Giant Chewy Keto Chocolate Chip Cookies Recipe
If you’ve ever dreamed of a cookie that’s enormous, irresistibly chewy, and perfectly gooey right in the center, you’re in for a treat with these Giant Chewy Keto Chocolate Chip Cookies. They deliver that delightful balance of crispy edges and soft, buttery middles, all while keeping things low-carb, grain-free, and sugar-free. Whether you’re deep into keto or just curious about a healthier version of the classic, these cookies prove you don’t have to sacrifice flavor or texture to enjoy a knockout dessert. Let me tell you, they feel like a big, warm hug in cookie form!
Ingredients You’ll Need
These ingredients may look simple, but they come together in harmony to create the perfect chewy texture, rich flavor, and golden color that these Giant Chewy Keto Chocolate Chip Cookies are known for. Each one plays a vital role, from the buttery richness to the subtle sweetness and that indulgent chocolate glow.
- Unsalted Butter: The key for buttery flavor and smooth, gooey cookies; softened butter blends best for that perfect texture.
- Sugar-Free Brown Sugar: Adds caramel richness and moisture while keeping the cookies keto-friendly and sweet without the sugar spike.
- Large Egg: Acts as a binder and gives the dough its lift, ensuring a soft, fluffy center.
- Vanilla Extract: A splash of aromatic warmth that brightens every bite, making these cookies irresistibly cozy.
- Fine Almond Flour: Our grain-free flour that imparts softness and chewiness, making these cookies gluten-free without sacrificing structure.
- Baking Soda & Sea Salt: Baking soda provides just enough rise and crisp edges, while sea salt enhances every flavor note for balance.
- Sugar-Free Chocolate Chips: The gooey pockets of pure chocolate joy that make each bite divine; choose your favorite brand for sweetness.
How to Make Giant Chewy Keto Chocolate Chip Cookies
Step 1: Cream the Butter and Sweetener
Start by beating the softened unsalted butter with the sugar-free brown sugar until the mixture is light, fluffy, and beautifully combined. This step is where your cookies gain that signature sumptuous texture and rich flavor, so don’t rush it.
Step 2: Add Egg and Vanilla
Next, scrape down the bowl and beat in the large egg and vanilla extract. Bringing the egg to room temperature beforehand helps it blend seamlessly, creating a silky, unified dough that’s ready for the dry ingredients.
Step 3: Combine Dry Ingredients
In a separate bowl, mix together the fine almond flour, baking soda, and sea salt. Gradually add this dry mixture to the wet ingredients while mixing on high speed until a sticky, cohesive dough forms—your cookie magic coming to life!
Step 4: Fold in the Chocolate Chips
Gently beat in the sugar-free chocolate chips until evenly distributed. This is where your cookies start turning into those gooey, chocolate-studded treats that steal the show on any platter.
Step 5: Chill the Dough
Scrape all the dough from the mixer bowl and refrigerate it for at least one hour. This resting period allows the dough to firm up, preventing the cookies from spreading too thin and guaranteeing that pillowy, chewy texture.
Step 6: Scoop and Bake
Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop out ⅓ cup portions of dough—about seven giant-sized cookies worth—and place them with space in between to allow for spreading. Bake for 11 to 15 minutes, watching closely for those edges to turn golden brown while the centers remain wonderfully soft.
Step 7: Cool Before Enjoying
Once out of the oven, let your Giant Chewy Keto Chocolate Chip Cookies cool on the pan for several minutes before transferring them to a wire rack. This crucial cooldown solidifies their structure so they won’t crumble when you dig in.
How to Serve Giant Chewy Keto Chocolate Chip Cookies
Garnishes
A simple dusting of powdered erythritol sugar substitute or flaky sea salt sprinkled on top can elevate these cookies with a little sparkle and contrast. For a decadent touch, drizzle some melted sugar-free dark chocolate over warm cookies just before serving.
Side Dishes
These Giant Chewy Keto Chocolate Chip Cookies shine alongside a cozy cup of unsweetened almond milk or a brew of rich, dark coffee. For a festive spin, serve them with a scoop of keto vanilla ice cream or a dollop of whipped cream sweetened with stevia.
Creative Ways to Present
Make dessert extra special by stacking these jumbo cookies as “cookie sandwiches” filled with cream cheese frosting or peanut butter whipped cream. You could also toast them lightly and serve with fresh berries for a fun brunch treat that everyone will envy.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Giant Chewy Keto Chocolate Chip Cookies fresh at room temperature in an airtight container for up to three days. This method preserves their chewiness and gooey charm without drying them out.
Freezing
If you want to save some for a rainy day, wrap your cookies tightly in plastic wrap and place them in a zip-top freezer bag. Stored this way, they can stay fresh for up to three months without losing their crave-worthy texture.
Reheating
To revive that fresh-baked warmth, pop a cookie in the microwave for 10 to 15 seconds or warm it in an oven preheated to 300°F for about 5 minutes. Either method brings back that melty chocolate center and buttery softness perfectly.
FAQs
Can I substitute coconut oil for butter in this recipe?
