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    Recipes » Keto Dessert Recipes » Keto Chocolate Chip Cookies

    Published: Feb 6, 2018 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Keto Chocolate Chip Cookies

    These keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie!  These are truly no fuss…you can literally dump everything in the mixing bowl and they will turn out perfect every time.

    keto chocolate chip cookies on parchment paper

    These Keto Chocolate Chip Cookies are so easy to make and they are kid approved!  Make them anytime you get that chocolate chip cookie craving…without the guilt!

    Have I ever mentioned that I am a self proclaimed cookie monster?  I think I may have mentioned it in my post on low carb butter cookie energy bites.

    How would it feel to start losing with keto?

    Join my FREE 7 day keto challenge!

    Anyway, I love the cookies, but they do not love my hips and thighs, if you know what I mean.  I was on a mission, a keto cookie creation mission.  Because I cannot live without chocolate chip cookies any more!

    My requirements for the best keto chocolate chip cookies were they had to be easy to make using commonly found ingredients, and they had to taste amazing.

    According to all of my readers, I have succeeded!

    How to make the best low carb chocolate chip cookies

    1. Mix your ingredients (dry first, then wet) The batter will be thick
    2. Scoop using a cookie scoop or a spoon into 21 even sized cookies
    3. Flatten with your clean fingers
    4. Bake for 12 minutes
    5. Enjoy amazing cookies

    PHOTOS SHOWING STEP BY STEP HOW TO MAKE KETO CHOCOLATE CHIP COOKIES

    Everything you need to know to make these keto cookies:

    • No fuss dump recipe: Unlike other keto chocolate chip cookies recipes out there, this one is super simple and they turn out perfect every time!  Follow my easy instructions and you are good to go.
    • Almond Flour Free Version: So many people cannot tolerate almonds.  For an almond flour free version, simply use the same amount of sunflower seed flour.  It is comparable in price to almond flour.
    • No Lily’s Chocolate Chips?:  If you are having trouble finding the sugar free and keto friendly Lily’s chocolate chips, you can use an 85% dark chocolate bar and cut it into chunks.  You may need 2.
    • Cookie Scoop – Ensures perfectly even keto chocolate chip cookies.  I always end up with 21 if I use my cookie scoop.  I linked to the one I use in the recipe card down below.  You can also use a ¼ cup measuring cup.
    • Checking for Doneness – These keto cookies get brown on the bottom and slightly brown on the top.  Mine have always been perfect after 12 minutes.
    • Freezing – I have kept these frozen for months and they still taste great.  I freeze them all on the sheet tray for 2 hours, then I put them all in a freezer safe container or bag.  I pull one out when I am ready to eat a cookie and they are so good straight out of the freezer.

    A note on the carb count

    The FDA requires manufacturers to add sugar alcohols on the nutrition label as carbohydrates.

    Please note, you must subtract these sugar alcohol in the sweetener and the lily’s chocolate chips and subtract the fiber to get an accurate net carb count.

    You get keto chocolate chip cookies, and you get chocolate chip cookies, and they were  keto and we all lived happily ever after!

    More keto cookie recipes that I developed just for you!:

    • Soft Keto Sugar cookies with cream cheese icing
    • Keto Breakfast Cookies
    • Keto Thick and Fudgy Brownie Cookies
    • Keto Chocolate Chip Skillet Cookie
    • Keto peanut butter cups
    Did you make this Low Carb and Keto Chocolate Chip Cookie recipe?  Tag me on Instagram so I can see!  @lowcarbwithjennifer
    keto chocolate chip cookies on a sheet tray

    Keto Chocolate Chip Cookies - 2 Net Carbs!

