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!
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!
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!!!
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!
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!!!
Kate says
These are amazing! I messed them up a little and they still taste fabulous. Thank you!!
Irena says
God bless you for this recipe. Best cookies everrrr
Toni McFadden says
I'm pretty much obsessed with these cookies. I'm making them again tonight. Thanks for the delicious, "safe" treat!
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!
Andrea at Opulent Cottage says
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.
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!
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.