These chocolate chip cookies are not only lowcarb/keto, but they are chewy throughout, yet a bit crispy on the edges! they are gluten free, grain free, and can be keto or paleo!
I love chocolate chip cookies! I really love chocolate chip cookies that are slightly crisply on the edges and soft and chewy in the middle. You know, like your grandma’s cookies, or even Nestle Tollhouse cookies when they’re made from scratch! Grain free cookies can be pretty good, but they’re usually soft throughout—more like a mini cake than a cookie. Some are chewy, but they just don’t have that crispy edge! Not bad, but not Grandma’s cookies! I have been trying a lot of recipes to find a grain free, sugar free recipe that is as close to “regular” flour and sugar cookies as possible. Haven’t had a lot of luck. Some are better than others, but none have had that perfect cookie texture!
So I started experimenting. Different ingredients, different proportions, and different baking times. These are pretty close to real deal chocolate chip cookies! They are a little crispy on the edges, yet chewy in the middle!
Gelatin is used to make the cookies really chewy, and to get the crispness on the edges, the cookies are baked a little longer than the average grain free cookie. The butter and Swerve Brown Sugar Replacement add to the authentic cookie flavor.
Also, use very dark chocolate chips to minimize the sugar content. The macros in this recipe are calculated using Pasha 85% cacao organic chips, but you can use what ever dark chocolate or sugar free chips you like. For paleo-friendly chips, try these.
Ingredients
1 ½ c. Almond flour*
2 tbsp. Gelatin (I recommend this one or this one)*
½ c. Swerve brown sweetener (Regular sugar substitute will work if you don’t have brown)* Use Coconut sugar for paleo
½ tsp. Baking soda
½ tsp. Salt
½ c. Grass fed butter, softened (for dairy free use ghee or palm shortening)
1 Egg
2 tsp. Vanilla
*See ingredient notes below
Directions
Preheat oven to 350˚. Combine almond flour, sweetener, gelatin, baking soda, and salt. Add softened butter and combine. Add egg and vanilla and mix well. Stir in chocolate chips.
Using a cookie scoop, place batter in 1 tbsp. scoops onto a parchment-lined baking sheet. Bake 15–17 minutes until edges are browned. Browned edges are key to getting a slightly crispy edge. The rest of the cookie will still be soft and chewy. Remove from oven and allow to cool a couple of minutes before removing from baking sheet and placing onto paper towels. Let cookies cool for 10–15 minutes before devouring. When cookies are warm, they are very soft. Cool the cookies to room temperature before eating so that the edges to get a bit crispy! Makes about 2 dozen cookies.
Ingredient notes:
* Use blanched almond flour, not almond meal. Almond meal will cause them to be a little grainy. I recommend any of these: Wellbees, Honeyville, or Kirkland Signature
*If you don’t have Swerve Brown Sweetener, you can use Lakanto Golden Monk Fruit Sweetener or granulated sweetener. I think that the Brown Sweetener mimics real brown sugar the best, but the other monk fruit or erythritol sweeteners will work.
*Use actual gelatin, not collagen peptides for this recipe. You want the gelatin to gel in this recipe to provide the chewy texture. I like Great Lakes or Vital Proteins
* For chocolate chips, choose very dark chocolate to minimize the carbs or use a stevia sweetened chocolate like Lily’s. I prefer no soy in my chocolate, so I like these 85% cacao chocolate chips. Try Enjoy Life chips for paleo.
Enjoy!
Macros for one cookie
Carb count excludes non caloric sweeteners because these do not affect blood sugar in most people. Net carb count excludes both fiber and sugar alcohols.
Per cookie
Calories: 104
Fat=9.5g
Protein: 2g
Carbs: 3.4g
Fiber: 1.5g
Net carbs: 2g
After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition
Keto Chewy Chocolate Chip Cookies
Ingredients
- 1 ½ c. Almond flour*
- 2 tbsp. Gelatin*
- ½ c. Swerve brown sweetener* Regular granulated sugar substitute will work if you don’t have brown* Use Coconut sugar if paleo
- ½ tsp. Baking soda
- ½ tsp. Salt
- ½ c. Grass fed butter softened (for dairy free use ghee or palm shortening)
- 1 Egg
- 2 tsp. Vanilla
- ½ c. Dark chocolate chips*
Instructions
- Preheat oven to 350˚. Combine almond flour, sweetener, gelatin, baking soda, and salt. Add softened butter and combine. Add egg and vanilla and mix well. Stir in chocolate chips.
- Using a cookie scoop, place batter in 1 tbsp. scoops onto a parchment-lined baking sheet.
- Bake 15–17 minutes until edges are browned. Browned edges are key to getting a slightly crispy edge. The rest of the cookie will still be soft and chewy.
- Remove from oven and allow to cool a couple of minutes before removing from baking sheet and placing onto paper towels. Let cookies cool for 10–15 minutes before devouring. When cookies are warm, they are very soft. Cool the cookies to room temperature before eating so that the edges to get a bit crispy! Makes about 2 dozen cookies.
Notes
Also try my
Keto Chocolate Peanut butter Pie
Low Carb Carrot Cupcakes
Dairy Free Keto Cheesecake Mousse
__________________________
All content on CindyHilliard.com is for information purposes only and is not to be used in place of medical advice or treatment. Always seek the care of a medical professional if you have health concerns.
__________________________
Links on CindyHilliard.com may be affiliate links, which means that I may receive a small commission if a purchase is made by clicking a link. The price you pay is no different. This income helps support this website. I only share links to products that I truly use and recommend!
Cindy Hilliard Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
