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Keto Cookies

4.98 from 2933 votes

Homemade chocolate chip keto cookies – deliciously soft, flourless, and completely sugar free!

Sugar Free Chocolate Chip Cookies

Chewy Keto Chocolate Chip Cookies

A recipe for chocolate chip keto cookies has been the hands-down most popular request I’ve been getting over and over again from readers this past month.

On one day in particular, I received four separate requests within hours of each other – and that was when I knew the recipe needed to go to the very top of my to-make list.

It took just a couple of tries to perfect these cookies, and the results are like something between a traditional chocolate chip cookie and a butter cookie. Their texture is so rich and buttery, it’s almost like eating chocolate chip shortbread!

You May Also Like: Keto Cheesecake– Just 5 Ingredients

Above – watch the video how to make keto cookies.

Keto Cookies With Almond Flour

The two types of flour used most often in keto cookie recipes are coconut flour and almond flour.

I chose almond this time, mostly to be different because I’ve already made brownies with coconut flour.

Almond flour (also called almond meal; it’s not really flour at all) is much easier to find nowadays than it was even just a few years ago.

I’d recommend looking in the natural section of a regular grocery store, or at Target, health food stores, or online.

You can also make your own almond flour at home by adding raw almonds to a food processor and pulsing until they reach a flour-like consistency. Be sure not to pulse too long or they’ll turn into almond butter, which is delicious… but not what you want if you’re making these cookies!

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Keto Cookies
Keto Chocolate Chip Cookies

Just 7 Ingredients

Vegan & Gluten Free

Taste Like Shortbread

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Can Sugar Free Cookies Actually Taste Good?

Growing up, whenever we’d go to my grandparents’ house there would be two sections of treats in the cabinet.

One was the regular, full-of-fat-and-sugar junk food section specifically for us kids. The other was comprised of sugar-free JELL-O, granola bars, and low carb cookies for my grandfather who had Diabetes.

One afternoon, I was curious and snuck off with one of the sugar free peanut butter cookies in the “not for children” stash.

All I remember of that cookie was an artificial aspartame taste that lingered long after the first bite was gone. And I definitely didn’t take a second bite!

Thankfully, sugar free desserts have come a long way, and you have numerous options from which to choose if you need to bake without sugar.

For this particular recipe, both powdered erythritol and Sugar Free Powdered Sugar will work. The photos in this post are of keto cookies made with the former.

If I’m making the cookies for myself or to serve a crowd not on the keto diet, I’ll just use regular powdered sugar or powdered coconut sugar, both of which work fine here as well.

(If you want them to be paleo cookies, use powdered coconut sugar, which can be made by simply pulsing regular coconut sugar in a blender until it turns to powder.)

The Best Easy Low Carb Keto Chocolate Chip Cookies

*For a coconut flour version, make these Coconut Flour Cookies.

Pin it now to save for laterPin Recipe

Keto Cookies

Low carb chocolate chip keto cookies that are soft, easy to make, and sugar free.
Cook Time 10 minutes
Total Time 10 minutes
Yield 5 large or 10 small
5 from 2933 votes



  • Preheat oven to 325 F. Stir dry ingredients very well (so you don’t end up biting into a clump of baking soda!). Add wet to form a dough. Shape into cookies – I used a cookie scoop to first form balls and then shape into cookies. Place on a cookie tray, and bake on the center rack 10-12 minutes. Let cool an additional 10 minutes before handling, as they are very delicate at first but firm up completely once cool. If you try them, be sure to leave a comment or rate the recipe below!
    View Nutrition Facts


Also be sure to try these popular Keto Brownies.

Have you made this recipe?

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Published on October 8, 2018

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  1. Natasha says

    These sound WAY better than regular chocolate chip cookies, at least to me. I am not keto by any means but I love butter cookies so, so much. I also appreciate the usual healthy makeover you’ve given them.
    Alright, I hate to be the annoying commenter, but is there a reason why powdered sugar must be used instead of regular?
    Anyways, I hope you both have a wonderful Monday.

    • Jason Sanford says

      Granulated sugar isn’t listed as an option simply because Katie hasn’t tried it and therefore can’t vouch for it here. But that doesn’t necessarily mean it won’t work (just that we don’t know if it does), so please feel free to experiment. And be sure to report back if you do!

      • Carly says

        Not the OP but I have made these several times over the past week (they are incredibly fast to make and taste AWESOME) using regular brown sugar and also maple syrup. They’ve come out great every time. Hope this helps!

        As a side note, I add a little less than one tablespoon of sweetener vs. two and they’re still plenty sweet enough for my tastes.

        • Denise Lenhardt Benoit says

          Hi, I am a certified foodie with a fierce sweet tooth. Trying Keto in earnest to lose weight. These cookies are a lifesaver! They are delicious and very satisfying. Making another batch today with chopped, sugar-free Hershey’s chocolate and walnuts. So long, Pepperidge Farm.

          • CCK Media Team says

            Hi they should definitely firm up. What ingredients did you use? And is your oven calibrated? Are you at a high elevation? Glad they tasted good!

          • Heidi says

            Try making them in an air fryer. I made a batch today & they turned out really good. I used half the amount of sweetener required in the recipe & the mini chips.

      • Judy Johnston says

        I used the Swerve granulated and it worked great! My daughter is doing Keto and is trying to get us on board so I made these the other day because I have to have some chocolate and love desserts but want a healthy dessert! That’s why I love Katie’s recipes! Sometimes I use honey powder or coconut sugar but have found that using the Monk fruit and Swerve give the sweetness without the calories or after taste that you sometimes get from Stevia.

          • Jimi howell says

            I don’t want to be Debbie Downer but doesn’t she say there is no flour in the recipe? Yet the first ingredient listed is almond flour! So did she mean no regular flour? Sorry to ask but I just need to be sure I’m looking at the right recipe. Thank you in advance ?

          • Jason Sanford says

            Almond flour is called flour because it looks like flour. It’s actually just ground-up almonds, so not flour at all and perfectly acceptable on keto diets 🙂

        • Susan says


          I cannot abide the taste of Stevia so I am always on the look for a carb free/low cal alternative. I have used monk fruit and am ok with the taste but am unfamiliar with Swerve. Is it more like monk fruit or Stevia?

          • Mandy says

            The BEST no calorie, keto friendly sweetener I’ve tried is allulose. It has zero aftertaste and on its own is the only sugar substitute that I’ve found that tastes the most like sugar that isn’t aspartame or the like.

          • Maggie John says

            Erythritol is the most like sugar with just a fraction of the calories and it is natural.

          • Denise says

            You should try allulose, it’s amazing!!! Best tasting healthy alternative to processed sugar.

          • Phyllis says

            I use Allulose. None of the carbs are digestible, look it up. It tastes just like sugar and it doesn’t ever kick me out of ketosis. Give it a try.

        • CCK Media Team says

          Unfortunately coconut flour is a completely different thing and can’t usually be subbed without changing other parts of a recipe because it soaks up liquid like a sponge. But you can definitely experiment and play around with the recipe!

    • Brooke Hébert says

      From my experience as a pastry chef, I would say powdered sugar is used because it blends well into the dough making it indiscernible, and lending to the beautiful buttery texture of shortbread. Regular sugar leaves a more sandy, granular texture. I used Swerve zero calorie powdered sugar.

      • Mikayla says

        Hi, Im sorry Im a year late but I hope you’re still there. I dont think you can replace the coconut oil with olive oil in this recipe as I believe the coconut oil helps with the firming up, as coconut oil is solid at room temperature and olive oil isnt.

      • Teresa says

        I did try for first time cookies taste good but I think they forgot to call for eggs on the recipe I feel like something is missing

    • Michelle Smith says

      For recipes that call for powdered sugar you can use granulated and corn starch. 1cup of sugar and 1 tablespoon of cornstarch are the ratios. Its worked well for me. You can also make your own powdered sugar by food processing this combo. Hope that helps!

    • Aurora Ward says

      Hi I just baked these cookies with granular sugar and it worked wonderfully I also sprinkle a little on top and oh my goodness it’s just amazing so yes it does work with granular sugar. Hope this helps!:-)

    • Kiara says

      I tried these today and am a very happy camper right now. I’d only tried one other keto cookie recipe in the past and this one far exceeds the results. My husband loved them too, so it’s a win all around.
      10/10 stars I will make them again for certain!

  2. Melanie Irwin says

    Thank you, Katie! I’m so grateful for your keto recipes. I’m not keto, but I have Type 2 diabetes, and keto recipes are usually okay for me. (Trader Joe’s has both almond flour and almond meal.)

  3. Mandy says

    I made these and they were TO DIE FOR good! I’m embarrassed to say the whole batch is already gone! I’m not a vegan but was recommended to your site by a friend for healthy keto recipes without all the artificial junk people sometimes put in keto desserts, and I have loved everything I’ve tried so far.

  4. Kathleen @ Produce On Parade says

    OOOOoo I can’t wait to try these. My husband has an rheumatoid arthritis and he feels better when we cut back on processed foods/ingredients so I am excited to try these! I have a sweet tooth, so it’s an experiment finding healthy treats for the both of us. Thanks, Katie!

    • Tanya Darling says

      Your husband might want to try the Plant Paradox diet by Dr. Gundry. It helps rheumatoid arthritis. It’s amazing and an easy diet to follow and stick to. My whole family has been following it for almost a year now.

      • Anita Jones says

        I agree 100% about the Gundry way of eating. I have several AutoImmune conditions. I’ve had Celiac Disease since I was 1 year old….
        I lost 75 lbs in one year!!
        It’s definitely a worthwhile way to go!
        HOW TO DIE YOUNG AT A RIPE OLD AGE “ He’s easy to follow and speaks in a story telling manner. Makes it simple to understand the medical terminology. Highly recommended!!

        These cookies 🍪 are fabulous. I used powdered Monk Fruit as the sweetner, Coconut Oil and Coconut milk. Fabulous!! Let them cool fully before picking a cookie up to eat.

        Thanks once again,
        Chocolate Covered Katie 🤗♥️🤗

      • Paula says

        Thanks, my husband has a pretty severe case of RA, I will look into this “Gundry”!
        These cookies may be perfect for him as he does notice eating sugar really gives him pain. Trying them today. Thx all!

  5. Sabrina says

    thank you for another wonderful sugar free recipe, and a cookie recipe at that, appreciate that it’s not too sweet since that is one of the things that I dislike most about chocolate chip cookies, love that these are soft too!

  6. JULIE says

    WONDERFUL! My grandaughter LOVED them, which is great because she’s a very picky eater.
    You have to really work that coconut oil. I did add about 4T of milk. Remember to put them in cookie shape. They will not rise or fall.

  7. Sharon says

    These were SO GOOOOD!!!! They should come with a warning label. I’m not sure how good they are going to be for my keto diet LOL!

  8. Jana Bruce says

    Wow! These are some yummy cookies! I used powdered Swerve for the sweetener and heavy whipping cream instead of milk. They were moist and held together. Thanks for the great recipe!

    • Jillian says

      5 stars
      Was your cookies sweet? I tried this recipe, although it was good, it was a bit bland. I am not the best baker so it could have been me! But I was wondering how yours turned out.

  9. Olga says

    HI…I love your recipes, I used this recipe but I didnt like how oily they were so the second time I trippled the recipe (because I wanted more cookies) and I used less coconut oil, just one spoon and half and they were fantastic, I also used rapadura or panela sugar instead of powdered sugar and the result was absolutely amazing. Thank you so much for sharing your recipes. Olga
    Ps: I don’t used powdered sugar as I can’t have any processed sugar, that’s why I use rapadura or panela sugar as this is unprocessed sugar.

  10. Diana says

    Jennifer, I’m so sorry this didn’t work out for you. I too tried this recipe and at first glance, it seemed that there wouldn’t be enough moisture in the recipe, but there is if you mix it a little more. The only thing I wanted to point out is that even though I doubled the recipe I was only able to make 17, 2 1/2 inch cookies. Also, my cookies didn’t flatten out either, which is usual when cooking with Almond flour, but they tasted fabulous anyway. One last thing I wanted to point out is that the cooking temperature may be too low. I had to cook them longer then stated and for the second batch I turned up the temperature to 375 and baked them for 10 minutes and they came out fine. Don’t give up, try again and good luck.

    • Betty Rivera says

      Just wondering why eggs are not in this receipe. Had to leave them for more time and did not flatten I did it with a spoon

    • Jaimie Holt says

      5 stars
      Super good but I added everything up and I got 8.2 carbs a cookie for a serving size of 10, did I do something wrong?

      • CCK Media Team says

        Hi Jaimie, it could just be a difference in specific brands or ingredients used, or it might be a misprinted ingredient in an online calculator. Or if you used 4 tbsp chocolate chips, the carbs would go up. Erythritol is also not included in net carb count on keto 🙂

  11. Peg Baldwin says

    These are *fantastic*! They whip up so fast. I did not have sugarless chocolate chips so I chopped up 2 squares of 92% cocoa chocolate instead. Seriously, I can’t even imagine a better keto chocolate chip cookie. I did buy sugarless chocolate chips so will use those next time. It makes a small batch, but I rolled the dough into little balls about 1′ in diameter and flattened them by hand – it made 15 cookies that are about 1.75″ across. I will *totally* make these over and over again. Thank you Katie, for the recipe. I have also made your Fat Bombs on this page, sooooo good too. 🙂

  12. Helen says

    Very very nice. Will definitely be making again. They went so quick with guests.
    Used butter instead of coconut oil as I don’t like it. Didn’t have chocolate chips so used 70% dark chocolate, which I chopped into little squares.

