Giant Chewy Keto Chocolate Chip Cookies
If you’ve been searching for the perfect cookie recipe that satisfies your sweet tooth while keeping your carb count low, look no further! These Giant Chewy Keto Chocolate Chip Cookies are not only deliciously indulgent but also incredibly easy to make. With their soft, chewy texture and rich chocolate flavor, they are sure to become a staple in your baking rotation. Let’s dive into why this recipe deserves a spot in your kitchen!
Why This Recipe Belongs in Your Rotation
There are countless reasons to love these Giant Chewy Keto Chocolate Chip Cookies. First and foremost, they are low in carbs but high in flavor, making them an ideal treat for anyone following a keto diet. The use of almond flour gives these cookies a delightful nutty flavor while keeping them gluten-free. Additionally, with the incorporation of sugar-free chocolate chips, you can enjoy your favorite classic cookie without the guilt. Each bite is a perfect balance of sweetness and texture, making them perfect for any occasion—whether it’s a cozy night in or a gathering with friends.
Your Shopping Guide
When preparing to make these delightful cookies, here’s what you’ll need to gather:
- Unsalted Butter: 1 stick, softened for easy mixing.
- Sugar-Free Brown Sugar: 1 cup. Look for brands that use erythritol or monk fruit as sweeteners.
- Large Egg: 1, at room temperature to help with mixing.
- Vanilla Extract: 1 teaspoon for that warm, inviting flavor.
- Fine Almond Flour: 1 cup, the base of these keto cookies.
- Baking Soda: 1 teaspoon to help the cookies rise slightly.
- Sea Salt: 1/2 teaspoon to enhance the sweetness.
- Sugar-Free Chocolate Chips: 1 cup for melty goodness!
Equipment at a Glance
Before you start baking, make sure you have the following equipment:
- Mixing Bowl: For combining your ingredients.
- Electric Mixer: Makes creaming the butter and sugar easy.
- Baking Sheet: A large one to hold these giant cookies.
- Parchment Paper: To prevent sticking and make cleanup a breeze.
- Cookie Scoop: For evenly sized cookies.
Make Giant Chewy Keto Chocolate Chip Cookies: A Simple Method
Get ready to bake with this simple step-by-step guide!
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
Step 2: Cream the Butter and Sugar
In a mixing bowl, combine the softened unsalted butter and sugar-free brown sugar. Using an electric mixer, cream them together until light and fluffy, about 2-3 minutes.
Step 3: Add the Egg and Vanilla
Beat in the large egg and vanilla extract until fully incorporated.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the fine almond flour, baking soda, and sea salt.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
Step 6: Fold in the Chocolate Chips
Gently fold in the sugar-free chocolate chips until evenly distributed throughout the cookie dough.
Step 7: Scoop the Dough
Using a cookie scoop, drop generous mounds of dough onto the prepared baking sheet, leaving space between each cookie for spreading.
Step 8: Bake
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Giant Chewy Keto Chocolate Chip Cookies with a glass of your favorite keto-friendly milk!
Flavor-Forward Alternatives
Feel free to get creative with these cookies! Here are some fun variations you can try:
- Add a pinch of cinnamon for a warm spice note.
- Incorporate chopped nuts like walnuts or pecans for added crunch.
- Substitute half of the almond flour with coconut flour for a different flavor profile.
- Mix in unsweetened shredded coconut for a tropical twist.
Author’s Commentary
As a passionate baker, I love experimenting with keto-friendly recipes that satisfy my cravings without derailing my diet. These Giant Chewy Keto Chocolate Chip Cookies are truly a game-changer. They come together quickly and are perfect for sharing (or keeping all to yourself!). I appreciate how versatile the recipe is, allowing for creative adaptations while still maintaining that classic cookie charm. I hope you enjoy baking these as much as I do!
Make Ahead Like a Pro
If you want to plan ahead, here are a few tips for making these cookies in advance:
- Cookie Dough Freezing: You can freeze the cookie dough before baking. Simply scoop the dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer bag for up to 3 months. Bake straight from the freezer, adding a couple of extra minutes to the cooking time.
- Baked Cookie Storage: Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator or freeze for up to a month.
Reader Q&A
Can I substitute the almond flour with another flour?
You can use coconut flour, but keep in mind that it is much more absorbent. You will need to adjust the quantity and possibly add an extra egg to maintain the right texture.
What can I use if I don’t have sugar-free chocolate chips?
If you can’t find sugar-free chocolate chips, you can chop up a sugar-free chocolate bar or use dark chocolate that has a low sugar content. Just be mindful of the carb counts!
How do I store the cookies after baking?
Store them in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, consider refrigerating or freezing them.
Can I make these cookies vegan?
Yes! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a vegan butter substitute. Check your chocolate chips to ensure they are dairy-free.
Save & Share
If you love these Giant Chewy Keto Chocolate Chip Cookies as much as I do, don’t forget to share the recipe with your friends and family! These cookies are perfect for gatherings, and everyone will appreciate a delicious keto-friendly option. Snap a photo of your baking adventure and share it on social media with the hashtag #KetoCookiesDelight.
These cookies are not just a treat; they are a testament to the joy of baking without compromise. Enjoy every gooey, chocolatey bite, and revel in the knowledge that you’re indulging in a healthier version of a classic favorite. Happy baking!
Giant Chewy Keto Chocolate Chip Cookies
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Step 2: Cream the Butter and Sugar. In a mixing bowl, combine the softened unsalted butter and sugar-free brown sugar. Using an electric mixer, cream them together until light and fluffy, about 2-3 minutes.
- Step 3: Add the Egg and Vanilla. Beat in the large egg and vanilla extract until fully incorporated.
- Step 4: Mix the Dry Ingredients. In a separate bowl, whisk together the fine almond flour, baking soda, and sea salt.
- Step 5: Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
- Step 6: Fold in the Chocolate Chips. Gently fold in the sugar-free chocolate chips until evenly distributed throughout the cookie dough.
- Step 7: Scoop the Dough. Using a cookie scoop, drop generous mounds of dough onto the prepared baking sheet, leaving space between each cookie for spreading.
- Step 8: Bake. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Step 9: Cool and Enjoy. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Giant Chewy Keto Chocolate Chip Cookies!
Notes
- Freeze cookie dough for up to 3 months. Bake straight from the freezer, adding a couple of extra minutes.
- Store baked cookies in an airtight container for up to a week.
- For longer storage, refrigerate or freeze the cookies.
