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These keto chocolate chip cookies are soft, chewy, and full of chocolate chips, you won’t believe they are low carb! Made with just 6 simple ingredients and 2 grams net carbs.
Love keto desserts? Try my keto brownies, keto cheesecake, keto chocolate cake, and keto pudding.
Out of all the low-carb recipes on here, my keto chocolate chip cookie recipe is my #1 favorite. It tastes like any good cookie out there and is one of the easiest and tastiest desserts too.
Table of Contents
Why I love this recipe
- 6 Ingredients. Simple and easy-to-find keto ingredients that you probably have in your pantry now!
- Quick and easy. The entire recipe takes less than 12 minutes to make, and there is ZERO chill time required.
- Perfect texture. Crisp edges, soft and chewy in the middle, and loaded with chocolate chips.
- Flourless. Most cookies need either some almond flour or coconut flour to bind, but not these ones.
Ingredients needed
- Cashew butter. Gives the cookies a buttery texture without the need for any butter or oil! You can substitute this with tahini. You can replace the cashew butter with tahini, almond butter, or peanut butter.
- Allulose. Unlike other sugar substitutes, allulose dissolves exactly like white sugar does and has no bitter aftertaste. I’ve tested these with monk fruit sweetener (okay), baking stevia (had a weird aftertaste), and swerve brown sugar (too grainy) and none come close to allulose.
- Baking Soda. It helps the cookies from overspreading while helping them hold their shape.
- Eggs. Room temperature.
- Pure vanilla Extract. A must for any good cookie recipe!
- Keto dark chocolate chips. The star ingredient. I used homemade sugar-free chocolate chips. You can also chop up a keto chocolate bar if you’d like pools of chocolate throughout.
- Kosher salt. Just a pinch to bring out the sweetness.
How to make keto chocolate chip cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the cookie dough. In a large bowl, whisk together the cashew butter, allulose, baking soda, eggs, and vanilla extract, until just combined. Fold through the chocolate chips.
Step 2 -Shape. Form 12 balls of cookie dough and place them on a lined baking sheet.
Step 3- Bake for 10-12 minutes. Remove the cookies from the oven and let them cool completely.
Arman’s recipe tips
- Avoid over-mixing the dough, as it can affect how thick they remain, and soft and chewy.
- If you prefer thicker cookies, refrigerate the dough for 45 minutes.
- Do not over-bake the cookies as they continue to cook as they are cooling 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 from the oven around the 8-minute mark and adding a few more on top.
Storage instructions
To store: Leftover cookies will keep at room temperature in an airtight container for up to 2 weeks. If you’d like them to keep longer, store them in the refrigerator.
To freeze: Place leftover cookies in a freezer bag and store them in the freezer for up to 6 months.
Frequently Asked Questions
There are just 2 grams of carbs in each chocolate chip cookie.
You can replace the eggs with a tested egg substitute.
More low carb cookies to try
- Keto shortbread cookies
- Keto chocolate cookies
- Keto peanut butter cookies
- Keto no bake cookies
- Keto sugar cookies
Keto Chocolate Chip Cookies
Video
Ingredients
- 1 cup cashew butter smooth and creamy
- 1/2 cup allulose
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup keto chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.
- In a large mixing bowl, combine your cashew butter, granulated sweetener, egg, baking soda, and mix until combined. Fold in your chocolate chips. Cover the bowl and refrigerate for at least 30 minutes.
- Remove the dough from the refrigerator. 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 10-12 minutes, or until the edges just start to brown.
- Remove from the oven and allow to cool on the tray completely.
Notes
Nutrition
Originally published March 2019, republished March 2023, republished again April 2024
These are wonderful! Thank you for the recipe! I had only store-bought sunbutter (a very low oxalate alternative to nut butters), so I used that. They flattened out niecly during baking. They were a bit crumbly, but held together better after about 10 minutes in the freezer. I just made a second batch using homemade sunbutter. The dough was oozing oil when I formed the cookies, but they baked up well. They didn’t flatten so I helped them out — at about six minutes into baking I gently flattened them with a spatula. I’ll be making these regularly.
Best cookies
what can I use instead of allulose? Does it have an after taste? I don’t know anything about this sweetener. Can I use coconut sugar? Thanks for the help.
