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Free Printable: Low Carb & Keto Food List
Get It NowThese low carb keto chocolate chip cookies are one of my oldest keto desserts, and they are also in my second keto cookbook, but I’ve tweaked them over the years because I make them so much. My sugar free chocolate chip cookies were originally inspired by my keto shortbread cookies, and I’m excited to share with you how these have evolved into a fan-favorite.
Why You Need My Keto Chocolate Chip Cookies Recipe
- Soft and chewy texture (or crispy if you prefer)
- Sweet with melty chocolate chips
- Make the dough in one bowl
- Ready in under 30 minutes
- Only 2g net carbs per cookie
- Great for a keto diet and gluten-free, with a dairy-free option
- Perfectly satisfies sweet cravings
For the best keto chocolate chip cookies, I use a combination of granulated Besti and Besti Brown sweeteners for aftertaste-free sweetness with a hint of brown sugar flavor. Wholesome Yum Almond Flour creates the best texture because of its ultra-fine grind.
Ingredients & Substitutions
Here I explain the best ingredients for my low carb chocolate chip cookie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Unsalted Butter – Make sure it’s softened at room temperature before you start. You can try to replicate it with ghee or coconut oil if you need to for dairy-sensitive or dairy-free options, but the texture is still a bit different.
- Besti Monk Fruit Allulose Blend – My favorite natural keto sweetener with the best flavor and texture. It keeps the keto cookies soft and chewy. Other sweeteners contain erythritol, which is more drying but does make your cookies more crispy. If you still want to use something else, use my sweetener conversion chart. Or if you prefer to use a liquid sweetener, make my other almond flour chocolate chip cookies instead.
- Besti Brown Monk Fruit Allulose Blend – For a taste and aroma like brown sugar. If you need a substitute, you can replace the brown sweetener with the same amount of granulated Besti, and mash it with 1/4 teaspoon of blackstrap molasses, which adds a negligible amount of sugar.
- Egg – This keto chocolate chip cookie recipe calls for one whole, large egg and it needs to be at room temperature, otherwise it will solidify the butter and the cookie dough texture won’t be right. An egg substitute should work fine if needed.
- Vanilla Extract – This brand is my fave.
- Wholesome Yum Blanched Almond Flour – Make sure to use blanched, finely ground almond flour. You’ll be disappointed in the end result if you try to use almond meal or coarse “natural” almond flour (a misnomer, really, because the blanched kind is natural too!). If you can’t use almond flour, my coconut flour chocolate chip cookies are just as delicious, but don’t try to use coconut flour in this recipe.
- Sea Salt
- Xanthan Gum – Although optional, if it works with your diet restrictions, I highly recommend leaving it in to keep these chewy! But, you can skip it if you like crispy low carb cookies.
- Sugar-Free Chocolate Chips – I use this brand.
How To Make Keto Chocolate Chip Cookies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cream the butter and sweetener. In a large mixing bowl, use a hand mixer or stand mixer to beat together the butter, Besti, and Besti Brown, until fluffy.
- Beat in the other ingredients. Beat in the egg and vanilla extract. Then, beat in the almond flour, 1/2 cup at a time, then the salt.
- Add the xanthan gum. Sprinkle (don’t dump) xanthan gum over the cookie dough, then beat.
- Fold in the chocolate chips. Use a spatula to fold until they are evenly distributed.
- Scoop the cookie dough. Use a medium cookie scoop to portion the dough onto a baking sheet lined with parchment paper, and flatten each cookie with your palm.
- Bake until golden. Allow the low carb chocolate chip cookies to cool completely before handling. (They need time to firm up.)
Now, go grab a glass of unsweetened almond milk… or your favorite keto milk of choice… or maybe even a cup of keto butter coffee? Either way, you’ll want to dunk these sugar-free chocolate chip cookies in there!
My Recipe Tips
- Make sure your butter is soft enough. Soft butter is important to cream properly and create air pockets. You can do this by cutting it into pats and letting it sit on the counter for 15 minutes. For a faster way, fill a glass or stainless steel cup or bowl with very hot water and let it sit for a few minutes, then place the cup or bowl upside down over the butter. The residual heat will soften it.
