Thick and Soft Keto Chocolate Chip Cookies

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These Keto chocolate chip cookies are out of this world delicious! This recipe will give you that thickness and softness that you long for in a cookie. 

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

Cookies Can Be Healthy!

Since changing my eating habits, cookies have been something that I miss – and I’m talking about those thick, chewy, and soft cookies! 🍪 Most of the other recipes I tried left me with thin, crumbly cookies. Worse than that, most other recipes left me with a weird aftertaste. So, like I’ve always heard, “If you want something done right, you have to do it yourself!“.

The Experimenting Was Worth It

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

  • Pro Tip #1 If you can, use Monk Fruit! Monk fruit is by faaarr our favorite sweetener. It tastes just like sugar, and leaves you with no nasty aftertaste. Monk Fruit is the best sweetener out there, hands down! The Monk fruit to sugar ratio is 1:1, which makes it so much easier to bake with. Monk Fruit is sometimes hard to find in stores, so you may have to order online.
  • Pro Tip #2 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 the Lilys chocolate chips.
  6. Bake in the oven for about 12 minutes.

Milk’s Best Friend

Some people don’t like Almond milk but I’ve grown to love it over the years. It’s my go to drink with these keto chocolate chip cookies!! 🍪🍪

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

Make Cookies With These Ingredients

  • Monk fruit – Like I said earlier, it’s our favorite sweetener.. taste just like sugar!
  • Xanthan Gum – Thickens the cookies and keeps it together. Must have baking ingredient.
  • Lily’s Chocolate Chips – These are sweetened with Stevia! No sugar added and non GMO. The perfect baking chips on a keto diet!

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)

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:

Keto Snickerdoodle Cookies

Keto Double Chocolate Chip Fudge Cookies

Keto Cinnamon Pretzels

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Thick and Soft Keto Chocolate Chip Cookies


  • Author: Kasey
  • Prep Time: 5 Min
  • Cook Time: 12
  • Total Time: 20 Minutes
  • Yield: 3 Dozen
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

These Keto cookies are out of this world delicious! This recipe will give you that thickness and softness that you long for in a cookie. Even my non-keto family absolutely loved them! 


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 Lilys chocolate chips

Instructions

  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

Nutrition

  • Serving Size: Makes 3 Dozen
  • Calories: 111
  • Fat: 11g
  • Carbohydrates: Net Carbs 1.8g
  • Fiber: 2g
  • Protein: 2.4g

Keywords: keto cookies, keto dessert, keto chocolate chip cookies, low carb cookies

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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20 thoughts on “Thick and Soft Keto Chocolate Chip Cookies”

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

  • 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?

    • 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

      • 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!

        • 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!

          • 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) 😉

  • 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!

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

  • 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!

  • 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?

    • 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. 🙂

  • 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!

  • 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

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