Thick and Soft Keto Chocolate Chip Cookies

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These Keto Chocolate Chip Cookies are out of this world delicious! If thick and soft chocolate chip cookies are your thing then you are in the right place!

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Two plates of keto chocolate chip cookies with a glass of milk in between
Click HERE to Pin Thick and Soft Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies 

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 you 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!

  • Pro Tip #1 If at all possible, use Lakanto’s Monk Fruit! Monk fruit is by far our favorite sweetener. It tastes just like white sugar and leaves you with no nasty aftertaste or cooling effect. Monk Fruit is the best keto friendly sweetener out there, hands down! In addition to tasting amazing and being completely natural, Monk fruit has a 1:1 ratio to white sugar, which makes it so much easier to bake with! If you’re ever converting a standard recipe to a keto one, there is no complicated conversion process to go through! If you’ve never tried Monk fruit or you just need to restock, get 20% off your entire purchase  on Lakanto’s website when you use our code “BUTTERTOGETHERK“. This offer is good on any of the many products available on their site!
  • Pro Tip #2 30-40 minutes prior to baking, put the dough in the refrigerator. The dough will get firm which will prevent any spreading or thinning out while it bakes.
  • Pro Tip #3 Xanthan gum is a key ingredient! Commonly found in gluten-free baking, Xanthan gum causes the dough to have an authentic cookie dough texture, keeps the cookies moist, and gives the dough a nice structure. Without Xanthan gum, these cookies would be thin and crispy, rather than thick and soft. I will also link this product below!
  • Pro Tip #4 This recipe makes three dozen cookies (depending on how you size them, of course). If, by chance, you won’t be in the mood to have cookies with every meal for a week straight, consider freezing the dough. You will do yourself a favor if you freeze the dough into balls.

How To Make Keto Chocolate Chip Cookies:

6 photo collage of how to make keto chocolate chip cookies

  1. In large bowl, blend together the butter, monk fruit (sweetener), and coconut oil.

     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.

 

four keto chocolate chip cookies stacked on top of each other with a glass of milk In the background

 

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! 

  • Lakanto’s Monk Fruit – Like I’ve already said, Monk Fruit is an absolute must-have! We really can’t bake without it. It tastes just like white sugar but is, of course, completely keto friendly. It’s also all natural, has a 1:1 ratio to white sugar, has no nasty aftertaste, and is zero glycemic! Don’t forget to use our code, “BUTTERTOGETHERK” at checkout because it gets you 20% off your entire purchase!
  • Xanthan Gum – Thickens the cookies and keeps the dough together. Xanthan Gum is definitely a must-have baking ingredient if you’re going to be doing any keto baking!
  • ChocZero Chocolate Chips – ChocZero makes the BEST 10% keto friendly chocolates on the planet! They have keto barks, chocolate chips, chocolates, and syrups, all in a variety of tasty favors! If you want the best keto chocolate chip cookies, ChocZero chocolate chips are a requirement! Shop ChocZero’s site and take advantage of our discount code, “BUTTERTOGETHERKITCHEN”  and save 10% on your entire order! This offer is good for anything on their site, not just chocolate chips!

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

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!

You can also share it on instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page.

Enjoy!

Some Other Recipes You Might Enjoy:

Thick and Soft Keto Chocolate Chip Cookies

Thick and Soft Keto Chocolate Chip Cookies

Print
4.6(51)

20 minutes

3 Dozen

Ingredients

1/2 cup butter, softened
3/4 cup monk fruit
1/3 cup coconut oil
2 tsp vanilla extract
2 large eggs
1/2 tsp salt
1/2 tsp xanthan gum
1/2 tsp baking soda
3 cup almond flower
3/4 cup ChocZero Chocolate Chips
Nutritional Information
111 Calories
11g Total Fat
-2g Net Carbs
2.5g Protein

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.
4
Add in the almond flour 1 cup at a time. Fold in chocolate chips.
5
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
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.

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39 Comments

  • katcupcakeblog

    These cookies sound awesome! I need to try monkfruit

    • Kasey

      Yes! It’s the only sweetener we use. Next best thing to sugar, except monk doesn’t raise glucose levels! 🙂

  • MelaninTaught

    Looks good! I’ve never used monk fruit sweetener before I’m going to have to try it.

  • Debra Sue

    Can’t wait to try these!

  • bpaultre

    Seems like I remember reading something negative about the Monk Fruit sweetener. Is it different than erythritol or stevia in a way that makes it better?

