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–+ servings
Try my favorite Bakery Style Keto Chocolate Chip Cookies that are perfectly crisp on the outside and gooey in the center! Each giant cookie contains about 4 net carbs! 

Get the Recipe: Gluten Free Chocolate Chip Cookies

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 14
Author: Annie Holmes
These Chewy Gluten Free Chocolate Chip Cookies are perfectly crisp on the outside and gooey in the center! Learn the tricks to making the BEST almond flour cookies that can easily be low-carb and keto, too.
4.42 from 34 ratings
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Ingredients
 

  • 1 3/4 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup 1 stick salted butter, softened slightly
  • 3/4 cup packed brown sugar, or low-carb alternative like monk fruit
  • 1 teaspoon vanilla extract
  • 1 large egg + 1 egg white
  • 1 1/4 cup chocolate chips, lily's sugar-free if you're low-carb

Equipment

Instructions
 

  • In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl.
  • Next, beat the cool (not room temperature) butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
  • Add the egg, egg white and beat the mixture on low speed.
  • Gradually pour in the almond flour mixture.
  • Lastly, mix in Lilly’s Dark Chocolate Chips.
  • Chill the mixture at least 2 hours, preferably overnight. DO NOT SKIP THIS STEP!
  • When ready to bake preheat your oven to 350 degrees.
  • I prefer to bake cookies on a silicone baking sheet as it helps to prevent over baking on the bottom and they ensure the cookies bake evenly. If you do not wish to use a silicone baking sheet lightly spray your pan with cooking spray and set aside.
  • Using a 2 inch cookie or ice cream scoop drop the cookies onto the baking sheet evenly spaced.
  • Give your cookies a considerable amount of space as they will grow quite a lot while baking.
  • Bake for 10 minutes, remove from the oven and use a silicone spatula to push the edges of the cookies back in. This creates those perfect rippled edges that make the cookies soft and chewy.
  • Bake the cookies an additional 5 minutes and remove from the oven. Allow to cool completely before moving.

Notes

Net carbs are 4.8 g per cookie
Serving: 1 large cookie (nutrients calculated using monk fruit and lily's chocolate chips), Calories: 190kcal, Carbohydrates: 9.9g, Protein: 3.4g, Fat: 13.1g, Cholesterol: 30.7mg, Sodium: 89mg, Fiber: 5.1g, Sugar: 0.6g
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