More Mojo Chocolate Chip Keto Cookies

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.
Serves 16 One Serving: 1 cookie

Ingredients List

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  • 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.

Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3 pending] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.



2 reviews

  1. 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.

  2. 5 stars
    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.


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