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
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?
How to 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.
Tips and tricks for 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.
Other low carb dessert recipes you might enjoy:
- Keto White Chocolate Macadamia Nut Cookies
- Keto Brownie Ice Cream
- Gluten Free Strawberry Shortcake
- Flourless Chocolate Peanut Butter Cake
- Low Carb Chocolate Mason jar Ice Cream
- Blueberry Lemon Ricotta Cake
- Keto Chocolate Peanut Butter Bars
Flourless Keto Chewy Double Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 18 1x
Ingredients
- 1 cup natural creamy almond butter
- ⅔ 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 ½ teaspoons pure vanilla extract (I use this brand)
- 1 teaspoon baking soda
- ¼ cup sugar free chocolate chips (I use 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, 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.
- Form the cookie dough into 1 ½ inch to 2 inch balls. You can make them smaller to yield more cookies.
- 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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Fat: 10g
- Carbohydrates: 3.8g
- Fiber: 2.4g
- Protein: 4g
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.
In addition to tantalizing your palate with tasty recipes, Dairy-Free Keto Cooking will teach you how to restore your health and wellness, while living a lifestyle that nourishes you in mind, body, and spirit. Whether your goal is to lose weight, heal your body from the inside out, or simply find your own personal version of food freedom, I’m here to help you along in your journey to finding your personal path to wellness.
YOU CAN GRAB A COPY - HERE
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.
With recipes like this, how could anyone possibly feel deprived?
- Slow Cooker Pork Carnitas
- Cowboy Style Beef Ragout
- Sweet and Spicy Barbecue Ribs
- Loco Moco
- Pork Tenderloin with Dill Sauce
- Flourless Chocolate Lava Cake
- Easy Peasy Cuban Picadillo
- Salted Caramel Chocolate Chip Cookies
- Blueberry Maple Breakfast Sausage
- Crab Salad Stuffed Avocado
- Scotch Eggs
- Supreme Pizza Soup
- Jalapeño Popper Chicken Salad Sandwiches
- Blackened Shrimp Fettuccine Alfredo
- and much, much more!
I wrote this book with everyone in mind and it is complete with several different meal plans (paleo, AIP, egg free, nut free, 30 minute meals) as well as tons of valuable resources. Dairy-Free Keto Cooking will quickly become your go-to cookbook!
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!!!
Candace Terese says
Best Keto dessert I’ve made. No one could tell they were sugar free.
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.
sue says
Please help me.......Is the recipe using peanut butter powder OR peanut flour? Thank you
Kyndra Holley says
It uses peanut butter powder, as called for and linked to in the ingredient list.
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!
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!
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.
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).
Kyndra Holley says
Yes, you can
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!
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??