Soft, moist, intensely chocolatey and lightly chewy. These gluten free and keto double chocolate chip cookies are what keto dessert dreams are made of.
Gluten Free & Keto Double Chocolate Chip Cookies
Soft & Chewy! 🍪
These grain and sugar free double chocolate chip cookies have made the cut to our top 5 favorite desserts on the site. Perhaps inevitable though, as they’re a spin off of our now famous bakery-style keto chocolate chip cookies.
And at 3g net carbs (and 16g of fat!), let’s just say we’re fairly in love with the macros. Plus, you can also whip up a batch, freeze the shaped dough for up to 3 months, and bake straight from the freezer on a rainy day. 🌧
Oh, and don’t forget a light sprinkle of flakey sea salt on top. It’ll cut through the chocolate and sweetness beautifully.
Pre-Bake
Post-Bake
The Flours
We like a mixture of super fine almond flour and coconut flour. Add a touch of xanthan gum, cocoa powder and we’re golden.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.
The Sweetener 🍯
Perhaps surprising, but getting the sweetener right for these keto double chocolate chip cookies is even more important than the flours. And in our humble opinion, this recipe works best with xylitol as it lends a wonderful chewiness and no cooling effect.
The one caveat here is that xylitol takes hours (sometimes up to a day!) to solidify. So your cookies will be very fragile after baking, though ridiculously tasty. So we’re calling it a compromise.
If you like your cookies more on the crisp side, however, you’ll want to use either Swerve or Sukrin gold. Just bear in mind the cooling effect some peeps get from erythritol.
Xylitol aside, we like to add a teaspoon of blackstrap molasses for that brown sugar kick. 1 teaspoon (7g) adds 5g net carbs (depending on your macros, very little effect on carbs/serving). But carbs aside, blackstrap molasses is a nutritional powerhouse rich in vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium. But feel free to leave it out or know that you can always just use Sukrin gold (but for us, keto means sticking to the more natural route).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Oh, and if just gluten free (or not restricted by sugars), simply sub 1-to-1 with regular or coconut sugar.
The Chocolate 🍫
Cocoa or cacao? Both work great, just know that quality really matters here. Our favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your cookies will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened and you like the taste.
And call us weird, but we don’t like chocolate chips in our chocolate chip cookies. What we like, is an actual chocolate bar broken up into bits. You see, chocolate chips were designed to not melt completely. And we’re all about those chocolate bits melting throughout the cookies.
So we suggest simply breaking up a chocolate bar into bits. But in the end, just use whatever your taste buds desire.
The Recipe Video 📽
Gluten Free & Keto Double Chocolate Chip Cookies
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
- 96 g almond flour
- 16 g coconut flour
- 50 g cocoa powder sifted
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 140 g grass-fed butter at room temperature
- 110-144 g xylitol (we use 9 TBS) or Swerve/Sukrin Gold (and skip the molasses)*
- 9 g blackstrap molasses optional
- 1 egg
- 1 teaspoon vanilla extract
- 85 g Lily's Sweets dark chocolate bar broken up (or chips)
- 70 g macadamia nuts lightly toasted and quartered (optional, but highly suggested!)
- flakey sea salt to garnish
Instructions
- See recipe video for guidance! 📽
- Add almond flour, coconut flour, cocoa powder, salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
- Cream butter in a large bowl with an electric mixer. Add in sweetener and molasses (optional), and continue to beat until light, fluffy and thoroughly mixed.
- Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
- With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest. You can either fold in the chocolate chunks (or chips) now, or add them to the cookies right before baking. Cover with cling film and refrigerate for 1 hour.
- Preheat oven to 350°F/180°C and line two baking trays with parchment paper or a silpat baking mat (there's no difference for these cookies).
- Scoop out 14 rounds into the prepared trays, flatten them and add in the lightly toasted macadamia nuts (they'll be soggy if you fold them with the batter before!). The cookies will spread somewhat during baking, but you still need to pre-shape them slightly.
- Bake for 8-10 minutes until just set (but still soft to touch), flipping the tray around and sprinkling with flakey sea salt half way through, .
- Allow the cookies to cool completely on the trays. If you used xylitol, the cookies will be very fragile (but deliciously chewy!) while cooling. Store in an airtight container for up to three days.
Notes
Nutrition
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Yum! A fun variation. I didn’t have any chips or chocolate bars, so I made smaller, thinner chocolate cookie and once they cooled I made them into little peanut butter sandwiches. Like oreos but with a mix of peanut and almond butter in the middle.
Can I check how Long can I store this cookies at room temperature for? Or any suggestions on how to store them? Much thanks!
