Keto Chocolate Chip Cookies

Intro - Grocery List - Directions - Macronutrients - Leftovers and Meal Prep

Who does not love the smell of fresh baked chocolate chip cookies in their home? You can do more than just enjoy the smell, even if you are following the ketogenic diet!

Below we are sharing a well-loved, tried and true keto chocolate chip and double-chocolate keto cookie recipe with you.

This recipe is easy to make and deliciously good. You would not be able to tell difference from regular chocolate chip cookies!

This recipe makes 24 cookies per batch, outlined by the grocery list and macro table. Depending on the size of your household, you can scale up or down as necessary.

This recipe is straight out of the 6-Week TeamKeto Challenge recipe book and I love it!

Chef notes:

• Our recipe is for a large batch of 24 cookies.
• We use a lot of butter to get our desired texture, you can opt to use less.
• This is a pretty quick and easy treat, enjoy!

Serving size: 1 cookie – Calories: 257 – Fat: 26 g - Protein: 5 g - Net carbs: 7 g

Grocery List

Below are the ingredients needed for some homemade delicious keto chocolate chip cookies.

• 2 3/4 cup almond flour
• 6 TBS coconut flour
• 1 TSP baking soda
• 1 TSP xanthan gum (Bob’s Red Mill Brand)
• 1 TSP of sea salt
• 1/2 TBS of vanilla extract
• 16 oz Kerrygold butter (you can also use ghee or coconut oil in smaller quantities)
• 1 cup monk fruit sweetener
• 2 eggs
• 1 cup Lilly’s dark chocolate chips or another preferred add in

Components:

• 2 Baking pans
• Paper baking sheet (optional) / aluminum foil
• Cooling rack
• Spoon
• 2 bowls

Want to make keto protein cookies?

• 1 scoop of unflavored collagen protein for classic flavored cookies.
• Add in 1-2 scoops of Chocolate Collagen Protein for double-chocolate keto cookies!

Remember to add the extra macros using the nutrition facts on the back of your Team Keto collagen.

Directions:

In order to make these delicious chocolate chip cookies, you will need two baking pan and about 35 minutes. Let’s get started!

1. Set all ingredients and baking supplies at the table.
2. Mix the almond flour, coconut flour, baking soda, xanthan gum, chocolate chips, monk fruit sweetener and sea salt into a bowl.
3. Mix the eggs, vanilla extract, and butter into a separate bowl.

Exactly as you would with normal cookies (dry ingredients separated from wet ingredients and then slowly added together). 

4. Add the components from the second bowl to the components of the first bowl.
5. Place dough into the refrigerator and cool for 15 minutes, before forming into paper baking sheet or aluminum foil.
6. Preheat oven to 350 F.
7. Place the paper baking sheet onto baking pan. If you are using aluminum foil instead of the paper baking sheet, simply spread butter to the aluminum foil. This will prevent the cookies from sticking. (Remember to use the shiny side up!)
8. With the cooled dough, using a spoon scoop the cookie dough and place the scoop dough onto the baking sheet. Our macro-table and serving size is for 24 cookies.

Remember to keep enough space between each scooped cookie dough.

9. Place the pan into the oven and bake on 350 for 13-15 min or until a light golden brown.
10. Take cookies out of the oven and set cookies on to baking sheet to cool.

ENJOY!

Macronutrients

Leftovers, storage and meal prep

Your fresh keto-cookies are able to counter-sit for a few days and can be refrigerated for frozen for longer periods of time. Unlike other keto recipes that are often dairy and egg intensive, keto cookies will maintain desired consistency for longer.

Now that you’ve mastered keto cookies, what will you cook up next?

Have you tried your hand at decadent keto chocolate bars, or more contemporary and functional homemade keto protein bars? 

Browse our all of our recipes for something sweet, something filling or even something fast. All keto friendly of course. Who said the ketogenic diet can’t be delicious!