    These keto chocolate chip keto cookies are low carb, gluten free, easy to make, amazingly delicious, and kid approved! One bowl is all you need. This recipe uses almond flour and I give a nut free option.
    4.81 from 151 votes
    PRINT RECIPE PIN RECIPE
    Course: Dessert
    Cuisine: American
    Keyword: gluten free, keto cookie recipe, recipe for keto chocolate chip cookies
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total Time: 22 minutes
    Servings: 21
    Calories: 179kcal
    Author: Jennifer Banz

    INGREDIENTS

    • ¾ cup Softened butter or coconut oil
    • ⅔ cup Granular Sweetener (Click here to see my favorite on Amazon)
    • 2 Eggs
    • 2 tsp Vanilla Extract
    • 3 cups almond flour (click here to see my favorite on Amazon)
    • ½ tsp Baking soda
    • ½ tsp Kosher salt
    • ½ 9 Ounce Bag Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
    US Customary - Metric

    EQUIPMENT

    • Cookie Scoop

    INSTRUCTIONS

    • Pre-heat oven to 350F
    • Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined
    • add 2 eggs and vanilla and mix until combined
    • combine almond flour, baking soda, and salt in a medium bowl
    • add dry ingredients to wet ingredients and mix until combined
    • Fold in Lily's Chocolate Chips
    • Scoop 18-21 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are).  Flatten them out by pressing down on the top slightly.
    • Bake for 10-12 minutes
    • Let cool on the cookie sheets for 30 minutes. These will stay soft and delicious for at least 4 days in an air tight container. See notes for freezing instructions.

    JENNIFER'S TIPS

    • Almond Flour Free Version: So many people cannot tolerate almonds.  For an almond flour free version, simply use the same amount of sunflower seed flour.  It is comparable in price to almond flour.
    • No Lily's Chocolate Chips?:  If you are having trouble finding the sugar free chocolate chips, you can use an 85% dark chocolate bar and cut it into chunks.  You may need 2.
    • Mixing - This recipe has evolved into a dump recipe because they turn out perfectly even with just dumping all of the ingredients into a large bowl and mixing.
    • Cookie Scoop - Ensures perfectly even keto chocolate chip cookies.  I always end up with 21 if I use my cookie scoop.  I linked to the one I use in the recipe above.
    • Checking for Doneness - These keto cookies get brown on the bottom and slightly brown on the top.  Mine have always been perfect after 12 minutes.
    • Freezing - I have kept these frozen for months and they still taste great.  I freeze them all on the sheet tray for 2 hours, then I put them all in a freezer safe container or bag.  I pull one out when I am ready to eat a cookie and they are so good straight out of the freezer.  
    • Nutrition - Please note, you must subtract the erythritol in the sweetener and the lily's chocolate chips and subtract the fiber to get an accurate carb count. I have done this in my nutrition information.

    NUTRITION

    Serving: 1cookie | Calories: 179kcal | Carbohydrates: 4g | Protein: 5g | Fat: 17g | Fiber: 2g
    « Instant Pot Ribs
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      Recipe Reviews




    1. Liz says

      September 28, 2021 at 10:33 am

      5 stars
      I’m definitely keeping this recipe handy. I’m fairly new to keto and have been searching for good dessert recipes. The ease of it made it even better. This one I enjoy!
      Thank you for sharing this one. I will be trying your other recipes as well now too.

      Reply
    2. TS says

      September 20, 2021 at 10:43 am

      5 stars
      Jennifer, you are a genius. This is the best chocolate chip cookie recipe for low carb that I’ve tried. I’ve been eating low carb since January 2021 and this is the fourth recipe I’ve made and it is the best recipe. I used half Swerve granulated half Swerve brown sweeteners. The cookies taste great and they bake in a round cookie shape. I like to keep them in the refrigerator. No need for the freezer as my husband enjoys eating them too. Thank you for this recipe. Have you written a cook book?

      Reply
    3. Gina Kmiecik says

      September 12, 2021 at 2:56 pm

      5 stars
      These are great! I subsituted solenda brown sugar for some of the white splenda, increased the butter amount a bit and added baking powder as well.

      Reply
    4. Jennifer Crawford says

      August 08, 2021 at 1:03 pm

      I used the 1/4 cup as suggested in the recipe because I don’t have a scooper. Only have 12 cookies so probably use less than 1/4 cup. They’rw still in the oven, look good.

