Chewy Keto Chocolate Chip Cookies with Sea Salt
{Low Carb, Ketogenic, THM:S, Grain Free, Gluten Free, Sugar Free}
Ultra chewy and melty, these Chewy Keto Chocolate Chip cookies have a sprinkle of sea salt for the perfect taste and texture. Serve them warm for taste of home!
Making chocolate chip cookies is a favorite pastime of mine.
Whether on my own as a relaxing activity, or with my daughter to make memories, I just love baking and eating chocolate chip cookies.
In high school, I perfected my traditional chocolate chip cookie recipe, routinely baking chewy delicious chocolate chip cookies for my friends.
But ever since going keto, I've missed those cookies. Sure, my sugar cravings are way down, but some foods just bring up memories, and for me chocolate chip cookies are one of those.
So I set out to make the best Chewy Keto Chocolate Chip Cookies!
I am beyond excited to share these with you today, because as my husband says, “These are BOMB.”
And I feel comfortable calling these the BEST Chewy Keto Chocolate Chip Cookies.
Over the years, I've created 3 or 4 chocolate chip cookie recipes that are low carb and/or ketogenic, but these are by far my best work. As my ketogenic baking methods and ingredients have evolved, so have the end results, so I keep revamping my recipes, making them better and better!
I even shared these with my personal facebook friends, and so far they're getting rave reviews!
This recipe actually uses no flours – low carb or otherwise – and instead uses almond butter. I always use the Kirkland brand Almond Butter, since it's inexpensive and is so clean it's actually Whole30 approved. Other almond butter should work, just be sure to use “clean” one that contains only almond, no other ingredients.
To sweeten them, I used Lakanto Granulated Sweeter, because it cooks and bakes much like regular sugar. You could also use Swerve or Pyure with good results. If you have access to Allulose, that would work even better.
After you take them out of the oven, you'll need to let the cookies cool completely on the pan, then move them to an airtight container with a piece of bread to keep them from going stale. It's a little bit different than cooling and storing regular cookies, but well worth the end result!
Finally, a note about the chocolate chips I used: Lily's Dark Chocolate Stevia Sweetened Chocolate Chips. I find the best price on these can be found at Thrive Market. You can also find them on amazon for $2-$3 more per bag.
If you prefer chocolate chunks, I can vouch for the Lakanto Chocolate Bars, broken into pieces – they taste and bake awesome as well!
If hope you're ready for these Chewy Keto Chocolate Chip Cookies to rock your world!
Here's what you'll need:
1 Egg
1 cup Almond Butter {I used Kirkland Brand}
1/2 cup Lakanto Granulated Sweetener
1 tsp. Baking Soda
1 cup Lily's Chocolate Chips
Coarse Sea Salt, if desired
Directions:
Preheat oven to 350. Grease a cookie sheet with coconut oil cooking spray and set aside.
Crack the egg into a bowl and mix lightly. Add in the almond butter, baking soda, sweetener, and mix together well.
Fold in the chocolate chips.
Scoop the dough onto the prepared baking sheet, leaving 2″ between cookies. Sprinkle with sea salt, if desired.
Bake for 9-12 minutes. DO NOT overbake these. They should look underdone when you take them out of the oven, but they will firm up as they cool.
Let the cookies cool completely on the baking sheet, then transfer to an airtight container with a slice of bread to keep them from going stale.
You May Also Enjoy:
Chewy Keto “Oatmeal” Cookies
Keto Scotcheroos
Chewy Keto Ginger Cookies
Keto Berger Cookies
Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Chewy Keto Chocolate Chip Cookies with Sea Salt
Ultra chewy and melty, these Chewy Keto Chocolate Chip cookies have a sprinkle of sea salt for the perfect taste and texture. Serve them warm for taste of home!
Ingredients
- 1 Egg
- 1 cup Almond Butter {I used Kirkland Brand}
- 1/2 cup Lakanto Granulated Sweetener
- 1 tsp. Baking Soda
- 1 cup Lily's Chocolate Chips
- Coarse Sea Salt, if desired
Instructions
Preheat oven to 350. Grease a cookie sheet with coconut oil cooking spray and set aside.
Crack the egg into a bowl and mix lightly. Add in the almond butter, baking soda, sweetener, and mix together well.
Fold in the chocolate chips.
Scoop the dough onto the prepared baking sheet, leaving 2" between cookies. Sprinkle with sea salt, if desired.
Bake for 9-12 minutes. DO NOT overbake these. They should look underdone when you take them out of the oven, but they will firm up as they cool.
Let the cookies cool completely on the baking sheet, then transfer to an airtight container with a slice of bread to keep them from going stale.
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Nutrition Information:
Yield:
12Serving Size:
1 cookieAmount Per Serving: Calories: 142Total Fat: 12gCarbohydrates: 4gFiber: 2gProtein: 5g
xoxo,
Gretchen
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How do you keep Kirkland almond butter from separating?
You can’t 🙂 All natural nut butters separate, you just have to stir them.
Thanks, loking forward to trying these. ☺ Is there something besides bread you can use to store the cookies? I don’t keep bread in the house!
Sure! I have also use a slightly damp paper towel (but put a layer of parchment paper between the paper towel and the cookies!
Do you think natural peanut butter would work instead of almond butter?
Is THM’s GENTLE SWEET comparable to Lakanto Granulated Sweetener?