Keto Chocolate Chip Cookies with Coconut Flour have incredible soft, chewy, gooey texture with lovely crisp around the edges for an all-star sugar-free cookie recipe.
If you follow a low-carb or ketogenic diet, brace yourself, because this may just be the best keto chocolate chip cookie recipe yet!
While I don’t do keto, I absolutely love these cookies for everything they represent: perfect texture, amazing classic chocolate chip cookie flavor, and those sultry pockets of melted chocolate to keep me coming back for more.
The recipe I’m sharing here is a sugar-free version of the Coconut Flour Cookies I posted recently, which call for regular cane sugar (or maple sugar or coconut sugar for a paleo version) instead of sugar-free sweetener.
Turns out, keto coconut flour chocolate chip cookies can be just as great as traditional chocolate chip cookies.
They are soft and pillowy yet chewy and gooey with an amazing crispy edge. I’m willing to bet most individuals wouldn’t know they are grain-free!
You don’t have to follow a sugar-free diet to become anxiously attached to these keto coconut flour chocolate chip cookies.
Let’s discuss the simple ingredients needed to make these keto chocolate chip cookies with coconut flour. I bet you have most of them on hand already!
Keto Coconut Flour Cookies Ingredients:
Coconut Oil or Butter: That ingredient that brings iconic cookie flavor to a cookie. I’ve baked this recipe countless times using butter, coconut oil, or ghee, and can attest that all options are fabulous! I will say, the texture of the cookies turns out chewier when you use regular unsalted butter.
Make dairy-free keto chocolate chip cookies by sticking with the coconut oil option and use dairy-free chocolate chips.
Eggs: Large eggs help these grain-free cookies to rise to perfection! Place the eggs on the counter at least 15 minutes before baking to bring them closer to room temperature if you have the time and forethought.
I haven’t tested this keto chocolate chip cookie recipe with egg replacers like flax eggs yet, but please report back if you do make vegan coconut flour cookies.
Creamy Peanut Butter: A couple tablespoons of any creamy nut butter adds some depth of flavor to these cookies and also brings in a nice chewy texture. You can taste the peanut butter (although the flavor is subtle), so if you don’t like the taste of peanut butter, choose a different seed or nut butter you prefer. Stick with almond butter for a nearly undetectable flavor.
Vanilla Extract: That all-star ingredient that plays a supporting role by bringing warmth to the cookies. If you don’t have it on hand, you can skip it.
Coconut Flour: The star of the show! A little coconut flour goes a long way so don’t worry about the fact that there is only ⅔ cup in the whole recipe. It’ll work, I promise! Coconut flour absorbs four times more liquid than any other flour, which is why we often use many eggs and a lot of butter or milk of some form.
It is a very dense flour that has a subtle sweetness to it but the coconut flavor is indistinguishable in this application. Both gluten-free and nut-free, coconut flour is ideal for those with nut allergies who also follow a grain-free diet.
Because coconut flour is very different from other flours and needs a lot of liquid, other alternative flours like other grain-free flours, gluten-free flour, all purpose flour or wheat flour cannot be used to replace it in a 1:1 replacement.
If you prefer using almond flour in your baking, make my Giant Keto Chocolate Chip Cookies, which use almond flour instead of coconut flour.
Sweetener: Choose your favorite zero or low calorie sugar-free granulated sweetener. My preference is Lakanto Monk Fruit Sweetener, followed by Swerve or Truvia. If you have a sugar-free brown sugar on hand, feel free to use that instead.
Baking Soda: We only need a tiny amount of baking soda to leaven these cookies, but a little bit goes a long way! It helps the cookies rise and keeps them held together nicely so that they don’t spread during the baking process. I add about 1 teaspoon of vinegar or lemon juice to activate the baking soda.
Ground Cinnamon: I love adding a touch of cinnamon to my cookies because it adds a little something special to bring a unique flavor. I add about ¼ teaspoon to the cookies, which is just enough to make it barely noticeable.
Sea Salt: Salt turns the volume up on every ingredient, which makes these cookies taste like an absolute dream. Don’t skip it!
Chocolate Chips: Use your favorite sugar-free chocolate chips! I use Lily’s Chocolate Chips when making keto cookies, but if you have access to sugar-free peanut butter chips, butterscotch chips, or white chocolate chips, feel free to use them. Omit the chocolate chips altogether for coconut flour sugar cookies.
Optional Additions: If you love nuts in your cookies, add ½ cup of chopped raw walnuts or raw pecans.
Now that we’re experts on the ingredients, let’s bake them!
How to Make Coconut Flour Chocolate Chip Cookies:
Whisk together the melted and cooled coconut oil (or butter), eggs, peanut butter and pure vanilla extract in a large mixing bowl until everything is combined and creamy (wet ingredients). Note: you can also use a stand mixer fitted with a paddle attachment or a hand mixer if you prefer.
In a separate bowl, stir together the coconut flour, sugar-free sweetener, baking soda, and sea salt until everything is well combined (dry ingredients).
Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick sticky dough forms. Stir in the chocolate chips. The dough will appear very soft and greasy – this is normal.
Refrigerate the cookie dough for 15 minutes. Note: If you refrigerate the dough for longer than 15 minutes and it becomes very cold, the cookies may not spread as well during the baking process. They will still be delicious, but could be more rounded versus disc shaped.