Do you have a brand of Brown rice protein powder that you could recommend? So far they all taste too strong. I make this recipe with whey protein but i’d prefer Brown rice protein if there is a good tasting one.
Love your recipes!!!!💜💜💜
Yes! I love growing naturals 🙂
Absolutely wonderful! I did use regular peanut butter and it’s was great however that isn’t really keto so I’m going to use natural peanut butter this time
😀 fabulous!
Your recipes are fantastic, thank you. However it would be great if you could somehow give it a Weight Watcher point total per serving. For the millions of people who are in Weight Watchers, not enough homemade recipes are calculated for us.
Could you bake these on a cooking stone? Would you need the parchment paper? TY!
Sure, I don’t see why not (I’ve baked them on a pizza stone sans parchment paper and it’s been fine)
I used pecan butter since I didn’t have cashew – OUTSTANDING!!!!!!
Love the use of pecan butter!
Does it have to be cashew butter?
Nope 🙂 I offer tons of alternatives 🙂
Can I use pecan butter instead of cashew butter?
Yes you can!
I’m confused on how is this sugar free chocolate chip cookies?
It listed under sugar free
Because there is no sugar?
Muy buenas
Thank you!!
Can you use powdered peanut butter as a substitute?
I haven’t tried but a reader did successfully. She said she had to make it as a peanut butter first.
I made them with peanut butter because that is what I had and they are excellent. Thank you!
Finally a diet cookie that ACTUALLY tastes like a real cookie! I have struggled with staying on keto/candida type diets forever, and I came across this recipe and am SO SO happy I gave it a try. Most keto recipes use awful almond flour which takes away the cookie texture but the cashew butter makes these cookies almost cake like but still tastes like a choc chip cookie. I am def making these on repeat, on my health journey to curb my sugar cravings. Also just to note.. I didnt have allulose, I used Swerve brown sugar instead and they tasted amazing!
I made these tonight exactly to the recipe with cashew butter and allulose – these taste exactly like the real deal. After battling almond and coconut flour recipes with the sweetener aftertaste for years, i am IMPRESSED. This will now be my go to. Thank you for sharing 🙂
The only thing missing when you make them with tahini is a pinch of salt.
Can I use erythritol instead of allulose for chocolate chip cookies? Thanks! (I’ve never used allulose)
You can, it will be a little grainy.
So delicious! Quick, easy recipe!
Rave reviews from family and friends.
I tried making it it with almond butter, and I added chopped pecans. Ooh la la!
Hi Arman,
I love these recipes so I want to just make the jump and cut back the prep time and make these cookies in bulk at once but be able to bake them fresh when needed (wanted). Can I freeze the raw cookie dough? Thanks!
I wouldn’t recommend it for these ones- I tested that and when they thawed they crumbled 🙁
Want to make these for my grandson when he stays overnight and I’m so excited that they have NO almond flour! Are the keto chocolate chips sweetened or unsweetened? Thank you for sharing your recipes I look forward to them in my emails
They should be sweetened 🙂
I made these last night and they were delicious! I used erythritol and reduced the amount to just a little less than 1/3 cup, and it was perfect for my family. The cookies were soft and gooey, not chewy, may be because of the reduced sugar, but my family was OK with that (the less sugar, the better for us). Thank you! I’m gonna look up cake recipes on your blog now.
I used mixed nut & seed butter because that’s what I have on hand. These cookies turned out perfect! It’s so nice to have such a wonderful recipe that used no flour, dairy or sugar! I used choc zero sugar free dark chocolate chips, which are dairy free. The whole family loves this healthier chocolate chip cookie recipe! Try it; you won’t regret it! 😊
Hello can I use truvia instead of allulose since that’s all I have on hand?
You can, but sometimes it can turn out grainy.
Thank u for answering. I’m gonna try it with trevia and see how they turn out.
These taste great without the almond flour grainy feel. Great texture too. My only concern is I put them in a container and now very soft. How do I prevent this from happening? Thank you
I like to add a sheet of parchment paper- that usually helps!
Can I add oatmeal to this recipe? If yes how much can I add? Is 1 cup too much?
You could try- I reckon you’d need more syrup to compensate!