    • Amber says

      Thank you for commenting that you used butter instead of coconut oil. I was scrolling thru the comments to see if anyone did that because I wanted to use butter instead of coconut oil since coconut oil doesn’t agree with my stomach. So glad they still turned out good!!

      • Andrea says

        I melted my butter before mixing liquid and dry ingredients. If you use butter and melted I would not put the chocolate chips in until last after everything is mixed together so that the warm butter doesn’t melt them

    • Niki says

      Thank you! Also wondering if I could use butter instead, because it’s midnight and I want cookies NOW and butter is all I have! 🙂

  13. Kirsten says

    I came straight to this recipe since I can’t use regular flour and it calls for Swerve (I’m diabetic so I always keep Swerve in the house for baking); but then I noticed it uses almond flour. Is there any other flour that can be used (I’m allergic to tree nuts)?

  14. Desi says

    I’ve made 2 batches of these cookies so far. I follow the recipe and they turned out perfectly both times and so delicious. One thing I did that is not specifically mentioned in the recipe is I heated up the coconut oil and mixed it in when it was liquid. The cookies in the first batch were kinda fat because I assumed they would spread a bit while baking so I didn’t flatten them much before they went in the oven. But they stayed pretty much the same shape. So my second batch I just shaped them into cookies and flattened them out more.

  15. Shannon says

    Dessert snob turned Keto. Excellent recipe! Thank you, CCK! …I subbed butter for the coconut oil and hand-mixed until the wet ingredients were well incorporated into the dry. After dropping by tablespoon full, I flattened the cookie balls with the back of a glass. Cooking time with my oven was a little longer. MUST let the cookie cool completely do it won’t crumble. Nice and soft Keto cookie perfection.

  16. Aimee says

    I never leave comments but I loved these so much I had to. I used avocado oil, added a little extra powdered stevia and 1/4 tsp of molasses and they turned out so good I couldn’t believe it. They were eaten immediately by my family and then I started making more. I love that you can eat the dough raw. Thank you so much for this recipe!

  17. Selina Rifkin says

    These were VERY tasty. Used walnut meal instead of almond and granulated Swerve. And Lily’s chocolate. Worked fine. And husband liked them!

  18. Vanessa Caraballo says

    My husband has started the Keto Diet and he is such a picky eater. He loves all the horrible things. He hated healthy versions/substitutions of any sweets. We made this today and he did enjoy them… a lot!

  19. Anna says

    The most BEAUTIFUL keto cookie I have tried. I too will make these over and over and over and over again! Thanks so much Katie. You are quite the genius in the keto kitchen. Best wishes from Germany.

  20. Alecia says

    These are pretty good keto cookies and I rated them as such. They taste more like a snowball cookie than a shortbread cookie to me. They’re definitely not like a regular chocolate chip cookie, but they’re a very good “healthy” cookie. I love cck for the “healthy” version of my favorite desserts, but I don’t live on healthy baked goods. I’m not accustomed to all these nut flours, nut milk, xylitol ect. that are commonly used in Katie’s recipes. If healthy baked goods are your thing, then you won’t be disappointed.

    • Elaine says

      These are good. Used butter and chopped up baker’s chocolate. I would increase the sweetener by a tablespoon next time.

  21. Barbara makee says

    I absolutely love these cookies. Quick and easy sweet fix. Thank you so much for sharing!!! ?❤️

    I make a batch at least 2-3 nights a week ?

  22. Tanya says

    Keto Chocolate Chip cookies with Almond flour and Coconut oil and milk instead of butter and eggs are different texture and taste than I’m used to, but none-the-less quite yummy! Thanks for making it simple for someone like me to convert my ways!

  23. Suzanne says

    I made these tonight. Yum! I used Trader Joe’s almond flour. I also used 2 slightly heaping TBSP (after reading about dryness/crumbling) of coconut oil melted, so it would mix into batter well.

  24. Sarah says

    Hi Katie, if I wanted to sub coconut flour for the almond flour (nut allergy), do you know what the ratio of dry to wet ingredients would be?
    Thanks so much!

  25. HELENA says

    I only made half of the recipe because Ive tried some other cookies and they were hard, flat and blah. Now I wish I would have made the full recipe! These are soft and absolutely fabulous!! This will definitely be my go to recipe when I really want cookies! Thank you! 🙂

  26. Nick D says

    This “keto” cookie recipe doesn’t give the stevia, powdered green equivalent when this is a keto recipe. I followed it, but had to look up stevia equivalent myself. My problem with this is stevia here is presented as an alternative when it should be central, since this is a ketogenic recipe, replete with equivalent. Now everyone’s gotta bail to some other website to make these potentially tasty cookies ketogenic. Like why not even partially make up the sweetness with some stevia then add some maple syrup or honey, or non-glycemic monk fruit “sugar”…

  27. Amber says

    My god these are so good! Used Lily’s dark choc chips, confectioner swerve, and half & half. I’ve made some pretty good keto/low carb cookies and these DO NOT disappoint!! Thanks Katie for the delish cookies!!

  28. Tanya says

    Second time in a month I’ve made these. First time super yummy, but then again I added M&M’s. This time I made them totally Keto with Lily’s chocolate chips. They are bitter and salty. Not sure if they get a third try.

    • Jason Sanford says

      I don’t see how the m and ms would make that big a difference, especially in the salt category (how would they make the cookies less salty?). Is it possible your almond flour went rancid or you accidentally mismeasured the salt? I do that all the time in recipes!

  29. Ivy Gackenbach says

    So my cookies didn’t flatten out when I baked them. They’re done though? They aren’t doughy but they didn’t flatten. Is that normal? Do I need to flatten them before baking them?

    • Jason Sanford says

      If they don’t flatten for whatever reason, just press down with a fork or spoon. That’s what I do whenever a cookie recipe I’ve made doesn’t flatten, and it always has worked. Hopefully it will work for you too!

  30. Julia grace says

    I made these a couple of weeks ago and forgot to save the recipe. I’ve been losing my mind trying to find it again because these are the BEST vegan chocolate chip cookies I have ever made. My dad, who is the biggest skeptic to vegan and healthy alternatives, ate more than half of the batch. Putting this recipe on repeat forever!!

  31. Monica says

    Just made these and love how simple the recipe is, I didn’t need my stand mixer. I doubled the recipe as I have a Celiac husband and two kids who are always hungry. Instead of sugar I used maple syrup and still worked great, just watched the amount of milk I put in. Definitely keeping tis recipe and making it again! 🙂

  32. Susan says

    I followed the directions and my cookies looked the same after 12 minutes as when I put them in the oven. What did I do wrong?

    • Kristen says

      Did you roll into a ball and flatten as instructed? In my oven it took closer to 14 minutes to get to golden brown.

    • Terri Johnson says

      I actually cooked mine 20 min and they fell apart. The taste is good, but very difficult to handle like a cookie. I let cool on cookie sheet as instructed and since I cook all the time, I know my oven is accurate. Not sure what was the problem. May try a cookie with an egg or two in the recipe.

    • Jason Sanford says

      Hmm, I didn’t find that issue, but maybe just use a little less next time if your tastebuds don’t like salt as much as mine do? I think they are perfect as is, but everyone is different! -Jason

  33. Taryn says

    I LOVE these! I’ve already made about 3-4 batches. My mom also liked them which is a plus because she is picky about some of my keto recipes. I tried another chocolate chip cookie keto recipe that I wasn’t very fond of. This one is so much better. Thank you!

  34. Jeannie says

    Super easy to make and tastes great! I double the recipe and use two tbs of erthritol and two tbs of coconut sugar and no one can tell there’s no sugar in them.

  35. Kristen says

    I’m not sure what I am doing wrong here. I made as instructed but it seems all keto recipes I make have this sour/bitter taste. It’s not the lilys chocolate chips but I think maybe the sweetener? I’ve used swerve and 100% organic erythritol. Any suggestions on a less bitter tasting sweetener?

    • Jason Sanford says

      Hmm, yeah I’m not usually a big fan of those sweeteners either and can taste it in things like ice creams that have erythritol. Some people love it and can’t taste anything, but I definitely know what you mean about the aftertaste because I notice it with anything containing erythritol too. I did like these cookies when I made them with erythritol, but if you can have regular sugar or coconut sugar, those are my preferences here and both work well in this recipe!

    • Kathy says

      Erythritol and Swerve are there same, one is just a brand name. I find that erythritol has a weird taste and cooling effect. It almost tastes minty. I use allulose, which doesn’t raise your glycemic index but it’s still a naturally occurring sweetener. Much better in my opinion.

    • Leanne says

      That is so weird I used Swerve powdered sugar and found them with just the right amount of sweetness. Maybe try Monk fruit instead.

  36. Tabitha says

    I just made these. The only change I made was to use 4 Tbs Swerve confectioners and about 3 Tbs heavy cream. I like things sweet. I mixed them VERY well. They are actually just as good as real sugar chocolate chip cookies. Mine held together while warm. It’s recipes like this that allow me to get through each day! I do not miss carbs or sugar one bit.

  37. Jamie says

    I made these the other night and they are great. I was wondering if anyone has tried adding an egg. I think 1 egg may be too much for a single batch but if you doubled it and added 1 egg do you think it would hold together better and have a richer flavor? Just curious. I am a month on Keto now and am just starting to bake again. Thanks for any ideas or comments.

  38. Patricia says

    I recently went keto and this is one of my favorite recipes!!! It’s delicious and guilt free!! I used Coconut milk one time and almond milk the other and they were both equally delicious! I also used Stevia for the sugar. I love and recommend this recipe for anyone wanting a healthier cookie without giving up the taste of a really good chocolate chip cookie.

  39. Chris Roath says

    I don’t care for choc chip cookies, but these are as good as any! I was unhappy with my chips Ghiradeli, too big and waxy. 3 tbs was the max I could incorporate. Great recipe!

  40. Julia says

    Hi! I tried this recipe last night and they were so delicious that we ate them all up!
    We have been looking for a keto friendly crispy tasting cookie and these were the crispiest! We edited the recipe just a little bit. We used a 50/50 mix of erythritol and stevia (both granulated). We used a cookie scoop (1.25oz), to place the cookies on a foil pan. We flattened them using the back of our measuring cup. We baked them at 325 for the first 12 minutes, then raised the temp to 350 for the next 10 minutes (we just left them in the oven while the oven heated. Definitely needed to let them cool, but wow. Best cookies ever!! Just made a double batch baking in the oven as we speak.

  41. Moriah Shanahan says

    These are the best! Perhaps too good? The more I make them the better they get and my Keto friends LOVE them too… 🙂 I added full fat coconut milk for my milk and pecans and WOW! Delightful. I think I will try some chia seeds next. Also, the peanut butter ideas sounded great!! Woo hoo! Thanks for the great recipe!

  42. Cindy says

    These were pretty good! I used MCT oil and cashew milk and really enjoy how quick and easy they were to whip up. Thank you!

  43. Debbie says

    I made this recipe yesterday. I did not have powdered erythritol so I used powdered coconut sugar instead (put coconut sugar in the blender to get powdered coconut sugar). (I do have a bag of Stevia but wasn’t sure if there would be an after taste so I went with the coconut sugar) I think they could have been a little sweeter. I might try a bit more of the coconut sugar next time. I also chopped a 85% dark cocoa bar in place of sugar free chocolate morsels. Overall, I was very pleased with the results. This recipe is a keeper!!

  44. Kelly says

    These were great! It’s Valentine’s Day today and I am doing low carb and craving chocolate chip cookies and these were better than I expected. I used truvia and put 4T in instead of 2T so definitely need less. I also used butter flavored coconut oil as well. Thanks for the great recipe!

  45. Melody says

    Help! I have no idea what I’m doing wrong?! This is my second time making these and the cookie dough balls don’t flatten at all when baking. They are still round balls after I take them out.

  46. Sasha says

    Mine looked very brown and stayed a dark brown the entire time? I used almond flour but other people’s pictures look lighter for them. Also, I had to use 100% cocoa chocolate but would sugar free chocolate chips be sweeter?

    • Jason Sanford says

      Hi, there are two types of almond meal. One has the skins removed and the other grinds up the skins when making the flour. Both are fine, just different colors (and the one without the skins will be a little less tough). Yes, sugar free chocolate chips that are sweetened, such as Lily’s, will be sweeter than 100% chocolate, which has no sweetness.

    • Jason Sanford says

      I would think so, but unfortunately there’s just no way to know for sure unless you try. Be sure to report back if you do!

  47. Natasha Cerqueira says

    Just two weeks into my keto journey and loving it. Im not one to want to experiment with things that pretend to be other food (if that makes sense). So I was iffy on the almond flour. I have to say, these are AWESOME. The only change I made was to use half butr3ee,half coconut oil the second time around. Much tastier. So happy to have these in my back pocket. I also love that the recipe only makes a few.. stops you from eating too mamy (sorta!)

