Chocolate chips and nut butter together help to create an insanely and totally flour-free chocolate chip cookie recipe. One could even say that this is a simple six ingredient recipe for the most delectable, and dare I say, melt in your mouth chocolate cookie you’ve had in a long, long, time.
Keto chocolate chip cookies ingredients + substitutions
Here’s what you need to make these delicious chocolate chip cookies:
- 1 cup almond, cashew, or peanut butter, room temperature
- ½ cup Swerve Allulose Blend, or other allulose product
- 1 large egg, whisked
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup sugar-free dark chocolate chips
Optional, but recommended:
- ½ teaspoon flaky sea salt
I recommend sprinkling the cookie dough with a bit of flaky sea salt for a super, duper, delicious cookie flavor combination!
How to Make These Cookies Vegan:
Instead of using an egg, you can instead whisk together 1 tablespoon flax meal with 3 tablespoons hot water. Let sit for 10 minutes until the mixture is gelatinous. Then sub it in for the egg
Keto chocolate chip cookies recipe
First, gather your ingredients. Then…
In a large mixing bowl combine nut butter, allulose, egg, vanilla and almond extract, baking soda, and kosher salt together.
Fold in chocolate chips.
Refrigerate bowl for 45 minutes.
Preheat oven to 350 degrees.
Line a large, rimmed baking sheet with parchment or a silicone baking mat.
Divide the dough into 12 equally sized balls.
Place the balls of dough on the prepared baking sheet, keeping them 1 ½-inches apart.
Sprinkle with flaky salt, if using.
Bake for 10-12 minutes, or until the edges are lightly browned, and the center is still slightly soft.
Cool the cookies on the baking sheet for 10 minutes, and then place them on a cooling rack.
Store in an airtight container for up to 3 days, or refrigerate for up to 2 weeks.
Keto chocolate chip cookie storage notes
You can store these in an airtight container on your counter for three days or refrigerate for about two weeks. Or, if you’re pre-making them for a later date, you can store them in a freezer. Wait until they’re completely cooled, then just place them on a sheet pan and flash freeze them in a single layer. Then, simply transfer them to an airtight container, and store them for up to 3 months in the freezer.
Recipes and Tips:
Everything Free Chocolate Chip Cookies
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Keto Chocolate Chip Cookies (No Almond Flour!)
These cookies are insanely flavorful and delectable, and they’re completely flour-free!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 1x
Ingredients
Keto Chocolate Chip Cookies (No Almond Flour!) Ingredients:
- 1 cup almond, cashew, or peanut butter, room temperature
- 1/2 cup Swerve Allulose Blend, or other allulose product
- 1 large egg, whisked
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup sugar-free dark chocolate chips
Optional:
- 1/2 teaspoon flaky sea salt
Instructions
- In a large mixing bowl combine nut butter, allulose, egg, vanilla and almond extract, baking soda, and kosher salt together.
- Fold in chocolate chips.
- Refrigerate bowl for 45 minutes.
- Preheat oven to 350 degrees.
- Line a large, rimmed baking sheet with parchment or a silicone baking mat.
- Divide the dough into 12 equally sized balls.
- Place the balls of dough on the prepared baking sheet, keeping them 1 ½-inches apart.
- Sprinkle with flaky salt, if using.
- Bake for 10-12 minutes, or until the edges are lightly browned, and the center is still slightly soft.
- Cool the cookies on the baking sheet for 10 minutes, and then place them on a cooling rack.
- Store in an airtight container for up to 3 days, or refrigerate for up to 2 weeks.
Nutrition Facts
- Serving Size: 1
- Calories: 171
- Sugar: 15.7g
- Sodium: 213mg
- Fat: 13.3g
- Saturated Fat: 3.9g
- Carbohydrates: 18.5g
- Fiber: 1.5g
- Protein: 6.4g
- Cholesterol: 17mg