The best cookies ever
I absolutely loved this recipe as as my very picky husband! It’s a family staple to have a batch ready to go! The dough stores well for several days refrigerated. I bake 5-6 at a time.
I don’t have the allulose and am substituting stevia powder for it. I hope it turns out as good as your cookies look! I just restarted my low carb diet and I really can’t believe the amount of recipes that you have on your site. Thank you for all your time making this site my go to place for low carb recipes
Wow these taste like regular chocolate chip cookies. I used Monkfruit sweetener instead of Allulose ! My cookies fell apart when they were cooled. Is that because of the sweetener I used? This will be my go to recipe when I crave something sweet! Thanks , Marcia
The best!! I’ve tried so many keto cookie recipes that claim to be the best but these ARE. Thank you Arman, it’s a perfect recipe 💯
Your recipes are incredible alway but cashews are not nor never have been keto. These should not be labeled keto.
Wrong. Cashews are fine on a keto diet.
Mine completely melted into tasty flat blobs that stuck to the parchment paper 🥲 you think it’s because I tried using ChocZero’s cookie butter instead?
Yes that sounds about right- their cookie butter isn’t all natural or an exact replica of a plain nut butter.
Can I use butter instead of cashew butter? If so, how much?
I haven’t tried 🙂
I’m sure these chocolate chip cookies would have been perfect as is but I traded the 1/2 cup allulose for 1/4 cup swerve brown sugar and 1/4 cup swerve regular sugar. Sorry but I can’t see not using brown sugar is chocolate chip cookies. I only had to bake these for 10 minutes and let them cool on the cookie sheet… they were perfect and my family loved them. I do weigh my ingredients and most labels give the gram weight so don’t really need the metric measurements I converted on the fly.
Hi! Would hazelnut butter work instead of cashew butter? And do I need to add a sweetener for the dough to form, or can I just skip the sweetener bit? I don’t eat sugar and am used to unsweetened desserts so I don’t really need if. But maybe it would taste too egg-yotherwise?
I haven’t tried, but feel free to experiment and see 🙂
Can I freeze it ?
Sure can, instructions in the post
If you haven’t heard it lately, I love you! This is my favorite chocolate chip cookie recipe of all recipes-even regular ones! Any ideas on how to make this a chocolate-chocolate chip cookie??
These cookies got my son through wrestling season!! But we liked them so much they continue to be our go-to recipe for cookies. We used tahini and the flavor was perfect. Thank you for sharing amazing recipes. We even made our own chocolate chips based on this recipe.
Made 2x now. Tasty. Will make again. Easy Peasy
I used regular butter but the cookies spread paper thin, I used 1 cup of butter. Any suggestions what happened?
Hi Mia- that doesn’t surprise me, standard butter cannot be used instead of almond butter, cashew butter, peanut butter etc.
Hi, can I just make my own cashew butter? Like put roasted cashew in a processor and grind it, do you think that could also work? Have you tried that instead of buying a ready made in the market? And if so, will it still taste the same as yours? Thank you would like to do this cookie.
Yes for sure 🙂
Just made this and I’m not exaggerating, these cookies were better than regular cookies. I am surprised at how good they actually are. My husband keeps asking for these. They are definitely going to be a staple.
Hi! Your recipes are so amazing!!! Thank you so much! Do you have a recommendation on what type of sweetener to use? Is a brown sugar substitute better than a regular one? Thanks, Julée
Definitely a brown sugar substitute 🙂
These have become my go-to chocolate chip cookie recipe! I prefer these over “real” cookies. I make them with coconut sugar and regular chips for a GF version.
Question: any idea how to make these chocolate-chocolate chip? How could I offset adding cocoa powder?
Love you and your recipes!
Love these!
Made the following modification, for those who may be interested in using Bob’s Red Mill egg replacer:
Thoroughly combine the granulated sweetener, baking soda, and 1Tbsp egg replacer in the bowl until there are no clumps.
Add the cashew butter, vanilla, and 2 Tbsp liquid (I used almond milk), then combine and proceed with the recipe.
I think this my new go-to chocolate chip cookie recipe!
These cookies are FANTASTIC. I used tahini for the base and chopped half each of a Lily’s milk chocolate and dark chocolate bar into the dough. Maldon sea salt on top took them over the moon. Thanks so much for this amazing recipe!!