  48. Beth says

    I just made these for the first time last night and they are absolutely delicious!! I’m right now waiting on a fresh batch to come out of the oven to give to my neighbor (who is also doing keto) as a thank you for watching my kids yesterday. I hope she enjoys them as much as I have!!

  49. Monica says

    Tried these tonight. They didn’t brown so I was worried but after they cooled they held together and were delicious. Some bites were a bit too salty so I may not have blended the salt in enough. Used 3 tsp of 2% milk, baked for 12 minutes at 325 exactly as the recipe stated. Made 9 small bite sized cookies.

  50. JasmineM says

    These cookies have the consistency of biscuit until they sit for at least 30 minutes. There is no sweetness or vanilla flavor to cookie at all and I added extra pure vanilla extract and extra swerve. The only sweetness or flavor will be from the chocolate you add if you use swerve. If you are looking for a cookie that comes any where close to a flour and sugar cookie this is NOT it. I am still searching for a decent cookie recipe.

    • Jason Sanford says

      Swerve is actually sweeter than sugar, so if you don’t taste sweetness from the swerve (especially after adding even more), it sounds like there’s something wrong with the package you have, and you should probably return/replace it with a new one that’s not defective. I actually find Swerve to be too sweet!

  51. Ria says

    These are the favourite cookies in our house so far.

    I used what I had in the cupboard i.e. unrefined brown sugar, sunflower oil and supplemented ground hazelnuts with the almonds as I didn’t have enough. So rich, decadent and delicious.

    Thank you.

  52. Clare O. says

    I never leave comments on recipes, but I have to say these are incredibly delicious. Best keto cookies I’ve ever made. I used a chopped sugar free chocolate bar the first time, and Lilys sugar free chips the second. Both were awesome. I melt the coconut oil before adding it, and that makes everything easier. Roll into balls, flatten with a glass cup. I make a batch of these every week so I can have one a day. Thanks for the recipe!

  53. Mary says

    I just made these for my husband (keto) and myself (vegan) to share. I didn’t have any unsweetened milks in the house; replaced it with aquafaba and they came out really well! Oh and I accidentally bought granulated erythritol instead of powdered. They did need a bit more baking than the recipe calls for- I turned off the oven at 12 minutes and let them sit in the hot oven about 10 more minutes and the bottoms firmed up nicely.

  54. Kelly says

    I had done something wrong when I made these, not sure what though. I did everything on the video and they came out like coconut cookies. They didn’t even bake! Oh well…

    • Jason Sanford says

      Hi, what do you mean they came out like coconut cookies? And what was the texture that they didn’t bake? What sweetener, oil, and flour did you use?

  55. Jo says

    I make this choc chip cookie recipe weekly, but I just spread it in a slice tine, slide a knife along to cut into squares, and when cooked, while still warm, go over the same lines again. Once cooled, they easily divide into the portions I drew. It’s an excellent recipe regarding both taste and ease of making; just a bowl and a spoon required-joy!

  56. Jini Coroneo says

    I tried this and while they tasted delicious, they didn’t bind very well. Any advice? I could add a chia egg and cook on higher for longer as that seemed to work for some. Anybody else had this issue?

    • Jason Sanford says

      Hmm, I haven’t heard of anyone else listing that issue, but maybe you just got super dry almond flour? Or live in a dry climate? What specific ingredients did you use?

      • Jini Coroneo says

        I used all of the ingredients listed and used coconut milk for the milk. The almonds were chopped blanched though so I had to put them in a blender and for the sugar I used xylitol. I will try again tonight.

  57. Jessica Mataele says

    This is one of my favorite go to chocolate chip recipes. I have to double the batch because we eat them up so fast!

  58. Teri says

    I made this tonught as i was craving simething sweet..they were so good, i used almond meal as i dont have almond flour and they were fine. I would definitely make this again
    .thaks for bthis recipe

  59. Lori Thompson says

    Not only are they delicious but they make the BEST COOKIE DOUGH EVER! With no raw egg to worry about! The next batch I make I might do a small amount of white chocolate chips with macadamia nuts. I’ll have to do the Keto math.

  60. Dottie says

    Is the actual printable recipe for Keto chocolate chip cookies not available any more? I’ve looked everywhere and cannot find it.

  61. Dottie says

    Is the actual printable recipe for Keto chocolate chip cookies not available any more? I’ve looked everywhere and cannot find it.

    The video doesn’t give the measurements of the sweetener – and other ingredients.

  62. Liz says

    These cookies were delicious!! To me, they taste just like regular white flour cookies, but so much healthier! I will definitely be saving this recipe as my new go-to!

  63. Aurora says

    I would like to try this recipe but I’m allergic to coconut. What can i use as a substitute to coconut oil?

    • Jason Sanford says

      Unfortunately we haven’t ever tried a different oil here or subbing nut butter, but if you experiment definitely be sure to report back on how it goes!

  64. Nicole Carr says

    Thank you for making this meal plan! I have the WORST time sometimes coming up with meal plans so I love when it’s already made up for me. I was getting frustrated and bored.

  65. Michelle Sutton says

    Just made these Keto choc chip cookies – wonderful. I am new to Keto, and this is just what I need to feel ‘normal’.

  66. Terry Harrison says

    These are absolutely fantastic. Made them last night. Ate one, then put the rest in the freezer to see if they would freeze well. They were gone in an hour. Oh well, I’ll make and eat – I mean ‘freeze’ – another batch tonight!

  67. Larry says

    I tried this recipe and I can honestly say that there was no way that my cookies were even near done at 325° for 10 to 12 minutes. Nothing even browned on the edges for almost 20 Minutes. I did the recipe exactly as described instructed and it literally took 22 minutes for the cookies to brown on the edges. I love the simplicity of the ingredients and how easy it comes together though. Hopefully there’s nothing wrong with my oven.

    • Jason Sanford says

      Hi, what about them that you were hoping for did they not deliver on? With more information, maybe I can help/recommend alterations.

  68. Courtney Brewer says

    I made these and they do taste really good. They never flattened out though. Even after they cooled. idk what i did wrong. LOL

  69. Jill says

    Doubled this recipe and made 18 cookies. I used powdered erythritol and 75 g 60% cacao chips, otherwise recipe doubled as stated. As I sit and eat them now, I wish I had been more “scant” on the salt. I waited the 10 minutes of cooling before sampling and they held together nicely, no crumbling. Texture is good, I like the level of sweetness which is not too much with 4 T powdered erythritol. I do really like these and will make again. Dipping in a little no sugar caramel syrup and they are even better, cuts down the saltiness. Next time I will use a full 1/4 tsp salt for a double batch and see how that goes. I may even cut back on the chocolate to “save” on carbs. Easy to make. I baked 10 minutes at 325, bottoms slightly browned, tops are not, but I like a lighter cookie. I tried to upload a pic but it was too large. Definitely need to shape these, they will not change on baking (which is nice for filling a pan). These will definitely be in the rotation, thanks!

  70. Tim says

    Took my first shot at these yesterday and did pretty good if I say so myself, they’re very tasty and easy to make. I’m not vegan, I’m wondering if I could substitute butter for coconut oil, and add an egg as well (trying to get a little closer to a classic chocolate chip cookie taste). I know 1 tablespoon of butter is 8.5 carbs, 1 tablespoon of coconut oil is zero carbs (but lots of fat). If I tried the butter way, how much? 1 tablespoon, 2 tablespoons? Also, does throwing one egg in there makes sense? Thanks.

    • Jason Sanford says

      You can definitely sub butter! I don’t see why adding an egg wouldn’t work, but if you experiment please be sure to report back for the rest of us 🙂

      • Tim says

        Cool. Wonder how much butter (maybe 2 tbsps)? Let me try that and one egg and report back. This is funny, a 50 yr old bachelor, in the kitchen, baking cookies… 😉
        PS. I’m not living my life without some cookies…
        PPS. I’m 6’4, athletic 225 lbs; wanted to get leaner and meaner. Three and a half weeks lost 20 lbs (205). As long as I can make keto CCK and chocolates, never going back; this is easy… 😉 Tim

        • Jason Sanford says

          Yes! I would just replace an equal amount of oil with butter. I’m not vegan either, so I’d love to hear how it goes. I don’t see why it wouldn’t work. 🙂

  71. Betsy says

    Just made these this afternoon. I’m not a baker by any stretch of the imagination, but I am a chocolate freak! I made the chocolate chips, using the recipe given and they are delicious. They do have a strong coconut flavor, but I didn’t mind that. I made the first batch with honey, but am going to do the next batch with stevia. My cookies didn’t flatten, but I know now that I should have flattened them before baking.

    • Jason Sanford says

      Mine sometimes flatten and sometimes don’t (so weird!), but they can be flattened after baking too. Just wanted to mention that if you want to flatten this batch too 🙂

  72. C Rice says

    These were delicious!
    I made these using Sola, which is mostly erythritol, but I only did about 12 grams instead of a full two tablespoons. I used Lilly’s semisweet chocolate chips.
    I was wondering if I made and refrigerated a big batch of cookie dough to have on hand when I’m craving something sweet, would it keep well?

    • Jason Sanford says

      There’s no egg, so I don’t see why it wouldn’t! If you try before I do, definitely be sure to report back 🙂

  73. carol armstrong says

    nope, sorry…wanted SO much to love them.
    1. not enough sweetness – could have used at least 3 T swerve, regardless of granulated or powdered
    2. still that same graininess from the almond flour. i realize there’s just no way to eliminate it, it’s just a feature of the “flour”
    3. used lily’s s.f. chocolate chips…what a huge disappointment. they are SO expensive, and have no sweet flavor at all – just the bite of dark chocolate.
    while i appreciate the work someone did testing and creating this recipe – it doesn’t make a wonderful, delicious, can’t-live-without-it, best-cookie-ever chocolate chip cookie. more like “ok, i had 1…i don’t have to have any more, do i?”

    • Jason Sanford says

      I think they are just not your thing, which is completely ok! Not everyone has to love every recipe, our tastes are all different. I actually LOVE lily’s sugar free chocolate chips! If you don’t like the chocolate chips themselves, there’s probably no hope for you to like chocolate chips cookies made with them, because chocolate chips are such a huge part of chocolate chip cookies. But on the bright side, your cookies LOOK pretty at least!

    • Betsy says

      I made the sugar free chocolate chips to go in the cookies. I wasn’t crazy about the cookies, but the chips are wonderful! I made them with honey and then just froze them in a parchment paper lined baking pan. It satisfies my sweet tooth!

  74. Steffanie says

    I made these the first time exactly like the recipe called for and loved them. I felt like they were pretty heavy still so the next time I doubled the recipe and added one egg for the doubles recipe. Ohhhh myyy goodness! They had the same wonderful flavor but definitely a lighter texture❤️

  75. Brittnk says

    These are delicious. I added some
    Orange zest and cinnamon and ate with the coconut ice cream recipe from this site too! Cookies aren’t my favorite sweet snack but these are so good!

  76. Vivian Guest says

    I may have missed it but I don’t see any car info how many carbs and fiber are there in each cookie

    • Jason Sanford says

      Hi! Full nutrition facts are linked right under the recipe ingredients/instructions 🙂

  77. Sandra Wetzel says

    Just made these. 13 small. Forgot the salt. Maybe should have baked them less than 10 minutes. Too dry.

  78. Susan says

    Love the keti chocolate chip recipe and have used it a few times now. I did make some modifications including using 1/4 cup baking soda and about four teaspoons of milk. Very good.

  79. James Tanis says

    Well, I thought I followed the recipe, but mine looked like some of those “fat bombs” I’ve been seeing. However, after 30 Keto days straight, they we, baby! ?

  80. Henry says

    How long will these keep? I made them a couple days ago, and they’ve been sitting on the counter in an airtight glass container. Would you suggest putting them in the fridge or freezer?

    • Jason Sanford says

      I always just leave mine out, but I’ve always eaten them all by three days. I’d say you should store them just however you store any other cookies. Maybe fridge after three days?

  81. Lred says

    So many positive comments that I feel guilty for not liking these. I’m on Keto and thought the sweet to salty ratio was fine but the cookies themselves were both too soft and crumbly. Maybe it’s just me, I like crispy cookies otherwise I would rather eat a muffin or something.

  82. HM says

    Love these cookies! The first time I made them I used cacao nibs in place of chocolate chips, worked great! Now I have to avoid chocolate too so I added 1/4 t of almond extract, left out the chocolate chips and topped with a whole raw almond. Didn’t flatten them just left them as little balls. Super yummy – they don’t brown like regular cookies following the directions given but I like the way they turn out.

  83. Bobbi Convery says

    Katie, these c00kies are delicious, and if someone wants to try it, be sure to follow the cooling direction, they will stay firm. My husband loves them too!

  84. Anna says

    I made these today using swerve sugar, baked in 10 mins. I kade 10 small cookies. Turned out so good and no BS ingredients!

  85. Chérie says

    Not keto!! We cannot have milk!! To many people are posting recipes labeled as Keto, using ingredients that Keto eaters cannot have.

    • Jason Sanford says

      Milk of choice means any milk you wish. Katie likes unsweetened almond milk. Coconut milk is also fine.

  86. Cyndi Williamson says

    OMG I can have cookies!!! I used granulated stevia instead of powdered sugar and I could eat the whole batch. Thank you so much for this recipe. I am already thinking of variations to try.

