For those embracing a ketogenic lifestyle, finding satisfying desserts that align with dietary goals can be a delightful challenge. Look no further than the classic chocolate chip cookie, reimagined for keto! This article provides comprehensive guidance on crafting the perfect keto-friendly chocolate chip cookies, ensuring a treat that is both delicious and guilt-free.
Why Keto Chocolate Chip Cookies?
A great recipe for one of the classics like chocolate chip cookies will help you stay on track with your low carb goals during times when you feel like giving in. Keto cookies shouldn’t be complicated, and this easy keto chocolate chip cookie recipe tastes like Toll House cookies! This recipe reminds many of the cookies that their mom and grandma used to make, allowing them to relive those memories while maintaining their dietary restrictions. One bite into these chocolate chip cookies and you'll swear you are eating Toll House cookies.
Key Ingredients for Keto Chocolate Chip Cookies
The secret to successful keto chocolate chip cookies lies in the careful selection of ingredients that mimic the texture and flavor of traditional cookies while keeping the carbohydrate count low.
- Keto Flours: The foundation of any keto cookie is the flour. This recipe uses both almond flour and coconut flour. The combination of the two produces a similar texture to all-purpose flour. Almond flour is lighter compared to all-purpose flour, so a little more is needed than if just using all-purpose flour. Coconut flour is denser, with usually 1 cup of all-purpose flour being equal to 1/3 cup of coconut flour. The combination equals a keto flour blend that is similar to a wheat based flour in this keto cookie recipe.
- Butter: The fat used in this recipe for flavor and moisture. It is important to use real butter instead of margarine, which can cause the cookies to spread too much.
- Sugar-Free Sweeteners: To achieve the desired sweetness without the carbs, sugar-free sweeteners are essential. Granulated erythritol can be used. You can also use powdered erythritol here, Swerve or another low carb sweetener such as xylitol - the choice is yours. Monk fruit sweetener blends, Bocha Sweet, and allulose are also great options. Erythritol-based sweeteners (this includes monk fruit sweeteners) are essential for crispy cookies. Since this is a recipe for soft and chewy cookies, you can also use Bocha Sweet or allulose. Blackstrap molasses can add a true sense of brown sugar. If you don't own any you can skip it because if only for this recipe you'll only use 1/2 teaspoon.
- Sugar-Free Chocolate Chips: As the keto diet gains in popularity, so do companies making keto approved products. There are many brands making keto chocolate and keto chocolate chips. Lily's dark chocolate chips are sugar free and sweetened with stevia. Another very simple option is to chop a bar of 90% chocolate into small pieces (I like Lindt or Vivani). Chocolate this dark is very low in sugar with 7 grams per entire 100g bar.
- Egg: An egg helps to bind the ingredients together. It is possible to make these cookies WITHOUT the egg (yes, I left it out by mistake one time!). For sturdier egg free keto chocolate cookies, you can stir 1 teaspoon ground chia mixed with 3 teaspoon water into your dough.
- Vanilla: Vanilla extract enhances the flavor of the cookies.
- Baking Powder and Baking Soda: These leavening agents help the cookies to rise and achieve a light, airy texture.
- Salt: Salt balances the sweetness and enhances the other flavors.
Step-by-Step Recipe for Keto Chocolate Chip Cookies
Follow these steps to create delicious keto chocolate chip cookies:
- Preheat the oven: Preheat oven to 350 degrees.
- Prepare baking sheets: Line cookie sheets with parchment paper.
- Whisk dry ingredients: To a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda and salt.
- Cream butter and sweetener: In a separate large bowl, cream together softened butter with sugar free sweetener until fluffy using an electric mixer for 2-3 minutes.
- Mix in wet ingredients: Mix in egg and vanilla.
- Combine wet and dry ingredients: Slowly mix in dry ingredients.
- Stir in chocolate chips: Once combined, stir in chocolate chips.
- Scoop and flatten dough: Using a 1 inch cookie scoop or tablespoon, scoop out a ball of cookie dough and place on the parchment line baking sheet. Flatten the ball down by pressing on the dough with a spatula or the back of a spoon. Space cookie dough about 1 inch apart.
- Refrigerate dough (optional): To keep the cookies from spreading while baking, refrigerate the cookie dough for 10-15 minutes before baking.
- Bake: Bake at 350 degrees for 8 to 10 minutes. Bake until edges slightly turn golden brown. Cookies will still be soft, but will harden as they cool.
- Cool: Remove cookies from the oven and continue to let sit on the baking sheet for 2-4 minutes. Cookies will continue to harden and bake as they cool. Once cool enough to handle, transfer to a wire rack to cool further. If your cookies crumble, you didn't let them cool long enough before handling. Eat warm cookies with a fork.
Tips for Perfect Keto Chocolate Chip Cookies
- Don't overbake: Grain free flours do not have the same qualities as wheat based flours. They do not contain gluten, which makes them more likely to crumble. A hot coconut flour or almond flour cookie will crumble.
- Cool completely: Allow cookies to cool completely, then transfer to an air-tight container.
- Chill the dough: Refrigerating the dough for a short period before baking can help prevent the cookies from spreading too thin.
- Use quality ingredients: The better the ingredients, the better the cookies will taste.
- Experiment with flavors: Feel free to add other keto-friendly ingredients like nuts, spices, or extracts to customize your cookies.
Storage Instructions
Store your low carb chocolate chip cookies in an air tight container at room temperature for up to 3 days. If left on the counter, they’ll need to be eaten within a week for the best taste and texture. You can make the cookie dough in advance and store in the fridge up to 24 hours (makes it easy to bake fresh cookies for a sleepover or party) or even frozen. It’s easiest to scoop the cookie dough into individual cookies, freeze on a baking sheet for an hour, then transfer to a freezer bag. The cookie dough should be good 3-6 months.
Read also: Easy Low-Carb Cheese Crackers
Troubleshooting
- Why did my cookies spread? Your cookies spread because you likely used margarine instead of real butter. Either that or your dough was too warm. Try refrigerating your dough in between baking.
- How to make chewy keto chocolate chip cookies? Try adding gelatin, 2-3 teaspoons of gelatin should yield a chewier keto cookie.
Variations and Add-Ins
- Dairy-Free/Vegan: If you are wanting to make a dairy free or vegan keto cookie, you may try substituting the butter for coconut oil. Be aware that your cookies will spread. You may want to refrigerate the cookie dough 30 minutes before baking on the cookie sheet.
- Nuts: Add chopped nuts such as almonds, walnuts, or pecans for added flavor and texture.
- Spices: Incorporate spices like cinnamon, nutmeg, or ginger for a warm, comforting flavor.
Read also: Keto Calorie Counting: A Detailed Guide
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