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Double Chocolate Chip Cookies
Chewy ~ Double Chocolate Chip Cookies
You know those brownies you love? They’re chewy and chocolatey but have just a little crisp to the edges. Ya…these are the keto version.
I tried to recreate a fudgey brownie for you all and I came up with these chewy Double Chocolate Chip Cookies. To be honest I didn’t want another bar. I wanted a chewy chocolate cookie that had the rich chocolate flavor of a brownie.
The sweeteners used
As you know in keto baking, not ALL sweeteners are created equally. Plain Erythritol leaves a slight cooling effect in the mouth for some people. Xylitol can cause stomach upset for most.
Then there’s Allulose. Allulose is an interesting and fantastic product, but it does have its draw backs. It bakes VERY fast and can burn very quickly. It also does not harden very well are baking. Using Allulose alone will give you cookies that need to be eaten with a spoon.
For this recipe of Double Chocolate Chip Cookies we use a mix. Now…don’t get scared at the thought of having to do a science experiment. Its a simple mix of two products I always keep on hand with Keto baking.
Low Carb Chocolate Chips
There are many brands on the market of low carb or stevia sweetened chips. My brand of choice varies based on pricing. Also the brands that are readily available to me and my readers gets to the top of the list as a brand of choice for this Double Chocolate Chip Cookie recipe.
These cookies called for a 50/50 blend of POWDERED Lakanto Monkfruit Sweetener and Allulose Plus. When using these products together you get just the right balance of chewiness from the Allulose and firmness from the Lakanto.
No flour used
This is a flour FREE recipe. These Double Chocolate Chip Cookies use almond butter and low carb sweetener as the base. So…it’s not nut free. However these cookies do not taste like almonds.
And lucky us…this cookie recipe is naturally gluten-free.
Because the consistency of almond butter varies your dough may or may not be thick. Don’t panic if the dough is on the thicker side. I simply add a few tablespoons of water to thin the Double Chocolate Chip Cookie dough.
The dough should be slightly sticky though. This can be a little hard to manage, but again, don’t worry. I like to use a small ice cream scooper to evenly place about a tablespoon size dollop of dough on the parchment paper cookie sheet.
This recipe makes 24 cookies so you will have to make to batches unless you have an extra large oven and baking sheets to make these cookies in one shot.
Remember I mentioned somewhere above that Allulose bakes really fast? Be warned…if you do not watch your Double Chocolate Chip Cookies right at the end of the 8 minute cook time THEY WILL BURN.
When you take these cookies out of the oven they will be slightly puffy. They don’t spread much and thats ok. Just let them cool for a minute of two.
Then….with clean hands or the bottom of a clean glass press the cookie down. You do not need to do this step, but it gives you Double Chocolate Chip Cookie mire of a cookie shape.
Salt Sprinkle Optional, but recommended…
When I shared this recipe with one of my “recipe tasters” her response was that the flaked salt on top what not necessary.
However, everyone is different. I tend to love a sweet and salty combo. I always kept some specialty flaked salt in my pantry for exactly this instance. You can use coarse sea salt in you have that on hand.
Trust me…its a good combo.
Best stored cold
These Double Chocolate Cookies will not last. I promise. Just in case they do (ie. you have more will power than someone in my house) these stay deliciously chewy and fresh in an airtight container in the fridge for a week or two.
Peter happens to love these cookies frozen. Remember that Allulose I mentioned? Because of the Allulose these cookies will stay chewy even when frozen.
- Preheat the oven to 350* and line a large baking sheet with parchment paper.
- Pour all ingredients into a large mixing bowl. Thoroughly mix until fully combined. Batter should be sticky and stiff.
- Using a small ice cream scoop or two spoons place 1-2 tsp sized balls on to your parchment paper lined baking sheet about 1” apart.
- Bake for 8 minutes and remove promptly from the oven. Let cool for 1-2 minutes. Gently with a small glass or plate press each cookie slightly flatter.
- Sprinkle each cookie with flaked sea salt (optional). Store in an airtight container in the fridge or freezer.
My secret to lasting weight loss
Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making treats like these chewy Double Chocolate Chip Cookies is really my trick.
Sorry, it’s that simple for me…I meal prep and almost always cook at home.
I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.
Every meal does not have to be epic.
When I am prepared I have a much better chance at success and maintaining my best health.
- The Diet That Changed My Life
- My 80 – 20 Rule
- Re-Thinking Healthy Food
- Life with a Keto Mom
- My Favorite Low Carb & Keto Resources
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.