These Paleo and Keto chocolate chip cookies are slightly crisp with a soft and chewy center and customizable to your taste buds! And with just 2 net carbs a pop, they’re totally guilt-free and irresistible!

Gluten-Free, Paleo, & Keto Chocolate Chip Cookies

I’ve been making and perfecting these Keto Chocolate Chip Cookies for years.

They’re just like the Pillsbury cookies I grew up on. They are slightly crisp on the edges but are super soft and chewy in the middle. I think I’m in love!

And the best part? They’re suuuper easy to make! So anytime the craving hits, you can whip up a batch in no time!

Made with a mixture of almond and coconut flour with a Keto or Paleo sweetener – you’ll never even miss the flour and sugar!

These Keto Chocolate Chip Cookies are ridiculously good with a legit bakery-style texture. Get ready, because these are going to be the best chocolate chips cookies you’ve ever made! Here are the details:

Easy Instructions

Start by creaming together some butter and sweetener. This creates air pockets and results in a better texture.

For the butter, I highly recommend using organic and grass-fed. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have.

However, dairy-free butter can be used if needed.

It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.

For the sweetener, I use Swerve or Lakanto Sweetener which are both Keto friendly and have a great taste. The brown varieties are preferred.

However, if you only have the white variety, be sure not to skip adding some molasses to the wet ingredients for a deep, caramel taste.

If you’re worried about adding molasses to a Keto recipe, keep in mind that molasses is considered a low glycemic sugar. One teaspoon only adds 5 carbs to the entire batch!

It’s also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6 and more! However, if you’re determined to omit the molasses, you can add a small amount of maple extract.

Keto sweeteners take a little longer to incorporate into the butter. When creaming the two together it may take a little longer than usual, up to 5 minutes until it’s light, fluffy, and well incorporated.

For Paleo, coconut palm sugar works well. 

Then, beat in an egg and some pure vanilla.

For Egg-Free & Vegan

To make these egg-free and vegan, a “flax egg” will work in this recipe. 

To make a flax egg, simply combine 1 Tablespoon of ground flaxseeds with 3 Tablespoons of warm water. Set it aside until it thickens (3-5 minutes), then use as directed. 

The flax egg will make the cookies slightly chewier, but it will still work and taste great!

Then, very slowly beat in some almond flour, coconut flour, sea salt, and baking soda. If you dump it all in at the same time, it will be difficult to incorporate. 

After that, stir in some allergy-friendly chocolate chips.

For Keto, I prefer Lily’s Chocolate Chips. Lily’s contains soy though, so if you’re Paleo and/or soy-free, I prefer to use Enjoy Life Chocolate Chips. For lower-carb, choose the dark variety.

Use a Tablespoon to scoop the cookie dough onto a lined baking sheet.

Then, use the palms of your hands to flatten to around 1/8 – 1/4-inch inch thick. They’ll slightly spread, so flatten them just a tad thinner than you like your cookies to be. 

The thinner you flatten them, the more crunch around the edges they’ll have.

For prettier cookies, add a few chocolate chips to the top of each cookie before baking.

Bake at 350 degrees for 8 – 12 minutes, or until the edges are golden brown.

When they first come out of the oven, they’ll be a bit soft. Allow to cool for 5 to 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely. They will firm up once cooled.

How To Store Keto Chocolate Chip Cookies

These cookies can be stored in an air-tight baggie at room temperature for 3 or 4 days or frozen up to 3 months.

While they can be stored in the fridge for up to a week, they tend to lose their crunch. Because of this, I usually skip the fridge and go straight for the freezer. That is if I have any leftover, lol! 

Expert Tips

• For the butter, I highly recommend using organic and grass-fed. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have. However, dairy-free butter can be used if needed. It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
• I haven’t tried it, but I’d imagine the butter may be able to be replaced with ghee or non-hydrogenated shortening. However, I’m sure it will slightly affect the taste and texture. If you try either one of these please let me know in the comments below!
• For the sweetener, I use Swerve or Lakanto Sweetener which are both Keto friendly and have a great taste. The brown varieties are preferred. However, if you only have the white variety, be sure not to skip adding the molasses to add a deep, caramel taste. If you’re worried about adding molasses to a Keto recipe, keep in mind that molasses is considered a low glycemic sugar. One teaspoon only adds 5 carbs to the entire batch! It’s also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6 and more! However, if you’re determined to omit the molasses, you can add a small amount of maple extract instead.
• I don’t recommend xylitol for this recipe. It makes the cookies spread too much and causes them to be way too soft.
• To make these egg-free and vegan, a “flax egg” will work in this recipe. To make a flax egg, simply combine 1 Tablespoon of ground flaxseeds with 3 Tablespoons of warm water. Set it aside until it thickens (3-5 minutes), then use as directed. The flax egg will make the cookies slightly chewier, but it will still work and taste great!
• The chocolate chips: For Keto, I prefer Lily’s Chocolate Chips. Lily’s contains soy though, so if you’re Paleo and/or soy-free, I prefer to use Enjoy Life Chocolate Chips. For lower-carb, choose the dark variety.
• Cookies will be pretty soft when they first come out of the oven. Allow to cool completely for best texture.
• Leftovers can be stored in an air-tight baggie at room temperature for 3 or 4 days or frozen up to 3 months. While they can be stored in the fridge for up to a week, they tend to get soft. Because of this, I usually skip the fridge and go straight for the freezer. That is if I have any leftover, lol!