  87. Chelsea says

    Wow!! I just made these just now and they are PERFECT! I won’t lie though, I didn’t bake the cookies. I like dough more than cookies themselves, so this worked great for me! I had everything on hand. So these are very quick and easy to put together.
    I love that they are dairy free and that there’s no eggs in this recipe so I don’t have to worry about getting sick from eating just the dough (not that I’ve ever gotten sick from eating any type of dough-but still). I have printed this recipe and this will now be my go-to for cookies! Thank you!!!

  88. Judith says

    Absolutely awesome! These are so yummy and delicious. I made my own chocolate chips, which was a lot easier than I thought. I also made my cookies slightly smaller, so I got a full dozen from the recipe. Thank you so much for this treat!

  89. Ash says

    Awesome cookies. Was looking for something that isn’t a replacement but tastes awesome on it’s own as a cookie. This is perfect. Crispy, yummy, and so easy and quick to do! Wow ! Thanks!!

  90. Shannon says

    My husband and I just started eating keto, and we felt like we were missing out on desserts! I found your keto chocolate chip recipe, and we’re hooked!! We love them!! Thank you!!

  91. Zai says

    Super delicious! I made 8 cookies. I used 1 TBSP Monk fruit sweetener and Hershey sugar free chocolate chip cookies. Would definitely make again!

  92. beacher says

    Ok, I made these tonight after reading all the reviews. I used 1.5tbsp coconut oil and same for powdered erythritol. I wanted some nuts in them as well and had some brazil nuts on hand, so thought I would try to chop them in the magic bullet, which turned them into brazil nut flour, lmao, so just added that to the almond flour, maybe 1/4 cup more. I did chop some brazil nuts by hand, maybe 5-6. Anyways, baked them a total of 14.5 minutes and I was so pleased. I do not like overpoweringly sweet and they fit the bill. This is absolutely my go to for cookies from now on!!! Thank you for the recipe!!!! I am curious though if anyone has put an egg in it. Wonder if they would turn out even better!

    • Jason Sanford says

      Linked under the ingredients and instructions in her post. Look for the words “view nutrition facts” 🙂

  93. Michael says

    Just made these cookies. They taste fantastic if a bit dry. I made a double batch and used 1/2 c coconut flour and 1 1/2 c Almond flour. The problem I encountered is in the finished product. The cookies are so soft, they do not stand up to storage and transport at all. I am wondering if adding an egg, or two would help bind them and also add some moisture?

    • Jason Sanford says

      Coconut flour is much dryer than other flours and it’s usually not able to be subbed in a 1-to-1 ratio in baking. That would be the reason yours are dry! Glad they still taste good 🙂

  94. Amanda Armogum says

    I am new to keto, so I tried these cookies. However, I am not finding a way to make them only have 2 net carbs per cookie. The almond flour, sugar free chocolate chips, and Swerve I used make them about 4 net carbs per cookie. What am I doi g wrong? I did divide the batch into 10 cookies as suggested.

    • Jason Sanford says

      I’m not on keto, but does swerve have net carbs? What if you use the stevia version instead? And are you using the sugar free chocolate chip recipe linked, or one by Lily’s (which may have more carbs)?

  95. Cindy Wang says

    Hi Katie,
    Greeting from Japan!! My partner and I have just recently started the Keto diet and when we first found out we couldn’t have sweets I almost immediately wanted to quit the diet.
    Luckily I found you and these Keto cookies!

    Although not all the ingredients were exactly the same but I managed to find similar ingredients and these cookies are to die for! Delicious! So decadent and I might have added a bit to much chocolate….. (Don’t feel bad about that at all)
    Thank you for the recipe!! We will keep making it here in Japan and let you know how we go!!

    • Jason Sanford says

      Hi! All nutrition facts for Katie’s recipes are always included in her posts right under the ingredients, where it says “view nutrition facts.” ? Hope that helps!

  96. Pam says

    These are amazing! First, for the texture and taste but followed by a very close second for how EASY they are to throw together. Good thing because the first batch was immediately devoured!

  97. Ennahtebazile says

    Hey Katie (and Jason), thanks for the killer recipe. Any chance you’ll consider adding metric slash weight measurements to your recipes for precision slash people outside the US? Would love to know how many grams of almond flour I need, or how many grams of chocolate chips the recipe calls for. Big smiles from Germany from Lizi

  98. Viktoria says

    Just made these…and they are incredibly delicious!
    I just ran into an issue of them being too soft that they would crumble apart. Any suggestions what I could do differently next time? I’m not much of a bake :/

  99. Daniel Saft says

    I used cocoa powder sugar free instead of the chocolate chips so they turned out to be more like a chocolate cookies, I added an extra tablespoon of coconut oil for extra moisture and they came fantastic!

  100. Jodi Allbon says

    Hi Katie
    Love your site!!

    how much stevia equivalent do you use? Or what other sugar and how much can you substitute e.g. coconut sugar?
    “2 tbsp powdered sugar or powdered erythritol, OR stevia equivalent”

  101. Lauri says

    Not sure what I did wrong except I used coconut flour but mine was completely dry- no sticking at all so I add about 1 c. Of milk. Thinking I should of added butter

    • Jason Sanford says

      Coconut flour can not be subbed for other flours in most recipes. It is a completely different thing. And yes, it will make things VERY dry.

  102. Vashiona Moore says

    I can’t believe how easy these were to make once I gathered all the ingredients. The cookies are amazing. We are new to Keto and my kids ages 17, 11, 10 & 7 were getting tired of missing out on sweets so I knew I needed to do something quick. TY TY TY KATIE FOR THIS RECIPE! ITS PERFECT! I tried to upload a pic but it’s not allowing me to. I will post on your Instagram Page!!!

  103. Diane A. says

    To avoid a clump of baking soda in baked goods, either sift the soda into the flours or dissolve it in a bit of liquid, the milk in this recipe will do.

  104. Jamie Camirand says

    Great recipe. I’ve swapped out milk with Unsweetened Almond milk to further reduce the carbs. I found they needed a few extra minutes of cooking otherwise they turned out great.

  105. Sandra says

    I just made these and the taste great. I used the monkfruit and just fine. The recipe says shape like cookies, but did not say to flatter some as they will not spread. Still good not a complaint but an observation.

  106. Tami says

    I made these Keto Chocolate Chip cookies & they came out great. I made a few edits to your recipe though. Since I like a crisper cookie, I used baking powder instead of baking soda, used a tablespoon of vanilla extract & a teaspoon of pure lemon extract, plus a tablespoon of buttermilk. They taste like a shortbread chocolate chip cookie. Very yummie indeed. Been looking for a really good keto cookie recipe & this is definitely it.

  107. Sandy says

    I subbed butter for coconut oil. The cookies were baked 3 times for a total of 19 minutes. Only after increasing the temp to 350 for the final 8 minutes did they brown slightly at the edges. Still very soft, but taste great.

  108. Pam Kimmet says

    I’m on the Keto diet and we need the fat. Can I use butter instead of coconut oil. I didn’t realize that you melted the coconut oil so my coconut oil was pretty lumpy.

    • Jason Sanford says

      I haven’t tried it, but browsing through these comments it looks like a lot of other readers have and it works.

  109. Danielle says

    These are yummy, I’ve added cocoa powder for double chocolate and it turned out so good. I’ve used the skinny syrups as the sweetener (chocolate chip cookie flavor) and it works just as good as powdered sugar. Thank you for helping with cookie cravings on keto.

  110. Shelly says

    Made exactly as recipe states. I did melt the coconut oil (wasn’t sure how best to incorporate) and used 2 tbsp unsweetened vanilla almond milk for my choice of milk. I am egg sensitive and Keto so was excited to try an egg-free cookie. LOVED how these came out. I did need to bake a little longer, 14 mins to get them browned. I will make again!!! My husband who is not Keto said they were good too.

  111. Brigette says

    I followed the written recipe exactly. I used 3 tbsp Lilys chocolate chips. (It recommends 2-4 tbsp) These weren’t sweet at all. I used 2 tbsp Swerve powdered sweetener as per recipe. Then i watched the video and noticed that no baking soda was used in the video. Next time I will add much more sweetener and less chocolate chips. Hopefully they taste more like a dessert next time I make these

  112. Yuniar Wulandari says

    Best keto cookies ever! – but the best thing about this recipe is super duper easy .. no eggs n no mixer is perfect for me. My 8yo granddaughter can make this recipe in 15mins. Attached is the batch that just came out from the oven … ooey gooey, yum!

  113. Rebecca Valentine says

    Tastes absolutely delicious. I tripled the recipe and got 12 cookies baked. I stored these cookies in room temperature 25C with little to no sunlight, between sheets of parchment paper in semi air tight glass container. But after 3-4 days they got soggy and too soft. They tasted delicious nevertheless. Ive never seen my dad enjoy desserts so much as this. He totally loved it and im eternally grateful for the recipe. Thanks a ton!
    Is there a particular way to store these cookies to retain their texture for 3-4 days?

    • Jason Sanford says

      Hmm, I’ve always heard that storing cookies in a glass jar instead of a plastic container will yield crispier cookies. Maybe try that? Or freezing them?
      If you try something that works, be sure to report back!

      • Rebecca Valentine says

        I stored them in semi air tight glass containers with layers of cling wrap over the entire container to make sure its kind of “air tight”. Maybe next time, I should try storing them in traditional air tight glass cookie jars or freezing them like you said.

  114. Lindsey Magee says

    I just made these and they are amazing. I calculated the total carbs and it’s 9.5 g per small cookie (I did add pecans, and I used monk fruit sweetener for my sugar.

  115. Nicole says

    Does anyone have the recipe that uses coconut flour? I’m allergic to almonds, and am desperate for a recipe using coconut flour instead! Thank you! 🙂

  116. Rosie Foster says

    Hi, can anyone please tell me where ive gone wrong? i used 2 table spoons of stevia (pure stevia) and omg, i opened the oven door and they stung my eyes, and they taste vile, all i can taste is the stevia, is it because i used pure stevia?

    • Jason Sanford says

      Oh goodness yes, pure stevia conversion to sugar is definitely not 1 to 1! Go with the package conversion of what it says is the stevia equivalent for the amount of sugar. Hope that helps!

  117. Ali says

    This is the 3rd keto chocolate chip cookie recipe I’ve tried. Good cookie, but to be honest the other two recipes one including butter and another eggs were far superior. I am a baker and wondered why there were no eggs or butter. However, this cookie is lower in fat and calories if that matters to you. I keep them in the ice-box which makes them a great mid-day treat

  118. Jen Bull says

    These are the best keto cookies I’ve found!! I use butter instead of coconut oil and it’s amazing! Thank you Katie!!

  119. Cheryl says

    Made these today and loved them. I used Almond Milk and granulated monk fruit (personal preference). I did flatten them with a fork part way through baking as they didn’t spread on their own. Next time I will flatten them prior to baking. Thank you for the delicious recipe.

  120. Joe says

    Ho……..cow. these cookies are delicious. Thanks for sharing this recipe. I took the advice from one of the other reviews and baked at 325° for 12 mins and then 10 mins at 350° and they came out just right.

  121. Mo says

    Considering these are a no sugar no flour cookie they are surprisingly pretty good
    Have made them quite a few times

  122. Tatem says

    it says low carb, but how many carbs are actually in it? i can’t find it anywhere in this webpage, maybe i’m just missing it?

  123. Amber says

    Katie, your cookie recipes have never failed me and always turn out delicious! These are no exception! I’m not keto, I used 1 T coconut sugar and 1 T lankanto monkfruit sweetener as well as a tsp of molasses (I just love a little molasses in chocolate chip cookeies) and also replaced 1 T of the almond milk with 1 T of aquafaba (chickpea brine) and added 1/8 tsp baking powder. Also used earth balance butter instead of coconut oil because I didnt realize I was out of coconut oil until I started throwing things together, but these turned out INCREDIBLE! I baked them the same time but at 350° and let cool for 10 as you said. I’d never guess these were healthy or made with almond flour!! I already can’t wait to make another batch (next time with the coconut oil!)

  124. Angela Preuss says

    I make a lot of keto chocolate chip cookies. These are the closest to Nestle Toll House that I’ve found. Even my kids agree. Well done!

  125. Camille says

    These were good! I used Lily’s Dark Chocolate Baking Chips (4 T), Lankato Monk Fruit Sweetener Classic (granulated), Great Value (Walmart brand) almond flour, and 3 teaspoons heavy whipping cream as my milk of choice. I also used 2 T butter instead of coconut oil. I formed them into balls and used the bottom of a glass to flatten; they were trying to fall apart a bit so I had to mold them back into a cookie shape. I made 12 small-ish cookies from this recipe. Baking time was about 20 minutes at 325° (I turned it up to 350° for the last couple of minutes to try to get them to brown a little). I let them cool for 12 minutes and they held together pretty well. They have a nutty taste (because almond flour!) so they’re definitely NOT Tollhouse cookies but I’m glad to have this option for a sweet treat.

  126. Susan says

    Tried these cookies for the first time tonight. Very tasty, am very pleased. Will definitely make them again. My husband really liked them. With that being said, you know they are good.

