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Master the art of crispy gluten-free Keto Chocolate Chip Cookies! Made with almond flour for the perfect snap, these cookies deliver that classic chocolate chip cookie crunch with less than 2 net carbs each. Simple ingredients combine to create that irresistible crispy texture traditional cookie lovers crave while keeping everything keto-friendly and gluten-free. When only a crispy, chocolatey cookie will do, this foolproof recipe delivers satisfaction without derailing your low-carb lifestyle!
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In This Post
- 🥘Keto Chocolate Chip Cookies (Gluten-Free) Ingredient Notes
- 🔪How to Make Keto Chocolate Chip Cookies (Gluten-Free)
- Storing Your Keto Chocolate Chip Cookies (Gluten-Free)
- 💭My Recipe Tips
- FAQ about Keto Chocolate Chip Cookies (Gluten-Free)
- 🍽️Serving Suggestions
- More Delicious Cookie Recipes...
- Keto Chocolate Chip Cookies (Gluten-Free)
- Food safety
Why You'll Love This Keto Chocolate Chip Cookie Recipe
- Perfect Small-Batch Size: This recipe makes exactly 12 regular cookies or 24 mini cookies - ideal for portion control, fresh batches, or when you need a quick keto-friendly treat without endless leftovers tempting you.
- Simple, Pantry-Ready Ingredients: No specialty items or complicated ingredients needed! Using basic keto pantry staples like almond flour and sugar-free chocolate chips means you can satisfy your cookie craving without a special shopping trip.
- Crispy Texture: These cookies deliver that satisfying crunch that traditional chocolate chip cookie lovers crave. The almond flour and sweetener combination creates the perfect crispy texture that holds up beautifully for dunking in your favorite keto-friendly beverage.
Small-Batch Keto Chocolate Chip Cookies (Gluten-Free): Just 12 Perfect Cookies! 🍪
Calling all keto cookie lovers! December means it's time for ALL the gluten-free holiday baking, and these crispy keto chocolate chip cookies (gluten-free) are about to become your new favorite!
I've been working hard developing sugar-free cookie recipes for you (okay, mostly because I was craving cookies myself, but let's pretend it was all for you!). While we've got plenty of low-carb cookie options on the blog now, I realized my original almond flour chocolate chip cookies—the very first keto cookie recipe I ever perfected—weren't here to share!
Now, y'all know I'm not a hardcore baker. That gene totally skipped my generation! But when Kevin was craving traditional chocolate chip cookies one afternoon, I had to get creative. After two years of keto living, all the usual baking suspects were long gone from our pantry. And let's be real - low-carb baking isn't just about swapping ingredients!
Armed with my keto baking essentials—almond flour, sugar substitutes, and sugar-free chocolate chips—I set out to create the perfect gluten-free chocolate chip cookie recipe. My goal? Keep it simple with ingredients you probably already have in your keto kitchen. No special Amazon orders or store runs are needed!
The result? These perfectly crispy, easy keto chocolate chip cookies (gluten-free) that even my sugar-loving granddaughter adores! I've started making mini versions (hello, portion control!) and honestly make at least one batch every month. When you need a quick sugar-free cookie fix that actually tastes like the real deal, this recipe delivers every time!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥘Keto Chocolate Chip Cookies (Gluten-Free) Ingredient Notes
Here, I explain the best ingredients for my Keto Chocolate Chip Cookie recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
- Wholesome Yum Almond Flour: This creates the perfect crispy texture and provides a neutral, nutty flavor base. This flour is specifically chosen for its fine texture. Substitution: Other brands of fine almond flour work, but avoid almond meal as it will make the cookies too grainy.
- Sugar-Free Chocolate Chips: Adds classic chocolate chip cookie flavor while keeping the carbs low. Substitution: Any sugar-free chocolate chips work well, or chop up a sugar-free chocolate bar.
- Besti Monk Fruit and Allulose Powdered Sweetener: Provides sweetness without the cooling effect some sugar alternatives have. Substitution: For crispier cookies, use erythritol. For softer cookies, stick with allulose-based sweeteners.
- Pink Salt: Enhances all the flavors and balances the sweetness. Substitution: Regular sea salt works, too, but I prefer pink.
- Baking Soda: Provides just enough lift to keep the cookies from being too dense. Substitution: There is no good substitute for this leavening agent.
- Unsalted Butter: Adds richness and helps create a crispy texture. Substitution: Salted butter can be used; just reduce the added salt in the recipe.
- Vanilla Extract: Adds depth and that classic cookie flavor. Substitution: Vanilla powder or vanilla bean paste can be used.
- Heavy Cream: Creates the perfect dough consistency. Substitution: Half and half or canned coconut milk can work but may affect the final texture and will change the carb count.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make Keto Chocolate Chip Cookies (Gluten-Free)
I have included a few step-by-step photos to help you visualize the recipe. The recipe card below provides the full instructions, including amounts and temperatures.