      Reply
    5. LynneL says

      August 02, 2021 at 7:51 am

      I’m new to Keto and long for a cookie with my cuppa. Just off to make these they sound delicious, thanks

      Reply
    6. Michelle says

      July 17, 2021 at 1:38 pm

      5 stars
      These cookies are our favorite! I make one batch of batter, exactly as mentioned above. I scoop out the first 12 cookies and out those in the oven. With the remaining batter I mix in 1 scoop of PB fit and we half 1/2 batch of peanut butter chocolate chip cookies! We prefer these frozen so we let them sit/cook for 30 mins then pop in the freezer! I chuckled at her comments about them lasting for months in the freezer because this recipe lasts a week in this house, tops! Thank you so much for sharing!

      Ps. Our local Walmart delivers bake believe chips (white, semi sweet, dark and milk chocolate) and these are a fantastic sub for Lily’s!

      Reply
    7. Julie says

      July 16, 2021 at 11:23 am

      4 stars
      Very tasty, but crazy soft. Like fall apart when you pick them up soft. They’re definitely done as they’re brown. If you like soft cookies this is the recipe for you.

      Reply
    8. Änna says

      July 08, 2021 at 5:56 am

      5 stars
      Awesome recipe! I added some almond extract and orange zest to replace the chocolate – killer base recipe that can be easily adjusted to match different taste. Thanks so much for sharing <3

      Reply
    9. Alma says

      July 03, 2021 at 3:47 pm

      I mixed Coconut with the almond and the texture was nice but soft and crumbly. Is it supposed to be like that? My kids loved them but I was expecting a crunchier bite. I will be making these again. Thank you!

      Reply
    10. Lisa says

      June 19, 2021 at 4:12 pm

      4 stars
      Wow, the coconut oil really was great. I will definitely make these. I might add some nuts and add some crunch, but regardless, they were great!

      Reply
    11. Mari says

      June 08, 2021 at 10:55 am

      5 stars
      This recipe is absolutely delicious! I didn’t have any vanilla extract on hand but I added about 1/2 tsp of cinnamon instead. They came out soft with a wonderful texture.

      Reply
    12. Mackenzie Biehl says

      June 01, 2021 at 1:29 pm

      5 stars
      Is your picture, what did you mix the cookies into? is that pudding? Looks delicious

      Reply
    13. sandra hamilton says

      May 31, 2021 at 3:00 pm

      5 stars
      Just made these cookies. Delicious!

      Reply
    14. Gary says

      May 29, 2021 at 5:13 pm

      5 stars
      Delicious, Jennifer! We just returned from Hawaii (and indulged in island cookies) so used your recipe but used Lily’s white chocolate chips and macadamia nuts – OMG! So very good. Husband gave both thumbs up. Thanks a million for another wonderful recipe! xo

      Reply
    15. Kimberly L Messier says

      May 28, 2021 at 5:08 pm

      4 stars
      I used butter instead of coconut oil and I used monk fruit sweetener. They took a bit longer then 10 minutes and didn’t spread out much but they are pretty tasty.

      Reply
    16. Sande says

      May 26, 2021 at 10:25 am

      5 stars
      The best darn keto cookies!!!

      Reply
    17. Kathleen says

      May 14, 2021 at 11:07 pm

      5 stars
      Just made them and they are great! I used 1/3c. Swerve white granular
      r and 1/3c. Swerve granular brown, and unsalted butter. They are delicious.
      Thanks for this recipe.

      Reply
    18. Gina Lahmann says

      May 13, 2021 at 8:01 pm

      is each cookie 4 total carbs? or net?

      Reply
      • jenniferbanz says

        May 14, 2021 at 11:02 am

        Total

        Reply
    19. Cynthia Camplain says

      May 10, 2021 at 2:39 pm

      5 stars
      Delicious. Good alternative when you want chocolate chip cookies. Very easy to make.

