These keto cookies feature three types of sugar substitutes (brown sugar alternative, erythritol, and Choc-Zero maple syrup), two keto-friendly flours (almond and flax), and reassurance that a delicious, healthy future lies ahead. Expect soft centers, fluffy texture, and cookie-dough flavor.
Ingredients List
- 5½ Tbsp salted butter, ideally room temperature, plus more for greasing
- 1/3 cup brown erythritol
- 1/3 cup granulated allulose sweetener (such as RxSugar) or keto-friendly sweetener
- 1 egg
- 1/2 Tbsp RxSugar Organic Pancake Syrup or other sugar-free maple-flavored syrup
- 1½ tsp vanilla extract
- 1¼ cups almond flour
- 1 Tbsp ground flaxseed or flax meal
- 1½ tsp baking powder
- 4 Tbsp shredded unsweetened coconut
- 1/2 tsp salt
- 1/2 cup sugar-free chocolate chips (like ChocZero brand)
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Preheat oven to 325°F (162C). Line 2 baking sheets with parchment paper or silicone baking mats or grease them with butter.
- In the bowl of a stand mixer fitted with the paddle attachment (or with a bowl and electric hand beater), cream the butter, brown erythritol and granulated erythritol on high speed until fluffy and well combined, about 2 minutes. Add the egg, maple syrup, and vanilla extract and mix on medium-high speed until combined, stopping and scraping down the sides of the bowl as needed, about 2 minutes.
- In a separate large mixing bowl, combine the almond flour, ground flaxseed, baking powder, shredded unsweetened coconut, and salt. Stir until combined.
- Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips.
- Divide cookie dough into 18 rounded tablespoon-sized balls and place 8 balls of cookie dough on each of the prepared baking sheets at least 1½ inches apart.
- Bake until the cookies are browned on the bottom, 12 to 15 minutes. Let cool for at least 5 minutes.
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Credits
RecipeKeto4Karboholics
What is the best way to store these cookies? How long can they last on counter in airtight container? Can they be frozen/refrigerated?
Our suggestion is to store in an airtight container for 5 days or freeze in a ziplock for longer storage.
To me, this keto chocolate chip cookie recipe tastes more like the chocolate chip cookies of my childhood. I think it’s the syrup and the texture of the coconut? Also, frozen cookie dough, it tastes more like my old non-keto recipe, which I miss. Also, they hold their form well and don’t fall apart easily. I very much enjoy. It’s a 5 star keto cookie recipe.