Combine the sifted dry ingredients with the wet in a large mixing bowl.
Add the chocolate chips.
Using a medium cookie scoop, place 12 balls of the cookie dough on a parchment-lined baking sheet.
Carefully press the balls down to flatten.
Storing Your Keto Chocolate Chip Cookies (Gluten-Free)
Storage Instructions:
- Cooling: Allow cookies to cool completely - they're fragile while warm!
- Counter Storage: Store in an airtight container at room temperature for 3-4 days. Keep cookies separated with parchment paper to maintain crispiness.
- Refrigerator: Not recommended - the moisture can make them lose their crispy texture.
- Freezing: Place completely cooled cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months.
- Cookie Dough: Raw dough can be frozen in pre-portioned balls for up to 3 months.
Reheating Instructions:
- Room Temperature: Let frozen cookies thaw naturally for about 30 minutes.
- Crisping Up: If cookies lose their crunch, reheat in a 325°F oven for 2-3 minutes.
- Baking Frozen Dough: Add 1-2 minutes to the original bake time when baking from frozen.
Pro Tip: Store with a small piece of parchment paper between each cookie to maintain maximum crispiness.
💭My Recipe Tips
1. Measure Your Almond Flour Correctly The key to perfectly crispy keto cookies is proper almond flour measurement. Spoon the flour into your measuring cup and level it off - don't scoop directly from the bag or pack it down. Too much flour will make your cookies dry and crumbly.
2. Watch Your Cookie Size Whether making regular (12) or mini (24) cookies, consistency in size is crucial. Use a cookie scoop for uniform cookies that will bake evenly. For regular cookies, use 1.5 tablespoons of dough; for minis, use about 2 teaspoons.
3. Don't Skip the Cooling Time These cookies are extremely fragile when hot! The full 10-minute cooling time is non-negotiable - they need this time to crisp up and set. Moving them too soon will result in broken cookies.
4. Master the Flatten Technique When pressing down the cookie dough balls, use gentle, even pressure. If your dough is sticking, slightly dampen your fingers or use a piece of parchment paper. The thickness will determine the final texture.
5. Know Your Sweetener Your choice of sweetener will affect the final texture. Erythritol creates crispier cookies, while allulose-based sweeteners result in a softer bite. Choose based on your texture preference.
6. Check Your Oven Temperature An oven thermometer is your friend! These cookies are sensitive to temperature changes. 325°F is perfect - any hotter, and the almond flour can burn before the centers set.
7. Perfect Your Heavy Cream Addition Add the heavy cream gradually - you might not need the full amount. The dough should come together but not be sticky. Climate and ingredient brands can affect how much liquid you need.
FAQ about Keto Chocolate Chip Cookies (Gluten-Free)
No, coconut flour cannot be substituted 1:1 for almond flour in this recipe. They have very different properties and absorption rates. This recipe was specifically developed for almond flour to achieve the perfect cookie texture.
Three common reasons: 1) Using allulose-based sweeteners instead of erythritol. 2) Not baking long enough. 3) Not allowing them to cool completely. For maximum crispiness, follow the recipe exactly and let them cool fully.
Yes, but it will affect the texture. Erythritol-based sweeteners make crispier cookies, while allulose or monk fruit blends create softer ones. Stick to powdered versions to avoid graininess.
🍽️Serving Suggestions
1. Perfect Pairings
Serve these crispy keto cookies with sugar-free hot chocolate, keto coffee drinks, or almond milk for the classic milk-and-cookies experience.
2. Cookie Variations
Transform these into ice cream sandwiches using keto ice cream, or crumble them over keto mousse for a crunchy topping.
3. Holiday Cookie Platters
Include these on your keto holiday cookie platter alongside other sugar-free favorites for a festive spread that everyone can enjoy.
More Delicious Cookie Recipes...
Keto Chocolate Chip Cookies (Gluten-Free)
Equipment
Ingredients
- 2 cups Wholesome Yum almond flour
- 1/2 cup sugar-free chocolate chips
- 1/4 cup Besti Monk Fruit and Allulose Powdered Sweetener Use eurytritol for the crispiest cookies
- 1/2 tsp pink salt
- 1/4 tsp baking soda
- 1/4 cup unsalted butter melted
- 2 tsp real vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat oven to 325 degrees F.
- Sift dry ingredients into a large bowl and whisk together well.
- Add melted, butter, vanilla, and 2 tablespoons heavy cream to the dry ingredients and combine. Continue to add heavy cream until the dough comes together.
- Stir in the chocolate chips.
- Using a medium (1.5 tablespoons) cookie dough scoop, drop dough balls onto a parchment-lined baking sheet. Carefully press the balls down to flatten.
- Bake for 12 to 15 minutes.
- Remove from the oven and allow to cool for at least 10 minutes. Cookies will be very fragile while they are hot.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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