Giant Chewy Keto Chocolate Chip Cookies are here for those of us who believe in generously portioned, gooey to the max cookies! Grain-free, sugar-free, perfectly crispy with that amazing buttery molten chocolate inside, these are the BEST keto chocolate chip cookies!
I’ve always admired the people who can take two bites of a dessert and then walk away. The moderators of this world.
That simply isn’t me with this sweet tooth of mine. Committed by nature, if I’m in for sweets, I am IN.
Which is where these GIANT chewy keto chocolate chip cookies come into play. They’re honest. Bold. Unpretentious. Provide what you came for.
They let you know that your love for the perfect recipe is seen and heard and they are here to deliver!
Even if you don’t feel the desire for a jumbo cookie, I can compute…feel free to size them appropriately.
You’ll love the taste and texture regardless of the size.
Let’s talk about the ingredients for these almond flour chocolate chip cookies.
Ingredients for Keto Chocolate Chip Cookies:
Unsalted Butter: The ingredient that makes a cookie utterly irresistible 😉 Butter serves as the fat, flavor, and goo portion of the recipe. It can easily be replaced with softened coconut oil for those who are dairy-free. I often find cookies made with coconut oil are equally delicious as those made with butter!
Sugar-Free Brown Sugar: The sweetener portion of the recipe. Sugar-free brown sugar adds richness to the cookies and works with the butter to create that scintillating goo. My favorite brands of sugar-free brown sugar are Lakanto monk fruit sweetener and Swerve.
If you don’t have a brown sugar substitute on hand, no sweat! You can easily replace it with any granulated sugar-free sugar substitutes. On the flip side, if you don’t follow a low-carb diet, feel free to swap out the sugar-free sweetener for regular brown sugar, cane sugar, or coconut sugar.
Egg: One egg helps fluff up the cookies and keep them held together. I try to bring my egg to room temperature before adding it to the cookie dough so that it plays nice with the softened butter and doesn’t cause any clumping.
Vanilla Extract: Providing warmth and richness, a touch of vanilla extract helps add an aromatic yumminess to any cookie. How to describe it in words? Lovely…optional but also mandatory.
Fine Almond Flour: The flour portion of the recipe, almond flour is our low-carb grain-free flour. When mixed with all of the other ingredients, almond flour produces a soft and chewy texture with the perfect outer crisp. You’d never guess these cookies are gluten-free, much less grain-free! While you can use coconut flour to make low carb cookies, I prefer the texture of almond meal.
Baking Soda & Sea Salt: Leavening and flavor enhancing! Baking soda helps hold the cookies together in one cohesive unit and also generates that crisp you get around the edges. Don’t skip it or you’ll end up with puddles of delicious goo! Also, sea salt makes everything taste better…like going from black and white TV to technicolor 😉
Sugar-Free Chocolate Chips: The chocolatey goo! Use your favorite sugar-free chocolate chips (I use lily’s chocolate chips) OR chop up a sugar-free chocolate bar sweetened with sugar alcohols. If you don’t follow a low-carb diet, use any form of chocolate chip or chunk you’d like.
How to Make Giant Chewy Keto Chocolate Chip Cookies:
Add the butter and sugar to a stand mixer and beat until combined and fluffy (note: you can also use a mixing bowl and an electric hand mixer. If you go this route, us a large bowl for the dough and a separate bowl for mixing the dry ingredients together.).
Use a rubber spatula to scrape the sides of the bowl and beat in the egg and vanilla extract.
Scrape the sides of the bowl again and add the remaining dry ingredients except for the chocolate chips. Beat on high speed until everything is incorporated and a sticky dough forms. Beat in the chocolate chips.
Use the rubber spatula to scrape the sides and bottom of the bowl again to ensure all of the ingredients are mixed together very well. Refrigerate the dough for at least 1 hour before baking.
When you’re ready to bake, preheat the oven to 350 degrees F and line a large cookie sheet with parchment paper.
Measure out ⅓ cup of the dough and place it on the baking sheet. You can also use a cookie scoop if you own one. Repeat for remaining cookie dough (there should be 7 balls of dough total). Note that the dough will spread during the baking process so be sure to leave ample room between balls of dough.
Bake for 11 to 15 minutes, or until the cookies reach your preferred level of done-ness. Chewy cookies will need 10 to 11 minutes on the dot and crispier cookies will require 13 to 15.
Remove cookies from the oven and allow them to cool for a few minutes before transferring them to a wire rack and digging in! If you go after them right away, they will fall apart easily, so for best results, wait for at least 15 minutes before diving in.
I know, I know…life is hard when there are gluten-free chocolate chip cookies with soft centers in the room.
How to Store Cookies:
Store the cookies in a sealed airtight container on the counter for up to 3 days. After that, transfer them to the refrigerator or the freezer. When freezing cookies, wrap them in plastic wrap then freeze them in a zip lock bag to ensure they stay nice and fresh.
That’ll do it, folks! Your ticket to the ultimate chewy, gooey, perfectly crispy, large and in charge chewy chocolate chip cookies, always got your back cookies.
These low carb chocolate chip cookies contain 9 net carbs per giant cookie, which may be too much for some folks on a keto diet or a low carb diet. If that is the case for you, simply halve the amount of dough you use per cookie.
If you’re new to the keto lifestyle, I find this keto chocolate chip cookie recipe is a great treat to have on hand for those times you need something that tastes like the real thing.
