Giant Chewy Keto Chocolate Chip Cookies are here for those of us who believe in generously portioned, gooey to the max cookies! Grain-free, sugar-free, perfectly crispy with that amazing buttery molten chocolate inside, these are the BEST keto chocolate chip cookies!
I’ve always admired the people who can take two bites of a dessert and then walk away. The moderators of this world.
That simply isn’t me with this sweet tooth of mine. Committed by nature, if I’m in for sweets, I am IN.
Which is where these GIANT chewy keto chocolate chip cookies come into play. They’re honest. Bold. Unpretentious. Provide what you came for.
They let you know that your love for the perfect recipe is seen and heard and they are here to deliver!
Now, if you don’t follow a low-carb diet, no sweat. You can make The BEST Giant Paleo Chocolate Chip Cookies.
Even if you don’t feel the desire for a jumbo cookie, I can compute. Feel free to size them appropriately.
You’ll love the taste and texture regardless of the size.
If you’re looking for a coconut flour option rather than almond flour keto cookies, make my Keto Chocolate Chip Cookies with Coconut Flour.
Let’s talk about the ingredients for these almond flour chocolate chip cookies.
Ingredients for Keto Chocolate Chip Cookies:
Unsalted Butter: The ingredient that makes a cookie utterly irresistible 😉 Butter serves as the fat, flavor, and goo portion of the recipe. It can easily be replaced with softened coconut oil for those who are dairy-free. I often find cookies made with coconut oil are equally delicious as those made with butter!
Sugar-Free Brown Sugar: The sweetener portion of the recipe. Sugar-free brown sugar adds richness to the cookies and works with the butter to create that scintillating goo.
My favorite brands of sugar-free brown sugar are Lakanto monk fruit sweetener and Swerve.
If you don’t have a brown sugar substitute on hand, no sweat! You can easily replace it with any granulated sugar-free sugar substitutes.
On the flip side, if you don’t follow a low-carb diet, feel free to swap out the sugar-free sweetener for regular brown sugar, cane sugar, or coconut sugar.
Egg: One egg helps fluff up the cookies and keep them held together. I try to bring my egg to room temperature before adding it to the cookie dough so that it plays nice with the softened butter and doesn’t cause any clumping.
Vanilla Extract: Providing warmth and richness, a touch of vanilla extract helps add an aromatic yumminess to any cookie. How to describe it in words? Lovely…optional but also mandatory.
Fine Almond Flour: The flour portion of the recipe, almond flour is our low-carb grain-free flour. When mixed with all of the other ingredients, almond flour produces a soft and chewy texture with the perfect outer crisp.
You’d never guess these cookies are gluten-free, much less grain-free! While you can use coconut flour to make low carb cookies, I prefer the texture of almond meal.
Baking Soda & Sea Salt: Leavening and flavor enhancing! Baking soda helps hold the cookies together in one cohesive unit and also generates that crisp you get around the edges.
Don’t skip it or you’ll end up with puddles of delicious goo! Also, sea salt makes everything taste better…like going from black and white TV to technicolor 😉
Sugar-Free Chocolate Chips: The chocolatey goo! Use your favorite sugar-free chocolate chips (I use lily’s chocolate chips) OR chop up a sugar-free chocolate bar sweetened with sugar alcohols.
If you don’t follow a low-carb diet, use any form of chocolate chip or chunk you’d like.
How to Make Giant Chewy Keto Chocolate Chip Cookies:
Add the butter and sugar to a stand mixer and beat until combined and fluffy (note: you can also use a mixing bowl and an electric hand mixer. If you go this route, us a large bowl for the dough and a separate bowl for mixing the dry ingredients together.).
Use a rubber spatula to scrape the sides of the bowl and beat in the egg and vanilla extract.
Scrape the sides of the bowl again and add the remaining dry ingredients to the wet ingredients except for the chocolate chips. Beat on high speed until everything is incorporated and a sticky dough forms. Beat in the chocolate chips.
Use the rubber spatula to scrape the sides and bottom of the bowl again to ensure all of the ingredients are mixed together very well. Refrigerate the dough for at least 1 hour before baking.
When you’re ready to bake, preheat the oven to 350 degrees F and line a large cookie sheet with parchment paper.
Measure out ⅓ cup of the dough and place it on the baking sheet. You can also use a cookie scoop if you own one.
Repeat for remaining cookie dough (there should be 7 balls of dough total). Note that the dough will spread during the baking process so be sure to leave ample room between balls of dough.
Bake for 11 to 15 minutes, or until the cookies reach your preferred level of done-ness with a golden brown edge.
Chewy cookies will need 10 to 11 minutes on the dot and crispier cookies will require 13 to 15.
Remove cookies from the oven and allow them to cool for a few minutes before transferring them to a wire rack and digging in!
If you go after them right away, they will fall apart easily, so for best results, wait for at least 15 minutes before diving in.
