Satisfy your cookie cravings while staying on track with these incredible Keto Chocolate Chip Cookies! This recipe delivers thick, chewy, and delicious chocolate chip cookies that are also paleo-friendly, gluten-free, grain-free, and potentially dairy-free. I love having a go-to recipe like these Keto Chocolate Chip Cookies that uses almond flour, coconut flour, a keto-friendly sweetener, and sugar-free chocolate chips to create a genuinely satisfying treat. They’re surprisingly easy to make and perfect for anyone looking for a healthier cookie option without sacrificing taste!

Why You’ll Love These Keto Chocolate Chip Cookies

Keto, Paleo, & Gluten-Free: Perfectly fits these dietary needs.
Thick and Chewy: Achieves a wonderfully satisfying chewy texture thanks to the blend of flours and coconut oil/butter.
Delicious Chocolate Chip Flavor: Delivers that classic cookie taste using sugar-free chocolate chips.
Easy to Make: Simple mixing and baking process.
Healthier Indulgence: A guilt-free way to enjoy a chocolate chip cookie.

Ingredients for Keto Chocolate Chip Cookies

Here’s what you’ll need to make these delicious low-carb, paleo-friendly cookies. The full list with measurements is in the recipe card below.

Wet Ingredients

Eggs, slightly beaten (Binder)
Vanilla extract (Flavoring)
Coconut oil, melted and cooled (or butter*) (Fat) (Butter is not strictly Paleo/Dairy-Free)
Coconut sugar* or sweetener of choice (like Swerve) (Sweetener) (Coconut sugar is Paleo but higher carb than Swerve; use Swerve/erythritol for strict Keto)

Dry Ingredients

Ultrafine coconut flour (Low-Carb Flour)
Almond flour (super-fine) (Nut Flour)
Baking soda (Leavening Agent)

Mix-ins

Sugar-free chocolate chips (Chocolate) (Use Paleo/Vegan certified if needed)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the classic taste of these Keto Chocolate Chip Cookies, but feel free to customize:

Add Nuts: Mix in ½ cup of chopped pecans, walnuts, or macadamia nuts along with the chocolate chips.
Different Chips: Use sugar-free white chocolate chips or chopped keto-friendly dark chocolate bars.
Add Spices: Incorporate ½ teaspoon of cinnamon for a warmer flavor.
Make them Double Chocolate: Add 1-2 tablespoons of unsweetened cocoa powder to the dry ingredients (you might need a tiny bit more liquid/oil).
Sea Salt: Sprinkle a little flaky sea salt on top of the cookies before baking for a sweet and salty contrast.

Scooping the dough onto a parchment-lined baking sheet for Keto Chocolate Chip Cookies.

How to Make Keto Chocolate Chip Cookies

Let me show you how easy it is to make these delicious Keto Chocolate Chip Cookies:

Prep Oven and Combine Wet Ingredients

First, I preheat my oven to 350°F (180°C). I line a large baking sheet with parchment paper.
In a large bowl, I combine the slightly beaten eggs, the melted and cooled coconut oil (or butter), the coconut sugar or Swerve (I use Swerve for stricter keto), and the vanilla extract. I whisk these wet ingredients together until well combined.

Add Dry Ingredients and Chocolate Chips

Next, I add the almond flour, coconut flour, and baking soda to the wet ingredients.
I mix everything together well (using a spatula or wooden spoon) until a thick dough forms.
I fold in the sugar-free chocolate chips. The dough might seem a bit dry initially, but I sometimes need to use my clean hands to really work it together so that it sticks well.

Scoop and Bake

Using a cookie scoop (about 1.5 tablespoons size) or a large tablespoon, I scoop out portions of the dough.
I roll them briefly if needed and place them onto the prepared baking sheet lined with parchment paper, leaving some space between them. (I don’t usually need to flatten these much unless I want a thinner cookie).
I bake for 12-15 minutes, or until the edges of the cookies just begin to turn golden brown. The centers might still look slightly soft.

Cool

I allow the Keto Chocolate Chip Cookies to cool on the baking sheet for about 10 minutes. They will be fragile when hot and will firm up as they cool.
Then, I carefully transfer them to a wire rack to cool completely.
Enjoy!

Tips and Tricks for the BEST Keto Cookies

Here are my secrets for making perfect Keto Chocolate Chip Cookies:

Use Super-Fine Flours: For the best texture, use super-fine blanched almond flour and fine coconut flour. Coarser meals can result in a grainier cookie.
Cooled Coconut Oil/Butter: Ensure the melted coconut oil or butter has cooled slightly before adding it to the eggs to prevent scrambling.
Don’t Overbake: These cookies are best when slightly soft and chewy. Bake just until the edges start to brown. They will firm up as they cool.
Let Cool on Baking Sheet: Allowing the cookies to cool on the baking sheet for 10 minutes helps them set properly before transferring.
Choose Your Sweetener Wisely: Use a keto-friendly sweetener like erythritol (Swerve) or monk fruit for strict keto. Coconut sugar is Paleo but higher in carbs. Adjust sweetness to your preference.