- Cream the butter correctly. Start with lower speed to prevent splattering, then increase as it starts to incorporate. The right amount of time is 3-5 minutes. More or less time can make your sugar free chocolate chip cookies too dense.
- Add the almond flour gradually. This allows it to incorporate evenly and avoids beating too much, which can lead to dense cookies as well.
- Sprinkle (don’t dump) the xanthan gum. If you dump it in all at once, it tends to clump and might not incorporate into the cookie dough.
- Pack the dough into your cookie scoop. If it’s too loose, it won’t stay together once you release it.
- Flatten the cookies to the desired thickness. Unlike traditional ones, keto chocolate chip cookies don’t spread much, so it’s important to flatten them to the thickness you want.
- Reserve some extra chocolate chips. For prettier cookies, feel free to press a few extra chocolate chips into the tops before baking.
- Watch them carefully. Low carb chocolate chip cookies are done when the edges are golden brown. The allulose in Besti makes the cookies soft and chewy, but it can also burn more easily than other sweeteners, so keep an eye on them when baking.
- Adjust baking time for your desired texture. Cookies with darker edges will be more crispy than lighter ones. If you prefer them crispier,omit the xanthan gum. Keep in mind, though, that this is generally a chewy keto chocolate chip cookie recipe rather than a super crispy one.
- Let them cool. The cookies will look melty and smell amazing right out of the oven, but resist the urge to grab one right away — they will fall apart. They need to cool completely to firm up. (You can always reheat them a bit after cooling if you like them warm.)
More Keto Cookie Recipes
If you like these sugar free chocolate chip cookies, here are more easy low carb cookie recipes to try:
If you love chocolate but cookies aren’t your thing, try my keto fudge brownies instead!
My Tools For This Recipe
- Baking Sheet – My favorite pan to use in the kitchen. It’s nonstick and easy to clean.
- Hand Mixer – I prefer using a hand mixer for cookie dough because it offers more control and takes up less space in my kitchen, but a stand mixer also works.
- Cookie Scoop – Makes the perfect size keto chocolate chip cookies!
Keto Chocolate Chip Cookies
The best keto chocolate chip cookies, with just 6 ingredients! This easy sugar free chocolate chip cookies recipe has only 2g net carbs each.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees F). Line a baking sheet with parchment paper.
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In a large bowl, use a hand mixer or stand mixer to beat together the butter, Besti, and Besti Brown, until fluffy.
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Beat in the egg and vanilla extract.
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Beat in the almond flour, 1/2 cup at a time. Beat in the salt.
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Sprinkle (don’t dump) xanthan gum over the cookie dough, then beat.
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Fold in the chocolate chips.
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Use a medium cookie scoop (this is a good size) to scoop rounded portions of the dough, pack tightly, then release onto the prepared baking sheet. Use your palm to flatten each cookie to about 1/3 inch thick.
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Bake for 10 to 14 minutes, until the edges are golden. (Time will vary depending on your oven and the exact thickness of your cookies.) Allow to cool completely on the pan before handling.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 cookie (~2 1/4 inch diameter)
- Store: Your keto chocolate chip cookies will store perfectly in an airtight container at room temperature for a few days, or in the fridge for 10 days.
- Reheat: If you like warm cookies, pop them in the microwave for about 10-15 seconds.
- Freeze: Arrange the cookies in a single layer on a parchment lined baking sheet and freeze. Once solid, transfer to a freezer bag and freeze for up to 6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Chocolate Chip Cookies
297 Comments
John S
0How can I convert this to a basic chocolate cookie without the chips? How much cocoa powder would I add? Any other additions/subtractions/adjustments? Thanks.
Wholesome Yum M
0Hi John, I have two recipes for chocolate cookies. This recipe one for Keto Chocolate Cookies is closer to the original chocolate chip cookie recipe in texture. This one for Flourless Chocolate Cookies is a bit fudgier in texture and flavor. Feel free to omit the chips in either recipe if you desire. No other changes needed. Enjoy!
John S
0Thanks! Looking forward to trying them out!