      Reply
    20. Judy says

      May 08, 2021 at 2:39 pm

      I just made these, they are really good! To flatten them I took a large spoon and sprayed Pam on it, no carbs. I followed the recipe but did add a couple minutes to the cooking time, could be the difference of ovens. I did use 70% cacao chips as that is what I had on hand. Will make them again! Been eating low carb for over 4 years now. Thanks!

      Reply
    21. Jennifer says

      April 20, 2021 at 1:28 pm

      5 stars
      I’ve made these multiple times now and have loved every batch! Thank you so much! I use dark chocolate chips (Ghiradelli 60% or 80% cacao) because I hate the Lily’s. The cookies are always plump and tasty! I don’t know if it’s because I whip the eggs, but that’s my guess for why they are always so nicely fluffy. I’m absolutely thrilled to have chocolate chip cookies back in my life, with minimal guilt. God bless you!!! ~Jenny

      Reply
    22. Kate says

      April 19, 2021 at 1:59 pm

      I made these yesterday and they are fantastic! Even though low carb, they are quite high in calories @ 179 calories per cookie—is that right?

      Reply
      • tracie Bourne says

        May 05, 2021 at 8:09 am

        I don’t think the calories really matter if you’re watching carbs and sugar then you’re not watching calories. I think a lot of people get this mixed up but there’s no way you can watch calories if you’re watching carbs and sugar so it’s one of the other.

        Reply
    23. Angela says

      April 15, 2021 at 11:24 am

      5 stars
      I LOVE this recipe! I too am a cookie Fiend and I have been looking for a keto chocolate chip recipe. This one is so easy to make and it came out just perfect!!! I can’t wait to make this for friends and family!

      Reply
    24. Lia Lo says

      April 03, 2021 at 12:15 pm

      This tastes yummy so I decided to add the recipe to myfitnesspal as 22 servings but I noticed it was 7.8 net carbs instead of 2 net carbs.

      I used Kerry butter, Almond Flour, Granular Swerve, Luv Keto Dark Choc Chips. I’ll make sure I exercise on days I eat my cookies they are so yummy I always have two lol.

      Reply
    25. Susan Brown says

      March 24, 2021 at 12:06 am

      4 stars
      Very good cookies and oh so easy. I added chopped walnuts. Perfect texture! My husband loves them. Your tips were very helpful, I would recommend reading through them first. I cut the recipe in thirds and it made 10 cookies

      Reply
    26. Kim says

      March 22, 2021 at 7:39 pm

      5 stars
      These are so yummy! I’ve also made them with butter and Swerve brown sugar. Two different cookies. Both delicious!

      Reply
    27. Andy says

      March 21, 2021 at 5:01 pm

      5 stars
      I just made these and they’re delicious!

      Reply
    28. Kim says

      March 19, 2021 at 11:10 am

      Mine came out flat should I have used baking powder?

      Reply
      • jenniferbanz says

        March 19, 2021 at 11:37 am

        Baking soda is the correct ingredient and is used in lots of cookie recipes.

        Reply
      • LInda says

        March 23, 2021 at 7:57 am

        5 stars
        next time put the batter in the fridge for 10 minutes so that the butter solidifies again. If the batter is too soft they will instantly flatten out as soon as it hits the heat. I find using chilled batter solves this problem.

        Reply
    29. Christine Hosni says

      March 02, 2021 at 4:46 pm

      Can I use powdered stevia instead? I don’t have swerve… Tks

      Reply
      • jenniferbanz says

        March 05, 2021 at 1:15 pm

        As long as it is a 1 for 1 substitute for sugar

        Reply
    30. George says

      February 18, 2021 at 8:57 pm

      5 stars
      another batch i thought I knew the recipe so i added 1/3 cup of butter instead of the 3/4 cup and an additional 2 reaspoons of baking powder ( apparently I got it confused with my banana bread recipes well the cookies turned out fluffy and delicious Like i said in a previous post these great tasting cookies are even George Proof! think ill try this again as i do like the rise the baking powder gives the cookies! I am offering a delicious Lower fat chocolate chip cookie! with my errors! Always best to follow a recipe when baking ! Bon Appetite

      Reply
    31. Victoria L Akins says

      February 16, 2021 at 10:40 am

      Thank you for your recipe, can I make these extra crunchy? My husband like them hard so he can dunk them in Milk, Any idea on how long to bake them? thankyou,

      Viki

      Reply
      • jenniferbanz says

        February 16, 2021 at 12:37 pm

        Crunchy is something that comes from sugar and flour and is tough to accomplish with keto baked goods.

