Hungry for more keto cookie recipes? Try my keto peanut butter cookies, keto lemon cookies, and keto crinkle cookies next. I love keto chocolate chip cookies as much as the next guy, but sometimes, I need a cookie that really emphasizes the chocolate. That’s where these chocolate cookies come in. Made with one bowl and simple baking staples, these cookies turn out remarkably decadent, with a tender, moist crumb and a perfect balance of creamy peanut butter and rich cocoa flavor.
Why I love this recipe
Quick and easy. There’s no chill time needed, and the cookies bake in 12 minutes. Diet-friendly. They’re naturally gluten-free, dairy-free, and sugar-free, yet you’d never guess by how delicious they taste. 5 grams of net carbs per cookie. So you can stay on your keto diet and indulge in your chocolate cravings. Everyone will love them. I’ve made these cookies for my non-keto friends, and let me tell you, NO ONE will be able to tell they’re low-carb. They’ll be gone before you know it!
Ingredients needed
Peanut butter. Smooth and creamy peanut butter (a texture that it can easily mix well with other ingredients). Feel free to use another type of nut butter, like almond butter or cashew butter. Granulated sweetener. I used allulose, but monk fruit sweetener or any type of sugar substitute will work. Cocoa powder. 100% unsweetened and sifted cocoa powder. Egg. Room temperature eggs. Baking soda. Optional, but it helps prevent the cookies from overspreading too much. Mix ins. Optional, but feel free to add some sugar free chocolate chips or chopped nuts.
How to make keto chocolate 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 mixing bowl or bowl of a stand mixer, combine the ingredients and mix until a thick batter forms. Fold in the chocolate chips. Step 2- Bake. Using your hands, form 12 dough balls and place them on the lined tray. Bake the cookies for 10-12 minutes or until the edges are just firm. Step 3- Cool. Remove the cookies from the oven, let them cool, and serve.
Recipe tips and variations
Make them nut-free. If I’m making these for a friend with a nut allergy, I’ll swap the peanut butter for tahini or sunflower seed butter. Use a cookie scoop. To get even, perfectly-sized cookies. Avoid overbaking. The cookies will keep cooking briefly as they cool down, so pull them from the oven as soon as the edges darken and pull away from the baking sheet. Use two cookie sheets. I find these cookies tend to spread quite a bit, so I like to use two cookie sheets so they don’t overlap. Make thicker, chewier cookies. If you prefer thick cookies, refrigerate the dough for 30 minutes before baking them. That way, they won’t spread as much in the oven. Bring on the chocolate. These cookies are pretty chocolatey as is, especially when you add chocolate chips, but if you want to really bring out the chocolate flavor, swap the milk for espresso. You won’t be able to taste the coffee, but it’ll enhance the chocolate. Change the flavor. Add a teaspoon of vanilla extract or peppermint extract to change the flavor of the dough.
How to store leftovers
To store: Store leftover cookies in an airtight container at room temperature for up to 1 week, or keep them fresher for longer and refrigerate them for up to 1 month. To freeze: Freeze leftover cookies in a freezer-safe container for up to 6 months.
Frequently asked questions
More keto cookie recipes
Keto almond cookies Sugar-free cookies Keto oatmeal cookies Keto no-bake cookies
