Oh chocolate chip cookies, how do I love thee?
Let me count the ways:
You’re crisp on the outside, and soft in the middle.
Your chips are ooey gooey and melty.
You satisfy my cravings like nothing else can!
And I have finally developed a keto friendly recipe for you that I simply adore.
And that, my friends, is a win for all of keto-kind!
Low carb flours can be tricky to work with in baked goods, but after several attempts I am pleased to share my new favorite keto chocolate chip cookie recipe with all y’all!
And maybe you will fall in love with chocolate chip cookies all over again just like I did.
Here’s all you need to rekindle the romance:
Keto Chocolate Chip Cookies
- 1/4 c golden granulated sweetener (I prefer the Lakanto Monk Fruit
sweetener that you can get here) - 2 Tbsp butter, at room temperature
- 2 tsp vanilla extract
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp cinnamon
- 2 c almond flour
- 1/2 c chocolate chips (I use Lily’s stevia sweetened ones from here)
- 1/2 c chopped pecans
sweetener that you can get here
stevia sweetened ones from here)Start off by preheating your oven to 350°F.
You can either lightly grease your cookie sheet or cover it with a sheet of parchment paper.
Next, put the butter and the sugar in your mixing bowl, and cream them together until they are fluffy.
Now add the vanilla and the egg and beat those together. Remember to scrape down the sides of your bowl.
While that is beating, grab a small(ish) bowl and mix the flour, baking soda, salt, and cinnamon together. Make sure it’s well combined.
And then, add the dry ingredients to the wet stuff and beat for a minute.
Now for the best stuff! Mix the chocolate chips and pecans into the cookie dough with a spoon.
Take your cookie scoop or a couple of big spoons, and spoon the chocolate chip cookie dough out onto your cookie sheet.
Now you need to flatten the cookies so they are all about the same thickness.
All we need to do now is bake those bad boys! So put them into your preheated oven and cook for 12-15 minutes, or until they are golden brown.
After you take them out of the oven, let them sit on the cookie sheet for a few minutes so they don’t fall apart when you put them on the cooling rack.
Let them cool completely before eating.
And, BOOM! Keto chocolate chip cookies!
You’re welcome! 🙂
Recipe Notes
This recipe makes a small batch of small cookies. 18 to be exact. And I used a cookie scoop that is about a tablespoon or so.
I LOVE the cookie scoop! It makes things so much easier and the cookies are all the same size so they all cook the same. Game changer, I’m telling you. You can get one of your very own right here
.
But I’ve found I do better with small batches, because there’s less to binge on when that sweet tooth kicks in.
I like my cookies soft in the middle, so I don’t press them down too far. If you prefer a crispier cookie, flatten your cookies more that I did in the pictures.
And watch your baking time. Flatter cookies bake faster!
And now you can join with me in declaring your undying love for Keto Chocolate Chip Cookies to the world!
Peace, love, and keto cookies for all!
More Keto sweets you will love:
Chocolate Chip Cookies with Pecans
Ingredients
- 1/4 c golden sweetener I prefer the Lakanto Monk Fruit sweetener
- 2 Tbsp butter at room temperature
- 2 tsp vanilla extract
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp cinnamon
- 2 c almond flour
- 1/2 c chocolate chips I use Lily's stevia sweetened ones
- 1/2 c chopped pecans
Instructions
- Start off by preheating your oven to 350°F.
- You can either lightly grease your cookie sheet or cover it with a sheet of parchment paper.
- Now, put the butter and the sugar in your mixing bowl, and cream them together until they are fluffy.
- Then add the vanilla and the egg and beat those together. Remember to scrape down the sides of your bowl.
- While that is beating, grab a small(ish) bowl and mix the flour, baking soda, salt, and cinnamon together. Make sure it's well combined.
- And then, add the dry ingredients to the wet stuff and beat for a minute.
- Mix the chocolate chips and pecans into the cookie dough with a spoon.
- Take your cookie scoop or a couple of big spoons, and spoon the chocolate chip cookie dough out onto your cookie sheet. Flatten the cookies so they are all about the same thickness.
- Bake in a preheated oven for 12-15 minutes, or until they are golden brown.
- After baking, let sit on the cookie sheet for a few minutes before transferring to a cooling rack.