    • Kasey

      Thanks so much for the comment! To this point, we haven’t heard or read anything negative about monk fruit. What we do know is that it is a completely natural sweetener that is delicious! In our opinion, monk fruit is so much better than all of the other sweeteners we have tried. There is no weird aftertaste, it tastes great, and it has a ratio of 1:1 to sugar. Here is an article that might be able to provide a little more information: http://www.foodinsight.org/blogs/everything-you-need-know-about-monk-fruit-sweeteners

      • bpaultre

        Thank you so much for your reply… I was really hoping that whatever I read was incorrect because I feel like the Stevia definitely has a bitter aftertaste, and the erythritol doesn’t seem to give things enough sweet flavor. So I’ve been very disappointed with all of the keto desserts I’ve made. 🙁 I think maybe what was said about monk fruit was that it is sometimes a blend with “bad” artificial sweeteners (like saccharin or others like that). Ordered some monk fruit and look forward to giving it a try. And I really am excited to try this chocolate chip cookie recipe. Thanks again!

        • Kasey

          Oh, I completely know what you mean and we’re right there with you! We used to use other sweeteners but we always hated the aftertaste and how some of them would really drastically change the taste overall. That’s also why we’ve been super happy with Monk Fruit and the reason why its the ingredient listed in all our dessert recipes! 🙂 I hope you enjoy it as much as we do!

          • bpaultre

            Thank you! I have been using the monk fruit and really am happy with it… so glad to have a good sweetener without the weird taste! I might make these cookies tomorrow (or tonight if I can manage) 😉

  • Carolyn

    Just made these (followed the suggestion to freeze other 2 dozen in balls, thank you). I didn’t have monk fruit on hand so made with erythritol (3/4 cup), and they are delicious. Next time I see monk fruit in store I’ll try with that. Thank you!

    • Kasey

      That is awesome! We’re so glad you liked them. We definitely recommend monk fruit, it’s great! 🙂

  • Marcy ray

    Made these tonight but didn’t have monk fruit so I subbed with swerve and let me tell you!! These are dangerous to have in my house. My husband is picky about his cookies but this was a home run. He said “you’d think you were cheating on your keto”. Even the kids loved them!

  • Dana W

    I’m nervous to about putting that much monk fruit in the batter. Every time I’ve baked with it and followed the recipe exactly, it’s been over powering (maybe it has something to do with the purity of the brand I bought?). Now I only use a fraction of the amount suggested. If I do that in this case how would I compensate for the loss of volume?

    • Kasey

      Hi Dana, I definitely understand wanting to adjust the amount of monk fruit you use. However, this recipe makes quite a few cookies (about 3 dozen) so you may not want to limit the monk fruit you use too much. 🙂

  • Sandra

    I squished them a bit the second batch and they turned out smoother. The second batch looked more like the picture and they were delicious!

  • Mireesha A Huff

    Are the nutrition facts for the 3dozen or individual serving size? It is not stated

  • Isabella

    These turned out awesome although I do have some advice for people planning to try it out

    They do not spread out much, if at all, as they cook. Smush them into the shape you want before you put them in the oven
    I found that the monk fruit sweetener that I used in the first batch had a slight aftertaste so I added a little coconut sugar to the second and it made it even better. I love the flavor and chewiness it added

    • Kasey

      Hi, Isabella! Thank you for trying out our recipe and I definitely appreciate your feedback as well. 🙂

  • Jennifer

    Hi – may I ask what brand of Monk Fruit you use? I was about to order some from Amazon, but got caught up reading the comments about some brands actually being more Erythritol than Monk Fruit.

    • Kasey

      Hi Jennifer! 🙂 We use Lakanto Monk fruit. Always have, it is wonderful! No aftertaste or cooling affect. You can find it on Amazon. Or on their website you can get 20% off with code “buttertogetherk”.
      Enjoy!!

  • Rose

    Oh my so good but and easy! This is a keeper for sure

  • Kristie V.

    I just made these cookies today. They are soft on the inside and crunchy on the outside. I think the bitter aftertaste is from the chocolate chips since stevia is the sweetener. You take a bite of the almond piece, it’s not bitter. I was able to make 14 cookies; of course, they are bigger. And, yes, they do not spread during the baking process so be sure to shape them how you like.

  • Nichole

    Just made these.. I was so hopeful but the first batch turned out a little gritty. 🤔On second batch I reduced the cook time and they came out PERFECT oh my delicious ❤️

  • Jacklyn Gruber

    These just need some shaved almonds and they would taste like an almond Joy cookie. Very very good! Will make again !

  • Jeff S

    I cant wait to try these. I don’t have the xanthan gum :-(. Is the texture difference bad enough to suggest waiting until I get some?

    • Kasey

      Yes, they taste fine without it, it just changes how fluffy they are. Enjoy!

  • Heather

    In a world of horrible, online, keto recipes, this cookie recipe is king. So glad to have found it! Thanks

  • Tracy Wittliff

    The recipe only lists net carbs in the nutrition section. I’m diabetic so I need to know actual carbs. Do you have that information?

  • Baker

    Might be a silly question, are these gluten free?

  • Barbara

    Which monkfruit sweetener do you use? Classic (like regular sugar granules) or golden (more like brown sugar)?

    • Kasey

      Classic (granular) for this recipe. Enjoy!

    • Barbara

      @Kasey, these cookies are REALLY good! No aftertaste from the monkfruit like some of the others. Highly recommend!

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