When you’re ready to bake the cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Scoop mounds of dough onto the prepared baking sheet, making any size cookies you like (use a cookie scoop if you have one!). I make 8 large cookies out of the recipe. Leave plenty of room, as cookies will spread.
Bake the cookies for 9 to 11 minutes, or until the edges are just slightly golden brown. If you’re making smaller cookies, they will need less baking time – start with 8 minutes and adjust up if necessary.
Remove the cookies from the oven and allow them to cool for at least 15 minutes before moving them. The cookies will crumble easily if you try to move them before they have a chance to set up.
If you have a wire rack, feel free to transfer the cookies over after they have cooled, but a wire rack is not necessary.
Serve, and enjoy!
Store any leftover cookies in an airtight container on the counter for up to 3 days, then transfer to the refrigerator for up to another 3 days. These cookies freeze very well! Freeze any leftovers in a zip lock bag and keep them for up to 3 months.
Nutrition Fats:
When portioning out the dough into 8 larger cookies, each cookie contains 225 calories, 7 grams of total carbohydrate, 4 grams of fiber, and therefore 3 grams of net carbs.
Depending on your caloric and carb needs, you can adjust the size of the cookies you make accordingly.
And that’s it! A keto chocolate chip cookies recipe with otherworldly soft, gooey chewy texture with the slightest crisp around the edges.
If you love chocolate chip cookies, also try my Keto Cowboy Cookies.
Keep these cookies on regular rotation to have them on hand any time you’re itching for something sweet.
More Keto Dessert Recipes:
- Keto Lemon Cookies
- Low-Carb Blueberry Crumb Bars
- Keto Lemon Pound Cake
- 5-Ingredient Low-Carb Cherry Pie Bars
- Keto Lemon Bars
- Low-Carb Carrot Cake Muffins
- Keto Cinnamon Swirl Bread
It’s a chewy, gooey kind of life 😉
Keto Chocolate Chip Cookies with Coconut Flour
Ingredients
- ½ cup coconut oil melted*
- 2 large eggs
- 2 Tbsp creamy almond butter or peanut butter
- 1 tsp pure vanilla extract
- 2/3 cup coconut flour leveled
- ½ cup sugar-free sweetener
- ¼ tsp baking soda
- Pinch ground cinnamon
- ¼ tsp sea salt
- ½ cup sugar-free chocolate chips
Instructions
- Whisk together the melted and cooled coconut oil (or butter), eggs, peanut butter and pure vanilla extract in a large mixing bowl until everything is combined and creamy (wet ingredients). Note: you can also use a stand mixer fitted with a paddle attachment or a hand mixer if you prefer.
- In a separate bowl, stir together the coconut flour, sugar-free sweetener, baking soda, and sea salt until everything is well combined (dry ingredients). Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick sticky dough forms. Stir in the chocolate chips. The dough will appear very soft and greasy - this is normal.
- Refrigerate the cookie dough for 15 minutes. Note: If you refrigerate the dough for longer than 15 minutes and it becomes very cold, the cookies may not spread as well during the baking process. They will still be delicious, but could be more rounded versus disc shaped.
- When you’re ready to bake the cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Scoop mounds of dough onto the prepared baking sheet, making any size cookies you like (use a cookie scoop if you have one!). I make 8 large cookies out of the recipe. Leave plenty of room, as cookies will spread.
- Bake the cookies for 9 to 11 minutes, or until the edges are just slightly golden brown. If you’re making smaller cookies, they will need less baking time - start with 8 minutes and adjust up if necessary.
- Remove the cookies from the oven and allow them to cool for at least 15 minutes before moving them. The cookies will crumble easily if you try to move them before they have a chance to set up. Serve, and enjoy!
Notes
Nutrition
Im not sure what happened, they didnt spread at all. I followed it to a T. They taste good tho!
Hi Sarah! I’ve noticed some variation in when cookies spread and when they don’t and to be completely honest, I’m not sure what causes it. I think it could be due to a slight difference in the way we measured our flour. For instance, if yours was tighter packed it could be you ended up with slightly more coconut flour, which can make a big difference since it is so absorbent. I’ve been meaning to add weighted measurements to the recipe to make it more accurate so I’ll try to get to that soon! Happy you still enjoyed the cookies!
I followed the recipe with the substitution of macadamia nut butter for peanut butter which resulted in a drier dough as expected with coconut flour and mac butter so I added extra oil to achieve the texture you described. I also added chips and nuts. The dough did not spread and the cookies did not have the flavor I expected. Next time I will try almond butter and use all butter instead of the combo coconut oil/butter and remove the extra salt.
Thanks so much for sharing your experience! xo
You mention vinegar to activate the baking soda. Such a cool idea! But, I don’t see it listed in your ingredients or in the steps. Can you please advise? Also, I’m assuming that you’re using white vinegar? Thank so much! Can’t wait to try these!
Hi Melinda! I use 1 teaspoon of rice vinegar or lemon juice. Anything acidic works! 🙂
These are the BEST keto chocolate chip cookies ever, but they came out just a tad too dry/crumbly. Otherwise, they’re perfect. Definitely nice and soft. Next time I’ll just add a tablespoon of gelatin, I think that might help them hold together better and make them a bit chewier. Thanks for the awesome recipe! Love the Roasted Root
I’m so happy you enjoy them, Lauren! I bet the gelatin will be an excellent addition! Coconut flour can be tricky in that way as it is so absorbent. Sounds like a little additional butter would help mitigate the dryness 🙂 xoxo