I know, I know…life is hard when there are gluten-free chocolate chip cookies with soft centers in the room. And this keto cookie recipe is simply irresistible!
How to Store Cookies:
Store the cookies in a sealed airtight container on the counter for up to 3 days. After that, transfer them to the refrigerator or the freezer. When freezing cookies, wrap them in plastic wrap then freeze them in a zip lock bag to ensure they stay nice and fresh.
Nutrition Facts:
These low carb chocolate chip cookies contain 7 net carbs per giant cookie, which may be too much for some folks on a keto diet or a low carb diet depending on your total daily carb intake. If that is the case for you, simply halve the amount of dough you use per cookie.
With only 1 gram of sugar (when made into 7 enormous cookies), this keto chocolate chip cookies recipe should not impact your blood sugar.
In essence, they are perfectly suitable for diabetics but you may consider making smaller cookies if you’re following a ketogenic diet.
That’ll do it, folks! Your ticket to the ultimate chewy, gooey, perfectly crispy, large and in charge chewy chocolate chip cookies, always got your back cookies.
If you’re new to the keto lifestyle, I find this keto chocolate chip cookie recipe is a great treat to have on hand for those times you need something that tastes like the real thing.
And trust me, this great recipe makes a really, really good chocolate chip cookie!
It happens to be one of my personal favorite desserts!
More Keto Desserts:
- Keto Lemon Cookies
- Low-Carb Lemon Poppy Seed Blueberry Muffins
- Keto Snickerdoodle Cookie Bars
- Death By Chocolate Keto Brownies
- Keto Strawberry Crumb Bars
- Keto Chocolate Chip Cookie Bars
With simple ingredients, this delicious traditional chocolate chip cookie is reminiscent of the real deal.
It’s a giant goo fest with these keto cookies, let’s GO!
Giant Chewy Keto Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter 1 stick, softened
- ⅓ cup sugar-free brown sugar*
- 1 large egg
- 1 tsp vanilla extract
- 1 ⅔ cups fine almond flour
- ½ tsp baking soda
- 1/2 tsp sea salt
- 1 cup sugar-free chocolate chips
Instructions
- Add the butter and sugar to a stand mixer and beat until combined and fluffy (note: you can also use a mixing bowl and an electric hand whisk).
- Use a rubber spatula to scrape the sides of the bowl and beat in the egg and vanilla extract.
- Scrape the sides of the bowl again and add the remaining dry ingredients except for the chocolate chips. Beat on high speed until everything is incorporated and a sticky dough forms. Beat in the chocolate chips.
- Use the rubber spatula to scrape the sides and bottom of the bowl again to ensure all of the ingredients are mixed together very well. If the dough seems soft and greasy, refrigerate the dough for 1 hour before baking. If the dough doesn't seem greasy and presses together easily, you can bake the cookies right away.
- When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Measure out ⅓ cup of the dough and place it on the baking sheet. Repeat for remaining cookie dough (there should be 7 balls of dough total). Note that the dough will spread during the baking process so be sure to leave ample room between balls of dough.
- Bake for 11 to 15 minutes, or until the cookies reach your preferred level of done-ness. Chewy cookies will need 10 to 11 minutes on the dot and crispier cookies will require 13 to 15.
- Remove cookies from the oven and allow them to cool for a few minutes before digging in! If you go after them right away, they will fall apart easily, so for best results, wait for at least 15 minutes before diving in.
Video
Notes
Nutrition
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Sorry, but these cookies were absolutely inedible.
The texture was beyond grainy, not at all chewy (I made them giant & under baked them) and had a really off taste.
Sorry. Don’t waste your time or money on these.
Hi Diane,
I’ve tested this recipe dozens of times and haven’t had a result remotely close to what you are describing. Did you make any changes to the recipe? What brand of almond flour did you use? What was the cookie dough like prior to baking it. Feel free to provide more information so that I can help troubleshoot what happened.
So I used The Ultimate Nut Flour that has almond flour and some other stuff in it and mine didn’t rise or spread out. They stayed in the shape I formed them in. Very tasty but a little dry. Also, I used monk fruit sweetener as I didn’t have the sugar free brown sugar. I was pleasantly surprised they were much better than most I’ve tried making since doing a keto- friendly diet.
Not sure if I should have used more butter or something else.
Hi Jessie! Varying brands of almond flour have different absorbencies, so I would say adding less flour next time (or using more butter) would work great. If your blend contains coconut flour or any type of emulsifier it would make sense that the cookies would be dry, as other ingredients are very absorbent in order to keep baked goods held together 🙂
@Julia,
Wahoo!! Sooo much better this time!! I used 2 sticks of butter and it worked wonderful!! Still didn’t spread out but they were soft and moist this time!!
Wahoo! I’m so happy to hear it! xo
I did the math for 1/7 cookie. Should be 4.5 you subtract half of sugar alcohols for net carbs.
