keto low carb double chocolate chip cookies on a baking tray

Keto Chewy Double Chocolate Chip Cookies

A low carb, keto-friendly Double Chocolate Chip Cookie that tastes just like a brownie in cookie form. Chewy, soft, with a fudgey center, these flourless cookies are precisely what you want when you can’t decide on dessert. Make an extra batch, because these cookies will go fast!

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Best Double Chocolate Chip Cookie Recipe – Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

five stacks of double chocolate chip cookies on a baking rack with chocolate chips

I’m super indecisive about food. I think about my next meal like it will be my last and obsess over precisely what I want in that moment to eat. Because of this quirk, I often find myself combining multiple recipes into one new thing. 

The Brookie craze? All over it. Mexican Hot Chocolate in pudding form? Yes. Millionaire Shortbread Bars with Salted Caramel instead? Did it. I like to tweak things to satisfy my inner foodie desires.

These Double Chocolate Chip cookies are no exception. I wanted a chocolate chip cookie, but I also wanted it to have the taste and texture of a brownie. Chewy, fudgey, but still soft with crispy edges. Keto cookies are hit or miss, and as a cookie fiend, I can’t abide by that issue.

This is one low carb, gluten-free cookie that is so good you’ll need to double the recipe immediately. We ate these in two days. I probably shouldn’t admit that, but well, I’m a cookie monster.

How to Make Flourless Brownie Cookies

overhead view of 8 double chocolate chip cookies cooling on a rack

Ingredient Notes

Use superfine blanched almond flour. Not all almond flours are the same consistency. I have found in my experimenting that certain brands yield a dryer baked good than others. Personally, I use either Bob’s Red Mill or Kirkland (Costco) brand almond flours. Almond meal will not work in this recipe.

Sugar-free Sweeteners. Much like almond flour, sugar-free sweeteners are not created equal. Some people cannot stand the cooling sensation that comes with erythritol. I find that that varies even amongst different brands. Swerve is great and readily available, but for me, it probably has a medium level when it comes to the cooling effect. Sukrin, while harder to find, has the least. But it’s all down to personal taste here. You can easily use monkfruit too, or a stevia baking blend. Just keep in mind that some of these are sweeter than others, so you may have to adjust the amount used to suit your tastes.

Xanthan gum. This recipe calls for xanthan gum, but it is optional. If you want a more solid cookie then I highly suggest using it. Xanthan gum is a binder/thickening agent. In keto/low carb baking, it will help bind together what almond flour and egg cannot do alone. This cookie is meant to be chewy and thick, so the xanthan gum will aid in achieving that. If you leave it out, be prepared for a soft and crumbly cookie. This double chocolate chip cookie will still be delicious, but the texture will be different.

fudgey brownie cookies half eaten with chocolate chips

Directions

In a large bowl, beat butter and erythritol until light and fluffy, about 2-3 minutes. Add egg, vanilla, and heavy cream. Stir to combine.

In a medium bowl, whisk together almond flour, cocoa powder, baking powder, soda, salt, and xanthan gum. Add dry ingredients to wet. Mix thoroughly until incorporated. Scrape down sides of bowl with spatula. Stir in chocolate chips by hand.

Cover with plastic wrap and chill for at least 30 minutes. Preheat oven to 325 degrees. Line baking tray with parchment. Using a cookie scoop, form about 15-18 round balls of dough (depending on the size of your scoop). Place on parchment and flatten into a 1/2 inch thick disk.

Bake for 8-12 minutes until edges are lightly browned and middles are just barely set. Remove and cool for 20 minutes before eating.

overhead view of stacks of double chocolate chip cookies on a baking rack

Tips, Tricks, and FAQs

Chill your dough. Chilling your dough is an important step in this recipe. The xanthan gum needs time to bind and the butter needs time to firm up. Baking these cookies without this step will result in a thin cookie that spreads out instead of a chewy, firm cookie. Chill the dough for at least 30 minutes, but up to 4 hours. Be sure to cover it with plastic wrap to prevent the dough from drying out too much.

Find the “sweet spot” on cook time. Baking cookies with cocoa powder is tough because it’s not easy to see whether or not they are browning up. If you want a fudgey, brownie-like center, I’ve found that somewhere between 8-10 minutes is just perfect. The cookie will look slightly underdone, but if you allow them ample time to cool, the cookie will firm up quite a bit. 10-12 minutes will give you a firm, set cookie. Still delicious, but depending on your oven temperature, you may have to experiment.

baked double chocolate chip brownie cookies cooling on a baking sheet

How to Serve and Store Chocolate Chocolate Chip Cookies

This keto cookie needs time to cool down before consuming. The cookie will firm up as it cools; give it at least 20 minutes before eating. Store any leftovers in an airtight container on the counter for up to 3 days.

Keto Low Carb Double Chocolate Chip Brownie Cookies

Other Low Carb Keto Cookie Recipes you’ll love

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

keto low carb double chocolate chip cookies on a baking tray
Yield: 15

Chewy Double Chocolate Chip Cookies (Keto)

Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 50 minutes

A low carb, keto-friendly Double Chocolate Chip Cookie that tastes just like a brownie in cookie form. Chewy, soft, with a fudgey center, these flourless cookies are precisely what you want when you can’t decide on dessert.

Ingredients

  • 6 tbsp butter, softened
  • 1/3 cup brown erythritol
  • 1/4 cup granular erythritol
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 tsp heavy cream
  • 1 1/3 cup superfine blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp xanthan gum
  • 1/3 cup sugar-free chocolate chips

Instructions

In a large bowl, beat butter and erythritol until light and fluffy, about 2-3 minutes. Add egg, vanilla, and heavy cream. Stir to combine.

In a medium bowl, whisk together almond flour, cocoa powder, baking powder, soda, salt, and xanthan gum. Add dry ingredients to wet. Mix thoroughly until incorporated. Scrape down sides of bowl with spatula. Stir in chocolate chips by hand.

Cover with plastic wrap and chill for at least 30 minutes. Preheat oven to 325 degrees. Line baking tray with parchment. Using a cookie scoop, form about 15-18 round balls of dough (depending on the size of your scoop). Place on parchment and flatten into a 1/2 inch thick disk.

Bake for 8-12 minutes until edges are lightly browned and middles are just barely set. Remove and cool for 20 minutes before eating.

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