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, these chocolate chip cookies made with allulose are even better than some non-keto chocolate chip cookies.
Chocolate Chip Cookies 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.
Allulose and Browning
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.
Stomach Problems With Allulose
Allulose is not for everyone. Some people are fine with it, but for others it can cause digestive discomfort. These cookies are made with 100% allulose so you get a pretty hefty amount in each cookie. Personally, I wouldn't serve these to a crowd of people I don't know because the digestive effects are unpredictable.
Picture of the Dough
Baking with keto ingredients can be a little unpredictable. Or maybe it's people's reactions to keto cookies that are unpredictable! To me, any cookie made with almond flour is going to be nothing like a traditional cookie made with all-purpose flour. So know what you are getting into when you make these. Here's what the dough should look like.
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 have used use granulated Wholesome Sweeteners brand and Durelife allulose powder. Please do not attempt to substitute with a erythritol blend with this recipe. I've tried and it doesn't work. But erythritol blends do work with other recipes. This one is just designed for allulose.
- Vanilla -- any kind will do.
- 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 is the best. Please use the weight. Almond flour volume amounts aren't always accurate because some almond flour tends to vary in density. I always use 170 grams total no matter the volume.
- Coconut Flour -- Pretty straightforward ingredient, just don't leave it out. It absorbs excess moisture from the almond flour and helps the cookies have a more traditional chocolate chip (smoother, not almond-mealy) texture.
- Baking soda
- Xanthan Gum -- I was using 1 ½ teaspoons psyllium husk powder, but I think it was making the cookies too chewy so I've reverted back to xanthan gum. If you don't have any, just leave it out.
- Chocolate Chips -- Lily's or whatever your favorite sugar free chocolate chip cookies. Or if you are okay with more carbs, use regular bittersweet chips.
Recipe
Keto Chocolate Chip Cookies
Ingredients
- 1 stick unsalted butter, softened (114 grams)
- ¾ cup pure allulose powder (not a blend) (130 grams)
- 1 teaspoon blackstrap molasses or regular molasses
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 ¾ cup blanched superfine almond flour (go by weight) (170 grams)
- 2 tablespoons coconut flour (15 grams)
- ½ teaspoon baking soda
- ⅜ teaspoon xanthan gum (see note)
- ½ teaspoon salt
- 1 ¼ cups Lily's semisweet chocolate chips (I use a mix of milk and semisweet)
Instructions
- In a mixing bowl, combine the softened butter, allulose, molasses and vanilla. Beat on low speed until mixed. Alternatively, you can brown the butter in a skillet, then mix the browned butter with the allulose, molasses and vanilla. The browning adds an extra layer of flavor.
- Add the egg and beat on low until it is blended.
- In a separate bowl, stir together almond flour, coconut flour, baking soda, xanthan gum 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 ½ 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 (may take up to 12) 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.
Anna says
Lynne, I'm glad you found this one! I am trying more Keto recipes these days too, but having a hard time adjusting to alternative sweeteners. I do like the allulose and allulose blends, though.
Lynne Elkins says
This recipe is now my favorite for sugar free chocolate chip cookies! They are delicious! Texture is amazing and soooo close to a regular roll house style cookie. Thank you!!!
Anna says
Thanks Jennifer!
Jennifer says
Very delicious! Closest to Toll House cookies I tried yet, and I've been keto for almost 8 years now. Only reason I gave it four stars versus five is because there are no carb measurements included with the recipe.
Anna says
Good question! It's supposed to act as a binder and help with chewiness. You can try leaving it out if you don't have any. I use it all the time in gluten-free bread baking so I used it in the cookies as well.
rhianne says
what does the psyllium powder do?