Amanda Dawn Chocolate Chip Cookies are probably the most classic of all cookie flavors, and perhaps the go-to for most people. The traditional chocolate chip cookie recipes are off-limits for people who live the Keto Lifestyle, so there have to be some adaptations made to make the recipe keto-friendly so that we can enjoy them more often than just those days that we cave into the cravings. While we find that the texture of the chocolate chip cookie isn’t EXACTLY like a Nestle Tollhouse cookie, they sure are pretty dang good.
Our kids always start gathering around the oven when they smell these cookies baking, and they sit down at the table to wait for them to come out of the oven. We always eat these things fresh out of the oven, and rarely have any leftovers. The recipe below will yield 16 cookies, so plan accordingly if you want to make more or less. To make less you will just need to figure our how to put less egg in it so you might want to whisk the egg and divide it if that’s the case. Or just make the dough ahead of time and refrigerate or freeze it for later if you want to make a bunch at once.
In this recipe we use Almond Flour, but you could make these entirely with Coconut Flour if you can’t eat almonds. We prefer Almond Flour, because we like the fluffy texture of the almonds, but these taste really good with coconut flour too.
KETO CHOCOLATE CHIP COOKIES
Ease of Preparation: Easy
Prep Time: 10 Minutes
Cooking Time: 16 Minutes
Total Time: 26 Minutes
INGREDIENTS
- 8 Tablespoons of Butter (1 Whole Stick – 1/4 Pound) Softened
- 1/3 Cup Pyure Sweetener or Swerve (Pyure will taste sweeter)
- 1 Large Egg
- 1/2 Teaspoon Vanilla Extract
- Pinch of Salt
- 2 Cups Almond Flour
- 2/3 Cup Lily’s Dark Chocolate (cut into chunks) – OR Lily’s Dark Chocolate Chips
INSTRUCTIONS:
- Put Softened Butter into a Medium Mixing Bowl, and beat with a hand mixer or similar until smooth and creamy.
- Add in the Pyure Sweetener, Vanilla Extract, Egg, and Salt and continue to mix until even.
- Add in the Almond Flour and begin mixing. Slowly add in 1/2 Cup of Almond Flour at a time to mix evenly.
- Sprinkle the Lily’s Chocolate into the mixture and fold with a spatula until evenly distributed to your liking.
- Pre-Heat Oven to 375*F
- Place Parchment Paper onto Cookie Sheet and scoop cookies out with either a scooper or with a spoon. Each cookie will contain 1 & 1/2 Tablespoons of Dough.
- Space the cookie dough apart evenly to place about 8 cookies per sheet (15 cookies total on two sheets), unless you have a Mega Cookie Sheet.
- Place cookies in the oven for at least 12 minutes, but start to watch them around that time. We find that they are baked to our own liking around the 15-16 minute mark, but you can take them out as early as you want depending on how gooey you want them.
- Set on counter to cool before eating, as chocolate will come out molten hot.
Optional: Feel free to add some crushed Walnuts to the cookies to when you add the Chocolate Chips, as those make them even more delicious!
Where do you buy Lily’s dark chocolate?
Do you have a Sprouts or Whole Foods near you?
Amazon has it
Amazon
Found dark and milk chocolate baking chips at Walmart in Puyallup, Washington
Did you use granulated or powdered sweetener?
Granulated Pyure. Have never tried the powdered kind. I know the liquid version of Pyure tastes Nasty though, like straight up Stevia.
Look in health food store, the little mom and pop ones. Also, Amazon or Wegmans.
Wow! I found these to be terribly Dry! any ideas!?
They should have had a texture similar to a mix between a muffin top and a cookie.
The recipe states almond flour, above you say a mix of almond flour. What is in the mix? Thanks!
They look yummy!
Almond Flour
Is there a differnt flour you would recomend to make for nut free cookies
We made these with Coconut Flour and they taste really good that way too. Just make sure you use the right amount of coconut flour, as you will typically only use about 1/3 to half as much as you do Almond Flour.
