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This recipe for Low Carb Keto Chewy Chocolate Chip Cookies is our best keto version of America’s sweetheart cookie; chewy texture, buttery, vanilla-scented, notes of brown sugar, and stevia-sweetened chocolate chips.
Chocolate chip cookies seem to be America’s sweetheart cookie. We have yet to find someone who isn’t sweet on them! We remade everyone’s favorite into something that won’t spike your insulin and cause a sugar crash or gluten bloat later; keto definitely saved us here because there’s no way we could live without chocolate chip cookies without feeling deprived!
When we were coming up with this recipe, it was important for us to keep these cookies chewy because that’s a big part of what we love so much about chocolate chippers (read below for the secret ingredient that makes these chewy!). The chewy texture paired with their rich buttery flavor, faint vanilla aroma, and stevia-sweetened chocolate chips makes these cookies perfect.
Where Chocolate Chip Cookies Come From
According to Wikipedia, American Chef Ruth Graves Wakefield and Chef Sue Bridges invented the chocolate chip cookie in 1938. During this time Ruth owned the Toll House Inn in Whitman, Massachusetts, which was a popular home cooking-type restaurant. Ruth’s “Toll House Chocolate Crunch Cookie” recipe was first published in the 1938 edition of her cookbook Toll House Tried and True Recipes, published by M. Barrows & Company.
What Makes Chocolate Chip Cookies Chewy
There’s actually quite a bit of science that goes into baking; a variety of factors, such as the ratio of flour to leavener, gluten content (or lack of it) in the flour, amount of eggs, moisture content of ingredients (for example, white sugar vs. brown sugar), and even the weather (temperature and humidity) all effect the outcome. And that’s just with regular baking; keto baking is a different story!
What Makes Chocolate Chip Cookies Flat and Crispy
For the best results with this recipe, if you make exactly 8 cookies, we recommend baking these cookies at 350F until they’re golden, about 15 minutes. We also recommend briefly chilling the dough (20 minutes in the fridge) before baking to yield the perfect texture.
Low Carb and Keto Baking
To keep these cookies keto, we use almond flour, which of course has no gluten. We compensate for that by adding beef gelatin to give these cookies a chewy texture (and no, don’t worry, you can’t taste it!). We like Vital Proteins brand.
And of course, grass-fed butter is a huge part of the flavor of a great chocolate chip cookie, which helps add the healthy fat to make this recipe keto!
Other Low Carb/Keto Cookie Recipes
- Crunchy Chocolate Chip Cookies from The Keto Queens
- Fluffy Sugar Cookies from Fit Mom Journey
- Chocolate Dipped Peanut Butter Cookie Sandwiches from Peace, Love, and Low Carb
- Chewy Coconut Cookies from Healthy Sweet Eats
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Low Carb Keto Chewy Chocolate Chip Cookies
- 1 1/2 cups 168 g almond flour
- 1 tablespoon beef gelatin
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup grass-fed butter , melted and cooled slightly
- 1/3 cup Swerve Confectioner’s
- 2 teaspoons vanilla extract
- 1 teaspoon blackstrap molasses
- 1 large egg
- 1/2 cup stevia-sweetened chocolate chips or chunks
- Whisk together the almond flour, gelatin, baking powder, and salt in a medium bowl and set aside.
- Beat together the melted butter and Swerve, and then beat in the vanilla and molasses, and finally the egg.
- Stir the dry ingredients to the wet, and then fold in the chocolate chips.
- Cover the bowl and refrigerate the dough 20 minutes. Meanwhile, preheat oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.
- Divide the dough into 8 portions and roll each into a ball. Arrange them on the baking sheets, slightly flattening each (leave quite a bit of space between each because the cookies spread out). Bake until the cookies are golden on the bottom and around the outside, about 15 minutes.
- Cool completely on the trays before removing.
- Total carbohydrates include carbs from sugar alcohols