Thick and Soft Keto Chocolate Chip Cookies

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Introduction

Since changing my eating habits, cookies have been something that I miss – and I’m talking about those thick, chewy, and soft cookies! I firmly believe that there is no such thing as a bad cookie, but some are definitely better than others!

If you’re like me, you looove a thick cookie with a little crispiness on the outside and a soft inside. They’re just better, I think. Crunchy cookies have their place for sure, but a good, dunkable cookie must have some oomph to it!

If your search for a good keto chocolate chip cookie has gone anything like mine, you have probably run into too many brittle, crumbly cookies. Worse than that though, most other recipes for keto chocolate chip cookies left me with a weird aftertaste.

So, like I’ve always heard, “If you want something done right, you have to do it yourself!” Thus, this recipe for keto chocolate chip cookies was born!

Tips For Making The Best Keto Chocolate Chip Cookies:

Let me give you a couple of pro tips that will help you create these wonderful, guilt-free cookies!

How To Make Keto Chocolate Chip Cookies:

2. Add in the eggs and vanilla extract. Blend.

3. Add in the salt, xanthan gum, and mix.

4. Add in the almond flour 1 cup at a time.

5. Fold in ChocZero Chocolate Chips.

6. Bake in the oven for about 12 minutes.

Take These Keto Chocolate Chip Cookies to the Next Level

If you’re really serious about your cookies (and who isn’t??) then these are some necessities!

Another great thing that I love about these cookies is that they are slightly crispy around the edges. These have everything – soft and chewy inside, crispy and crunchy edges! You will want to save this recipe because it will be your go-to every time you make cookies!

Nutrition (per cookie) Makes 3 dozen

Calories: 111 | Fat: 11g | Carbs: 4g | Fiber: 2g | Protein: 2.4g | Net Carbs: 1.8g

Click HERE to Pin Thick and Soft Keto Chocolate Chip Cookies

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Ingredients

All Ingredients

Nutrition Facts

36 servings per recipe
8 servings of butter, unsalted (½ cup) @ 100 each 22.22 800
5 ⅓ servings of coconut oil (⅓ cup) @ 130 each 19.24 692.64
2 servings of vanilla extract (2 tsp) @ 12 each 0.67 24
2 servings of large egg (2 x) @ 60 each 3.33 120
⅙ serving of xanthan gum (½ tsp) @ 5 each 0.02 0.83
24 servings of almond flour (3 cups) @ 90 each 60 2159.99
12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 60 each 20 720
8 servings of butter, unsalted (½ cup) @ 11 g each 2.44 g 88 g
5 ⅓ servings of coconut oil (⅓ cup) @ 14 g each 2.07 g 74.59 g
2 servings of large egg (2 x) @ 4 g each 0.22 g 8 g
24 servings of almond flour (3 cups) @ 8 g each 5.33 g 192 g
12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 5 g each 1.67 g 60 g
8 servings of butter, unsalted (½ cup) @ 7 g each 1.56 g 56 g
5 ⅓ servings of coconut oil (⅓ cup) @ 13 g each 1.92 g 69.26 g
2 servings of large egg (2 x) @ 1.5 g each 0.08 g 3 g
24 servings of almond flour (3 cups) @ 0.5 g each 0.33 g 12 g
12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 3 g each 1 g 36 g
Trans Fat 0g 0% 0g 0%
8 servings of butter, unsalted (½ cup) @ 30 mg each 6.67 mg 240 mg
2 servings of large egg (2 x) @ 210 mg each 11.67 mg 420 mg
2 servings of vanilla extract (2 tsp) @ 0.4 mg each 0.02 mg 0.8 mg
2 servings of large egg (2 x) @ 70 mg each 3.89 mg 140 mg
2 servings of salt (½ tsp) @ 590 mg each 32.78 mg 1180 mg
⅙ serving of xanthan gum (½ tsp) @ 10 mg each 0.05 mg 1.67 mg
2 servings of baking soda (½ tsp) @ 300 mg each 16.67 mg 600 mg
36 servings of besti monkfruit sweetener (¾ cup) @ 4 g each 4 g 144 g
2 servings of vanilla extract (2 tsp) @ 0.5 g each 0.03 g 1 g
2 servings of large egg (2 x) @ 0.99 g each 0.06 g 1.98 g
⅙ serving of xanthan gum (½ tsp) @ 7 g each 0.03 g 1.17 g
24 servings of almond flour (3 cups) @ 3 g each 2 g 72 g
12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 8 g each 2.67 g 96 g
⅙ serving of xanthan gum (½ tsp) @ 7 g each 0.03 g 1.17 g
24 servings of almond flour (3 cups) @ 1 g each 0.67 g 24 g
12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 7 g each 2.33 g 84 g
2 servings of vanilla extract (2 tsp) @ 0.5 g each 0.03 g 1 g
24 servings of almond flour (3 cups) @ 1 g each 0.67 g 24 g
36 servings of besti monkfruit sweetener (¾ cup) @ 4 g each 4 g 144 g
2 servings of vanilla extract (2 tsp) @ 0.5 g each 0.03 g 1 g
2 servings of large egg (2 x) @ 0.99 g each 0.06 g 1.98 g
24 servings of almond flour (3 cups) @ 2 g each 1.33 g 48 g
12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 1 g each 0.33 g 12 g
2 servings of large egg (2 x) @ 6 g each 0.33 g 12 g
24 servings of almond flour (3 cups) @ 3 g each 2 g 72 g
12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 1 g each 0.33 g 12 g

Directions

  1. Preheat oven to 350 degrees

  2. In a large bowl, mix together butter, monk fruit, and coconut oil. Add vanilla extract and eggs; mix until combined.

  3. Add salt, xanthan gum, and baking soda and continue to mix.

  5. Add in the almond flour 1 cup at a time. Fold in chocolate chips.

  6. Line baking pan with parchment paper. Form the dough into tablespoon sized balls and drop dough onto the prepared baking sheets. Bake for 12-14 minutes, or until golden around the edges.

Notes

  • Store in refrigerator in an airtight container
  • These cookies stay fresh for about three days