Do these need to be refrigerated or ok to leave out in a baggie?
Also wondering if they’re okay left in a baggy on the counter or if they need refrigerated. I have mine in the fridge for now. They are SO good!
Perfectly fine in a baggy. No more need to refrigerate than a normal cookie! 🙂 Enjoy!
Wish I had read these comments before I made them…tried making 1/2 recipes with almond flour and coconut flour and, of course, the 1/2 recipe of coconut flour looked like sand after I had it mixed. Decided to add it to the almond flour recipe and it kind of mixed ok but not really as it turned out when I baked it. Now I know! 🙂
Can you confirm the yield of the batch? In the article, you stated 16 cookies, but then in the nutritional information it says 15 cookies. Just want to make sure I get my count correct. Thank you.
I use a 1&1/2 Tablespoon cookie scooper to measure out the cookies. For some reason I get 15 cookies or 16 cookies each time I make it. Might depend on how packed the scooper gets when I make them. But the nutrition facts are the sum of the total ingredients divided 15 ways.
There’s no leavening, Should there be some?
My cookies didn’t spread out. Should I jave used baking powdee?
Hi, what about high altitudes? Any changes I should make?
We baked at approximately 2,500 feet elevation, hope that helps you with your calculations. Keep an eye on them, and just bake them a little longer than we had to. 🙂
I added 1/4 tsp of cinnamon to the batch that I made today. I had to use Stevia as a sweetener as our ONLY grocery store did not have another brand. They taste good and are similar to a muffin in texture. I like the added flavor of the cinnamon. I also added 4 chopped walnut halves and used organic dark chocolate mini chips.
I’m not the biggest fan of chocolate chip cookies and wondered about changing it up some. I may skip the chocolate and add cinnamon and chopped walnuts. Thanks for the idea.
That would be really interesting!
Have you ever used Xylitol as a sweetener? Such as Xyla? (Sensitive stomach here). Thanks!
poison to pets
Hi! I’m wondering if my cookies didn’t spread out because of when the egg is added? In directions it’s says to mix with butter, sweetener, vanilla & egg., then the almond flour. In the video, you add the egg AFTER everything else. I’m new to keto recipes, but own a bakery and bake A LOT lol. Do you think that’s why mine stayed in puffy round balls? Btw, they still taste great!????????????
Sometimes they flatten out on their own, sometimes they just sort of hold shape. You can also increase the butter in the recipe to get flatter and crisper cookies too.
What is the conversion from pyure to stevia? How much stevia do I need?
If I were to use coconut flour what would the measurement be?
Rule of conversion is about 1/3rd as much coconut flour as almond flour. If your batter is still thin, add more butter.
Made these tonight, added unsweetened coconut flakes and almonds, didn’t have Amy’s chocolate so used unsweetened bakers chocolate (dark) also used almond meal.. my husband and I were really craving cookies! I thought they were fantastic!
Glad they satisfied you guys! There are lots of variations on this that are so good!
can you use the monkeyfruit sweetner?
You sure can!
Where do you get almond flour ?
Walmart, Costco, or almost any grocery store. They usually sell it in the baking aisle, somewhat near the normal flours.
I have made these, using coconut flour, and when I mixed everything together it was all balled up, no moistness to it. Couldn’t get it into balls it was so dry. Ended up just filling the cookie pan completely with mixture. The outsides started getting really brown and the center was still crumbly. Did exactly as recipe said. Anyone else having these problems???
Michelle, then you made them with Coconut Flour did you cut the amount of flour to 1/3rd the amount listed for Almond Flour? It only takes about 2/3 Cup of coconut flour to make this recipe. And you can always add more or less butter to it from there to get a thicker or thinner cookie.
Is almond meal the same thing as almond flour
Sometimes Almond Meal is just unblanched Almond Flour