An easy, fool-proof recipe for keto flourless cookies with chocolate chips, and without eggs! Made with just 4 ingredients and ready in 12 minutes, these chocolate chip cookies are soft, chewy and loaded with chocolate chips- it’s also completely nut-free and flourless!
Keto Chocolate Chip Cookie Recipe
Just last week, I shared my all-time favorite healthy chocolate chip cookie recipe. Made with wholesome ingredients and tasting absolutely delicious, I thought I’d leave it there.
However, no chocolate chip cookie recipe is the same and I had to share an updated and even easier cookie recipe!
I’ve barely adapted my flourless peanut butter cookie recipe, but with a few key swaps. I made it nut-free (not using peanut butter) and also tried out a few new sweeteners (monk fruit, being the main one!). I also LOADED them with healthy chocolate chips!
Taste-wise, these cookies are sweet, buttery and rich tasting, which is a surprise as they contain no butter and no flour!
In terms of texture, they are soft, chewy and almost gooey in the center!
To make these flourless chocolate chip cookies, you only need FOUR ingredients-
- Smooth tahini
- Granulated sweetener of choice
- 1 large egg or tested substitute
- Chocolate chips
TAHINI AND SUBSTITUTIONS
Wanting to keep these flourless cookies nut-free and allergen-friendly, I opted to use smooth tahini. I love using tahini, as the flavor is very mild, and it produces a delicious, rich cookie flavor.
As always, peanut butter can be used, but this will no longer be suitable if you follow a strict paleo diet.
THE BEST SUGAR FREE SWEETENERS
These flourless cookies are VERY forgiving, and any sugar free granulated sweetener will work.
Saying that though, not all sugar substitutes tastes the same, and some are infinitely better than others.
If you can tolerate sucralose, baking Splenda can also be used. I tried this for my father, who is a regular user, and he had no complaints on the texture or overall flavor.
Any other granulated sweetener which can measure up cup-for-cup with sugar can be used, but just be sure you enjoy the taste.
HOW TO MAKE THESE COOKIES EGG-FREE
To make these flourless cookies egg free, swap out the whole egg with ground chia seeds – Please be wary that this is NOT the same as a chia egg, as we won’t need any liquid added!
Please note, this is the ONLY egg substitute I have tried, and cannot vouch for any other method.
THE BEST CHOCOLATE CHIPS FOR COOKIES
There are several keto-approved chocolate bars and chocolate chips which work well for these cookies.
TIPS AND TRICKS FOR THE BEST KETO CHOCOLATE CHIP COOKIES
When preparing the cookie dough batter, don’t over-mix them! Over-mixing cookie dough will often lead to cookies over-spreading when baking, which we don’t want to happen!
To ensure your cookies are soft and chewy, do not over-bake them. Check on them around the 12-minute mark and if they are slowly starting to brown, they are done. This is due to the cookies firming up once they cool down.
If you enjoy your cookies loaded with chocolate chips and evenly dispersed, mix half the chocolate chips in the batter and reserve the other half for the top of them. Also, consider removing the cookies out of the oven around the 8-minute mark and adding a few more on top.
These flourless chocolate chip cookies will keep at room temperature, in a sealed container. They will maintain their freshness for up to 5 days.
These cookies can also be stored in the refrigerator and will last for up to 2 months. They are also freezer friendly and will keep frozen for up to 6 months.
Do not freeze the cookie dough to bake at a later time- You’ll be left with dense crumbles.
More healthy cookie recipes
Keto Chocolate Chip Cookies (Vegan, Paleo)
- Preheat the oven to 175C/350F. Line a large tray or cookie sheet with parchment paper and set aside.
- In a large mixing bowl, combine your tahini, granulated sweetener, egg or ground chia seeds and mix until combined. Fold in your chocolate chips.
- Using your hands, form 12 small balls of cookie dough. Place each ball on the lined tray and press each one into a thick cookie shape. Bake for 12-15 minutes, or until the edges just start to brown.
- Remove from the oven and allow to cool on the tray for 20 minutes, before transferring to a wire rack to cool completely.