        Reply
    32. Joan says

      February 16, 2021 at 8:28 am

      5 stars
      Hands down The Best keto chocolate chip cookie! Made this twice already but I used 1 cup almond flour and 1 cup coconut flour, 1/4 butter and 1/4 coconut oil (I want a mix of flavor) both times it came out perfect! Thank you for this awesome recipe 🙂

      Reply
    33. Tim says

      February 15, 2021 at 11:01 am

      5 stars
      These are very good! I just started my first Keto diet and while I haven’t had any
      sweet cravings I decided to try a half batch of these to have on hand.
      I was shocked how good they were. I used granulated Stevia and Hershey’s sugar free chips and they tasted fine.

      Reply
    34. Shari says

      February 13, 2021 at 12:45 pm

      What can you use instead of artificial sweeteners?

      Reply
      • jenniferbanz says

        February 16, 2021 at 12:54 pm

        You could try monk fruit

        Reply
    35. Ed says

      February 13, 2021 at 10:49 am

      5 stars
      That’s what I’m talkin’ about! Outstanding! I sub’d brown swerve. Also sub’d Hershey no sugar added chocolate chips for Lily’s (half the $$$). I believe non-ketoers would like these.

      Reply
    36. Suzanne Ogstad says

      February 12, 2021 at 8:53 am

      My daughter is T1D so we have to count all carbs. How do I figure out the total carbs in each cookie since you mentioned subtracting for the fiber and erythritol? She’s really excited to add some dessert back into her diet.

      Reply
    37. Stacy Utley says

      February 09, 2021 at 6:44 pm

      5 stars
      These are my go-to cookie recipe. I’ve been making these for a couple of years, now. My 7 year old absolutely loves them. Definitely let them cool first, so they firm up. They are soft gooey cookies, and they work great for our GF/DF family.

      Reply
    38. george says

      February 07, 2021 at 4:29 pm

      5 stars
      absolutely the best ) simple and fool proof so far_) actually added a 1/2 cup of chopped walnuts to my last batch ! i have been using herseys sugar free chips and the ! than you for your recipe i have been a professional baker most of my life and i know the importance of following a recipe!

      Reply
    39. Amanda says

      January 30, 2021 at 12:00 pm

      5 stars
      Wow, these did not disappoint! Even my 2 yr old & 4 yr old, who hate low carb baked goods, wolfed these cookies down with delight. Delicious!

      Reply
    40. SB says

      January 20, 2021 at 6:49 am

      5 stars
      Made this with coconut oil and it was a great hit. I will try butter next time. Thanks Jennifer

      Reply
    41. Cyndee says

      January 19, 2021 at 9:32 pm

      5 stars
      Just made a batch with coconut oil, each ball weighed 2 oz for a large cookie. Cooking time had to be increased each time by 5 minutes till slightly brown. I think that’s due to the fact I live in Alberta. The remaining cookies I did 1 oz balls. Totally amazing cookie. I think next time I will add cinnamon and nuts instead of chips. These would be amazing with banana flavoring and walnuts added.

      Reply
    42. Taylor says

      January 17, 2021 at 11:41 pm

      5 stars
      These were the first keto friendly sweets I’ve made that tasted good and texture was good. I used half truvia brown sugar and stevia, it turned out great.

      Reply
    43. Palomera says

      January 16, 2021 at 2:12 pm

      I make it with the same measurements, but I split the sugars with swerve sugar and swerve brown sugar. Perfect!