Clara McCormick
0How is the best way to store these cookies
Wholesome Yum M
0Hi Clara, These can be stored in an air-tight container at room temp for a few days. Any longer than that and you can move them in the fridge or the freezer. For more information, check out the section called, ‘How to Store Almond Flour Chocolate Chip Cookies.’ I hope this helps!
Lisa Mattucci
0Hi there these low carb keto chocolate chip cookies look amazing! The only problem for my family ( not me) is that they are allergic to nuts so is there a substitute for the almond flour? Also for the recipe for the All Purpose bread that uses the almond flour and unsweetened Almond milk? Would flaxseed meal work? Coconut milk instead of almond milk work? Ok please let me know what ingredients I can use that will still work in most of your recipes that use almond milk and almond flour. Again my family has a tree nut allergy. I love your KETO cookbook. The Tuscan garlic chicken casserole is delicious!!! Thank you!
Wholesome Yum M
0Hi Lisa, The best substitution for almond flour is sunflower seed flour. This should work in both the cookie recipe and the all purpose bread. Coconut milk is a great sub for the almond milk too! Best wishes!
C Wahlund
0I’m sorry, but these cookies are not good at all!! I am an excellent baker & have been eating very low carb for 8’weeks and I’ve lost 25#. I was super excited to try these & quite honestly I would throw them in the trash, but the ingredients I used were expensive. I will make some attempts on my own to achieve a healthy low-carb chocolate chip cookie. My son-in-law is a pastry chef trained at the Culinary Institute of America. We believe it cannot be achieved without using a blend of alternative flours. I think the almond flour alone makes them taste mealy. And yes, I used blanched almond flour. I am so disappointed
Wholesome Yum M
0Hi C Wahlund, Sorry these cookies didn’t suit your tastes. If you used blanched fine (or superfine) ground almond flour, then you used the correct type for the recipe. If you would like to try a cookie recipe that doesn’t contain almond flour, these Sugar Cookies use Wholesome Yum Coconut Flour instead.
Charlotte Trice-Rolph
0Hey.
So…. I’ve been struggling to find a keto cookie/treat recipe that I 1. Can successfully make (not the best baker) and 2. That I enjoy… And WOW… These worked perfectly! They don’t exactly look like the pictures, and mine were a little bigger so in the oven for longer, but they are great, a little crisp on the edges, chewy in the middle!!!
I also slightly tweaked the recipe, using 1/2 tsp vanilla and 1/2 teaspoon almond, it gave them the slightest hint of marzipan. YUM!
Delicious! Next time I’ll be making a bigger batch!
Thanks!
Luiz Marques
0Pretty awesome. I skipped the optionals, used erythritol and callebaut dark chocolate. The cookies are probably the best I ever had in my life.
Yokie
0Just pulled them out of the oven. Very good..I followed exact instructions, included molasses. I used a scant tsp.. Sorry, if you’ve mentioned and I missed it, but make sure eggs and butter, as usual, are room temp. I sprinkled sea salt on the tops right out of oven..salt makes the sugar better.
Nice job on this recipe!
Rayofsun
0I’ve been keto for 3 years and I’m prepping for our super bowl party tomorrow and wow, this recipe is so amazing and I’ve tried many in the last 3 years!! I didn’t have molasses so I added a little liquid allulose. I also used Lily’s mint chocolate chips instead. Soooo delicious!! My gas oven runs hot so I baked at 320 for 12 minutes and it was perfect. My kids are devouring them as I type this…I hope some are left for the super bowl party tomorrow!! Love your recipes!!
Susan Gosby-Worley
0I love your recipes, but I have to say, your website is cumbersome dodging all the ads that take up so much space, it’s difficult to read the recipe. The 3 black circles with the save, Pinterest, and facebook likes are in the way!
But I have to say, the cookies are pretty darn good!
Wholesome Yum M
0Hi Susan, I’m so happy you enjoyed the cookies! The ads on the page are used to keep the website running. If you are liking the content on the website and would like to opt-out of the ads, I encourage you to check out the Wholesome Yum Plus Membership.
Mairead
0Hi! the allulose that you have linked is out of stock until March. Can I use my lakanto monkfruit? its the crystalized one just like the one you linked. Will that change the cookies at all?
