I love my usual recipe for Small Batch Keto Chocolate Chip Cookies, but this one’s really good too. And this version is much chewier, so I’m calling them Keto Chewy Chocolate Chip Cookies. To me, they are better than some non-keto chocolate chip cookies.
And what’s really great is they are sweetened with allulose! Allulose is my favorite keto sweetener because it has no aftertaste. The downside is that it tends to make things soft and cakey, which means it’s not ideal if you like your chocolate chip cookies crunchy. But as I’ve learned from this recipe, you can use allulose and still get dense, chewy cookies. The trick is to add some coconut flour, which absorbs the extra moisture. So these cookies are soft and chewy and have just a slight coconut flavor.
One thing to know when making Keto Chewy Chocolate Chip Cookies is that thanks to the allulose, they brown rather quickly. These cookies usually start browning in 8 minutes, so keep an eye on them.
Keto Chewy Chocolate Chip Ingredients
- You can use salted or unsalted butter. I typically use unsalted. You want it very soft, not quite melted.
- For the allulose, I use granulated Wholesome Sweeteners brand.
- Vanilla — any kind will do, I’ve been using one from the Dominican Republic as of late so I guess all my cookies are Dominican.
- Blackstrap Molasses — I’m currently on a blackstrap molasses kick and putting it in everything for a little kick of bitterness and molasses flavor. You can use regular molasses or leave out the molasses completely if you don’t want that little bit of flavor.
- Almond Flour — Blanched extra fine works great. My latest bag is from Wegman’s, but I use all the brands.
- Coconut Flour — Pretty straightforward ingredient, just don’t leave it out. It helps keep the cookies from being cakey.
- Baking soda — of course
- Psyllium Husks — I always have this on hand these days, and the kind I use is Sprouts (or Whole Foods) whole psyllium husks. It’s a great binder. If you prefer, you can use half the amount of xanthan gum.
- Chocolate Chips — Lily’s! They are expensive, so if you see them on sale you should stock up. I mix the chocolate and semisweet flavored chips.
Keto Chocolate Chip Cookies
- 1 stick unsalted butter softened (114 grams)
- 3/4 cup allulose (130 grams)
- 1 teaspoon vanilla extract
- 1/2 teaspoon blackstrap molasses or regular molasses optional, just adds some flavor
- 1 large egg, room temperature
- 1 3/4 cup blanched superfine almond flour (170 grams)
- 2 tablespoons coconut flour (don't omit) (15 grams)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon psyllium husks powder
- 3/8 teaspoon salt plus a pinch
- 1 1/4 cups Lily's semisweet chocolate chips (I use a mix of milk and semisweet)
- In a mixing bowl, combine the softened butter, allulose, vanilla an molasses (if using). Beat on low speed until mixed.
- Add the egg and beat on low until it is blended.
- In a separate bowl, stir together almond flour, coconut flour, baking soda, psyllium and salt, breaking up any lumps of almond flour. Stir dry mixture into butter mixture, then stir in the chocolate chips.
- Using a medium size cookie scoop or a heaping tablespoon, scoop out 18 to 20 balls of dough. Put them on a plastic wrap lined plane, then cover and chill for about a half hour or until ready to bake.
- When ready to bake, preheat the oven to 350 and line two baking sheets with parchment paper. Arrange cookie dough portions on the sheets, spacing 2 1/2 inches apart. For thinner cookies, press the balls down into rounds. If you want chewier centers, leave as balls.
- Bake one sheet at a time for 8 to 10 minutes or until edges are browned and centers are still slightly pale. Pull from oven and let cool on sheet for 10 minutes. Transfer to a wire rack and let cool. They will be very soft, but will firm up as they cool.