Gluten Free, Keto Chocolate Chip Cookies

14 30 194
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 18
Gluten Free, Keto Chocolate Chip Cookies
Health Highlights
Chewy, lightly crisp and customizable to your taste buds!


120 gm Almond flour/meal, Bob's Red Mill
16 gm Coconut flour
1 tbsp Konjac ((i.e. glucomannan) (arrowroot powder; or more coconut flour*))
1 tsp Kosher salt
1/2 tsp Baking soda
1/2 tsp Xanthan gum
150 gm Butter, grass fed, unsalted (or swap with coconut oil)
110 gm Erythritol (110-144 g; to taste (we use 7TBS)))
1 tsp Molasses (blackstrap; (totally optional))
1 tsp Vanilla extract, pure
1 large egg Egg
100 gm Lily’s Dark Chocolate Baking Chips (85-120 g Lily's Sweets dark; (broken up (or chips)))
70 gm Pecans (broken up)
1 gm Sea Salt (flaky salt to garnish)


  1. Add almond flour, coconut flour, konjac powder (or arrowroot/more coconut flour), salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
  2. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (about 8 minutes).
  3. Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
  4. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.', u'@type': u'HowToStep'}
  5. {u'text': u'Fold in chocolate and pecan bits. Cover with cling film and refrigerate for 1 hour.
  6. Preheat oven to 350\xb0F/180\xb0C and line a baking tray with parchment paper (if you use a silpat baking mat they won't spread much, if at all).
  7. Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style!), and flatten them slightly. The cookies will spread somewhat during baking, but you still need to pre-shape them slightly (i.e. the more you pre-flatten them the more they'll spread = crispier cookies, so if you like them cakier just don't flatten them too much!). 
  8. Place cookie dough on the prepared baking tray (or freeze, see notes). Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, flipping tray around 180\xb0 half way through.
  9. Garnish with flakey sea salt and allow the cookies to cool completely on the trays (sugar alcohols can take a few hours to crisp up, so don't despair!). Store in an airtight container for three to four days.


ut it seems that normal cookie rules are aggravated in keto cookies due to the vast difference in ingredients from brand to brand. So here are a few rules to help you get the cookies you want. Be it crispier, chewier, cakier… you name it! 

For best texture. The cookies originally had a tablespoon of arrowroot added for extra tenderness and best overall bite, but I’ve since discovered that konjac powder (i.e. glucomannan) gives you the same results for zero carbs (this is the stuff your miracle noodles are made out of!). But you can always just use more coconut flour. 

Cream the butter until light and fluffy. This is a big thing in cookies guys (i.e. the golden rule!) , and there’s no workaround! For best texture you want to cream your butter and the sweetener with your mixer for roughly 10 minutes, scrapping the bowl 2-3 times to ensure no uneven streaks remain. 

I like them crisp. Use an erythritol sweetener for sure, as it’s the only one that will crisp up properly. Other than that, you’ll want pre-flatten your cookies quite a bit prior to baking and use parchment paper. For extra crispness you can even try placing your tray in the upper part of your oven and increasing temp by 10 degrees (the extra heat will spread them faster = crispier cookies!). And do note that erythritol can take up to a couple hours to crisp up completely. 

I like them soft ‘n cakey. Adding some xylitol to the mix (think 3 parts erythritol: 2 parts xylitol) can really help a bunch. Other than that just don’t pre-flatten the cookie dough as much, you can bake on parchment or a baking mat, and be sure to place your rack in the middle oven. And, for extra extra cakey-ness you can even decrease the amount of butter by 10-20g. Note: convection ovens also lead to cakier cookies overall. 

Nutrition Facts

Per Portion

Calories 194
Calories from fat 139
Calories from saturated fat 54
Total Fat 15.5 g
Saturated Fat 6.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.7 g
Cholesterol 29.9 mg
Sodium 199 mg
Potassium 88 mg
Total Carbohydrate 12.4 g
Dietary Fiber 2.9 g
Sugars 1.1 g
Protein 2.6 g

Dietary servings

Per Portion

Meat Alternative 0.4

Energy sources


Meal Type(s)