly under-baked one pan and they were fudgy as you describe (I think I pulled them out at 8 minutes). The second pan I baked for 10 minutes and they were fluffy and cake-like. I didn’t flatten either pan of cookies. We liked them so well, I made a double batch tonight to share with some friends who are also doing keto WOL. Thanks for giving us a wonderful, chocolatey recipe to satisfy my chocolate cravings while still keeping me on track with my weight loss goals!!

    ★★★★★

    Reply

  121. Kelly says

    These are amazing! I was lazy so I just made them using my mini muffin tray. They are small, fudgy brownies! I’ll be making more tonight and making some cheesecake mouse to top them with.

    ★★★★★

    Reply

  122. Elizabeth says

    These came out soft & flat, looking more like macarons than cookies. So, making lemonade out of lemons, I made a (non-Keto) icing to put between two of them — the people at work loved the Whoopie pies. Win-win.

    ★★★★

    Reply

  123. Katie says

    These were AMAZING! As another reviewer said, I doubled the Lilly’s chocolate chips. I also added some real white chocolate chips 😬.

    At the ten minute mark I sprayed a large knife with cooking spray and gently pressed the cookies down like she had mentioned. I then cooked them for another minute.

    Let them cool and they’ll be the perfect texture!

    Honestly… amazing!

    ★★★★★

    Reply

  124. Jill says

    The only thing I would add is cream cheese to the mixture. They were a bit dry. I added it to the last batch and that helped a lot.

    ★★★★

    Reply

  126. Orchidkchic says

    I have been searching for a good flourless cookie recipe and these were exactly what I was hoping to find. Second time around making these I decided to put the mix in a small brownie pan and they made a delicious brownie as well. Thanks for the great recipe!

    ★★★★★

    Reply

  128. Nancy Williams says

    I have been baking since I was 5 and keto off and on for years. My schedule does not allow me to try recipes the way I would like so every once in awhile I try something new. Well, holy cow Kyndra these are the best keto friendly cookies I have ever made! Bravo! Thank you very much!
    Nancy.

    ★★★★★

    Reply

  129. Angela says

    OMG, thank you… thank you… thank you for sharing this recipe!! I have made so000 many low carb desserts that have been so very disappointing. These cookies are the BOMB, girl! I feel like a kid in a chocolate factory.

    ★★★★★

    Reply

  130. Christina L Shaver says

    These actually make very amazing brownies too! super soft and chewy! I used Salted caramel bone broth powder instead of the PB powder and it turned out great! Totally going to use PB powder next time as I think it will deepen the chocolate flavor. Thank you for an amazing recipe!

    Reply

  131. Jeanette says

    I’m not sure why.. My dough came out like cake batter.. There was no way to shape them or form.. I’m going to put into a pan like brownies and see
    I double checked i did recipe but it was just too soft..i hope they come out.. Any thoughts??

    Reply

  132. Kitty Johnson says

    I knew these would not come out chewy when my “dough” was like cake batter. Using a cookie scoop I got 20. I was going to do 10 whoopie pies but decided to taste one now. You know, for research purposes. Or quality control. Whatever. I did use a DIY version of THM Gentle Sweet instead of the erythritol. Next time I’ll just use all xylitol since it’s the cheaper option of the two. Anyways, the sweetener was only 6T. instead of 2/3 cup(just over 10T.) so I’m fairly certain that is the reason for the batter. These are flat, without pressing down. And OH MY GOSH delicious! They are going to be amazing as whoopie pies. Thank you so, so much for a great recipe!

    ★★★★★

    Reply

  133. Ryan Gottlieb says

    Can you make these with regular confectioners sugar? I’m looking for gluten free, but I don’t need sugar free (and I have a very tight budget).

    Reply

  134. Gail says

    I just made these and finished polishing one off…..so good. I followed the recipe as presented, baked them for 10 minutes, flattened each with a spatula and they turned out perfect! Thank you for providing another recipe for my collection of low carb/gluten free collection.

    ★★★★★

    Reply

  135. Catht says

    Sweet baby Jesus these are amazing. I didn’t have PB powder so I subbed 1ish TBSP natural peanut butter Instead, baked for 10 min as suggested and flattened. These tasted JUST like home baked Pillsbury chocolate chip cookies but with slightly less of a chew. I am in awe. I cannot thank you enough for this brilliance!

    ★★★★★

    Reply

  136. Denise says

    I just want you to know that these are my favorite Keto cookie recipe. They never fail. Always delicious 😋
    Thank you for all you do!

