Name: Low Carb Baking Giant Chewy Keto Chocolate Chip Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 2 cups almond flour; 1/2 cup coconut flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup sugar-free chocolate chips; 1/2 cup butter, softened; 1/2 cup erythritol or preferred sweetener; 2 large eggs; 1 tsp vanilla extract

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When I first tried baking cookies that fit into low carb baking, I’ll admit I was skeptical. How do you get that classic chocolate chip cookies recipe feel without the sugar rush? Turns out, you can make high protein chocolate chip cookies that taste so close to the real deal, you’ll forget you swapped ingredients. The scent of butter and chocolate filling the kitchen is enough to make anyone impatient. These chewy rounds don’t just sit pretty on a plate, they deliver on taste. Think of your favorite recipe for chocolate chip cookies but sturdier, denser, with just the right amount of softness in the center. I love how they bridge that comfort food nostalgia with a healthier spin. Some people lean toward the crunchy chocolate chip cookies recipe, and hey, I get it. But when you sink your teeth into these, the balance of texture hits differently. They’re a cousin to the keto cowboy cookies recipe—hearty, satisfying, with just enough chew to keep you coming back for more. So if you’re chasing that bite that makes you pause mid-conversation, you’ve landed in the right kitchen. Grab a glass of almond milk, share a plate, and watch these disappear faster than you planned.

1) Key Takeaways
2) Easy Giant Chewy Keto Chocolate Chip Cookies Recipe
3) Ingredients for Giant Chewy Keto Chocolate Chip Cookies
4) How to Make Giant Chewy Keto Chocolate Chip Cookies
5) Tips for Making Giant Chewy Keto Chocolate Chip Cookies
6) Making Giant Chewy Keto Chocolate Chip Cookies Ahead of Time
7) Storing Leftover Giant Chewy Keto Chocolate Chip Cookies
8) Try these Desserts next!
9) Giant Chewy Keto Chocolate Chip Cookies
10) Nutrition

1) Key Takeaways

These cookies bring a chewy bite with golden edges and soft centers.
They fit perfectly into low carb baking and still taste like the classics.
The dough uses almond flour, butter, and sugar free chocolate chips.
You can make them ahead and store them for easy snacking.

2) Easy Giant Chewy Keto Chocolate Chip Cookies Recipe

I’ve baked enough cookies in my kitchen to know one truth. When the craving hits, it rarely waits. That’s why this recipe lives on my fridge door. You get a plate of warm cookies without needing complicated steps. I keep it real and simple, because isn’t that what we all want when the cookie craving knocks at midnight?

These giant chewy keto chocolate chip cookies let me play both sides. They’re a nod to childhood treats yet stay friendly for anyone who leans into low carb baking. I love that they feel indulgent without the sugar crash. A plate of these by the coffee pot makes mornings feel brighter. They even pass the “kid approved” test at my house, which is saying something.

Cookies should never feel like a chore. This recipe proves that even homemade batches can be quick, easy, and still full of rich chocolate chips. You don’t need professional tools. Just a bowl, a spoon, and a good appetite. That’s the whole point. Cookies that taste like love, without the fuss.

3) Ingredients for Giant Chewy Keto Chocolate Chip Cookies

Almond Flour: The backbone of these cookies. Almond flour keeps them tender yet hearty, making them feel closer to the real thing. You’ll notice the subtle nutty flavor in each bite.

Unsalted Butter: I always soften the butter before mixing. It blends with the sweetener and makes the dough silky. Butter gives richness that coconut oil alone never quite matches.

Keto Sweetener: I use erythritol most days, but feel free to use your favorite. The sweetener should dissolve well into the butter. That’s what helps give the dough a smooth base.

Egg: Just one. It binds everything and adds structure. Without it, the cookies don’t hold their shape as well. Whisk it lightly before mixing for even texture.

Vanilla Extract: Vanilla brings warmth and balance to the chocolate. It might seem like a small splash, but it transforms the whole cookie.

Baking Soda: This is what helps the cookies lift slightly. You want them chewy but not flat as pancakes. A pinch goes a long way.

Salt: A little salt sharpens the sweet flavor. It makes the chocolate pop more. Don’t skip it.

Sugar Free Chocolate Chips: The star ingredient. These melt into little pockets of joy. Use a generous handful for maximum effect. I usually sneak a few before they even hit the dough.

4) How to Make Giant Chewy Keto Chocolate Chip Cookies

Step 1. Preheat your oven to 350°F. Line a baking sheet with parchment paper. This makes clean up easy and keeps cookies from sticking. I always keep parchment stocked just for cookie emergencies.

Step 2. In a big bowl, cream the softened butter with the sweetener. Beat until fluffy. This step sets the stage for chewy texture. If you rush it, the cookies don’t spread right.

Step 3. Crack in the egg and pour the vanilla. Mix gently until combined. The dough should smell sweet already. That’s when I usually know we’re on the right track.

Step 4. Add the almond flour, baking soda, and salt. Stir until you see dough form. It won’t look like wheat flour dough, but it should still hold shape well enough to scoop.

Step 5. Fold in the chocolate chips. Don’t be shy. This is where the magic hides. Every bite deserves a piece of chocolate.

Step 6. Scoop dough balls onto the baking sheet. Leave space between them. These are giant cookies. They’ll spread. I usually fit six on one tray comfortably.

Step 7. Bake for 12 to 14 minutes. Watch for golden edges. The center will look soft, and that’s perfect. They finish setting as they cool.

Step 8. Let them rest on the pan for 10 minutes. Move to a rack once they’re firm enough. That first warm cookie always makes the wait worth it.

5) Tips for Making Giant Chewy Keto Chocolate Chip Cookies

I’ve had batches that came out too flat, too crispy, or a little uneven. Here’s what I’ve learned. Don’t skimp on the creaming step. That’s the heartbeat of the dough. Take two or three minutes to really whip the butter and sweetener together. You’ll see the difference.

If you want your cookies chewier, pull them out just as the edges turn golden. They firm up on the pan as they cool. For a more crunchy chocolate chip cookies recipe, bake a couple minutes longer. Just watch them close. Almond flour browns fast.

Use parchment instead of greasing the sheet. Trust me on this. It keeps the bottoms smooth and the cookies easy to lift. Nothing kills cookie joy faster than prying one off the pan with a spatula and watching it break in half.

6) Making Giant Chewy Keto Chocolate Chip Cookies Ahead of Time

Dough keeps well in the fridge for up to three days. I often make a batch, roll it into balls, and chill. When the craving hits, I just bake a few at a time. It feels like fresh baked magic every time.

If you want long term storage, freeze the dough balls. Lay them on a tray to harden, then toss them into a freezer bag. They bake straight from frozen. Add an extra minute or two to the baking time. The edges crisp, the centers stay soft, and no one guesses you froze them.

This way, you can enjoy fresh cookies even on busy weeks. There’s nothing better than opening the freezer and knowing you’re only minutes from warm chocolate chip cookies.

7) Storing Leftover Giant Chewy Keto Chocolate Chip Cookies

I rarely have leftovers. When I do, I keep them in an airtight container on the counter. They stay chewy for about five days. If they last that long, which in my house, they usually don’t.

For longer storage, freeze baked cookies. They thaw in minutes and taste almost as good as fresh. Pop one in the microwave for a few seconds if you miss the gooey center. It works like a charm.

Store with a slice of bread in the container. It sounds odd, but the bread keeps the cookies soft. The bread dries out while the cookies stay perfect. That trick never fails.

8) Try these Desserts next!

9) Giant Chewy Keto Chocolate Chip Cookies