Thank you for sharing this, Heather! xo
These ended up pretty good. I used date sugar and some sugar free syrup and they turned up nicely. They didn’t spread out that much through 🙁
This can happen with cookies of all types for sure. It could be your dough was very cold before baking it, or it could be your almond flour is more absorbent than mine and needs slightly more butter. Let me know what the dough was like before it went into the oven and we can troubleshoot from there! xo
I made it several time , every time looks different 😂but it’s delicious !, thank youuu❤️❤️❤️
I’m so happy to hear you enjoy the cookies! Yup, baking it an interesting science with all sorts of factors that play in. My cookies never turn out looking the same way every time too. 🙂
I always add walnuts to my chocolate chip cookies.
Sounds tasty!
Hello
Is it ok if i use vanilla powder and baking powder instead of Vanilla extract and baking soda. If i understand correctly, baking soda must be used with something sour or it won’t make the dough rise during backing ?
Kind regards
Nassera
Hi there! You can definitely use vanilla powder and baking powder instead if you’d like! You’ll need more baking powder, so try the recipe using 1 teaspoon of baking powder. As a side note regarding the baking soda, the recipe works great as written, but you can also add 1 to 2 tsp of lemon juice or vinegar to react with it if you’d like! xo
Hello. The dough was cold after refrigeration as called for in the recipe but it didn’t spread at all in the oven. Do you know why? Your photo looks they spread quite a bit. Thanks
Hi Rochelle,
I have two guesses – it could be your dough was colder than mine going into the oven or the almond flour you used may be more absorbent, so the fat ratio in my dough may have been higher if that makes sense. I find grain-free cookie doughs often remain the same shape as they go into the oven, so sometimes I even shape the dough into a cookie shape. I didn’t do that in this case, but it’s always an option to ensure you get the shape you want. Hope that helps! 😀 xoxox
The recipe calls for brown sugar but your link is for golden sugar. What’s the difference?
Hi Heather! There isn’t a difference. Lakanto just calls their sugar-free brown sugar “golden,” but it has the same consistency as any other brown sugar or sugar-free brown sugar 😉 You can also use regular granulated sugar-free sweetener if that’s what you have on hand! xoxo
Absolutely addicting! I took these (smaller portions, regular size cookies) to a friends house and everybody loved them, but especially those on the keto diet! I doubled the recipe so I could leave some at home and I need to hide them from myself!
What great news! Thank you for letting me know, Esther! I’m truly addicted to them, myself! xoxo
@Esther Johnson, thank you! I was just wondering how well these would do in a doubled recipe!
Is the nets carbs 2 g or 7 g plz help
Hi there! It’s 9 net grams it you make them giant, so 4.5 if you were to make them a normal size 🙂 Hope this helps! xoxoxo
Wouldn’t the carbs be much lower than it says on information label? It says 7g carbs for 1 cookie but if everything is sugar free the net carbs should be about 2g per cookie.
I baked these cookies as directed, but they did not spread out. They pretty much remained in a ball. Can you tell me why?
Hi Sally,
Was the dough very cold when it went into the oven?
The same thing happened to me, however, I missed the part where they were supposed to go in the fridge for an hour. Im wondering if that is what made the difference.
Allergic to nuts so what would be a good alternative to almond flour, yet staying gluten free. I have Bob’s Red Mill 1 to 1. open to ideas.
Hi Patty!
I haven’t tested the recipe using any other flour besides almond flour yet, but you can definitely give the Bob’s Red Mill 1-to-1 a try! I would use slightly less, because in my experience it is a bit more absorbent than almond flour. I would start with 1 cup and adjust up from there. The dough is meant to be sticky (it needs to be refrigerated before baking) but not overly wet. I hope this helps!
As an alternative, you can follow my recipe for The Best Gluten-Free Chocolate Chip Cookies, and swap out the coconut sugar and pure maple syrup for 1/3 cup sugar-free sweetener if you’re trying to keep the cookies sugar-free. Either method should arrive you at about the same result 🙂 Hope you enjoy!!
@patty, if you are aiming to stay keto then I use a coconut flour whey protein powder mix that’s homemade!
Faith,
Our family can’t have nuts/almond flour because they’re so high in oxalates. Can you please share your coconut flour, whey protein powder mix recipe and products you use? Thanks so much!
Would coconut sugar work in these? Or not enough moisture?
Hi Kathleen! Typically when I swap coconut sugar for brown sugar, I add a little bit of maple syrup to add some moisture. So if I were to make this recipe using coconut sugar, I would do 1/3 cup of coconut sugar + 1 tablespoon of pure maple syrup. Let me know how they turn out! xoxoxo
I would love to make these delicious looking cookies but I can’t have dairy. What would be the best substitute? Could I use coconut oil instead, or a stick of Earth Balance? Thank You!!! I love your website!
Take special care and be well,
Jeanette
Hi Jeaneatte!
Coconut oil works great! I have experience using it in this recipe so I can say for sure it will work. I bet Earth Balance will work too but I haven’t tested it yet. 🙂 Happy baking!! xoxo