Wholesome Yum M
0Hi Mairead, Sorry about that! You can find the linked Wholesome Yum Allulose sweetener here. An erythritol based sweetener will work in the recipe, but it will give you a completely different texture. Allulose produces soft cookies, erythritol produces crispy ones.
Amber
0I’m having trouble as it doesn’t state quantities in cups with the ingredients.. so how much do I weigh out of each thing?
Wholesome Yum M
0Hi Amber, The full recipe with quantities is shown in the recipe card about halfway down the page. Be sure you aren’t viewing the website with an RSS reader or in ‘reader mode’ on your browser.
samuel
0Hi Maya,
Thank you for your helful, insighful site.
I wanted to start a low carb diet, but was worried that i’ll miss my daily treat to my coffee.
When I came across your website full of delicious, easy to follow recipes, I was DELIGHTED, and was eager to try out ALL of your products.
So the first one that I tried was these delicious, chewy chocolate chip cookies, and delicious they were!
I’m looking forward to trying out more of your items.
Thanks again!
I wish you lots of luck!
samuel
0Recipe is great! Just what I was looking for!
Just one question, what would be the best way to pack it? You mentioned that plastic makes it soggy. Is it that bad or will it be fine?
Reason being, I wanna gift someone with it, and I wanna present it nicely, not in a paper bag.
Please advise.
Thank you!
Wholesome Yum M
0Hi Samuel, I like to wrap these in parchment paper. For gifting, you may want to get a cardboard baked goods box. These are available at local craft stores.
Tara
0I know that it would not be completely keto, however could I use arrowroot starch in place of xanthan gum?
Wholesome Yum M
0Hi Tara, Yes, that would work fine.
Janet
0I tried this recipe and followed the suggestions regarding mixing etc. I did omit the molasses because I didn’t have any. I will find molasses next time. I also did not have a medium scoop, so I overfilled a small scoop and flattened the cookies out as instructed. I ended up with 30 cookies.
I was concerned when the edges (which were thinner) started to brown. I’m wondering if I could get a more even browning if I rolled out the dough and used a cookie cutter to get them more uniform. They were well cooked at 12 minutes, but the tops were not golden.
The texture was good, and the cookies did taste great!
Lizzie
0Made these and OMG!!!! Couldn’t even tell they were keto! This is my new go to cookie recipe!!!
Micha
0I LOVE THESE COOKIES!! I have tried so many others that crumbled and did not eat as a ‘cookie’. These cookies are delicious, moist (or crunchy if you like) and hold their shape. They are so easy and quick to make. It satisfies that cookie crave. I flattened them a bit for more surface area and left them in longer to get browner. I’m going to use the base recipe for additional flavors. Thank you!!
Diana Fisher
0I have just made these cookies, they are absolutely delicious, taste a little like macaroons. I will take one in my snack box when I go to work tomorrow. I will have fun with different types of ingredients.
Karla
0I’d like to make Chocolate Chip Cookies using your Besti Brown Sugar Replacement – LOVE IT! – in place of the blackstrap molasses. Please could you recommend any adjustments the recipe might need?
Wholesome Yum M
0Hi Karla, 1 Tablespoon should do the trick! Enjoy your cookies!
shannonmichaeltx@att.net
0Incredibly good low carb cookie! I must say these will not last long. The addition of molasses is genius. I love these! Thank you so much for all your hard work. Your blog is really helping me eat healthier without feeling “left out” of life. I wanted sugar today and I made these and they hit the spot.
Tosca
0Where are the amounts? How much flour, How much butter also?
Wholesome Yum M
0Hi Tosca, The amounts are listed in the recipe card located in the top half of the page. If you can’t see the recipe card, please make sure you aren’t viewing the website in ‘Reader Mode.’ You can verify this in your internet browser settings. I hope this helps!
Philip Brzostowski
0Best keto chocolate recipe. I find that freezing them makes a perfect companion to my morning coffee.
Phil
Sheri B.
0I loved this recipe! I followed everything exactly including the molasses and xanthan gum. They came out great but I would prefer a crunch, perhaps I made them too thick. Would they be more crunchy without the xanthan gum or if I cooked at a higher degree?