  127. Valarie says

    I LOVED these!!!!!!!!!!! My kids didn’t-and that’s fine with me, I don’t have to worry about them eating my treats! I normally quit keto because of chocolate chip cookies or chocolate bars. As a matter of fact, right before the cookies cooled I had a s’more so now- I have to work to get back in ketosis. HOWEVER-once I tasted this cookie I was so happy that I FINALLY FOUND A KETO DESSERT RECIPE I LOVED!!!!!!!!!!!

  128. Alisia Darkis says

    These are so good! I never leave comments but I was so excited that I could have something so good and sweet on Keto. Mine definitely aren’t pretty because I didn’t use a scoop, but they are pretty delicious. I do taste the coconut oil quite a bit, but the mixture of coconut and chocolate chips is tasty! So happy I made these!

  129. Alisia Darkis says

    Mine were definitely soft. They held together, but I had to be very careful with them. Even though I was really careful some pieces would crumble a bit. I still ate them though!

  130. Caroline says

    Made these today…oh my wow!! Hits the keto spot!! Its been over two years since I’ve had a cookie I love!! Made with almond flour, monk fruit, Lily’s chocolate chips…sooogood!!

  131. Amy says

    I made these tonight. Actually like them. Didn’t have coconut oil on hand so I used olive oil. Also added 1 tbsp of Hershey’s cacao. I also didn’t have any sf chocolate chips so I diced up one of my Lily’s bars. Will be making again and maybe add pb like someone else mentioned. Amy

  132. Kimmie says

    I was deciding between making your brownies and these cookies, and after i put in the 1/4 cup pure cacao my husband mentioned he’d prefer the cookies….. so i just continued with the cookie recipe. I was also short on Coconut oil so did half that and half grass fed ghee. Also used swerve instead of stevia. The cookies still came out delish! Next time I would just add one egg to bind the ingredients better as mine are very crumbly and don’t really hold together well. This might be because of the extra dryness from the cacao, but since i have no issues with egg, I’ll definitely add one next time and see if they hold together better.

  133. Jillian says

    Love these! Quick and easy to make and delicious! I make 5 or 6 large. One is a great snack. I’m dirty keto (on maintenance) and they totally satisfy the craving for a baked good. My non-keto family loves them too. Today I made them and added 1 TBLSP of peanut butter powder for a fun variation.

  134. Tneilson says

    I love baking cookies. My handsome and I have changed over to the keto diet. I miss baking and keep looking for alternatives. I’m sorry to say this was not a good one for me. The almond flour and coconut oil are not a combination we enjoyed. I couldn’t even finish the bite. I’ll have to try it with butter and add some almond extract. The vanilla isnt enough flavor with the almond flour.

  135. Sarah Seigart says

    What is the Nutritional content of the keto chocolate chip cookies? I don’t see it listed underneath the recipe.

  136. casey elizabeth says

    I tried the keto chocolate chip.cookoes and they were delicious! the first ones I added a few fresh raspberries, so they had to cook longer. I also tried the regular recipe, and they were awesome, but again, I did have to.cook them a little longer at a higher temperature 🙂 (I’m in a higher altitude?)so so delicious!!!!

  137. Jessica Denardo says

    I loved how these turned out. They taste great. Instead of almond meal, I used almond pulp leftover from making a batch of almond milk. I did not add the “milk of my choice” since my almond meal was already wet.I was looking for a vegan recipe that would help me use my almond pulp. I think I will save all my pulp to make more of these.

  138. Lolip0p says

    After I found this recipe I’ve made it several times and tried it with different ingredients. I’ve substitute coconut oil with vegan butter and it still works great. I’ve also tried adding 1tbsp od peanut butter and 1tbsp with vegan butter and it still worked great. The dough was a little bit dry but I didn’t mind as I want my cookies to be crunchy. I also tried it with hazelnut flour instead of almond flour and OMG… Best cookies I’ve made. I think I will be making these cookies with hazelnut flour from now on. Highly recommend.
    Thanks for this easy and great recipe.

  139. Sarah Barker says

    I never post anything but I needed to post about these chocolate chip cookies! I started Keto back in Jan and I am having fun trying new recipes. These cookies were so easy and delicious! The coconut oil gave them an almond joy flavor with the chips. The swerve powdered sugar was the perfect sweetener. Thank You for the recipe.

  140. Annette says

    Absolutely LOVE this cookie – my favorite no sugar! Although I don’t lead a keto diet per say, I have just always hate protein and lots and lots of vegetables so I’m so glad for the Keto Plan which is allowed easy access to no sugar products and recipes such as this! Love your recipes Katie!

  141. Suzy says

    I’ve loved these for months since I started doing keto! I change mine up some since vegan or non dairy isn’t an issue, I always make double batches. I split the coconut oil and use half butter, and for the sugar I use half swerve and half the truvia brown. I did want them to hold together a bit better so added one egg for the double batch. They’re my go to now and everyone loves them :). Thanks Katie!

  142. MaryAlice LaPoint says

    I tried the chocolate chip cookies and the flavor and texture are good! I added some roasted pecans which I had made the other day too. (Roasted pieces in a cast iron pan with a few drops of liquid sweetener.) I recommend really flattening these cookies out before cooking, as they don’t spread out. I used classic coconut oil at semi-solid room temperature. I recommend really mixing in the coconut oil as I had a few little blobs in my cookies.

    • Jason Sanford says

      I haven’t but I don’t see why that wouldn’t work since there’s no yeast or anything that would specifically need it to be sugar. Be sure to report back if you try it!

  143. Dana says

    I made these last night and they turned out great. We have had NO sweets for almost 9 months and not having treats kinda took its toll on us with all the stress of what’s going on in the world.
    I didn’t have any milk but I did have sour cream so I used that as the milk substitute and they turned out just fine. I was able to make 10 equal size cookies using a cookie scoop and then flattening them out with my hands before cooking.
    Definitely will be making these again! (Probably tonight XD)

  144. Mel says

    5 stars
    These cookies are amazing I made them with 85 percent chocolate chunks, cause that’s what I had in the house and they were bitter, sweet awesome. I loved the texture the most and try not to eat a lot of chocolate, so today I made another batch and switched out the chips for cinnamon baked apple bits and added about a teaspoon of cinnamon to the dry ingredients. Oh my goodness. It’s apple pie in cookie form. These cookies are so easy and good, I’ll have to control myself or I’ll be making them everyday!

    • EmmyLou @Faithoverfearketo says

      So chewy and sooooo delicious!! I followed the recipe 100% and wow! I’m super impressed! Both my kids loved them as well!

  145. Sarah says

    Mine taste good, but definitely do not look like yours. I did everything the recipe says except I don’t have sugar free choc chip cookies so I had to chop up a dark chocolate bar. How do you get yours to look appetizing?

    • Jason Sanford says

      Maybe the brand/type of almond flour? Did you use white or brown almond flour? Glad they tasted good!

  146. Mulan says

    Well, I’m not sure how this works chemically because I’ve never seen a one-minute-muffin without oil or egg, but I’ll be damned. It was easy, worked well, and was delicious. I was about to succumb to a late night craving for an ice cream sandwich from Insomnia Cookies and found this instead… it absolutely satisfied the craving and saved me about 1000 calories.

  147. Sabrina says

    I made these last night. I used Swerve confectionery sugar & my milk of choice is coconut/almond blend.
    They came out great! Even my co-workers liked them.

  148. Nicole says

    These hit the sweet spot. Don’t expect a regular gooey, chewy, hot chocolate chip cookie. If that’s your expectation you will be disappointed. These do have a more granular texture, crumble quite a bit, the chocolate isn’t sweet but it gets the job done. I love sweets & this is my go-to, along with the chocolate cake & cream cheese frosting recipe when I need a treat. I’m new to keto but finding it easier to do with these recipes! So thanks!

  149. Kweiss says

    Made these with cashew flour and added slivered almonds and pecan pieces. Super yummy! I make these every weekend so I can have a sweet everyday”. Thank you for such a great recipe. I do cook mine lower and slower – it seems my oven runs a bit hot. Figured it out after the first batch now they at golden every time.

  150. Glen says

    Made these for Mother’s Day 2020 with the kids, so easy and my wife was very surprised they were keto friendly. Just delicious!

    Thanks for a great recipe for a sometimes Keto treat. 🙂

  151. Lucy says

    Hey, just made these but my oven not being great, 10min was already a bit too long ( I added psyllium husk (1 tsp) as my experience with almond flour is that it doesn’t stick together and tends to crumble – and it worked. They taste great, despite the overcooked edges 🙂

  152. Elecia Mcbean says

    Made these and omg so far the best keto chocolate chip cookies I’ve ever made. So good. Chewy and just the right amount of sweetness.

  153. Jen says

    Made this tonight for dessert and they were perfect! So good! I made them in my toaster oven (set to bake of course). They didn’t seem to have much color by the end of the 12 minutes so I changed the temp to 350 and left them in for about 3 minutes more. I also added in some finely chopped walnuts. Will definitely make again!

  154. Amy Hubner says

    Just started Keto and these cookies are a perfect solution to old sugary cravings! They twist great! I actually used stevia (1/4 tsp or three packets is the conversion), unsweetened almond milk and bakers dark chocolate. I think the dough may have been a bit dry. It was kinda like peanut butter cookies dough. It rolled up nice and I flattened but I d like it to be less crumbly if possible. I’ll take the crumbles if that’s what it takes cause these are great!

  155. Jessica says

    5 stars
    Super yummy cookies! I’ve tried so many keto cookie recipes, which usually fail when I try to sub out egg anyway. So I was so pleased to see these fit my diet of vegan keto. I didn’t have chocolate chips so I added cinnamon instead and coated the cookies with monkfruit and cinnamon to create snickerdoodles. They are delicious! Thank you so much

  156. Samantha says

    Mine came out great and I liked that they were chewy. I don’t like the taste of coconut so I substituted butter and worked out. (Just don’t use salted butter).

  157. Clichele says

    I don’t understand what I’m doing wrong. I followed the directions and added a little water because it said stir when wet, also. My cookies are coming out FLAT! Is it because of the water?

    • Jason Sanford says

      Hmm it’s funny, because another comment on here says hers were too puffy! Without real sugar, they shouldn’t be flattening out very much, and some commenters are even pressing theirs down to get them to flatten. What specific ingredients are you using?

  158. Ana says

    These were amazing!!! Melt in your mouth delicious! I used the coconut flour for fluffier cookies, will be making these again…thank you for the recipe!

  159. Melanie says

    Hi, love the taste of it but my turned out a bit wet on the inside of the cookies even after baking for 15 min, are you using fan assisted oven?

    • Jason Sanford says

      Hi, do you just mean the cookies were soft and not crispy? I’m not sure what wet means for cookies but would love to help troubleshoot. What ingredients are you using, and how big are you making them? Maybe just bake a little longer for your oven and see if that does the trick? Glad they tasted good in any case!

  160. Joy says

    In doubling the recipe I accidentally doubled the amount of baking soda. Still the cookies are amazing. I wouldn’t change a thing unless I add cocoa to make chocolate, chocolate chip.

  161. Princess Diggs says

    These were surprisingly good! I made them for my aunt who’s on keto. Ive made other desserts for her and although she liked them I did not. These were a hit! Have you ever tried freezing them?

  162. Cindy Delong says


  163. Tawney says

    Okay these are stupid good. Can’t believe how well they hold together with no eggs. Definitely my new favorite go to for a keto treat!

  164. Hannah Park says

    What are the nutritional facts for these cookies? I’m on a gd diet and need to submit my logs to my ob♡

  165. Christine says

    These are deliciously chewy and chocolatey. this is my new chocolate chip cookie recipe. thank you!

  166. Waynonda says

    Absolutely delicious!!! Thank you for sharing. I like them more than my regular high sugar recipe, I’ve been using for over 20 years.

    These will make Keto more delightful.

  167. Katie says

    These are SO good. I followed exactly except i used heavy cream instead of milk, and had to add a little more than was called for to get the dough consistency right. Super easy to make with staple pantry items!

  168. Eva says

    The first time I made them, these came out dry so I looked up some ways to add moisture and after using them these came out tasting like a real chewy cookie. I didn’t use a packed cup of flour (too much flour=too dry cookie, I recommend look up how to properly measure flour). I used heavy cream as my milk of choice (fat adds moisture/chewiness). I also added 1/4 tsp of xantham gum (acts like gluten, which keeps the moisture from evaporating out of the cookie). Since I didn’t have coconut oil or erythritol, i used unsalted butter and 1 TBS of Truvia (also makes it a little sweeter than original recipe). I felt the first batch was too salty, so I only used 1/8 tsp of sea salt (less salty than iodized). Not sure if these extra steps make a difference but i also creamed butter and truvia together with a mixer. Next I beat the rest of wet ingredients in. Then in a seperate bowl I added the rest of the dry ingredients, stirred them together, and sifted them into the wet mixture. Stirred until all the powder disappeared and a dough formed. (Steps I usually take to make normal cookies.) I also didn’t completely flatten my cookies and let them have a little dome on top (each cookie had about 1 TBS of dough). The taller cookies could have helped with the chewiness factor and they still felt completely cooked through after 10 min. NOT LYING these came out so moist and chewy, that you can’t even tell that these aren’t the real thing. ANYBODY who feels these cookies are TOO DRY, try doing some if not all the things I suggested and you will FALL IN LOVE with this recipe like I did!

