Keto//Gluten Free Chocolate chip cookies

Cookies are one those sweet treats that everyone has a version they like. I absolutely love chocolate chip cookies (here we go again with the chocolate!) I personally like them chewy, but you can certainly make them crispier if that is more up your alley.

This recipe is very easy to put together and fairly flexible when it comes to the sweetener you choose to use. I have found that some people are more sensitive to the cooling effect you sometimes get with Erythritol based sweeteners, and that is specially more predominant in this recipe. I find stevia to leave a more bitter aftertaste, so I often use them mixed. For this recipe, I also like using the a Gold Erythritol blend, so we can achieve that brown sugar like flavor. Always make sure to try to powder your sweetener in a blender, so you can get a better overall texture and flavor. In case you don't have or can't find a brown sugar sweetener substitute, you can add a touch of maple extract and that will do the trick!

keto gluten free chocolate chip cookies with sea salt

keto gluten free chocolate chuck cookies in blue plate recipe sugar free 

 Make sure you really beat your butter and sweetener for a while, until it turns light. This will not only ensure a better texture, but also that your sweetener get as blended in as possible since erythritol blends don't dissolve like sugar does.

texture of chocolate chip cookies keto and gluten free and sugar free recipe


Keto//Gluten Free Chocolate Chip Cookies

What you will need:


  1. Add all dry ingredients into a bowl and mix until well combined


  2. In a large bowl and using a mixer, cream butter for about 2 min. Add in sweetener and continue to beat until light and fluffy, for about 8-10 minutes.


  3. Add in the flavorings and egg and beat until combined. Then add in half the flour mixture and continue to beat until combined. Add the other half of flour mixture and beat until it is all well incorporated.


  4. Add in chocolate and nuts if using. Cover this dough with saran wrap and let it rest in the fridge for about an hour.


  5. Pre heat oven to 350 degrees. Line a baking sheet with parchment paper.


  6. Scoop the cookie dough forming little balls, place them in your baking tray and slightly flatten them. I usually get 16-18 cookies (about 3 inches). You can also place chocolate chips or chunks right on top of the cookies before baking them


  7. Bake them for about 10-12 minutes, turning your baking tray around half way through to ensure even cooking.


  8. Take them out and add the sea salt flakes on top is using. Let them cool completely and enjoy! ( They are amazing fresh and warm, just a little more fragile)


*Note that erythritol will take longer to crisp upend has the tendency to recrystallize after cool. Also, make sure to keep an eye on them as the cooking time can vary a lot from oven to oven. My oven tends to over cook things or brown the bottom of them a little too quickly so I place my tray on the lower third of the oven.


1 comment

  • Kim B.

    I tried making these but I found them to be a little harder than what I wanted. Any tips?

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