Wholesome Yum M
0Hi Sheri, Yes, making your cookies a little thinner will give them more crunch. Also, you can leave them in for a few additional minutes, but be sure to keep an eye on them so they don’t burn!
kristine rios
0Can I make this ahead of time and bake a few cookies at a time? If so, how long does it last refrigerated or frozen?
Wholesome Yum M
0Hi Kristine, Yes, you can make the dough and pre-roll cookies to store in the freezer. They can remain in the freezer for a couple of months. The dough can be stored in the fridge for up to a week.
Hannah
0I have regular ol’ organic molasses…… Does the “blackstrap” part make a difference?
Wholesome Yum M
0Hi Hannah, There are some big flavor differences between regular molasses and blackstrap molasses. The recipe will work with either form of molasses, but blackstrap has more favorable flavors for this recipe.
Jill
0Hi there,
I notice you say to only use granulated, not powdered, varieties of sugars. What about liquid? Can I substitute liquid allulose in this recipe, or any recipe for that matter?
Thanks!
Wholesome Yum M
0Hi Jill, I don’t recommend using liquid sweetener unless specifically noted in the recipe. Liquid sweetener changes the composition of the recipe, and it will not turn out as intended. There are many recipes where powdered sweetener is used, usually in recipes that require a smooth texture like cheesecake. I hope this helps!
Kat
0Hello, I don’t have Xanthan Gum but I want to achieve the same soft chewy texture in my cookies. Can I use psyllium husk with the same ratio?
Wholesome Yum M
0Hi Kat, psyllium husk does not have the same properties as xanthan gum, so it won’t give you the texture you are looking for. 1 tsp of gelatin can help you get the soft, chewy texture you are looking for in place of xanthan gum. Enjoy!
Julie U
0I have an allulose monk fruit blend…would this be ok to use? if so would the measurement be different than your half a cup of just allulose? Would the cooking time change too?
Wholesome Yum M
0Hi Julie, Yes that will work. Reduce the amount to 1/3 cup and you will get the same sweetness as 1/2 cup pure allulose. I have a handy calculator to help determine how much sweetener to use in recipes, you can find it here: Sweetener Calculator. Enjoy!
Bruce Allan Clark
0I must have screwed up. I made the shortbread type cookies. I used Bob’s Red Mill Super-Fine Almond Flour. Was that wrong? And I used Splenda brand Stevia powder. Maybe that was the problem? Otherwise followed the recipe exactly and the result was an overly crumbly structure but I could live with that. However, they tasted like cardboard. Very disappointed. Help.
Wholesome Yum M
0Hi Bruce, I’m sorry these didn’t turn out as expected. It sounds like your dough was too dry. I highly recommend you check out the images and the video in the recipe card to see what consistency the dough should be before baking. Also, I think you may have used too much sweetener which overpowered the rest of the recipe. Allulose is not 1:1 with sugar, and I believe the sweetener you used is 1:1. In this recipe, if you use a 1:1 sweetener you would only need 1/3 c + 1 tsp of sweetener. I hope this helps!
Lynn B.
0I gave this 4 stars because I feel the addition of salt would be helpful. Either in the dough or a sprinkling on top. There was something missing. I will try again. Thanks for the recipe.
Lisa
0Hello! I just had to come comment. I followed this recipe to a T including xanthan gum and molasses. I think I almost cried when I bit into it. Perfection. Soft with a little chew. Oh my they are wonderful. Thank you for all you do!!!!
Irene Collini
0Can I use an egg replacer? I’m vegan and wonder if an egg can be replaced and if so, what would be the best alternative!
Wholesome Yum M
0Hi Irene, Yes, a vegan egg or flax egg should work fine in this recipe.
Meredith
0I just made these vegan style with the “flax egg” and butter flavored coconut oil. They are so good! I’m trying to do vegan keto and this hit the spot! Thank you.
Rose
0Oh my goodness, these cookies are amazing!!!! I also added a little almond butter (nothing else in it) just to add anyone more flavor to it and they were so good!!! Even my husband who has a sweet tooth and has been missing sugar since recently going keto was like, they are so good!! Thank you, this one is definitely a keeper!