      Reply
    44. Debbie says

      January 16, 2021 at 9:15 am

      5 stars
      These are very good. For 2 net carbs they are great! Easy to make, too. I added a few walnuts just because I like them. Put a few in the cookie jar, the rest in the freezer. These help me stay on plan without feeling deprived.

      Reply
    45. Jen says

      January 10, 2021 at 10:49 pm

      Just made these cookies with 2.5 cups of Red Mill Almond Flour & half cup of coconut flour. (I ran out of the almond flour!) Used Kerrygold butter, swerve confection sugar, and 100% cocao. The cookies came out yummy and I feel a bit less guilty when having dessert. Thanks!!

      Reply
      • Claire R Ludovico says

        April 03, 2021 at 9:43 am

        I make mine like you did on purpose. I also substitute in for some the flour a couple tablespoons of ground golden flax seed.

        Reply
    46. Kaye says

      January 03, 2021 at 4:53 pm

      5 stars
      I made these with Red Mill almond flour, Lakanto monkfruit sweetener, and 72% dark chocolate chips and they are legit the best chocolate chip cookies I’ve ever had. SO GOOD!!!! Thank you!

      Reply
    47. Jennifer says

      December 24, 2020 at 5:04 pm

      I followed your advice from the gingerbread fat bomb recipe to make these cookies with gingerbread spices and a bit of molasses. Delish!

      Reply
    48. Katie Maxwell says

      December 17, 2020 at 5:33 pm

      5 stars
      Excellent cookie! I used erythritol instead of Swerve and just added a bit more than the recipe called for then added walnuts in half the batter. This will be my go to for sure.

      Reply
    49. Rebecca says

      December 13, 2020 at 7:14 pm

      Great recipe. I like them a bit sweeter. So I added 1/2 tsp of powder stevia. The tasted perfect, plus the chopped walnuts.

      Reply
    50. JAMIE ALDRIDGE says

      December 06, 2020 at 7:25 pm

      5 stars
      SOOOOOOOOO good! My favorite so far!! YUMMY!

      Reply
    51. Kristine Lynch says

      November 28, 2020 at 9:19 pm

      5 stars
      I made these today and yes they are delicious , will be a fav now.
      Great recipe ???

      Reply
    52. Deborah Crockett says

      November 08, 2020 at 2:42 pm

      Hi Jennifer
      I made your chocolate chip cookies today and they were fabulous!
      I made a half batch because I am alone and 21 cookies would be too tempting to eat them all so I made only 10. While I halved all the ingredients, I for go to to halve the chocolate chips and all I can say is “not sorry!” Thanks for the great recipe!

      Reply
      • Jodi McDaniel says

        January 31, 2021 at 4:16 pm

        5 stars
        Lol!! I did the exact same thing!! They were amazing!

        Reply
    53. Ginny says

      October 28, 2020 at 8:40 pm

      Made these cookies today and followed the recipe and bake time. They came out great! Even my husband and aunt who are not keto enjoyed them! Thanks for this amazing chocolate chip cookie recipe! It’s a family favorite!

      Reply
    54. stephanie says

      October 18, 2020 at 11:08 am

      I forgot to put in the butter and my husband loved them. They turned out perfect. I cooked them for 15 minutes.

      Reply
    55. Betsy says

      October 11, 2020 at 4:18 pm

      I am not keto, but my doctor told me to cut carbs or I’d be doing pinsticks every day. I started counting carbs and exploring recipes three weeks ago. I choose my foods very carefully to maximize nutrients. I found your recipe for easy chocolate mousse, and it’s a lifesaver. I don’t eat dessert every day, but sometimes I need a little chocolate. Thanks for being there. I’ll be back to your website.

      Reply
    56. Leelee says

      October 08, 2020 at 10:47 pm

      5 stars
      I followed the directions exactly, and I had to adjust the bake time a bit because I used big scoops (didn’t have ice cream scoop on hand). I ate one after letting it cool completely and honestly… I thought, “meh. Could be better.” My partner liked them though. HOWEVER, I ate one the next day after they had been stored in my fridge overnight, and they tasted AMAZING. Couldn’t even tell it was keto. I was confused but happy. LOL. It was like it had absorbed more flavor in the fridge? I don’t know, but we both agreed that it was more delicious after being chilled. Gonna be making more batches of this in the future, but I think I will try subbing plain swerve with brown swerve.

