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!
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
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.
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!
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!
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!
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!
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?
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!!!
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
Diane says
I made these last night and they are amazing! Thanks so much for a great recipe. ????
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.
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!