Jessica
0If I wanted to add cacao powder, how much would I use?
Wholesome Yum M
0Hi Jessica, If you wanted a light cocoa flavor through your cookies, you can add 1-2 Tablespoons of cocoa powder. Any more and the recipe will likely end up too dry. I hope this helps.
Tracie
0Your chocolate chip cookies are out of this world!! Do delicious. Thank you
Brenda
0Hi Maya! When I purchased your cookbook, you had not yet released your new sweeteners and the sweet recipes all say “erythritol” in them. Have you given any thought to what other options you would have used in the recipes in the cookbook now that your sweeteners are available? I have purchased them all and I’m not confident in what to use in each recipe if, indeed, you thought a different sweetener to would be better. I didn’t know where else to contact you about this other than on a recipe page. I do, by the way, love the chocolate chip cookies!
Maya | Wholesome Yum
0Thank you so much for asking, Brenda! You’re right, my sweeteners did not exist yet when I wrote the book, that is the reason they are not used in it. The recipes in the book use either erythritol or a monk fruit erythritol blend. But many times, I’ve found that monk fruit allulose blend or pure allulose works even better. The main difference is these two both make much more soft, moist baked goods. They are great for chewy cookies, soft ice creams, moist cakes and muffins, etc. They will also dissolve and caramelize a lot better than anything containing erythritol. If you want something crispy, pure erythritol works better. Erythritol and allulose amounts are interchangeable (same sweetness), which is 70% as sweet as sugar. Monk fruit allulose blend is a 1:1 sugar replacement, makes nicely moist baked goods, and 33% sweeter than either pure erythritol or pure allulose. If you need to convert, I have a sweetener conversion calculator here. I have a keto sweetener comparison article here too, explaining more of the differences. But feel free to ask about any particular recipe, happy to make suggestions!
Lynnita
0Made mine crunchy the way I like. I used an ice cream scoop, uh way too big cookie but delish. Do these freeze well?
Wholesome Yum M
0Hi Lynnita, Yes! These freeze great!
Dee
0Thank you so much for this recipe! This is my new favorite cookie!!!
Teri
0These chocolate chip cookies are really good.
Daria
0Closest to toll house cookies you can get and without all the carbs! I bake them less time.
Lindsay
0Hi there, are these done with crystal sweetener or powdered? Thanks
Maya | Wholesome Yum
0Hi Lindsay, These are with crystallized Besti Monk Fruit Allulose Blend.
Pippa
0Hi,
Have you tried freezing the dough? I just know me to well to cook a whole batch- like magic- they are gone.
Wholesome Yum M
0Hi Pippa, Yes, I know just what you mean! The dough can be frozen for up to a couple of months. Be sure to wrap it tightly and place in a freezer safe bag.
Annie Drescher
0Awesome cookies! Hit all of the boxes of a classic chocolate chip cookie. Chewy, crunchy, and oozing with chocolate. 10/10 would recommend.
Darlene Murphy
0I made these the other day and they turned out perfect! They tasted just like if not better than normal chocolate chip cookies. Great recipe, it’s a keeper. The only thing I did was add a tablespoon of Truvia brown sugar. Thank you so much for the awesome treat.
Sheri Watson
0I was just needing to know exactly how much to put of each ingredient in order to make the cookies. I bought all of the ingredients for the low carb chocolate chip cookies but I do not know the measurements.
Wholesome Yum M
0Hi Sheri, The recipe card is about halfway down the page. If you don’t want to scroll to find it, there is a button at the top of the post (just under the title) that says ‘Jump To Recipe.’ If you cannot see the recipe card, then you may need to turn off your browser’s ‘Reader Mode’ to be able to view it.
Lin
0I tried the recipe. 1. My dough was so thick it was hard. So I added 1/2 again more avocado oil. Then it was ok.
2. My oven temp was 325 but they looked too brown at 8 minutes with the allulose.
3. What is the best oil to use as we have both coconut and dairy allergy? Is there a butter flavor oil or flavor to add? We don’t like ghee or Shea. The flavor for us was bland even with extra vanilla. Please help. Thanks
Wholesome Yum M
0Hi Lin, Allulose does brown more than baking with erythritol, that is normal. As for the flavor of your cookies, I would suggest searching for a dairy-free butter extract. That will help to give flavor and depth to your baked goods. There are a couple of varieties of butter-flavored avocado oil, but they can be a bit pricy, an extract is a more economical way to go.
