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Giant Chewy Keto Chocolate Chip Cookies

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!

Giant Chewy Keto Chocolate Chip Cookies - jumbo cookies made sugar-free, grain-free, ultra gooey! You can't tell they aren't regular 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. 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 chew is seen and heard and they are here to deliver!

Chewy Jumbo Keto Chocolate Chip Cookies made with almond flour. Sugar-free, grain-free, ultra gooey and delicious!

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 the sultry chewy goo fests.

Giant Chewy Keto Chocolate Chip Cookies - jumbo sized gooey chocolate chip cookies that are grain-free, sugar-free and have the perfect outer crisp.

Ingredients for Keto Chocolate Chip Cookies:

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 and  Swerve.

If you don’t have sugar-free brown sugar on hand, no sweat! You can easily replace it with any granulated sugar-free sweetener. 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.

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!

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 OR chop up a sugar-free chocolate bar. If you don’t follow a low-carb diet, use any form of chocolate chip or chunk you’d like.

Giant Keto Chewy Chocolate Chip Cookies made grain-free and sugar-free. Large, ultra gooey and delicious cookies!

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 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.

Keto chocolate chip cookie dough in a stand mixer

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.

Measure 1/3 cup of cookie 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. 

Cookie dough on a baking sheet

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.

I know, I know…life is hard.

Giant Chewy Keto Chocolate Chip Cookies made with almond flour and sugar-free sweetener. Incredibly chewy, gooey and delicious!

How to Store Cookies:

Store the cookies in a sealed 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, always got your back cookies. 

Giant Chewy Keto Chocolate Chip Cookies made with almond flour and sugar-free sweetener. Incredibly chewy, gooey and delicious!

More Keto Dessert Recipes:

It’s a giant goo fest, 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 @TheRoastedRoot!

Giant Chewy Keto Chocolate Chip Cookies - jumbo cookies made sugar-free, grain-free, ultra gooey! You can't tell they aren't regular cookies!

Giant Chewy Keto Chocolate Chip Cookies

Yield: 7 Huge Cookies
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes

Magically gooey, chewy gumbo-sized chocolate chip cookies with the perfect outer crisp for those of us who believe dessert should be a competition. 😉

Ingredients

Instructions

  1. 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).
  2. Use a rubber spatula to scrape the sides of the bowl and beat in the egg and vanilla extract. 
  3. 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.
  4. 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.
  5. When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
  6. 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.
  7. 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. 
  8. 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.

Notes

*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 Information
Yield 7 Serving Size 1 of 7
Amount Per Serving Calories 391Total Fat 33gCarbohydrates 11gNet Carbohydrates 9gFiber 2gSugar 11gProtein 9g
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!

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Sally A Silver

Sunday 12th of September 2021

I baked these cookies as directed, but they did not spread out. They pretty much remained in a ball. Can you tell me why?

Julia

Tuesday 14th of September 2021

Hi Sally,

Was the dough very cold when it went into the oven?

patty

Friday 27th of August 2021

Allergic to nuts so what would be a good alternative to almond flour, yet staying gluten free. I have Bob’s Red Mill 1 to 1. open to ideas.

Julia

Friday 27th of August 2021

Hi Patty!

I haven't tested the recipe using any other flour besides almond flour yet, but you can definitely give the Bob's Red Mill 1-to-1 a try! I would use slightly less, because in my experience it is a bit more absorbent than almond flour. I would start with 1 cup and adjust up from there. The dough is meant to be sticky (it needs to be refrigerated before baking) but not overly wet. I hope this helps!

As an alternative, you can follow my recipe for The Best Gluten-Free Chocolate Chip Cookies, and swap out the coconut sugar and pure maple syrup for 1/3 cup sugar-free sweetener if you're trying to keep the cookies sugar-free. Either method should arrive you at about the same result :) Hope you enjoy!!

Kathleen

Friday 27th of August 2021

Would coconut sugar work in these? Or not enough moisture?

Julia

Friday 27th of August 2021

Hi Kathleen! Typically when I swap coconut sugar for brown sugar, I add a little bit of maple syrup to add some moisture. So if I were to make this recipe using coconut sugar, I would do 1/3 cup of coconut sugar + 1 tablespoon of pure maple syrup. Let me know how they turn out! xoxoxo

Jeanette

Wednesday 25th of August 2021

I would love to make these delicious looking cookies but I can’t have dairy. What would be the best substitute? Could I use coconut oil instead, or a stick of Earth Balance? Thank You!!! I love your website! Take special care and be well, Jeanette

Julia

Wednesday 25th of August 2021

Hi Jeaneatte!

Coconut oil works great! I have experience using it in this recipe so I can say for sure it will work. I bet Earth Balance will work too but I haven't tested it yet. :) Happy baking!! xoxo

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