Soft, chewy, keto-friendly treats ready in 20 minutes
KEY INFO
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes
- Servings: 12 cookies
- Difficulty level: Easy
- Dietary tags: Sugar-free, Keto, Gluten-free, Grain-free, Low-carb (Dairy-free and vegan options available)
EQUIPMENT NEEDED
- 2 mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Measuring cups and spoons
Simple alternatives: Hand mix everything if you don’t have electric tools – just takes a bit more elbow grease
Contents
INGREDIENTS
Dry ingredients:
- 1 cup (112g) almond flour (blanched, finely ground)
- ¼ cup (30g) coconut flour (sift if lumpy)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Pinch of cinnamon (optional)
Wet ingredients:
- 4 tbsp (56g) butter, softened (or melted coconut oil for dairy-free)
- ¼ cup (48g) granulated erythritol (or allulose/monk fruit blend)
- 1 large egg (or flax egg: 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes)
- 2 tsp vanilla extract
Mix-ins:
- ½ cup (85g) sugar-free chocolate chips (Lily’s or ChocZero work brilliantly)
METHOD
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Whisk together all dry ingredients in a medium bowl until no lumps remain.
- Cream the softened butter and sweetener in another bowl using an electric mixer for 2-3 minutes until light and fluffy.
- Beat in the egg and vanilla until completely combined and smooth.
- Add the dry ingredients gradually to the wet mixture, stirring just until a soft dough forms.
- Fold in the chocolate chips gently with a spatula – don’t overmix.
- Scoop dough into 12 portions using a cookie scoop or tablespoon, placing them 2 inches apart on your prepared baking sheet.
- Gently flatten each cookie with your fingers or the back of a spoon – they won’t spread much on their own.
- Bake for 10-12 minutes until edges are lightly golden and centers look just set but still soft.
- Cool completely on the baking sheet for at least 10 minutes before transferring – this is crucial for the right texture!
CRUCIAL TIPS
- Don’t overbake – cookies continue cooking on the hot pan after you remove them
- Coconut flour is thirsty – never substitute more than called for or your cookies will be dry as cardboard
- Let them cool completely – warm cookies will crumble apart
- Room temperature ingredients mix easier – take your egg and butter out 30 minutes ahead
STORAGE & SCALING
Storage:
- Room temperature: 3 days in airtight container
- Refrigerated: 1 week
- Frozen: 3 months in freezer bags
Scaling:
- Double recipe for 24 cookies – same bake time
- Half recipe for 6 cookies – reduce bake time by 1-2 minutes
Common mistakes to avoid:
- Using cold ingredients (lumpy dough)
- Skipping the flattening step (thick, uneven cookies)
- Moving cookies while warm (instant crumble disaster)
Tasty variations:
- Nutty: Add ¼ cup chopped walnuts or pecans
- Tropical: Swap vanilla for almond extract, add unsweetened coconut flakes
- Mocha: Add 1 tbsp cocoa powder and 1 tsp instant coffee
- Orange zest: 1 tsp fresh orange zest makes them sing
These beauties have only 2g net carbs per cookie compared to 15g in regular chocolate chip cookies.
The almond flour gives them protein and healthy fats while the coconut flour keeps them perfectly chewy.
I’ve made thousands of these – literally – and they disappear faster than regular cookies every single time.
Trust me, even your sugar-loving friends won’t guess these are keto!
