This Keto-Friendly Double Chocolate Chip Cookies recipe makes soft, rich chocolate cookies loaded with chocolate chips. These cookies are made with almond flour and are gluten-free and dairy-free in addition to being low carb and Paleo. This recipe provides a healthy cookie for cookie lovers no matter how old they are.
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You won’t believe how fast and easy it is to make this recipe for Keto-Friendly Double Chocolate Chip Cookies. You’ll have cookies to enjoy in about 20 minutes–and that’s if you’re slow. Plus, the recipe uses only one bowl to make the batter which minimizes clean-up.
These cookies may be healthy and easy to make, but they are loaded with flavor! The texture is soft and chewy. If you’re looking for a crispy cookie recipe, you may want to check out my recipes for Low-Carb Sugar Cookies and Low-Carb Pecan Shortbread Cookies.
If you’re looking for regular keto-friendly chocolate chip cookies, you may want to check out Carolyn’s recipe from All Day I Dream about Food.
These cookies were inspired by wanting to put a super amazing recipe for chocolate chip cookies on the blog. Who doesn’t like chocolate chip cookies, right? Then I realized that I already had my Low-Carb Skillet Chocolate Chip Cookie Recipe, so I decided to do something a little different.
Since I’m a huge chocolate fan, I have a deep-seated belief that the only thing better than chocolate is more chocolate. Therefore, I took a cue from my Low-Carb Double Chocolate Muffins Recipe and decided to go for double chocolate in a cookie.
How to customize these cookies
You can add nuts to these cookies if you like. I tested them with about 1/2 cup of chopped macadamia nuts and they turned out amazing! They would also be good with chopped pecans, walnuts, almonds or even coconut.
How to store these cookies
If you don’t eat all of these double chocolate chocolate chip cookies all at once, no worries. You can store them at room temperature for about 3 days.
Before storing the cookies, allow them to cool completely on a cooling rack. This is an important step and will keep them from getting soggy.
After the cookies are cool, arrange the cookies in an airtight container with a piece of parchment between layers. The parchment will keep the cookies from sticking to each other.
Be sure to tightly cover the container. Otherwise the cookies will dry out.
How to freeze cookies
If you don’t think you’re going to eat the cookies within three days, you can freeze them.
First of all, cool them completely on a cooling rack. This will keep them from freezing together and getting mushy when you defrost them.
Next, layer the cookies in a freezer proof storage container with a sheet of parchment between the layers. Cover the container tightly and freeze.
Another option is to freeze them individually in small plastic freezer bags. While this may not be the most environmentally conscious option, it provides the convenience of being able to grab a cookie quickly and take it with you.
An individual cookie will take about 15-20 minutes to defrost. Cookies may be stored, frozen, for about 5 months.
These cookies make an easy, healthy snack you can take anywhere. I love having some around for snacking emergencies so I can stay on track. Enjoy!
Keto-Friendly Double Chocolate Chip Cookies Recipe
Our Keto-Friendly Double Chocolate Chip Cookies recipe makes rich healthy chocolate cookies using almond flour. Gluten-free, dairy-free, low carb and Paleo.
- 3/4 cup super-fine almond flour
- 1/4 cup cocoa powder
- 1/3 cup granulated stevia/erythritol blend (Pyure)*
- 1/4 teaspoon baking soda
- 1/8 teaspoon xanthan gum
- 1 pinch sea salt
- 1/4 cup melted butter (coconut oil or other oil may be substituted)
- 1/2 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 ounces stevia sweetened dark chocolate chips (or chopped chocolate of choice)
In a large mixing bowl, whisk together the almond flour, cocoa powder, sweetener, baking soda, xanthan gum, and sea salt.
Add the melted butter (or oil), vanilla extract, and eggs. Stir to combine well. This cookie batter will be slightly thinner than traditional cookie batter.
Stir in chocolate chips. If you're adding nuts, this would be the time to stir them in as well.
Spoon batter onto the prepared cookie sheet into 12 equal mounds, spaced at least an inch apart.
Bake cookies in the preheated oven about 10-12 minutes. When done, they should bounce back slightly. Don't over-bake the cookies. If in doubt, they are better slightly underdone than overdone. Allow to cool 2-3 minutes on the baking sheet, then transfer to a cooling rack.
*Pyure is twice as sweet as sugar. If substituting a different sweetener, you will need to use an amount with the sweetness level of 2/3rds cup sugar. You may experience different results depending on the sweetener.