  169. Saritha B says

    Awesome keto cookies! I just added 1 tbsp Dutch cocoa, additional 1 tsp coconut oil and 1 tsp milk to make it double chocolate chip cookies… came out great!!

  170. Glenda Karmatz says

    I think these were absolutely perfect. Thank you.
    I used the Lily dark chocolate chips made with stevia.
    Used the clear, no taste, no smell coconut oil.
    Made 3 batches and have one more coming out of oven just about now.
    That should tell you how good they are.
    Will share your recipe with others.
    Thanks again.

  171. Olivia says

    Hey there, just found this recipe and I’m thinking of making a batch to include in a package I’m express shipping to my mom. Does anyone know if they will keep for 3-5 days in a container?

    • CCK Media Team says

      We haven’t tried but don’t see why they shouldn’t keep to ship as long as it isn’t super hot (because then the chocolate would melt).

  172. Trina Barclay says

    Love these! Perfect keto treat, chopped up keto bite chocolate for the chips and used Lakanto monkfruit classic, amazing – should have made a double batch to share – think non-keto family will like them too – thanks for the recipe!

  173. Kathy Dainat says

    Just made these and they came out pretty good. I will definitely make them again. Thank you for the recipe. But I do miss the buttery flavor. Can I substitute the coconut oil for soft butter? Or maybe do 1 Tbs of butter and 1 Tbs of coconut oil?

    • Ashley says

      I would like to know this as well! I liked the recipe, but I prefer my dough a little sweeter than this recipe. But I don’t know if it’s the coconut oil that gives this cookie its better consistency than other keto recipes I’ve tried.

  174. Linda says

    I though these cookies were very good. I’m new to Keto and was pleased with these cookies. I did add an egg to the recipe.

  175. Flávia says

    This is the BEST keto chocolate chip cookie I’ve ever tried. Thank you so much for sharing it! It was an instant success here!

  176. Amy says

    I am skeptical about keto recipes for chocolate chip cookies, but since I love so many of Katie’s other recipes, I gave this a go. The recipe did not disappoint! Closest keto version of a chocolate chip cookie I have tried. I ran out of coconut oil and subbed half butter and it seems to have worked well.

  177. Tammy Duncan says

    I read cookbooks like others do novels and I’ve really enjoyed reading your different dessert ideas for Keto and Low Carb diets. I too, believe desserts should be enjoyed daily and love dark chocolate more than anything. My biggest hangup with everyone’s idea of baking is the flour options. I’m allergic to tree nuts, nut based flours, and coconut anything. Rice flour, well let’s face it, it horrible to work with and taste really bad. It’s really sad, I know, but what do I substitute for these items and still get a good cookie, brownie or dessert in general. From one sweet lover to another. I’ve got to figure out how to tempt my sweet cravings without going off the deep end.

  178. Maria Boyle says

    Love these cookies! I am new to keto and just starting to learn to cook/bake certain things for myself. Desserts like this make me feel like I will succeed with this diet! So yummy (husband thinks so too)! Making mire tonight. Thanks for the recipe!!

  179. Ashley says

    Hi Katie! I’m just getting into keto cooking. I just made a batch of your keto chocolate chip cookies. Definitely the best consistency of the keto recipes I’ve tried!! I am wondering if I want to make the dough itself a bit sweeter, would I increase the erythritol and milk? Or the erythritol and coconut oil? Or would I not need to increase the liquid if I add more erythritol? Thanks!!

  180. Joy says

    I have made these 3 times already. They are amazing! As I am trying to include psyllium husk in my diet I added 2 tbsp to this recipe and added more milk. Turned out delicious. Thanks for the wonderful recipe

  181. Andrea says

    Made these today and they came out amazing! I am not following a Keto plan, but my brother and sister are, and after I made some oatmeal chocolate chip cookies that were not Keto friendly, I felt bad and found this recipe. This is a great treat if you need that low carb cookie/sugar fix. The only modifications I made were: 1) I used 2 tbsp of Monk fruit sweetener instead of the 2 tbsp powdered sugar as the Monk sweetener is a 1:1 sugar replacement and 2) I used 2 tsp of unsweetened coconut milk. You won’t be disappointed!

  182. KP says

    I made these chocolate chip cookies today. They were very good for Keto and taste better than the peanut butter Keto cookies. However, they do not taste like chocolate chip cookies with sugar. I was hyped up by the picture. They worked out nicely, though I ran into a bit of trouble. I used precise measures and the when mixing the ingredients the dough wouldn’t form. I then started pressing down on the mixture and the dough started to form. It was a bit different then regular chocolate chip cookie dough formation. Everything else was fine. People may want to add more of sugar substitute to get the sweetness they are use to.

  183. Mel says

    Looking at this versus typical chips ahoy chocolate chip cookies there is not much difference. CA IS Less cal. Less carbs, and less fats and only 3g .ore sugar and thats for 3 cookies versus 2 of these can that be right. Not much of a benefit. We did make them and I could def sub these taste wise and not miss anything.

  184. MC says

    Not bad at all! They are light (a bit crumbly) and tasty. I might try a different Monk Fruit Sweetener next time since I’m not a fan of the Stevia sweetener. GREAT recipe!

  185. Kristi says

    I generally don’t like Almond flour, taste gritty to me but these cookies are really good. My daughter’s boyfriend tried one and said it was good, he liked it too!

  186. Alice Conde-Leuenhagen says

    My family liked the cookies but we have to say that we don’t feel that they are like a real chocolate chip cookie. They tasted much of coconut which we liked but we can’t really say it’s a chocolate chip cookie. Nonetheless we enjoyed them!

  187. Maria-Elaina says

    These cookies are absolutely LOVELY! So light, airy, and bursting with flavor. I used Lankanto monk fruit sweetener both times. To get them to bind together a little firmer, I tried adding agar agar this time and will see what happens. =)

  188. Ingrid says

    Hi everyone!

    I just made this cookies this morning and they are SOOOO GOOOD!

    I used butter (30 grams) to substitute the coconut oil and brown sugar for the powdered sugar, they turned out amazing!

  189. Jennifer says

    These are hands down the best keto chocolate chip cookies ever! I double the chocolate chips and I double the recipe, and I have enough cookies for a couple of weeks. Thank you, Katie!

  190. Chef K says

    I love these cookies! I decided to make your sugar free chocolate chips for baking last night and used a half bar of Trader Joe’s unsweetened Belgian chocolate, stevia, vanilla extract & coconut oil. Instead of chips, I spread the chocolate out thin on a parchment paper lined biscuit pan. I cut them into chunks instead. They taste like 90% cacao, which I love a good dark chocolate. This morning I made the cookies, except I used Splenda for Baking because I forgot it called for powdered erithritrol & was in a hurry. They came out fine. Next time I’ll try the powdered version!

  191. Mike says

    I tried this yesterday and it was so good. I accidentally used a granulated erythritol but still good. Is there any chance I can add protein powder? Too make it low carb, high protein cookies?

  192. LadyJ says

    DEE-LISH!!! These are soooo good, like a cross between a rich butter cookie and chocolate chip cookies. So decadent. I made a double batch because I knew these would be good but OH-EM-GEE they are amazing! I took some to share with some friends and I had to make sure I kept some set aside for myself, otherwise they would have all disappeared before I had any! These are going to be showing up often in my kitchen – thank you = )

  193. Linda Wright says

    I love these so much I had to make another batch!! They are just big enough to quench my cookie thirst!!

  194. Michelle says

    They had a nice consistency, good flavor. I need to find a better chocolate chip brand. Not happy with the ones I used. Overall decent cookie.

  195. Mandy Anderson says

    Amazing!! These are so good!! My bf fell in love with them!! Great flavor and texture! Absolutely need to let them cool completely though so they set. Can’t wait to try other recipes!

  196. Jake says

    Pretty good, used coconut flower and used the 1/4:1 ratio. Im sure recipe comes out perfect if you follow with almond flower and have right tools. I am adding this to my recipe book for sure

  197. Sara says

    The first keto cookies I have liked! I also tried them with 3 tablespoons of peanut butter instead of 2 tablespoons of coconut oil. Delicious!

  198. Michelle Finch says

    Just made these chocolate chip cookies and it was the easiest thing to bake ever! Took less than 5 mins to put it all together. After they cooled off I popped a small one in my mouth and it was heaven!

  199. Fiona Wellington says

    Hi I am a very bad cook & found these super easy to make & even my fussy son loved them. I’m about to make some more but going to try white choc chips.
    Thanks !

  200. Jeanine says

    Can I sub melted butter for the coconut oil? I don’t need these to be vegan and I already have butter in the house…

  201. Dee says

    Thanks for the recipe. These turned out really good. I added about 2 Tablespoons of finely chopped pecans which added a nice flavor. I used Lily’s pumpkin flavored sugar free chips that I had just bought to try. I was disappointed in the Lily’s pumpkin flavored chips though. They have a strange taste and they are way to sweet. My granddaughter liked the chips although she thought they tasted like cherry. But these cookies were very good. Next time I’m going to use the sugar free chocolate chips. Like others have said you need to flatten the cookies before baking because they hold the shape they are when you put them in the oven.

  202. Lisa Johnson says

    I really liked these. My grandson tried them. He doesn’t like coconut oil so I may try the recipe again using butter. He also suggested more chocolate chips, lol but he is a kid and not on the keto diet. I will use this recipe again. Thanks.

  203. Anna says

    This was amazing. I had no almond meal so i used oat flour. Perfect. I make this every single time i’m craving something. I love it!

  204. Bron says

    5 stars
    Really delicious! I sometimes use a tbsp of peanut butter or cacao powder in the mix also for variation. These never fail to disappoint, thanks 🙂

  205. Janice Brown says

    Great cookie recipe. The only thing I did differently was to also add 2 Tbsp packed brown sugar erythritol. Very good nice sweet taste with no cold taste from the sugar.

  206. Jackie says

    These are insanely good. Use coconut oil!!! The first time I made them, I had a crazy craving but no coconut oil, so I substituted with butter. They were pretty good. The next time, I used coconut oil and oh my god, they are NEXT level. Used coconut oil, stevia, almond milk, and regular chocolate chips. New staple recipe.

  207. Jackie Sumner says

    These were delicious! I only used 1 Tbsp of Swerve confection sweetner. I have found that by halving the qty in the recipe that it is just right and leaves no weird aftertaste. Thank you for sharing this. I would like to know how many carbs are in it? I made 15 cookies.

    • CCK Media Team says

      Hi Jackie! Katie always includes nutrition facts for her recipes, linked right under the ingredients/instructions 🙂

  208. Karen Myles says

    These chocolate chip cookies are absolutely awesome. It took 10 minutes to put together. So easy and awesome. Thanks so much for this recipe.

  209. Unique Finds says

    Delicious for a sugar free cookie. I used Swerve in same proportion, and Lily’s sugar free chips; 1/2 dark and 1/2 milk chocolate chips. Would be nice to have the mini chips though. Dough was very crumbly. I added 2 teas whipping cream and pressed dough in balls in my hand then flattened on parchment paper. Let them sit as directed and they were solid and really good. I will use this recipe again, and maybe add pecans.

  210. Mackenzie says

    Most amazing recipe ever!!! Thank you so much for sharing! You’re website is on my home screen and I go through almost every night searching for my next keto fix. Thank you!!! 🥰🥰🥰

  211. Jen says

    Wow, they taste like non keto cookies! I doubled the recipe and used refined coconut oil so there was no coconut flavor (I haven’t made with regular coconut oil, so I don’t know if that’s an issue or not. This recipe is a keeper.

  212. Jolene says

    Love the Keto chocolate chip cookies! I used a little half and half instead of milk, but the batter was too thick, so I still had to add a little milk. They never flattened out, but they still tasted good!

  213. Marissa says

    Love this recipe…I did 1Tbls swerve powdered and 1Tbls sweet brown sugar… gave it more of a molasses taste…very good!

  214. Laura says

    I have made these many times..even friends who aren’t keto, like me, love them! Oh and Lily’s new stevia mint chips and pecans are AWESOME in this recipe!!

  215. Joy says

    I substituted coconut oil with avocado oil but had to add more liquid to bring it together. It still didn’t come together very well but nevertheless very delicious. They disappeared within 5 mins. Will stick to the recipe next time.

  216. Brad Ho says

    Thank you so much for this recipe! I was recently diagnosed as pre-diabetic and I love baking cookies and thought I would never get to enjoy baking cookies again!

  217. Chrissy says

    These were great! Used Lily’s chips and monk fruit as the sweetener. Not gonna lie I ate them straight out of oven bc yum!!

  218. James says

    So easy to make and so delicious! My diabetic husband and father in law both gave these two thumbs up, and I’m going to have to start making larger batches!

  219. Jenny says

    Is there anything to be aware of when doubling this recipe? It only made 5 teeny tiny cookies for me… but I’m afraid to double because keto baking is so particular. Thanks

  220. Pri says

    I wonder if cookies made by anyone else looked like balls of chocolate chip cookie dough fully baked? I baked them an additional 10 min but the cookies never flattened. I do realize this is do to the lack leavining agent, but hoped it was ” operator error”. The texture feels not quite done which causes me to question the oven temperature.

    • CCK Media Team says

      Hi! What specific ingredients did you use? Also, if they are not flattening at all, you can flatten with a spoon either before or after baking. How did they taste?