Looking For More Cookie Recipes?

Flourless Keto Peanut Butter Cookies 

Cut-Out Keto Sugar Sugar Cookies

Chocolate Covered No-Bake Keto Cookie Dough Bites

Paleo & Keto Snickerdoodles

Soft Keto Pumpkin Cookies With Cream Cheese Frosting

Or these Gluten-Free Oatmeal Chocolate Chip Cookies from My Gluten-Free Kitchen look delicious also!

If you’ve tried these Paleo & Keto Chocolate Chip Cookies or any other recipe on the blog please let me know in the comments below!

Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to! And as a bonus, if you sign up to follow me by E-Mail you’ll receive 2 FREE recipes from my Keto Breads Cookbook!

Keto Chocolate Chip Cookies {Gluten-Free & Paleo With Vegan Options}

These Paleo and Keto chocolate chip cookies are slightly crisp with a soft and chewy center and customizable to your taste buds! And with just 2 net carbs a pop, they're totally guilt-free and irresistible!

5 from 1 vote

Print Pin Rate

Course: dairy free, Dessert, gluten free, Grain Free, keto, Low Carb, paleo, Vegan

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 15 cookies

Calories: 67kcal

Author: Cassidy Stauffer

Ingredients

• 1/4 Cup Butter (can use non-dairy softened
• 1/3 - 1/2 Cup Brown Swerve Sweetener or Coconut Palm Sugar for Paleo. The amount depends on how sweet you prefer your cookies to be. 1/3 Cup may be good for Keto palates, but 1/2 Cup is closer to the traditional sweetness of chocolate chip cookies and is the amount we prefer.
• 1 Large Egg or a "Flax Egg" - 1 Tbsp. Ground Flax mixed with 3 Tbsp. warm water
• 1 tsp. Molasses optional but HIGHLY recommended, especially if using white sugar!
• 1 tsp. Pure Vanilla
• 1 1/4 Cup Blanched Almond Flour super finely ground
• 2 tsp. Coconut Flour
• 1/4 tsp. Baking Soda
• 1/4 tsp. Sea Salt
• 1/2 Cup Lily's Chocolate Chips or Enjoy Life Chocolate Chips For Paleo

Instructions

• Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a baking mat.
• In a large bowl, cream together the softened butter and sweetener until smooth and creamy. Keto sweeteners take longer to incorporate than other sugars, so this may take 2 to 5 minutes. Beat in the egg (or flax egg), molasses, and the vanilla.
• Reduce speed to low and very slowly beat in the almond flour, coconut flour, baking soda, and sea salt. Beat until combined. If you dump all the flours at the same time, they will be difficult to incorporate. 
• Stir in the chocolate chips.
• Use a tablespoon to scoop the batter on to the prepared baking sheet. Using the palm of your hand, flatten to around 1/8 to 1/4-inch thick. They will slightly spread, so flatten them just a tad flatter than you prefer your cookies to be. The thinner they are, the more crunch they will have on the edges. If you'd like, add a few chocolate chips to the top of each cookie to be extra pretty 🙂
• Bake 8-12 minutes, or until the edges are golden brown.
• Cool 5 - 10 minutes on cookie sheet. Then, transfer to cooling rack. Cool completely for the best texture.

Notes

• For the butter, I highly recommend using organic and grass-fed. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have. However, dairy-free butter can be used if needed. It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
• I haven't tried it, but I'd imagine the butter may be able to be replaced with ghee or non-hydrogenated shortening. However, I'm sure it will slightly affect the taste and texture. If you try either one of these please let me know in the comments below!
• For the sweetener, I use Swerve or Lakanto Sweetener which are both Keto friendly and have a great taste. The brown varieties are preferred. However, if you only have the white variety, be sure not to skip adding the molasses! If you’re worried about adding molasses to a Keto recipe, keep in mind that molasses is considered a low glycemic sugar. One teaspoon only adds 5 carbs to the entire batch! It’s also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6 and more! However, if you're determined to omit the molasses, you can add a small amount of maple extract instead.
• I don't recommend xylitol for this recipe. It makes the cookies spread too much and causes them to be way too soft.
• To make these egg-free and vegan, a "flax egg" will work in this recipe. To make a flax egg, simply combine 1 Tablespoon of ground flaxseeds with 3 Tablespoons of warm water. Set it aside until it thickens (3-5 minutes), then use as directed. The flax egg will make the cookies slightly chewier, but it will still work and taste great!
• The chocolate chips: For Keto, I prefer Lily's Chocolate Chips. Lily's contains soy though, so if you're Paleo and/or soy-free, I prefer to use Enjoy Life Chocolate Chips. For lower-carb, choose the dark variety.
• Cookies will be pretty soft when they first come out of the oven. Allow to cool completely for best texture.
• Leftovers can be stored in an air-tight baggie at room temperature for 3 or 4 days or frozen up to 3 months. While they can be stored in the fridge for up to a week, they tend to get soft. Because of this, I usually skip the fridge and go straight for the freezer. That is if I have any leftover, lol!

Serving: 1cookies | Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 88mg | Potassium: 10mg | Fiber: 6g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutritional information is approximate and may vary.

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