I have a confession – ever since Christmas, I have been struggling with battling my sweet tooth. Every time I eat an amazing, savory keto meal, I want to finish it off with just a bite of something sweet. It put me on the hunt to find a keto friendly dessert that was small enough that I would satisfy my sweet tooth without going overboard on my carbs. I am happy to say that these Keto Chocolate Chip Cookies are just exactly what I needed.
One thing I have also noticed is that I do not come anywhere near my daily recommended fat macro, so I decided to add some coconut in as well. This is totally optional – and the cookies taste delicious with and without the added coconut. Next time I may add some walnuts too. Having just the basic cookie recipe lets you play with adding in all kinds of goodies!
My go-to granulated sugar substitute is this monk fruit sweetener, and for these cookies, I used the Golden variety and it turned out perfectly. It does have erythritol in it, so it is quite sweet despite having zero net carbs. It is similar to brown sugar but not quite as moist – that is why the coconut oil was so important.
This keto cookie dough freezes great too – so you can make a batch and only cooking the number of keto cookies you want… which is good for days you do not have much willpower. And then there are also those times when you just want a bite of cookie dough… and well that is ok too.
This recipe is a bit tricky – and best made with an electric mixer. The coconut oil and eggs must be beaten together and will expand some as they combine. Also, I have found using organic coconut flour VERY loosely packed works best. My favorite coconut oil to use is the Greenwise brand from Publix – make sure to start with it solid and room temperature for best results. I have used the recipe a few times and notice that different brands of coconut oil do not whip up as well.
These delicious and simple Keto Chocolate Chip Cookies will satisfy your sweet tooth without blowing your daily macros. Add coconut for even more flavor and fat!
- ½ cup coconut oil room temperature, solid, not melted
- 1 cup granulated low carb sweetener
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 cup coconut flour - do not pack
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 12 ounce bag sugar free chocolate chips
- 2 cups shredded coconut (optional) unsweetened
Preheat oven to 375 degrees.
In a large mixing bowl, beat together the coconut oil and sweetener with an electric mixer until well combined. Add the eggs and vanilla extract then beat for 1-2 minutes. The mixture will expand and be light and fluffy. NOTE* If you are using shredded coconut, add one more egg.
In a separate mixing bowl, combine the coconut flour, salt, baking soda, and baking powder. Turn electric mixer to medium speed and add the flour mixture to the wet mixture a little at a time until well combined. Remove from mixer. **NOTE: If you have packed the coconut flour it will not be the right consistency with the wet ingredients. That is why it is important to use an electric mixer and add the ingredients in slowly. If the mixture is too wet, add 1/4 cup additional coconut flour.
Add the chocolate chips and coconut to the cookie dough and stir in gently.
Line a cookie sheet with a silicon non-stick baking mat or spray the cookie sheet with non-stick cooking spray. Scoop the cookie dough onto the cookie sheet in 1 ½ inch balls.
Bake the cookies at 375 degrees for 8-9 minutes, until the edges are golden brown. Remove from the oven and gently move to a wire rack or parchment paper to cool. Cookies will be very soft coming out of the oven and will firm as they cool.
Between these and my Keto Friendly Peanut Butter Cups, my sweet tooth has been tamed.