    • Stacy says

      Was reading over the instructions and it says to first make into balls then press into cookie shaped. I will be trying this recipe this week, just got all my ingredients today

      • jennifer gornik says

        After balls and squish on the pan I used a fork to make crosshatch marks like PB cookies. This flattened the middle down a little more. Super cute. Super yum

  221. Nikki says

    Thank you! These cookies are so easy and fast to make. With ingredients that are keto kitchen staples. I make them every week!

  222. YolieG says

    These are the absolute best keto cookies I have ever made. So moist and chewy, not dry and crumbly like almond flour can be. I think it’s the coconut oil. This is my new go to recipe. Thank you!

  223. Sandra says

    Thank you for this, I can now have cookies with my coffee again! I double the recipe and add chia seeds, sunflower seeds, pepitas and sometimes cacao nibs for texture. I flatten before baking and freeze after baking, only thawing a days worth at a time every night in the fridge.

  224. Scott says

    I made these cookies two days ago and they are amazing! I used 1 TBSP of maple syrup instead of the 2 TBSP of powdered sugar, and I didn’t have any issues with the consistency. The cookies turned our plenty moist and the texture was spot on. With the added sugar from the chocolate chips, these were enough to satisfy my sweet tooth. Although, I’m not a huge sweets person in the first place. I put my dough on the baking sheet as balls and that’s how they came out when cooked. Since I didn’t flatten them, I had to cook them an extra 5 minutes or so to make sure they were cooked all the way through. I will definitely be making these again as it is a healthy alternative to a regular chocolate chip cookie and it does the trick for me.

    Today I decided to tweak the recipe a little. I added a scoop and a half of chocolate whey protein (36g). I left out the chocolate chips this time, but I added twice the amount of milk (2 TBSP) to get the consistency right before putting them on the baking sheet. The cookies were just as easy to work with and they baked perfectly. I pressed them down this time on the baking sheet so that I didn’t have to bake them as long. 10-11 minutes did the trick. I will say that they were even a little bland for me, so maybe next time I’ll add an extra TBSP of maple syrup.

    Love the site and all of the recipes!

    • Kindy says

      Did you try with baking powder yet…was thing of just skipping to baking powder myself. Haven’t made the recipe yet. Any thoughts Mark?

    • Vincent Neuhauser says

      Just accidentally made them with baking powder. They cooked fine, they are cooling now. Your question gives me hope!

      • Vincent Neuhauser says

        Let’s just say, I don’t think baking powder was right. I doubled the recipe, and may have put too much salt. They are still edible though!

      • MC says

        I did the same thing. They came out great. My family loved it. I just made some more now for Friday. I tweeked it a little by adding Dutch 100% unsweetened cocoa powder. We’ll see how it turns out. (This time a made it with baking soda)

  225. Sarah says

    Followed this recipe to the tee. I did add 2 TBSPs of milk at the end but the batter was a little too watery. Cooked cookies at instructed time but they were still raw after 15 minutes of cooling. Note: I am not a novice KETO baker so I find my results puzzling. These did not come out as I hoped. I will try making another batch and increasing the temp of my oven and cook time.

  226. Cheryl Stephen says

    Although the cookies where on the small side they still made a cookie I could eat without all the sugar and wheat. They tasted great.

  227. Sarah Chiaro says

    These cookies would have been perfect but had an overwhelming taste of coconut oil. Could they be made with butter instead?
    Love the site

    • Toni says

      I thought the same thing … I may go half and half with coconut oil and butter next time. Keep me posted if you try it with all butter!

      • Sandra says

        Made recipe fist time and perfectly delicious! Second time I tried to double the recipe and when baked they got browner amd wouldn’t hold form!? What can I do better next time to double recipe?

      • Sandra says

        Made recipe fist time and perfectly delicious!

        Second time I tried to double the recipe and when baked they got browner amd wouldn’t hold form!? What can I do better next time to double recipe?

  228. Shalmarie Summers says

    I thought these cookies were delicious for a healthy version of chocolate chip cookies. Well done. Thank you for the recipe.

  229. Shoneze says

    Really delicious but a bit on the oily side. Can I get away with using 1tbsp instead of 2tsp? Seeing as almond flour can release a bit of oil too. Maybe it’s brand dependent?

  230. Marcella says

    I need help. If I were to use regular all purpose flour, do I use it as much as almond flour, or is there some conversion to consider?
    Thanks before.

  231. Jennifer says

    Love, love, love these cookies! I make them once a week or so, because they are quick and easy. I always double the recipe, but add an additional 1/2 cup of almond flour, use 2 Tbsp of almond milk, and leave the salt at 1/4 tsp. This makes about 30 bite size cookies, which I can fit on a single cookie sheet because they don’t spread when baking. These are the best keto chocolate chip cookies I have found.

  232. Natasha says

    I’m trying this recipe for the first time. I have followed it exactly as it stated, but when I took it out of the oven, the cookies were really soft and squishy. It says it becomes harder as it cools, but is it meant to be that soft? Any tips much appreciated!

  233. Faith says

    This looks like something I’d love to make for my Keto friends. Thanks a lot! I love that you don’t need egg also. I hope mine come out good!

  234. Mary G says

    Can one substitute ‘I can’t believe it’s not butter’ for the coconut oil? I am neither vegan or paleo but am a Weight Watcher hence prefer to make sugar free recipes using lower fat.

  235. Rachel Fansler says

    Can you use Swerve? And if so does it need to be Swerve Confectioners Sugar? Sorry I am new to Keto and thinking about making these using Swerve.

    • CCK Media Team says

      You can definitely use swerve! We haven’t tried them with granulated (non powder) sugar so unfortunately can’t say if that can be subbed.

  236. Christie Jones says

    I am new at Keto but my wonderful boyfriend is diabetic and I wanted to try these for him. I doubled recipe and followed another comment about adding an additional 1/2 cup of almond flour and kept salt the same. I only had half and half milk and used 5 teaspoons. Dough came out pretty good and wasn’t too wet. Cookies don’t melt when baked but overall the taste is good and as close to the real thing as I have come. Thank you and I will try more of your recipes soon!

  237. Henna says

    Great recipe. I didn’t use the exact quantities of coconut oil, added a little more milk but the cookies still came out really tasty.

  238. Katherine says

    Amazing! My 10 year old daughter and I made several batches adding either chocolate chips (plain & with pecans), butterscotch morsels, and funfetti morsals. We used 2 tbsp of butter instead of coconut oil, used baking soda as directed, and baked them at 350 degrees for about 11-12 minutes. Great texture and flavor! We might try a batch next time with the coconut oil and see how those are too! Thanks for this great recipe!

  239. Valerie says

    OMG thank you so much for this GF chocolate chip recipe that doesn’t use GF flour! I was a little short on almond flour so I used ~1/5 cup oat flour and it still turned out fine. Thanks again!

  240. Nancy says

    How many carbs?!

    Since these are “keto” cookies, I’m wondering why their carb content is not posted? (Unless I missed it?)

    I’m using an approx. 1 T cookie scoop, so the cookies are small.
    Thanks for any insights!

  241. Jenn says

    Is there a way to get nutritional information per cookie?? A rough estimate would even work as I document everything 🙂

    • CCK Media Team says

      Hi, full nutrition facts are always linked for all the recipes under the ingredients/instructions in the recipe box.

  242. Annabella Chamberlain says

    Made 2 batches!

    First I followed the recipe to a T. I did change the heat to 350° And baked for 11 minutes. Turned out great!

    Second time I exchanged vanilla extract for almond and used lactose free milk and turn out just as good!

    Highly recommend. Wish I could show a picture!

  243. Christine says

    Doubled the recipe using half and half as my milk option. Used an ice cream scoop to portion out the cookies which took 4 extra minutes to cook at 325. My husband LOVED this cookies and it was a needed additive to our keto diet after 4 months.

  244. Susan Hamilton says

    Thank you for posting this recipe. I followed it exactly. They are OK but not the best. I guess I’m really surprised that they don’t have any eggs in them maybe that’s what missing.

  245. Brittany Paul says

    Omg I’ve made multiple diff keto chocolate chip cookies from recipes online and these are by far the best!!! I’m this is now my go to recipient! So happy I found it!

  246. Colleen says

    Yep, these are tasty! Only thing, I wish I had flattened mine a little before baking. They didn’t spread like I had guessed they would.

  247. Leah Kenyon says

    These are my keto go-to cookies. They are easy to make and absolutely delicious. I don’t even feel guilty about eating them for breakfast.

  248. Sheila Mendoza says

    I tried your recipe and the cookies tasted good. My kids even liked them. I just need to lessen the salt next time. Thank you for sharing.

  249. Heather says

    Phenomenal as cookie dough! But once cooked they tasted yucky. Not sure if it was the Swerve that let us down or what, but just – yuck. We were glad that so much of it didn’t make it onto the cookie sheet. Not exactly sure what went wrong. But again, we’d definitely make them again and just eat the dough. Best keto cookie dough ever.

    • Steve Warner says

      We had the exact same experience. However I’d heard that putting erythritol baked goods in the freezer for a bit helps (it’s a sugar alcohol thing). So we tried that and it absolutely made a difference. I’ve made this recipe 4 times now. The last batch just went into the fridge where it will sit for a few hours. You might also try cutting back on the vanilla. I have a nagging suspicion that the teaspoon of vanilla is throwing off the flavor a bit.

  250. Funda G says

    I followed the recipe and used super fine almond flour and all ingredients as directed, but couldn’t get them to look like yours. The dough was greasy but fell apart and was very hard to shape.. do you recommend more almond flour next time? Also, when you measure almond flour what is your method? Like regular flour, packed??

  251. Shirley Lawson says

    I just took these out of the oven and they are gorgeous! So easy. I’ll have to leave another comment after I’ve tasted them. House smells like cookies😁

  252. Shirley Lawson says

    Hi again. I just tasted them and they are very very tasty. My husband even liked them. We are doing keto ( he is because I am lol) so these will be great without all the guilt! Thank you.

    • Leanne says

      I made a double batch my first time and I made 18 out of the double batch. I wonder if it’ll be less carbs then whats on the nutritional value?

  253. Jenniffer LaCroix says

    These cookies were really good. I made 2 batches. The first with chocolate chips, and the second with raisins, cause my husband wanted raisins. Lol. But I really enjoyed the taste, and the texture. I also made your keto brownies. Oh. My. Gosh, they were so good. I will make that recipe again. Sometimes I’m skeptical because I am still somewhat new to these recipes and a few I’ve tried didn’t work out for me, so I’m glad I came across these recipes. Thank you.

  254. Khloe says

    I love these!!!!!! I added brown butter instead of the coconut oil and as well as some toasted pecans and they were spectacular!!! If you make them into bigger cookies and don’t flatten them out as much they turn out similar to levain cookies! (But keto ofc) This is the best recipe I’ve tried. Thanks! 🙂

  255. Steve Warner says

    These are the best Keto cookies I’ve come across. I’ll qualify that by saying that every other Keto cookie I’ve made has been absolutely disgusting and inedible. These were… not bad. I’ve made them 4 times now. As others have noted, the dough tastes great. After being cooked, they’re less than stellar. Sticking them in the refrigerator for a few hours definitely helps. I’ve heard this is true with most baked goods made with erythritol. Here are a few mods we’ve which have kept us coming back. Instead of coconut oil, use 2 TBSP of unsalted butter. Instead of regular erythritol, use 1 TBSP of Xylitol and 1 TBSP of Brown Swerve erythritol. Use a food processor with a sharp blade or a coffee grinder to grind your almond flour into a super-fine consistency. These changes have turned this into a passable cookie. It’s still not remotely close to a real cookie in the same way that a Chaffle is not remotely close to a Belgian waffle. But it’s close enough that it can scratch the “I need a cookie” itch and keep you on your Keto diet.

  256. Mary says

    The recipe calls for 2-4 tsp of milk of choice. Should it have been TBSP? My cookies didnt have enough moisture. Boo
    I used coconut flour and Swerve brown sugar since I didnt have powdered kind. Tasted good but mine were just crumbly

  257. Chris says

    Made these tonight and they were delicious. Not too sweet and very fluffy. One question, do I just double the ingredients to make a bigger batch?

  258. Chanel says

    These are very creative and smart! I added 1/2 teaspoon of almond extract and topped each cookie with a hazelnut (my husband doesn’t like chocolate chips). Came out great.

  259. Fernanda Heckman says

    Can you help me? My cookies came out crumbly, falling apart, and dry. The only thing I did that was different, I used swerve confectioners powdered sugar. Could that have ruined my cookies? The cookie dough seemed like it was lacking anything to keep it together. I felt like I wanted butter or something to make things stick. My cookies look nothing like yours.

    • Fernanda Heckman says

      Actually come to think of it, I used half almond flour and half coconut flour. Could the coconut flour have made them dry?

      • CCK Media Team says

        Yes unfortunately coconut flour is not something that you can sub in recipes without changing other things about the recipe, since it is so drying.

  260. Sharon says

    Made them for the first time today. They are actually very good. I’m going to try not to make them very often since I’ve already eaten half off them 😂

  261. Amy G says

    Amazing! I used brown sugar swerve and Lily’s semi-sweet chocolate chips. I also added some diced pecans. They turned out amazing.