    ★★★★★

    Reply

  138. April Abbott says

    I can’t believe I am just now reviewing this recipe. My favorite keto dessert, by far. I have never used the peanut butter powder simply because I didn’t have it the first time I baked them and found I didn’t need it. I get so sick of almond flour desserts because I don’t like the texture. I have made these dozens of times. My favorite method is really to undercook them a bit and let them cool for a really long time on the counter. Then they get kind of crisp yet chewy on the outside and stay very gooey on the inside. This makes them taste more rich but they are messy to eat that way. I would describe the texture as somewhere between cookie and brownie. If overcooked they get kind of spongy and almost snack cake like consistency-still edible but not nearly as good. 10 minutes is too long in my oven so watch them closely.

    ★★★★★

    Reply

  140. Zaida Jimenez says

    I love recipes that are sorta flexible. As I was gathering the nut butter I realized the recipe called for an ingredient I didn’t have nor knew of substitute, the on powder. Since someone in the comments said it worked without, I proceeded. I didn’t have almond butter so I used about 6 oz of the Publix brand natural pb and 2 oz of some homemade cashew butter. But actually the writing had smugged so all I really know is it was a homemade nut butter. I also used Choczero 70% dark, 4 squared cut into smallish chunks. I made the balls about 1.5 inches (0.74 oz), baked 11-12 minutes. I tested baking 3 or 4 baking for about 10 min and were slightly larger. They were a bit are in the center because they didn’t spread. So I made the rest a little smaller, and baked that aforementioned longer time. THEY’RE ADDICTIVE!!!! Def better when fully cooled, vs after 5 min of cooling. So happy to have this recipe!!!

    ★★★★★

    Reply

  141. Joanne F says

    I also used the chocolate PB powder. THESE ARE AMAZING!!! No cooling effect, no grittiness, no heaviness… Just yummy, fluffy, chocolatey goodness! I’m in heaven! Thank you SO MUCH!

    Reply

  143. ux design says

    Nice recipe!
    I love cooking, so I always want to look for a new recipe. Today, cookies are very popular in most bakeries, people tend use cookies because it’s very convenient for them. Besides, Chocolate chip cookies are very delicious, especially with children.

    ★★★★

    Reply

  144. Sheri Manley says

    Made a few changes but love it. I had sun flower butter instead of almond which made the batter a little thinner. I also didn’t have the powdered peanut butter so I used some almond flour until the consistence was better, but still too thin for cookies. So, I decided to make them into brownies I stead. Let me tell you…amazing! These are so good. I will be making them again in again. If you don’t mind the almond flour you will be pleasantly surprised. Yum yum yum!

    ★★★★★

    Reply

  145. Precious says

    I did not have almond butter so I just used natural pb which I think would change the carb count although I didn’t check. So used chocolate pb powder and added 1/2 teaspoon of instant coffee to the water and sprinkled with sea salt when I smooshed them. Best low carb cookies ever. I also used granular swerve that I put in the blender until it was powered.

    ★★★★★

    Reply

  148. Judy says

    Omg without a doubt the BEST! The first time I made as written. They were gone in one day. The next day I made another batch using crunchy peanut butter and they rock as well. The key to get them chewy as opposed to cakey is the smoosh factor after you take the, out of the oven. Give them a nice pat on the back to make them dense and up the fudgey texture. There’s no way you can eat just one. Thank you for such a delicious recipe.

    ★★★★★

    Reply

  149. Trisha says

    These came out great! Very chewy and fudgy even after I had to sub about 1/4 cup peanut butter when I was short almond butter and totally grabbed the wrong sweentener (granulated Monkfruit) since I was making several kinds of cookies!

    ★★★★★

    Reply

  151. Helene says

    Thank you so much for this recipe! I made with and witout peanut butter powder The texture is very different I really prefer with no peanut butter powder They are more goowy inside even after 3 days I ‘m in love with those cookies.

    ★★★★★

    Reply

  153. Robin says

    Omg. These are amazing. Taste just like devil’s food. I added a teaspoon of espresso powder and 2 teaspoons of coco it flour since I was concerned about them holding together.

    Reply

  154. Sonja says

    This recipe is OUTSTANDING. Wow. I’ve been on Keto for two years and love it. But the one food item that I had yet to conquer was a delicious “keto” COOKIE. Can’t tell you how many different keto cookie recipes I’ve tried, some good…. some just alright… and some “Blech !”, downright horrible. But thanks to you, I finally have found a keto scrumptious keto cookie!!!!
    OMG. They are sooooo good. I doubled the butter & chips, added a little salt. The texture is AMAZING. I’m going to try this recipe without cocoa to make just regular Choc chip cookies! Thank you SO MUCH!!!

    ★★★★★

    Reply

  156. Cheryl says

    I doubled the cacoa powder has no peanut butter powder came out fabulous! Took out at 9 minutes and flattened. These are my favorite low carb cookies!!

    ★★★★★

    Reply

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