How to Serve

These Keto Chocolate Chip Cookies are fantastic served:

As Is: A perfect guilt-free treat to satisfy cookie cravings.
With Keto Milk: Enjoy with a glass of unsweetened almond milk or other keto-friendly milk.
Warm: Gently warm a cookie in the microwave for a few seconds for that melty chocolate chip experience.
For Dessert: A simple, healthy-ish dessert option.

Serve at room temperature.

Keto Chocolate Chip Cookies stacked or served with a glass of almond milk.

Make Ahead and Storage

Dough: You can prepare the cookie dough ahead of time, wrap it well, and store it in the refrigerator for up to 2 days. Let soften slightly before scooping.
Baked Cookies: Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temperature. You can also freeze scooped cookie dough balls and bake from frozen (add a few extra minutes to baking time).

FAQs about Keto Chocolate Chip Cookies

Can I use only almond flour or only coconut flour?
- This recipe uses a blend for optimal texture. Coconut flour is very absorbent and cannot be substituted 1:1 for almond flour. You would need to find a recipe specifically developed for only one type of flour.
What kind of chocolate chips are keto/paleo?
- Look for sugar-free chocolate chips sweetened with keto-friendly sweeteners like erythritol, stevia, or monk fruit (e.g., Lily’s brand). For strict Paleo, look for chips sweetened only with ingredients like coconut sugar or date paste, or use very dark unsweetened chocolate.
Why are my cookies crumbly?
- This could be due to inaccurate flour measurements (ensure spooned and leveled), overbaking, or potentially needing slightly more binder (though the egg and oil should suffice). Ensure the dough comes together well before scooping, using hands if needed as suggested.

Enjoy these thick, chewy, delicious, and guilt-free Keto Chocolate Chip Cookies! They are a fantastic low-carb treat.

Chocolate Chip Cookies (Low Carb, Keto, Paleo)

Author: Caoimhe Byrne
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 Cookies 1x
Category: Dessert, Cookies, Keto, Low Carb, Paleo, Gluten-Free
Cuisine: American

Print Recipe

Description

Ingredients

Scale

2 large eggs, slightly beaten
1 teaspoon vanilla extract
3/4 cup coconut oil, melted and cooled (or unsalted butter for non-paleo/dairy-free)
1/4 cup coconut sugar or powdered keto sweetener (like Swerve or erythritol blend)
1/2 cup superfine coconut flour
1/2 cup superfine almond flour
1/2 teaspoon baking soda
Pinch of salt (optional, enhances flavor)
1/2 cup sugar-free chocolate chips (paleo/vegan/keto-friendly as needed), plus more for topping (optional)

Instructions

Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
Combine Wet Ingredients: In a large bowl, combine the slightly beaten eggs, melted and cooled coconut oil (or butter), chosen sweetener (coconut sugar or keto sweetener), and vanilla extract. Whisk until well combined.
Add Dry Ingredients: Add the almond flour, coconut flour, baking soda, and optional pinch of salt to the wet ingredients. Mix with a spatula or wooden spoon until a cohesive dough forms. The dough may seem slightly crumbly.
Fold in Chocolate Chips: Fold in 1/2 cup of the sugar-free chocolate chips. You may need to use your hands briefly to work the chips in and ensure the dough holds together.
Scoop Dough: Use a cookie scoop (about 1.5 tablespoons) or a spoon to scoop portions of the dough onto the prepared baking sheets. Leave some space between cookies. These cookies do not spread much.
Shape (Optional): If desired, gently press down on the tops of the dough balls slightly to flatten them into a cookie shape. You can also press a few extra chocolate chips onto the tops.
Bake: Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are just set. Be careful not to overbake.
Cool: Allow the cookies to cool on the baking sheets for at least 10 minutes, as they will be fragile when hot. Then, carefully transfer them to a wire rack to cool completely.

Notes

Flours: This recipe uses a blend of almond and coconut flour, common in keto/paleo baking. Use superfine blanched almond flour and standard coconut flour. Do not substitute all-purpose flour.
Sweetener: Coconut sugar makes these paleo but higher carb. Use a powdered keto sweetener like Swerve or an erythritol/monk fruit blend for keto/low-carb. Adjust amount to taste.
Fat: Coconut oil keeps the recipe paleo and dairy-free. Butter can be used if preferred and dietary restrictions allow. Ensure it’s melted and cooled.
Chocolate Chips: Use sugar-free chocolate chips (like Lily’s) for keto/low-carb. Ensure they are paleo/vegan if needed.
Dough Consistency: The dough will be different from traditional cookie dough – potentially thicker or slightly crumbly. Use your hands to bring it together if needed.
Doneness: Cookies are done when the edges are set and lightly browned. The center should look slightly soft but not wet. They will firm up as they cool.
Storage: Store cooled cookies in an airtight container at room temperature for a few days or in the refrigerator for up to a week.

Best Keto Chocolate Chip Cookies (Paleo, GF!)