      Reply
    57. Patricia Morrish says

      October 06, 2020 at 10:57 am

      4 stars
      My first time keto cookie experiment. They seemed very soft– almost like cake. I used the recommended sweetener– these seem very sweet to me. Was wondering how to get them chewier/firmer and less sweet maybe?

      Reply
      • jenniferbanz says

        October 12, 2020 at 9:18 am

        Chewier or firmer cookies are something to only be expected with foods that contain sugar and gluten unfortunately.

        Reply
    58. Tina James says

      September 27, 2020 at 4:32 pm

      2 stars
      So I tried making these cookies my mixture was more loose than yours. I do not know what I did wrong. Also they are grainy. The taste is ok

      Reply
    59. Barb Mathers says

      September 18, 2020 at 1:53 pm

      Jennifer, I just tried your recipe and followed it exactly and my cookies turned out awesome. Thank you so much!

      Reply
    60. Ginny says

      September 17, 2020 at 5:33 pm

      5 stars
      Made these and they are soft, chocolaty and delicious! A hit with the guys!

      Reply
    61. Sarah Lucas says

      September 11, 2020 at 1:43 am

      5 stars
      I just made these and they taste great! My mistake though is that I did not let my eggs go to room temp so when I added them to my coconut oil – it made the oil clump up a bit. I made sure to whisk well enough. The first batch was a bit flat, but afterwards the cookies plumped up considerably! I also added 1/2 tsp of xanthan gum to my mix and I’m not sure if that helped… I think next time I will try blending everything with my hand held mixer to see if it improves the texture but the taste is very good! The smell of the batter reminded me real cookie batter!?

      Reply
      • Elaine says

        September 28, 2020 at 8:44 pm

        UGH I DID THE SAME THING!!!! Next time I’ll just do it the exact way Jennifer did it dry ingredients then add my wet …keto is to expensive to make mistakes. I think they will get eaten(fingers crossed)

        Reply
    62. amyschem says

      September 01, 2020 at 5:46 pm

      5 stars
      These are so good they immediately reminded me of the keto HighKey chocolate chip cookies that are delicious but also tiny and expensive! This is a keeper. *Used coconut oil

      Reply
    63. Cat says

      August 30, 2020 at 12:40 am

      Can I use xylitol as the sweetener?

      Reply
      • jenniferbanz says

        August 31, 2020 at 9:06 am

        Yes, that will work!

        Reply
    64. Marci says

      August 14, 2020 at 9:09 am

      5 stars
      These were super easy to make, delicious and moist. I used xylitol for sweetener. I divided dough into 18 cookies. They were huge! Just as moist 2nd day

      Reply
    65. Sara says

      August 04, 2020 at 10:25 pm

      5 stars
      Delicious recipe! The texture was great. Definitely a recipe to save! Thank you!

      Reply
    66. Mariah says

      July 15, 2020 at 6:22 pm

      5 stars
      Best keto chocolate chip cookie ever! I did add the 1/2 tspn xantham gum to hold it together better. Even our diabetes friends that are on medication cause they wont stop eating sugar loved it and asked for the recipe.

      Reply
    67. Cookie eater says

      July 14, 2020 at 7:08 pm

      Hi Jennifer I made the chocolate cookies they were great I used 2cups almond flour and 1cup coconut flour and added 1/3cup walnuts ? thanks for your recipe

      Reply
    68. Cookieeater says

      July 14, 2020 at 11:31 am

      Hi I was wondering if I could use 1cup of coconut flour and 2cups almond flour? Instead of 3cup almond flour ?