And trust me, this great recipe makes a really, really good chocolate chip cookie!
It happens to be one of my personal favorite desserts!
More Keto Desserts:
- Keto Lemon Cookies
- Low-Carb Lemon Poppy Seed Blueberry Muffins
- Keto Snickerdoodle Cookie Bars
- Death By Chocolate Keto Brownies
- Keto Strawberry Crumb Bars
- Keto Chocolate Chip Cookie Bars
It’s a giant goo fest with these keto cookies, let’s GO!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Giant Chewy Keto Chocolate Chip Cookies
Magically gooey, chewy gumbo-sized chocolate chip cookies with the perfect outer crisp for those of us who believe dessert should be a competition. 😉
- ½ cup unsalted butter (1 stick)
- ⅓ cup sugar-free brown sugar*
- 1 large egg
- 1 tsp vanilla extract
- 1 ⅔ cups fine almond flour
- ½ tsp baking soda
- 1/2 tsp sea salt
- 1 cup sugar-free chocolate chips
- Add the butter and sugar to a stand mixer and beat until combined and fluffy (note: you can also use a mixing bowl and an electric hand whisk).
- Use a rubber spatula to scrape the sides of the bowl and beat in the egg and vanilla extract.
- Scrape the sides of the bowl again and add the remaining dry ingredients except for the chocolate chips. Beat on high speed until everything is incorporated and a sticky dough forms. Beat in the chocolate chips.
- Use the rubber spatula to scrape the sides and bottom of the bowl again to ensure all of the ingredients are mixed together very well. Refrigerate the dough for at least 1 hour before baking.
- When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Measure out ⅓ cup of the dough and place it on the baking sheet. Repeat for remaining cookie dough (there should be 7 balls of dough total). Note that the dough will spread during the baking process so be sure to leave ample room between balls of dough.
- Bake for 11 to 15 minutes, or until the cookies reach your preferred level of done-ness. Chewy cookies will need 10 to 11 minutes on the dot and crispier cookies will require 13 to 15.
- Remove cookies from the oven and allow them to cool for a few minutes before digging in! If you go after them right away, they will fall apart easily, so for best results, wait for at least 15 minutes before diving in.
*You can also use regular sugar-free granulated sugar. If you don't follow a keto or low-carb diet, replace the sugar-free brown sugar with regular brown (cane) sugar.
Nutrition InformationYield 7 Serving Size 1 of 7
Amount Per Serving Calories 391Total Fat 33gCarbohydrates 11gNet Carbohydrates 9gFiber 2gSugar 11gProtein 9g
Monday 29th of May 2023
Thank you so much for sharing this recipe. My hubby and I have been on the keto diet for 7 months and I have been trying to find a low carb chocolate chip cookie recipe that we both liked but nothing tasted like the real thing until I made your recipe this evening! I followed your recipe to the letter and they turned out absolutely wonderful! They spread out and made 7 huge cookie! I hubby said I nailed it thanks to your anazing easy recipe! I used Great Value super fine almond flour from Walmart. The next time I will add chopped walnuts or pecans! Thanks again!❤❤❤
Wednesday 31st of May 2023
I love hearing that, Pat! Thanks so much for swinging back around to share your experience! xoxo :)
Sunday 18th of December 2022
Hi why so many carbs per cookie? Or is the nutrition label made for all 7 cookies?
Tuesday 20th of December 2022
Hi Ann! The carb count is what it is because the cookies are so large and we're using almond flour (which contains more carbs than say coconut flour). If you're looking for a lower carb cookie, you can either use this same recipe but make the cookies smaller, or you can make my Keto Coconut Flour Cookies: https://www.theroastedroot.net/keto-chocolate-chip-cookies-with-coconut-flour/ Hope you enjoy! xo
Friday 2nd of December 2022
Sorry, but these cookies were absolutely inedible.
The texture was beyond grainy, not at all chewy (I made them giant & under baked them) and had a really off taste.
Sorry. Don't waste your time or money on these.
Saturday 3rd of December 2022
I've tested this recipe dozens of times and haven't had a result remotely close to what you are describing. Did you make any changes to the recipe? What brand of almond flour did you use? What was the cookie dough like prior to baking it. Feel free to provide more information so that I can help troubleshoot what happened.
Thursday 3rd of November 2022
So I used The Ultimate Nut Flour that has almond flour and some other stuff in it and mine didn’t rise or spread out. They stayed in the shape I formed them in. Very tasty but a little dry. Also, I used monk fruit sweetener as I didn’t have the sugar free brown sugar. I was pleasantly surprised they were much better than most I’ve tried making since doing a keto- friendly diet.
Not sure if I should have used more butter or something else.
Sunday 6th of November 2022
@Julia, Wahoo!! Sooo much better this time!! I used 2 sticks of butter and it worked wonderful!! Still didn’t spread out but they were soft and moist this time!!
Friday 4th of November 2022
Hi Jessie! Varying brands of almond flour have different absorbencies, so I would say adding less flour next time (or using more butter) would work great. If your blend contains coconut flour or any type of emulsifier it would make sense that the cookies would be dry, as other ingredients are very absorbent in order to keep baked goods held together :)
Sunday 5th of June 2022
I did the math for 1/7 cookie. Should be 4.5 you subtract half of sugar alcohols for net carbs.
Tuesday 7th of June 2022
Thank you for sharing this, Heather! xo