Gluten Free & Keto Double Chocolate Chip Cookies

Soft, moist, intensely chocolatey and lightly chewy. These gluten free and keto double chocolate chip cookies are what keto dessert dreams are made of.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Cookies, Dessert

Cuisine American, Gluten Free, Keto

Prep Time 20

Cook Time 15

Chilling time 1

Total Time 35

Servings cookies

Calories 166kcal

Ingredients

96 g almond flour
16 g coconut flour
50 g cocoa powder sifted
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
140 g grass-fed butter at room temperature
110-144 g xylitol (we use 9 TBS) or Swerve/Sukrin Gold (and skip the molasses)*
9 g blackstrap molasses optional
1 egg
1 teaspoon vanilla extract
85 g Lily's Sweets dark chocolate bar broken up (or chips)
70 g macadamia nuts lightly toasted and quartered (optional, but highly suggested!)
flakey sea salt to garnish

Metric - US Cups

Instructions

See recipe video for guidance! 📽
Add almond flour, coconut flour, cocoa powder, salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer. Add in sweetener and molasses (optional), and continue to beat until light, fluffy and thoroughly mixed.
Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest. You can either fold in the chocolate chunks (or chips) now, or add them to the cookies right before baking. Cover with cling film and refrigerate for 1 hour.
Preheat oven to 350°F/180°C and line two baking trays with parchment paper or a silpat baking mat (there's no difference for these cookies).
Scoop out 14 rounds into the prepared trays, flatten them and add in the lightly toasted macadamia nuts (they'll be soggy if you fold them with the batter before!). The cookies will spread somewhat during baking, but you still need to pre-shape them slightly.
Bake for 8-10 minutes until just set (but still soft to touch), flipping the tray around and sprinkling with flakey sea salt half way through, .
Allow the cookies to cool completely on the trays. If you used xylitol, the cookies will be very fragile (but deliciously chewy!) while cooling. Store in an airtight container for up to three days.

Notes

*Please see section on Sweeteners for deets and possible substitution. Oh, and if just gluten free (or not restricted by sugars), simply sub 1-to-1 with regular or coconut sugar.

Note that the shaped dough can be frozen for up to 3 months (without the macadamia nuts, or they'll be soggy). They can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Please note that nutrition facts were estimated with the molasses (very little effect carb-wise) and the macadamia nuts. Always check your labels as nutrition values can vary widely in cocoas, etc.

Nutrition

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