These keto chocolate chip cookies are slightly crisp around the edges, yet totally moist and slightly chewy on the inside, 'bakery-style.'


Recipe Summary

15 mins
1 hr
1 hr 35 mins
20 mins
12 cookies


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine almond flour, coconut flour, arrowroot flour, 1 teaspoon salt, baking soda, and xanthan gum in a medium bowl. Whisk until thoroughly combined.

  • Cream butter in a large bowl using an electric mixer. Add sweetener and molasses; continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add vanilla extract and egg, mixing until just incorporated; the mixture will not be totally smooth.

  • Add 1/2 the flour mixture to the bowl with the butter mixture; mix on low until just incorporated. Mix in remaining flour mixture. Fold in chocolate chips and pecans. Cover the bowl and refrigerate for 1 hour.

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

  • Divide cookie dough into 12 portions, form into rounds, and flatten to 2 1/2 inches in diameter; cookies will spread slightly during baking. Place cookies on the prepared baking sheet.

  • Bake in the preheated oven for 6 minutes. Sprinkle cookies with sea salt and flip tray around in the oven. Continue baking until just set and still soft to the touch, another 6 to 7 minutes. Allow cookies to cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Cook's Notes:

You can use a broken-up chocolate bar in place of the chocolate chips. If you don't have arrowroot powder, you can use 1 more tablespoon of coconut flour.

I use grass-fed butter.

Nutrition Facts

251 calories; protein 4.1g; carbohydrates 17.3g; fat 23.7g; cholesterol 42.2mg; sodium 322.2mg. Full Nutrition