Absolutely! Coconut oil works wonderfully as a dairy-free alternative. It lends a slightly different flavor but keeps your cookies just as moist and chewy, which is perfect if you’re avoiding dairy.
How can I make smaller cookies with this recipe?
You can simply use less dough per cookie, scooping out tablespoon-sized portions instead of ⅓ cup. Keep an eye on baking time as smaller cookies will bake faster—usually about 8 to 10 minutes.
Are these cookies suitable for people with gluten intolerance?
Yes, these Giant Chewy Keto Chocolate Chip Cookies are made with almond flour, which is naturally gluten-free, making them safe and delicious for anyone avoiding gluten.
What if I don’t have sugar-free brown sugar?
No worries! You can use any granulated sugar-free sweetener you have on hand, such as monk fruit or erythritol blends. If you’re not keto, regular brown sugar works just fine too.
Why do I need to chill the dough before baking?
Chilling the dough helps it firm up so the cookies don’t spread too much while baking and ensures a soft, chewy center with crispy edges. It really makes a difference in texture!
Final Thoughts
Trust me when I say these Giant Chewy Keto Chocolate Chip Cookies belong in your baking rotation—they are genuinely one of the best keto sweets you’ll ever taste. Every bite feels like indulgence with none of the guilt. Whether you’re a longtime keto lover or just curious about low-carb treats, give these cookies a go and get ready to fall head over heels. You deserve this buttery, chocolatey goodness in your life!
PrintGiant Chewy Keto Chocolate Chip Cookies Recipe
Giant Chewy Keto Chocolate Chip Cookies are jumbo-sized, grain-free, sugar-free treats with an irresistibly gooey center and perfectly crispy edges. Made with almond flour, sugar-free sweeteners, and sugar-free chocolate chips, these cookies provide the rich, buttery flavor and chewy texture of traditional chocolate chip cookies while fitting perfectly into a keto lifestyle. Ideal for those craving a satisfying low-carb dessert without compromising on taste or texture.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 7 giant cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Ingredients
Wet Ingredients
- ½ cup unsalted butter (1 stick), softened
- ⅓ cup sugar-free brown sugar (such as Lakanto monk fruit sweetener or Swerve)
- 1 large egg, room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 1 ⅔ cups fine almond flour
- ½ tsp baking soda
- ½ tsp sea salt
Add-ins
- 1 cup sugar-free chocolate chips (e.g., Lily’s brand) or chopped sugar-free chocolate bar
Instructions
- Mix Butter and Sugar: Add the softened unsalted butter and sugar-free brown sugar to a stand mixer bowl. Beat them together until the mixture is combined and fluffy, about 2-3 minutes. Alternatively, use a mixing bowl and an electric hand mixer for this step.
- Add Egg and Vanilla: Use a rubber spatula to scrape down the sides of the bowl. Then beat in the room temperature egg and vanilla extract until fully incorporated, ensuring a smooth batter.
- Incorporate Dry Ingredients: Scrape down the sides again. Add the fine almond flour, baking soda, and sea salt to the wet mixture, excluding the chocolate chips at this stage. Beat on high speed until a sticky dough forms and all ingredients are thoroughly combined.
- Fold in Chocolate Chips: Beat in the sugar-free chocolate chips until evenly distributed throughout the dough. Use the rubber spatula to scrape the sides and bottom to ensure full mixing.
- Chill Dough: If the dough appears soft and greasy, refrigerate it for at least 1 hour before baking to allow firming for easier handling. If the dough is firm and presses together easily, you may proceed to bake immediately.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and for even baking.
- Form Cookie Dough Balls: Using a ⅓ cup measure or cookie scoop, portion out the dough into 7 balls. Place each ball on the lined baking sheet, leaving enough space between them to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 11 to 15 minutes. For chewy cookies, bake for 10 to 11 minutes. For crispier edges, bake 13 to 15 minutes. Watch closely to prevent overbaking.
- Cool and Serve: Remove cookies from the oven and let them cool on the baking sheet for a few minutes to firm up. Transfer to a wire rack to cool further. For best results, wait at least 15 minutes before handling to avoid crumbling and to enjoy a gooey center.
Notes
- Butter can be substituted with softened coconut oil for a dairy-free option.
- Use any preferred sugar-free brown sugar substitute; monk fruit sweeteners and erythritol blends work well.
- If not following keto, regular brown sugar and chocolate chips may be substituted.
- Refrigerating the dough helps prevent spreading and makes handling easier.
- Store cookies in an airtight container at room temperature for up to 3 days; refrigerate or freeze for longer storage.
- To freeze, wrap cookies individually in plastic wrap then place in a zip-lock bag for freshness.
- Removing cookies too soon can cause them to fall apart due to gooey centers; patience is key.
- For lower carb count per cookie, make smaller cookies by dividing dough into more than 7 portions.
Nutrition
- Serving Size: 1 giant cookie (approximately ⅓ cup dough ball)
- Calories: 225 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: keto chocolate chip cookies, low carb cookies, sugar free chocolate chip cookies, almond flour cookies, diabetic-friendly dessert, grain-free cookies, chewy keto cookies
