The Ultimate Keto Choc Chippie Cookies

The Ultimate Keto Choc Chippie Cookies
The kids and I love nothing more than a choc chip cookie so I've been playing with a recipe that's not super soft. The key is definitely chill the dough and not to make them too big! We just use a teaspoon when making the cookies 
  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • ¼ tsp salt
  • ¾ cup unsalted butter, softened
  • ½ cup Lakanto Golden monkfruit sweetener
  • 1 tsp vanilla
  • ½ cup Justine's dark choc chips 


  1. Preheat oven to 165 degrees Celsius. Mix together almond flour, coconut flour and salt in a small bowl. Set aside.
  2. In a medium bowl, cream together butter, monkfruit sweetener, and vanilla extract.
  3. Slowly stir in dry ingredients and mix until combined. Mix in chocolate chips.
  4. Refrigerate dough for 30 minutes to allow flavors to meld together and prevent the butter from spreading while baking.
  5. Use a teaspoon to make a small ball of cookie dough and roll into a ball.  Place ball on a parchment lined baking tray and press down flat to form a cookie shape. Repeat with remaining dough, spacing around a 2cm apart.
  6. Bake at 165 degrees Celsius for 6-8 minutes or until the edges of the cookies begin to brown slightly. Remove from the oven and let cool on the baking tray for 3-5 minutes before transferring to a cooling rack. They will still be soft when you remove them from the oven but will firm up when they cool. 

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