      Reply
      • jenniferbanz says

        July 20, 2020 at 10:12 am

        No, that much coconut flour would make them very dry

        Reply
    69. Al says

      July 10, 2020 at 6:31 am

      5 stars
      The cookies turned out great!! I didn’t add chocolate chips because unfortunately I couldn’t find any sugar-free chips and I found 85% cocoa chocolate a little too bitter for my liking, but the cookies were still incredibly tasty 🙂 Will definitely be making more of these in the future

      Reply
    70. Ann says

      July 09, 2020 at 1:48 pm

      Hi Jennifer!
      I discovered your website yesterday and so glad I did!
      I made these cookies this morning!
      First of all, my cookies did not spread! Amazing! Putting 12 cookies on a cookie sheet is unheard of!!! They baked up perfectly!! Thank you Jennifer!
      Secondly, I have two family members on keto. I now have your website to turn to for yummy recipes!! Oodles of Thanks to you!

      Reply
    71. J. Louise says

      June 19, 2020 at 2:16 pm

      Did you really use a 1/4 cup cookie scoop? That seemed huge to me. I used a 1/8 cup scoop and the cookies looked similar size as yours. I ended up with 25 cookies.

      Reply
    72. Danielle R says

      June 05, 2020 at 8:58 pm

      5 stars
      These cookies are my go to since they are super easy and delicious. (Of all things keto, I miss cookies the most!) I also add 1/2 tsp of xantham gum in with my dry ingredients to make them a bit cheewier. Perfect every time at 11 minutes in my oven!

      Reply
    73. Courtney Booth says

      May 29, 2020 at 9:49 am

      I made these and they came out good except they didn’t hold a nice shape. They spread out a lot. I also added a little trulia brown sugar and a little less of the white sugar substitute and I think that made these sweet like I like them. Great recipe though!

      Reply
    74. Maria says

      May 18, 2020 at 1:33 pm

      Love this recipe. One time I was to lazy to make the cookies and made choc chip blondes in a 9×9 pan baked till golden about 25 mins till golden and dry knife after inserting. Thank you so MUCH.

      Reply
    75. McKenna says

      May 16, 2020 at 8:31 am

      These were delicious! I have tried so many keto cookies that have failed, and this is the first one that truly worked?

      Reply
    76. Charm says

      May 08, 2020 at 9:13 pm

      Hello the recipe looks really good! Can i ask if I can chill the cookie dough first before baking? I read somewhere that it helps cookies to be chewier but Im not sure if it can be applied for this keto recipe.

      Reply
      • jenniferbanz says

        May 11, 2020 at 9:50 am

        You can try but I don’t think it would apply to a keto recipe with almond flour

        Reply
    77. Alexandra says

      April 28, 2020 at 8:34 pm

      5 stars
      These were delicious!!! Thanks!

      Reply
    78. Donna says

      April 25, 2020 at 1:07 pm

      Cookies turned out really good. Was wondering if carbolose flour could be used in place of almond flour and if so what adjustments should be made?

      Reply
    79. Lorrie G says

      April 22, 2020 at 3:12 pm

      4 stars
      So easy! Fabulous texture! Great taste! But, mine speed out into each other & didn’t keep the nice shape. Any suggestions?

      Reply
    80. Rebecca says

      April 18, 2020 at 7:22 pm

      1 star
      I used the exact measurements and the dough was crumbly. Then I saw a comment that said it should only be 1 cup of flour and not 3 – ugh. Pretty expensive typo.

      Reply
      • jenniferbanz says

        April 21, 2020 at 4:35 pm

        There is no typo and that comment was wrong. I and hundreds of others have made these exactly as written.

        Reply
        • Sonia says

          May 23, 2020 at 6:08 pm

          Hi Jennifer, I made these chocolate chip cookies and they came out crumbly. Whenever I picked one up they fell apart. I had to put them in the fridge so I can grab one. Any suggestions on what to do next time? They were delish anyway.

        • Sharon says

          June 02, 2020 at 4:05 pm

          5 stars
          I’ve just made them as per the recipe and they were the perfect shape and texture. They won’t latst long! Thanks for the great recipe.

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