Kathy
0Wonderful!!! Just what my taste buds were craving!
I used Coconut sugar which has a pretty strong flavour so omitted the Molasses. Also I avoid Xantham gum so used Pixie Dust instead (1 tsp each of chia seeds, psyllium and ground flax). Also added 1/2 cup chopped pecans. Turned out fabulous but I think next time I will decrease the Almond flour by 1/2 c seeing as I add that amount of pecans.
I just discovered your site today and this is my second delicious success. Thank you so much!!!
Cathy Pang
0Hi, i was wondering if you could tell me how to use this recipe as a basis for chewy lemon cookies. If I delete the chocolate chips and molasses, but add lemon zest and juice, how much would I add? Do you think this would work? I appreciate your input, thank you.
Wholesome Yum M
0Hi Cathy, You can add lemon zest (1 Tbs) to this recipe, but I don’t think lemon juice will come through, I suggest using a lemon extract (1/2 tsp). If you would prefer to use lemon juice, then I would use this cookie as a base recipe which includes cream cheese and highlights the lemon citrus flavors. With this cookie recipe, use 1 Tbs lemon zest and 1-2 Tbs (depending on the desired intensity of flavor) of lemon juice. Enjoy!
Lori L
0These are really good cookies. I made them today. Although I didn’t have the xanthan gum or the molasses. They were still really good. I did like one person said and browned the butter to add extra flavor. I also made your Almond flour biscuits with the collagen today. I also added shredded cheddar cheese to them for cheese biscuits. They were great also.
Maya, I really appreciate your recipes. I can always count on them to come as they are supposed to. It’s no fun when a recipe flops. Waisted time and money, not to mention expectations.
Thanks Maya
Susan Cannon
0OMG! These are awesome! I didn’t have all of your ingredients but I used dark Karo syrup instead of the molasses and I used 1/4 cup each of white Erythritol and brown (monk fruit). They are really so good! Thanks so much and to everyone…READ THE TIPS!!!
Debra Dusseault
0Any thoughts on swapping out the molasses for coconut nectar?
Wholesome Yum M
0Hi Debra, Yes, that will work out fine.
Melissa
0Please consider noting SALTED butter in the ingredient list. I just baked these for my husband for Valentines Day and wondered why there was no salt in the recipe. After I put them in the oven I saw the little footnote about using salted butter. The recipe card just says butter. I never bake with salted butter because of the quality of salt. I always prefer to add my own.
Anyway I just tried them and they’re not good and I think the salt is the reason. It is very kind of you to share recipes but I think other people will have the same disappointing experience I had if they use the recipe as posted and don’t know the recipe needs salt.
Elise
0Hi, I am freaking out how delicious these cookies are. I brought them to a “Try Healthy Deserts” event and everyone loved them. EVERYONE. Thank you.
Wholesome Yum M
0Hi Melissa, I am sorry these didn’t turn out as expected. The recipe notes do say to add salt if using unsalted butter or coconut oil.
Stephanie
0Just made these tonight!! Can’t wait to try them in the morning when I break my fast!
If I omitted the molasses does that lower the carb count per serving?
Thanks!
Wholesome Yum M
0Hi Stephanie, Yes, omitting the molasses with slightly change the macros.
Josephine
0Hi Maya – can’t wait to try these. I have a question – in your blog you say the 1 cookie is 4 net carbs but in the nutritional info it says 2 carbs. Which is correct? Thanks for answering.
Wholesome Yum M
0Hi Josephine, The recipe card is correct – 2 net carbs per cookie.
Caroline
0Hello Maya, thank you for a wonderful food blog as we use and enjoy so many of your recipes.
This one was simply superb: I’ve tried so many keto/low carb recipes for chocolate chip cookies
and they all lacked something. Not this one! By the way, I used Quest Vanilla Milkshake protein
powder and substituted Sukrin Gold for half the powdered sweetener. We eat them all in two days, and then I make more!