I used almond butter (what was on hand). So far my dough looks like little crumbly balls. Will this get better after refrigeration (I hope)?
I’m doing a bit of keto at the moment, and I was in the mood for a cookie. I’ve used and still use some of your amazing keto squares recipes, but I wanted to have some cookies on hand also. I’d never baked flourless cookies before and I was worried that the cashew butter would just melt. I made the vegan version with the chia egg, and WOW! Held together, moist, and perfect! Thanks Arman! Your recipes have never failed me! 🙂
So delicious!
Hi. Can you use regular butter.
Not for this recipe.
You forget it has no flor
I’ve tried a number of Keto choc chip recipes and this is by far the BEST! So few ingredients, they’re a snap to make, and so moist. I’ve made them a bunch since finding a good source for cashew butter and I make mine with Golden Monkfruit (which we love). Who knew you could make such good cookies WITHOUT flour? I can’t imagine how many trials it took to perfect this recipe, but it’s the bomb Arman!!
You are a gem, Kelly. xx
Really liked these cookies. Great texture. I used granulated erythritol which kind to of has a cooling sensation for me. Next time I’ll try a different sugar substitute. Thanks for this recipe!
P.S. I am loving your site! Tons of delicious looking recipes to try!
Hello -do you know if egg replacer (powder) can be used in this recipe in place in the egg or chia seed egg?
Thanks.
Haven’t tried!
I try to be careful not to over mix the dough, but am having a hard time getting the egg to incorporate. Any tips? Thanks!
Hi, I was wondering if I was to use sweetened dark chocolate chips should I omit the granulated sugar or add less of it?
You should keep them in regardless or else the cookies can fall apart
Oh my gosh! All I had in the house was hemp butter and these came out beautifully. Taste like a PB Chocolate Chip cookie. Crispy texture, not too sweet. Awesome recipe, thanks!
LOVE a lot of your recipes BUT I wish they could be pinned to my Pinterest account. To print means it gets lost in paper shuffle. You are on Pinterest so why not have Pin tab?
Hi I am wondering can I use almond butter instead of cashew butter? Thank you!
Sure can!
Made these for my husband and he loved them. Thanks for the great recipe!
Thanks, Mary!
Excellent cookies!!!
After eating everything for the last 30 years now I’m doing the keto Diet, these have really helped my cravings and I’ve gotten my A1C to 5.8…. almost there:)
Thanks,
Chef Andrew
This is the best keto cookie recipe!! So easy to make and only a few ingredients! I was worried about how the cashew butter would taste but its surprising very tasty!
Thank you, Michelle!
Can I use mixed nut butter?
I don’t see why not, as long as it is smooth/creamy
So tasty! We used tahini as it’s what we had in the house but using nut butter and no flour as a base for the cookie is so clever and results in something really delicious. I look forward to trying more of your recipes, thanks for sharing this one.
I was wondering… can you use a flaxseed egg instead of a chia egg?
I don’t see why not!
Can I use granulated Splinda for these?
If you can tolerate splenda, go for it!
I wonder, why room temperature eggs if I’m going to put the dough in the refrigerator?
LOVE these cookies!! 💕 I have a hard time finding anything that is low/no sugar (diabetic) AND gluten free (celiac). It’s a real treat! I had a hard time staying away from them!🤯☺️
I made these for Christmas as a treat and they are SO good and so easy to make. This will now be my go-to cookie. I used the chia because my son is also vegan. How nice to have a cookie that we can both eat. I also used tahini. Thanks!
😀 So welcome, Rachel- Happy holidays!
These were amazing! I used tahini (I don’t care for the aftertaste) but they were still really good. I loaded them with chocolate chips and pecans😋 !! Next time I’ll use the cashew butter and a bit more salt. I also added a couple drops of caramel extract. Mann I was impressed. Thank you 😊
Can I substitute almond butter for cashew butter? Thanks
Sure can, just be sure it is smooth and drippy.
Wow! These are great! I polished off 2 cookies right away and had to walk away because I wanted them all 😀
Thank you, Arman!
Blessings,
Christine
Don’t bother to try these with macadamia nut butter. I did because they are one of the few nuts I can tolerate but too much fat. They spread paper thin and even after cooling, they fall apart when touched. Very tasty though!!
