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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This is the best, best keto chocolate chip recipe I have ever had! (And I have tried numerous recipes over the years.) I made smaller cookies with my scooper, used Truvia brown sugar sweetner, added just a handful of chopped pecans, and used Hershey zero sugar chocolate chips. I baked the cookies about 13-14 minutes. Delish! I’ll double up the recipe next time. Thank you so much for this great cookie recipe! Merry Christmas and Happy New Year! My grandkids will certainly enjoy these.
Merry Christmas to you too, Penny! This was such a delightful comment to read 🙂 I appreciate the sweet words and feedback! I just positively adore these cookies, and I’m happy you enjoy them too!
These were so good!! Can you freeze the dough?
Hi Meliza! You can freeze the dough! I haven’t tested baking the cookies from frozen so you could play it safe and thaw the dough before baking 🙂
These are super tasty but mine stayed puffy, much more like cake, rather than crispy cookies. Any idea what could cause that? (I used ingredients as listed, no substitutions). Thank you!
Hi Tam! How long did you refrigerate the dough? Let me know, and I can try to troubleshoot further.
The carbs in the recipe are stated as “7”. But in the recipe card, the carbs are calculated as “11”. And in a comment the carbs are stated as “11.”
Am I missing something or is there a mistake?
Hi Amy! Each cookie is 7 net carbs or 11 total carbs. If you’d like to plug the recipe into a macro calculator like MyFitnessPal and use the specific brand of almond flour and sugar-free sweetener you use in addition to the amount of cookies you end up making, you can get a precise nutrition breakdown based on your ingredients and number of cookies. Let me know if you have any other questions! Happy baking!
Made these on whim as I have had a tough time finding food keto dessert. A+ rating!!
I’m happy you enjoy the cookies, Kaite! Thanks so much for your glowing review! xo
How many carbs per cookie?
Hi Lorri! The complete nutrition information is in the recipe card 🙂 If you make 7 large cookie, it’s 11 grams of carbs per cookie, with 10 grams of fiber. I typically don’t play the net carbs game, so while some may see this as 1 carb, I see each cookie as 11. If you’re looking for a lower carb count than that, all you need to do is make the cookies smaller. Happy baking!
I do t understand why mine never look the same. And they did not spread out. What brand of almond flour do you use? Do you sift the flour before measuring?? Help.
Hi Judy! I use Bob’s Red Mill’s super fine almond flour. Have you tried baking the dough without refrigerating it? If the dough seems very greasy, it should be refrigerated, but if it doesn’t seem too sticky, you can bake it without refrigerating it first and the dough should spread. Let me know if you try it 🙂
Fabulous! I first made them with the white monk fruit and they were very good. The second time I tried with the brown monk fruit and they are GREAT! I made 12 smaller cookies.
Love that! There’s just something about those brown sweeteners that make cookies so much better. Happy you enjoy the recipe! xo
It’s okay.. not a very sweet cookie.. more like a semi sweet cookie… it’s not terrible either. but I don’t think they will be a hit with my family. I’m gestational diabetic and although I don’t usually have sweets even before I was pregnant, I wanted to bake cookies for the holidays. I used a monkfuit sugar with erithritol for the sugar.. also I make a double recipie to bring to my sister’s party and this makes way more than 7 cookies… I have 25 small cookies and am still needing to bake a few more trays to get through the dough…
Also they don’t seem to cook very evenly… edges are golden like normal cookies but I have to let them sit for several minutes so the cool before transferring them to a cooling rack or they fall apart. Cooked for 10 min since I did them smaller..
Hi there! Thanks for sharing your experience! You can definitely add more sweetener if you’d like the cookies to taste sweeter 🙂 I specifically state in the recipe to allow the cookies to cool at least 15 minutes or they will fall apart. This is true for almost all cookies, but especially grain-free cookies. Happy baking!
Gumbo sized? Haha I’m
Assuming you meant jumbo cause no one wants gumbo in their cookies!
Thanks for catching that, Mary 🙂