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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The recipe
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 this recipe from Easy Keto Dishes for keto chocolate chip cookies, or Carolyn’s recipe from All Day I Dream about Food.
The inspiration
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.
Final words
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!
-Annissa
Try this fast and easy recipe to make Keto-Friendly Double Chocolate Chip Cookies that you’ll enjoy in under 20-minutes! 🍫🍪❤️
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.
Ingredients
- 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)
Instructions
Preheat oven to 350º Fahrenheit. Spray a baking sheet with oil of your choice. (May not be necessary for non-stick baking sheets)
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.
Recipe Notes
*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.
These double chocolate chip cookies look so decadent. And I love it that they come in handy during “snack emergencies”. I have about one of those a day.
This is the best and easiest double chocolate chips cookie recipe I’ve found! So delicious and so easy to make. Totally recommend.
Fabulous! Outstanding! Delicious rich chocolate cookies. Never know. This is a low carb recipe. Everyone loves them
That is some high praise! Thank you!
Annissa
I really loved it! Such an amazing chocolate chip cookie recipe!
This is so healthy and looks so delicious and chocolaty. Have to make this for family.
My nephews are coming next week and one of them is diabetic — he has to watch his carb intake, so these cookies seem like they’d be perfect for him. Saving the recipe to make when they get here!
Double chocolate is always a good idea, and these cookies were certainly delicious! Thanks for sharing!
These cookies are so yummy! Made these with dark chocolate chips and toasted walnuts
Yum! I love walnuts!
Can you make these without the Xantham gum?
My guess is that they won’t rise as well if you don’t use it. The xanthan gum acts as a gluten replacement to hold the bubbles.
-Annissa
I’m keto right now and was starting to get kind of bored with what I was eating…. not any more! Thanks so much!
These are AMAZING! Just made my second batch. I can’t believe they are keto, they taste like brownie cookies and I have cravings for them everyday! Thanks for the recipe!
I ran the Macros and to be 77 calories the batch would have to make 17 cookies, not 12. Also they look delicious and can’t wait to make them tomorrow Thanks for sharing
I don’t count the sweetener in the macros which might make the difference. I hope you enjoy them!
-Annissa
My husband love this recipe so much! But he wants it to be a little more sweeter. im wondering how much erythritol can add to it? Thank you for the help 🙂
You can add more sweetener–maybe even double it. I wouldn’t do more than that, though. As the amount of erythritol increases, you might find that there is a stronger cooling effect and the cookies might become more grainy in texture as erythritol isn’t as soluble as sugar.
Annissa
Just made these, my family can’t believe they are keto. I substituted almond extract instead of vanilla and it gives them such a Christmas touch! Will definitely be making these often!
These have gone into my regular rotation. I have been keto for over 2 years and these are the best cookies I’ve made. I use whatever chips I have on hand. They all work…chocolate, caramel, white chocolate.
I love it when my recipes make it into the regular rotation!
-Annissa