A little confused with the Erythritol and the sukin sugar amounts! Can I use all Erythritol or
all Sukin Brown sugar in place of molasses, 9-12 Tablespoons? And which would be better?
Thank You!
Hi! I promise I read every comment, but why don’t you think coconut oil will work as a butter replacement? (I have a dairy allergy and usually use it as a 1:1 replacement!). I’m a poor college student, otherwise I’d say screw it and try it anyways, but I can’t afford to waste ingredients! Thank you in advance!
AWESOME RECIPE!!! My friend & I love these cookies so much that we have cookies each day for the past few months. We are addicted to chocolate.
So I have started to make 3 batches at once and I have noticed that the cookies dough is drier then the single or double batches I made before. Then the cookies seem to be drier than normal.
I carefully x everything by 3 and I triple check it every time I make it so my question is if I should be adding more of one of the liquids or something?
Thank you so much
Connie
I LOVE the flavor of these but I’ve made them 2x and cannot for the life of me get them like yours. First time I used monk fruit and they were thicker cookies but not the intense flavor I expected. Then I made them with xylitol and the flavor was amazing BUT they are so delicate (even after sitting out to cool and harden for 12 hrs) that they can’t be handled without freezing first. What am I doing wrong?!
Made these today and they are the best ketogenic cookie recipe I have tried yet! I added a pinch of cinnamon and some espresso powder and they turned out so so good, perfect with a cup of coffee! Thank you for the amazing recipe!! I will most likely be living off of these from now on… 😜
Omg!!! These are the best cookies I’ve ever had!!! I added One packet of Starbucks Via instant coffee to the batter, and I used Lily’s salted Carmel chocolate bar, and raw cacao powder….. These are freaking magical!!!! Thank you so much for posting!
Hi Paola, these look delicious I’d love to try one of your cookie recipes. My only problem is here in New Zealand we don’t have swerve. My current sweeteners I have in my pantry are Erythritol, stevia & monk fruit sweetner or Natvia. Would one of these work? Or would one of these be a better sub in a different biscuit recipe of yours?
Thanks so much 🙂
Swerve is erythritol 😉 xo!
These cookies are outstanding! And big! Crispy on the outside, soft on the inside. Love them! And live your recipes, knowing they’ll work at my elevation of just over 5,000 feet!
I know right?! I’m going to be spending some time in LA this year to get better therapy for an injury… and tbh looking forward to a bit easier baking! I feel like if I can bake keto in Mexico City, it can be done everywhere 😂
delicious!! but they fell apart after baking. very crumbly
it’s the sweetener Dawn! Sugar alcohols can take up to a day to solidify (particularly xylitol). xo!
I Suggest using 50/50 Lakanto white & Lakanto Golden…the result is PHENOMENAL!!! Swerve was a go-to ….but didn’t care for the after taste…. cheers!
I just made these cookies and all I can say is wow! These are seriously better than most regular carb-filled cookies I’ve made. Thank you so much for the great recipe!
Hi there I am looking to make some of your chocolate chip cookie recipes, I noticed the ones with “grass fed butter” do not specify if it is unsalted or salted, I tried to look at all your cookie recipes to see if there was a chance one told us salted or unsalted, with no luck, may you please clarify? thanks
Unsalted thanks for the heads up! 😉
By my math with the amount of Xylitol used the carbs per cookie is closer to 12 grams! Please help me understand how you got 3 grams when the xylitol has 4 grams of carbs in 1 teaspoon alone and it’s teling us to use 9 table spoons!
Hi Ryan! Just keep in mind that sugar alcohols aren’t regular carbs, and it’s common practice to subtract them as you do fiber (obviously still cannot overindulge). Some readers have reported that they subtract half to keep a mental check and not go overboard 😉 xo!
Sorry, I’m new to this and wasn’t sure. Thank you for clearing that up for me!
No worries at all, always happy to help 🙂
This cookies are delicious!!!! Can’t wait to try more of your recipes.
I love that you write recipes with clear guidelines and that your website lets you skip to recipe – genius!
Hi, looks delish, do you think I could replace the butter with coconut oil?
Unfortunately no Anna
I baked a batch of these yesterday and they were amazing! My husband said that he wouldn’t know it was low-carb if nobody told him. Thank you Paola!
I made the bakery style chocolate chip cookies last week and these today and holy moly! I didn’t think I could find a better cookie recipe than the chocolate chip. I loved those but I loooove double chocolate chip cookies. These are so soft, almost like a very crumbly but moist cake texture and it’s sooooo good! I didn’t add any nuts, didn’t use coconut flour but added extra almond flour, and didn’t use molasses. I love these so much! I might try to make these but regular chocolate chip! Do you have a snickerdoodle recipe? I am obsessed with all these cookie recipes! Makes keto so fun!