Maybe u stumbled across an awesome ice cream topper! ☺️
I just found your website and we are learning keto but have had trouble finding sweets that we like. Thank you for your posts!!
You are so welcome!
Hi! Could I use peanut butter instead of cashew butter? Also, would a golden monk fruit or swerve brown sugar replacement work for the sweetener? I love brown sugar in my regular cookies. Thank you.
Of course on both counts!
Best keto chocolate chip cookies recipe I’ve ever made!!
Hello! Great cookies if you’re in the mood for a sweet treat without too much guilt. I used tahini because cashews can sometimes have ethical and environment concerns with sourcing; tahini is a great replacement in a lot of baking, including brownies! I will add that although you reference vanilla extract in the blog post, it’s actually not found at all in the recipe itself. I used about half a teaspoon and it seemed just about right!
I’ll fix the recipe card 🙂
Hi Arman,
Thank you as always for your delicious recipes! I am new to yoru website so could you explain to me about cashew butter? I see it in a lot of your recipes but won’t that make them taste like cashew cookies, or nut butter cookies? I’m fine with it but I’m trying to sneak healthy snacks into my daughter. Also, with your strawberry milkshake I think you call for almond butter…can you taste that in the milkshake or are these nut butters more for consistency?
Hi Jennifer! It’s very mild tasting but gives a buttery flavor and texture to cookies and for smoothies, they add heartiness.
They look great. My question Is can I use truvia instead of allulose?
You could, they are a little bit grainy.
Do you only do 1 egg? Also, how much do you use of something to replace the tahini?
Yes and you use the same amount.
What does the chia seeds add to the cookie? Is it ok to make without?
You need to add either the chia seed or an egg.
Hey arman! Could I use confectioners sugar instead of granulated? It’s all I have at the mo.
I haven’t tried!
I enjoy all your delicious recipes! But if you could please provide metric amounts for the ingredients. It is much more accurate. Thank you.
Hi Anabel, we are starting to do that with recipes moving forward.
Enjoy.
Made these today for the first time. Used Almond butter. They are delicious and even my very picky husband likes them! We’ve been trying to do keto, which is challenging because the only veggies he likes are potatoes and corn!!! But, these cookies will definitely work for the sweet cravings! Thank you so much!!
Do I need to use some sort of keto friendly flour in these cookies?
Nope not at all 🙂
Uno divertas
I love to eat raw chocolate chip cookie dough, but as a pre-diabetic that’s one of many things I’ve had to give up. When I first made the batter for these cookies, I really didn’t like it. But I baked them anyway. The cashew butter gave them a slightly weird taste, so I wasn’t sure if I liked them or not. But by the next day, they actually tasted quite good. The texture is very similar to a soft chocolate chip cookie. I now like them so well that I just made my second batch!
Hi Arman. Thankyou for this amazing recipe. Do you by any chance have the metric conversion? Thankyou
Hi Adriana, I don’t- This is something I will include in the future.
We have restrictive food intolerance in our house, so its hard to find recipes that will work for us. I modified the recipe, changing out for honey and adding 3 tbsp of coconut flour (helped to bind the dough given the liquid honey). It worked perfect! A nut free cookie, GAPS legal cookie my kid could take to school!
🙂 I’m so glad it worked out 🙂
Hi there, keto newbie here n was wondering does it have to cashew butter?
Nope, any nut or seed butter
These cookies are so surprisingly good. We serve them to company.
My ingredients were: cashew butter and 1 egg, Monk fruit sweetener, and chocolate chips. I lightly blended, as directed, added half the chips and pressed the other half into the cookie tops. Baked 15 minutes then let the cookies cool before moving from the pan.
Thanks for the feedback, Kathy- So glad you enjoyed them 🙂
Hello! what can i use instead of the granulated sweetener? Thank you
Must use a granulated sweetener.
Thanks for the recipe! I’ve made this once and the cookies were a great treat! I keep coming back to it to make it again. Who knew tahini would be so great in cookies? Kind of reminds me of the texture peanut butter cookies (:
Cheers, Tami!
New to keto – any substitute for allulose? Whatever than even is lol
Any sugar free granulated sweetener.
I haven’t made these yet, but would almond butter work, instead of cashew?
Yes it will!