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Keto Chocolate Chip Cookies

Enjoy the classic cookie while staying low-carb
Course Snack
Keyword keto,
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 cookies
Author Jhuls @ The Not So Creative Cook

Ingredients

  • ½ cup (113 g) unsalted butter softened at room temperature
  • 2 medium eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup (70 g) coconut flour
  • ½ cup (90 g) brown monkfruit sweetener
  • ½ tsp xantham gum
  • ¼ tsp salt
  • 100 g chopped keto dark chocolate (or use keto chocolate chips)

Instructions

  1. Preheat the oven to 350°F. Prepare a baking sheet by lining it with parchment paper. Set aside.

  2. Combine all ingredients in a bowl, except for the chocolate.

  3. Beat with an electric mixer until well combined.

  4. Scrape the sides of the bowl with a spatula.

  5. Fold in the chocolate chips or chunks.

  6. Using a regular-sized ice cream scoop, scoop out the dough onto the prepared baking sheet. Flatten each cookie. (I made 12 cookies.)

  7. Bake in the preheated oven for 14-20 minutes, rotating the pan halfway through baking. (See notes.)

  8. Allow the cookies to cool completely on the pan before transferring them to a container.

Recipe Notes

  • It’s essential to flatten each cookie dough ball because they won’t spread like non-keto cookies.
  • I made two batches: I baked the first batch for 14 minutes, resulting in softer cookies. For the second batch, I baked them for 20 minutes, and they turned out nice and slightly soft but crispy on the sides. This is the batch my BFF loved the most—and I did too!
  • Bear in mind that ovens can vary, so watch your cookies carefully.
  • I only tried using brown monk fruit, so I’m not sure about other substitutes.
  • Please use 2 MEDIUM eggs for the best results.