So delicious! This is the best Keto-friendly chocolate chipy cookie I have ever made/had (and I’ve baked two other recipes already in the past three days alone). Bonus is that the dough is also chocolate! It’s like eating a brownie cookie!
I only made two changes, aside from leaving out the nuts, 1) after I mix the butter, eggs, and vanilla together, I add the cocoa. I learned this back in my sugar eating days when making brownies. I don’t know if it makes for a different texture or anything but it does allow for a perfectly mixed dough, even when using almond flour. And 2) I was nervous about using all xylitol (never used it before) so I used 30g xylitol, 30g allulose, and 78g sukrin gold. Don’t know how it will affect the texture as it cools but I just devoured two cookies and they were delicate but amazing!
Do you think this recipe could make a good brownie? I tried your brownie recipe but failed at it. They came out too crumbly. I think this recipe might make a great gooey brownie, so long as they can cook through.
Hi Jess! Sorry to have missed your comment earlier! And so happy you enjoyed these so much (and sharing your tips and subs too!). Regarding the brownie, I’m sorry the recipe didn’t work out for you- but it just sounds like a problem with overbaking (cocoa brownies will come out crumbly if you do!). Need to take them out of the oven when they set. xo!
So just to clarify.. its 166 calories per cookie? Thanks!
If you make them the same size yes, 166 calories per cookie! xo!
Any idea how many ounces or grams per cookie? I dont make a whole batch at once and make mine .5 ounce per cookie. Cant figure out the macros. Thx!
Hello Paola. Can I use stevia as a sweetener supplement and how much?
Hi Corina! Unfortunately stevia doesn’t work as a sweetener here xo
Hi I want to make these cookies for my father who is a cancer patient and is restricted to having any form of artificial sweeteners or sugar … can I make these cookies with Honey and blackstrap molasses and skip the sweeteners ?
Hi Suditi! Please keep in mind that erythritol and xylitol are natural sugar alcohols, not artificial sweeteners (such as Splenda). If your dad can’t consume them though, I would suggest you try coconut sugar instead- but stay towards the upper range of sweetener suggested as it’s less sweet than sugar.
Just keep in mind that honey etc are not keto, and may not be ideal if your father was placed on a keto diet for cancer as they’re still a sugar xo!
Thank you so much made them with coconut sugar and blackstrap molasses and they turned out great 🙂
Awesome to hear!!
Hello Paola! I discovered your site a couple of weeks ago, and I was blown away, to say the least, by the quality and expertise of your recipes. I’ve been on keto for quite some time and recipes that I try usually just don’t turn out “normal”. But the recipes of yours that I’ve tried are revolutionary! They are must have ratios calculated so perfectly that the result is far better than anything I have ever tried. Not to mention, they are beautifully presented and unique in style, your site is easy to navigate, and the pictures are so aesthetic! Many thanks to you!
Hi JV! Totally blushing here thank you! SO happy to hear that you’ve enjoyed the recipes so much (and the site!) 🙂 xo and thanks so much for your comment!
These are legit! I used toasted hazelnuts as I didn’t have macadamia nuts, and they worked great. Used xylitol, skipped the molasses, used Ghirardelli alkaline cocoa and baked for 8 minutes. The cookies were very fragile right out of the oven, so despite your warning I was hesitant. But I went ahead and tried one warm and oh-my-god! So delicious! Another keeper and looking forward to trying them with macadamias too. I will also buy the Valrhona cocoa you suggest after I finish the Ghirardelli, as I read some fantastic things about it after being introduced to it through your site. I think it might also be slightly lower in carbs. Thank you!
So happy you enjoyed them Jo! And hazelnuts do sound fantastic here (I mean, Nutella!). Thanks so much for your thorough feedback, always super helpful to future readers! xo and happy baking!
p.s. in my opinion Valrhona is simply the best! 😉
Do you think zanthan gum can replaced with an egg?
Hi Chelsea! I would suggest you replace it rather with 1 tsp of flax meal. Not a perfect sub, but will do the trick (an egg would introduce additional moisture etc, so that wouldn’t work). xo!
That last picture is outrageous! I want to eat it noooow 🙁
Mission accomplished! 😜
Was it supposed to be 1 teaspoon of salt? I triple checked before I put it in because it seemed like a lot and it was. My cookies came out really salty ): and I even used a little less. I used Himalayan pink salt. Does that make a difference?