These super thick keto double chocolate chip cookies are so fudgy and delicious. I love to make a batch and store them in the freezer for whenever a chocolate craving hits.
If you are a chocolate lover (who isn’t?), you are going to love these double chocolate cookies. They are low carb and keto friendly, gluten free, and insanely delicious!
Let me know you how I make these cookies perfect every time!
ONE BOWL KETO DOUBLE CHOCOLATE CHIP COOKIES
All of my cookie recipes can be made in one bowl. I start by mixing the dry ingredients, then I add in the wet. It’s as simple as that!
This batter is very thick which makes for nice and thick cookies.
After folding in the sugar free chocolate chips, we can use a cookie scoop to scoop them onto sheet trays.
This recipe uses 2 sheet trays because it makes 20 cookies.
I like to reserve some of the chocolate chips to press into the tops for prettier double chocolate chip cookies.
These bake for only 13 minutes and they come out perfect.
Let them cool completely on the sheet tray before serving or freezing.
HOW TO FREEZE THESE COOKIES
After the cookies cool, I stick the whole sheet tray into the freezer for 2 hours.
When they are completely frozen, I remove the from the sheet tray and store them in freezer bowls. Whenever I want a cookie, I pull one out and eat it frozen. They are so delicious!
IS THERE AN ALTERNATIVE TO ALMOND FLOUR?
I am not a fan of coconut flour so I would not recommend that. I have heard that sunflower seed flour is a good replacement for almond flour. I have not tried it in this recipe, so I am not positive it will work.
I am very picky about my cookies and I think these keto chocolate cookies are pretty darn amazing! Here are some of my other cookie recipes that I think are pretty darn amazing: Keto Christmas cookies, Low Carb Chocolate Chip Cookies and Butter Cookie Energy Bites. If you are in the mood for just cookie dough, check out my recipe for Edible Cookie Dough!
Note: This recipe is revised from a previous brownie cookie recipe. That recipe used coconut flour and was very finicky. I switched to almond flour for this reason.
Keto Double Chocolate Chip Cookies
INGREDIENTS
- 3 Cups almond flour (click here to see my favorite on Amazon)
- 1 Cup Granular Sweetener (Click here to see my favorite on Amazon)
- 6 Tablespoons Cocoa powder
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- 20 grams Powdered Collagen (optional for chewy cookies)
- ¾ Cup Butter, Softened
- 3 Large Eggs beaten
- 2 teaspoon Vanilla extract
- 4.5 Ounces Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350F and line 2 baking sheets with parchment paper or a baking mat.
- In a large bowl, combine the almond flour, sweetener, cocoa powder, baking soda, collagen, and salt. Now add in the butter, vanilla, and beaten eggs and mix together with an electric mixer.
- Pour in the chocolate chips and combine with a rubber spatula (reserve some for the tops if you want pretty chocolate chip tops). The batter will be very thick.
- Using a cookie scoop, scoop out 20 cookies onto the baking sheets. Flatten the tops with your fingers or a cup and press in any reserved chocolate chips. Place in the preheated oven and bake for 13 minutes.
- Remove from the oven and let cool completely on the baking sheet before serving.
Trice says
These came out great! I substituted the butter for safflower oil, added some pumpkin seeds and dark chocolate chips. These will definitely help with my chocolate cravings. I also ended up yielding 24 cookies instead of 20. Thank you!
Diana says
I love this recipe!! You have saved my keto cravings big time. May I ask what size cookie scoop you used? I managed to make 16 cookies by hand but would like to make 20 as per the recipe. Thanks Jennifer!!
Donna says
Is the cocoa powder u use unsweetened? Can u use cacao instead?
jenniferbanz says
Yes, unsweetened. Cacao will work!
Bill Brown says
I stumbled onto this recipe. I did not have the powdered collagen so I added 4 tblsp of vegetable oil to the beaten eggs, sweetener and butter as I wanted the cookies to be soft and chewy. This worked pretty well. And as much as I like the idea of a single bowl, I separated the flour, cocoa powder, salt and baking soda into a separate bowl and whisked it all together and then added to my oil/butter/sweetener/egg/vanilla mixture into a stand mixer at low speed. I also added a cup of chopped toasted pecans. The final result was excellent. And I have to agree that eating them from the freezer makes them even better. The fact that you use a keto friendly sweetener is less noticeable in the frozen cookie. Using a 2 tablsp cookie scoop resulted in 32 cookies, each about 3″ across.
Jessi D says
Do you think I can substitute the butter with coconut oil?
jenniferbanz says
I think it should work
Robbin Soper says
Is the 5 g of carbs per cookie?
jenniferbanz says
yes
Ginny says
Made these cookies and yielded 2 dozen. Absolutely Delicious! Thank you Jennifer!
Christel says
This recipe is AMAZING!!!! I love having freezer cookies available lol
Sumedha Nagpal says
IS there a way to make them vegan?
Can i use Flax-eggs?
jenniferbanz says
I don’t think that would work if needing more than 1 egg
Paula says
Is there any way to substitute stevia for the granulated sweetener? I cannot eat erythritol in any form or mixed with anything.
Thank you very much
jenniferbanz says
You can use a granulated stevia that is a 1 for 1 substitute for sugar
Jill says
Granulated stevia is made with erythritol isn’t it? Maybe xylitol with some pure stevia will work.
jenniferbanz says
It really just depends on the brand
Heather says
Absolutely delicious and decadent! Definite keeper! Thank you!
Robin DiPietro says
Is the serving size-1 cookie? Meaning 190 calories for 1 cookie?
jenniferbanz says
yes
Sara says
How long do these last? I cant eat all of them in one sitting.lol. if i store them in a cookie jar how long do they last?
jenniferbanz says
I would keep them in an air tight container for a few days or in the refrigerator.
Kaaz says
Very delicious! They came out perfectly. A keeper, thank you.
Shannon says
I’ve made these three times now! I made them twice with powdered Swerve, and once with granulated Swerve! The powdered Swerve resulted in bigger, thicker, cookies, and the granulated Swerve made flatter cookies that spread. Both were delicious!
Patricia says
I was wondering if these can be frozen, as I plan on making these last. They are so tasty, but I want to space them out. Thanks for your feedback!
jenniferbanz says
Definitely! I always freeze my cookies. Just pull one out of the freezer and eat! You could warm it, if you like, but I like them cold.
Holly says
Just made these and they were very tasty! Satisfied my chocolate craving!!
Eugine Youn says
I think 2 eggs would have been better than 3 eggs. My cookies came out too soft and very cakey 🙁
jenniferbanz says
That is the nature of keto baking. Almond flour and nut flours do not get crispy like wheat flour so the result is almost always cakey. If they were too soft, they might have used a couple of more minutes in the oven.
ABSedg says
What is the sugar alcohol content for 1 serving size? Trying to figure out net carbs. Thanks for awesome recipe!
jenniferbanz says
Sugar alcohols were already deducted from the carbs
Marcy says
I’ve made with baking Powder instead of soda. Also baked in silicone cupcake liners. AWESOME! They weren’t flat at all.
Tal says
Looks amazing,
Can I replace the collagen with xantan-gum? Or with something else?
jenniferbanz says
You can just leave it out as it is optional