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Giant Chewy Keto Chocolate Chip Cookies Recipe

Giant Chewy Keto Chocolate Chip Cookies Recipe
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★★★★★

5 from 26 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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

Find it online: https://tastemadebyclara.com/giant-chewy-keto-chocolate-chip-cookies-recipe/