  262. Julie says

    The recipe is pretty good. I used coconut flour instead of almond and I think I would try the almond flour next time. They were very fragile. I also found that I needed quite lot of coconut milk in order for them to keep a shape. I used the coconut oil in its solid form and used the milk to break it down before I added it. I probably used 1/3 c of coconut milk…
    tasty though, needed a drink to wash them down

  263. Jennifer says

    These are insanely delicious! The recipe didn’t specify whether to use liquid coconut oil or solid coconut oil, so I used solid (as it tends to give a “butter-cookie” like texture), and I’m so glad I did… These are seriously addicting, and amazingly low in the sugar content. Thank you for posting the recipe! <3

  264. Michele says

    Totally awesome!!! Best recipe I made by far. I did tweek your recipe I sifted the almond flour and I replaced 1 tbsp of stevia with brown sugar stevia instead and went with the 4 tbsp of chips. I am one very happy girl. Thank you!!! Will be trying other recipes. 😁

    • Debbie B says

      5 stars
      Omg! You are absolutely right! These are the best chocolate chip keto cookies! 🍪They came moist and delicious! I like how they didn’t crumble in my hand after the first bite! I used monkfruit/stevia blend for the sweetener. No weird aftertaste at all! I got 6 normal-sized cookies 🍪 which is perfect! So thank you! Can’t wait to make the brownies next which is my favorite! 😉

  265. Karen says

    I made these with sunflower seed flour as I have a nut allergy and they were delicious! I substituted like for like. They were darker in colour but otherwise just as good!

  266. Cindy says

    I doubled the recipe & used butter instead of coconut oil. I used King Arthur sugar substitute which is in between granulated & powdered. Great recipe ! Even my husband liked what he calls “fake stuff”. I misread the quantity of milk & added 3 Tbsp milk. The dough was wetter than it should have been but still turned out great. Out of the doubled recipe, I got 12 regular size & 1 large .

  267. Megan says

    I tried these because I was craving cookies and my fiance is doing keto right now and I need to lose weight too, so I figured why not make keto cookies. These were pretty good for being such low sugar, but not the best cookies I’ve ever made. However, I think I messed them up a bit by not reading the directions carefully enough and not mixing the dry ingredients well before adding the wet ones. I feel like I can taste random bits of too much of one ingredient in certain spots which I attribute to poor mixing on my part. I also missed the part about forming into cookie shape, so I just put little balls on the tray thinking they’ll cook down and flatten out like normal cookies only to realize later that these won’t do that, so you have to start with them in the desired shape. I also used vegetable oil instead of coconut oil since we didn’t have that at our house. My fiance really liked them a lot. I will try these again some time fixing those cooking errors and using the coconut oil and see if they turn out better next time.

    • CCK Media Team says

      We unfortunately haven’t (and don’t have any experience with high altitude baking). Hopefully someone else will see this and have more helpful info!

  268. Kimberly says

    I made these cookies for the first time today. I think I would like to try to make them again, or maybe make them smaller. I had to bake them for way longer than he suggested time. WAY longer at that temperature. The interior was still wet.

    I did melt the coconut oil prior to using it. I did use a cookie scoop (like an ice cream scoop but was smaller) and then flattened them, but maybe not quite enough. I put Lily’s butterscotch AND dark chocolate chips, and used heavy cream instead of milk.

  269. Tammie says

    These cookies are amazing. I made two batches of cookies because in the first batch I forgot to add the sugar. Believe it or not the sugar-free batch was just as good as the batch I put Truiva in. My husband actually preferred the sugar-free batch

    • CCK Media Team says

      Hi, yes they will start out as balls so the recipe says to shape them into cookies before baking because they won’t spread on their own.

  270. Doreen says

    These were absolutely awesome! I am so glad I found your recipe ❤️. I used Lily’s salted caramel chocolate chips. Great recipe

  271. Miss Red says

    Hands down best recipe so far. I LOVE the texture and chewiness. Great fast recipe that tastes almost like regular cookie.

  272. Gwen says

    I doubled the recipe and used an egg and they were perfect. I added the egg because I couldn’t imagine cookies without it. I used no milk to eliminate even more carbs/sugar. I added 6Tbsp of Hersheys sugar free chocolate chips. This only made about 9-10 cookies. I think next time I will quadruple this recipe and use two eggs. They also needed more than 10 minutes but less than 15 so watch closely.

  273. Rebecca valentine says

    I’ve tried these so many times and it’s our fam fav! ❤️ Is there any way I can make these into chocolate cookies though? What are the changes i need to be making?

  274. john stewart says

    I think most people in this comment section do not understand why there is no normal granulated sugar or stuff like maple syrup. In just 20g of regular sugar, there is 20g of carbs compared to the Erythritol 1.4g allowing you to have a lower carb treat without going over your macros with a single biscuit.

    If your doing Keto you generally want your macros at 70% fat 25% protein 5%carbs
    for most individuals, this is less than 30g of carbs if you added regular sugars you will kick yourself out of ketosis if you in it or stifle your progress with one biscuit

    yes normal sugar will taste better and work but if your doing keto DO NOT add regular sugars in.

  275. R6 says

    Delicious! My husband is doing Keto, and these were a wonderful treat. I didn’t have coconut oil, so I used canola oil. I also had Bake Believe chocolate chips. I used white and chocolate mixed. The Swerve confectioners sugar worked good. They turned out perfect!

  276. Nina says

    Just made them, delicious! The best part is that they are extremely easy to make and use few ingredients, that I already had in my kitchen.

  277. Mary C says

    I used grass-fed butter instead of coconut oil. They were delicious! I did have to cook them for about 5 minutes longer than the longest time listed, but they turned out great! I’ll be making these again.

  278. Kenzie says

    Hi Katie, you had mentioned that you can use coconut flour as well for these cookies.
    Since I cannot have almonds can you provide the measurements by using JUST the coconut flour?
    I tried reading other reviews but didn’t get an exact answer.

    Thanks so much!

    • CCK Media Team says

      Hi, I’m not sure where you read that coconut flour can be subbed here, but we definitely do not recommend it.

  279. Kiti says

    Omg godsend! Thanks for the recipe! I just started on keto diet on day 6 now and was looking a keto friendly treat and voila! The cookie are delicious 🤤

  280. Steve says

    Just made these for the first time. They look and smell delicious. I used natures intent keto bombs for the chocolate portion. Am very excited for these to cool down so I can try them!

  281. Henrietta Joseph says

    I made these cookies they are absolutely the best and definitely the closest I have ever come to the carb laden version . Absolutely love it. Will be making these regularly. Thank you

  282. Barbara Wright says

    I’ve made these cookies twice now and love them! The second time I added a tbsp of unsweetened coconut, it was like a macaroon. I also found that if I use the Splenda brown sugar substitute it makes the cookies crunchy, which is what I prefer.

  283. Karen Goncalves says

    These cookies are fantastic. Much better than cookies made with regular flour. My whole family gobbled them up.

  284. Vmartinus says

    Taste soooo good, everyone loved them at a recent gathering and I love that the batch size is small, just enough for my diabetic husband to have on hand but not too many!

    • CCK Media Team says

      Hi Barbara, the recipe is written out in full in the post… guessing you just maybe didn’t scroll down far enough on the page? The full recipe is not included in the video, so I’m not sure what recipe you ended up making.

  285. Chris says

    Very nice Keto chocolate cookie recipe.
    Easy to make. I also put in cacao nibs.
    The cookies have a great consistency.
    A great snack. Thanks

  286. Joanna says

    These are to die for! Best keto cookie I have ever made. You are right when you describe them as shortbread. They are so soft and buttery but also a little crispy. I am in love and will be making them all of the time now! 10/10 would recommend. And extra points for how easy this was! Took me 10-15 min in total to get it in the oven.

  287. Angela says

    I am a slowpoke that normally takes waaaa too long to prep before baking- and my oven ends up preheating 4x longer than it needs to! Not in this case since instructions and ingredients are so simple.

    One tip is to err on that side of more milk vs too little:
    I made two batches back to back- second batch accidentally added 2 Tbsp whole milk Instead of 2 tsp, but I liked it better!(puffier, softer). My Dad liked the original batch better but I thought it was a little too tough.
    Yummy yums, that is again!

  288. Stella says

    The cookies are wonderful. I used a combo of sugar free white and dark chocolate, and I added some pecans. The pecans gave the cookie a nice chewy texture. I followed the recipe, and they came out perfect! Thank you!

  289. Patricia Quinsey says

    These cookies are sooooo delicious!! My husband has always been a cookie monster, and he went wild for these. What a winner!

  290. Carolyn says

    These are so good! I used half monkfruit sweetener and half swerve brown sugar sweetener and they turned out great. I also powdered the monkfruit sweetener in a coffee grinder the second time and that worked great as well. Highly recommend!!

  291. Luicelle says

    Success! My kids loved them and they are really picky, I have been looking for a healthier way to have desserts and this was the answer , thank you !

  292. Christina says

    Pretty darn tasty! Not sure how many the recipe actually made but I got 9 small size. Which is perfect so you don’t over eat them! Lol

  293. Sana'a Ali says

    I LOVE THESE! Followed the exact recipe using semi sweet chocolate chips and wow! Making a bigger batch today. We refrigerated them so they could firm and that just double wowed them! Thank you for the perfect recipe

  294. Bethany says

    I tried making these with coconut flour and they were inedible. It was like “biting into dust,” as my husband put it. The overall flavor seemed fine, but the texture was like a pile of sand. I would stick with almond flour next time.

  295. Rose M says

    Talk about yum; definitely will be a staple in this household. Thank you for this great and easy to make recipe.

  296. Lindsay says

    Very good for healthy/keto cookies. Had a coconut flavor from the oil so I might try using butter next time for more of a shortbread taste. I also added a little more erythritol (4 tbsp total). Overall I think these are a great option if you’re craving a cookie on a low carb diet. Thanks, Katie!

  297. Christy says

    SERIOUSLY, THIS RECIPE IS THE BEST! I reckon this is even the best cookie I’ve ever made!!

    I used almond meal because I didn’t have almond flour and it was still Devine 💓💓

  298. Nancy says

    I would have been happy if these were just ok because they were so easy to make. But they were more than ok. They were AWESOME!!!!

  299. Numi says

    Just a tip based on my experience with other recipes; if you don’t like the texture of a granulated sweetener, you can always grind it to a powder in a coffee grinder. I have used this technique in a cream cheese icing and it made a HUGE difference, though personally, I like grainy chocolate chip cookies. 🙂 Hope this helps anyone!
    (I did not rate this because I haven’t tried it yet, not because I don’t like the recipe😂)

    • CCK Media Team says

      Hi! Sorry we have never used vegetable oil in them so honestly don’t know. Maybe they just needed a little more. But glad they tasted good in any case!

  300. Lissy says

    5 stars
    Just made these and they are pretty good! I used powdered stevia for the sweetener. They definitely will take care of chocolate chip cookie cravings!

  301. Monica D says

    4 stars
    These cookies taste GREAT but they did not look like the ones Katie made… they were a bit on the crumbly side but definitely moist. They beat a lot of other keto cookie recipes I have tried. So taste wise, 5/5, but looks, 3/5.
    I was sceptical when I saw the amount of liquids going into the dry ingredients (it isn’t much!) but it ended up working in the end so trust the process :p !

    Also, remember to flatten the cookies as they don’t spread when baking.

  302. Reena says

    5 stars
    I was skeptical of how little sugar was added but, wow!!! These are amazing. I added chopped walnuts and they were so delish!!

  303. SUE says


    • CCK Media Team says

      Hi, what specific ingredients did you use? There are over 700 successful reviews from people who love the recipe so it definitely doesn’t have a typo and does work as written. We’d love to help troubleshoot so you can love it too, but can’t help without more information.

      • sue says

        I went by the recipe except I spilt the flour between almond and coconut (half and half). I used swerve as the sugar (half white and half brown sugar). Once I put the liquid ingredients in it was so dry you couldn’t even form a ball. I had to add more milk so that it would at least stick together. So not sure how to change it. Didn’t this the changes I made should have made a difference.

  304. Lauren says

    5 stars
    Great cookie recipe! Tastes similar to the Famous Amos cookies in my opinion. I used granulated erythritol and have made double batches with no problems. The entire family loves them! Thank you for sharing.

  305. Shannon says

    What’s the liquid stevia equivalent? I’ve made these twice and they’ve either come out too sweet or zero sweetness at all. You can’t say “powdered sugar or stevia equivalent” that is not a well written recipe!

  306. Ellen says

    5 stars
    Delicious! Following another commenter’s directions we used only Allulose for the sweetener and it worked great. We’ve made them a couple of times now.

  307. Amber Bernicke says

    5 stars
    OMG these are absolutely amazing I just made these I did tweek them a little I don’t like almond flower or coconut flower so I used cashew flower instead I also used real butter instead of coconut oil I also put 1 egg in and some brown sugar let me tell you they rose very well and very moist on the inside

  308. Joni Swartz says

    5 stars
    I love these cookies. Some of the best cookies I’ve ever had whether their sugar-free, keto, or just plain old full of fat and sugar.

  309. Lauren says

    5 stars
    Delicious! My kids’ exact words: “These are the BEST cookies ever.” They had no idea it was made out of almond flour and coconut oil. Easy to make, too. Thanks for a wonderful recipe!