5 Ingredient Keto Chocolate Chip Cookies

4.3 stars, average of 73 ratings

By Dearna Bond, updated June 19 20219
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Who doesn’t love a chocolate chip cookie? These cookies are rich and satisfying and perfect for that sweet, chocolate-y fix!

You can either use chocolate chips to make these, or roughly chop a chocolate bar (e.g., Lindt 90%). I prefer the latter method as the smaller shards of chocolate will melt through the cookies, while the bigger chunks will create a delicious chocolate-y bite.

This recipe produces cookies that have a gentle crisp at the edges, and are soft and crumbly in the middle.

0 days, 0 hours, 15 minutes

Hands-on 15 minutes Overall 30 minutes

Serving size cookie

Allergy information for 5 Ingredient Keto Chocolate Chip Cookies

✔ Gluten free

✔ Dairy free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Vegetarian

Nutritional values (per serving, cookie)

Net carbs2.3 grams

Protein3.3 grams

Fat15.3 grams

Calories157 kcal

Calories from carbs 6%, protein 8%, fat 86%

Total carbs3.6 gramsFiber1.3 gramsSugars1 gramsSaturated fat5 gramsSodium43 mg(2% RDA)Magnesium43 mg(11% RDA)Potassium113 mg(6% EMR)

Ingredients (makes 16 cookies)

1 cup Almond Cashew Butter or nut butter, seed or coconut butter of choice (250 g/ 8.8 oz)
¹/₄ cup softened virgin coconut oil or ghee (57 g/ 2 oz)
¹/₄ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
1 large egg
¹/₃ cup dark 90% chocolate chips, or roughly chopped chocolate (60 g/ 2.1 oz)
¹/₂ tsp sea salt flakes or ¹/₄ tsp fine sea salt

Instructions

Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted). Add the nut butter, melted coconut oil, erythritol and an egg to a mixing bowl, and mix until combined.
Stir through the chocolate.
Roll into 16 small balls (about 30 g/ 1.1 oz each), and place on a greased baking tray. Use a fork to flatten down slightly, and then sprinkle with the sea salt.
Bake for 12 – 15 minutes, keeping an eye on them to ensure they don’t burn.
Allow to cook completely on the tray — they will be quite soft and delicate while warm, but will harden and crisp up as they cool down.
Store in an air tight container for up to a week.

Ingredient nutritional breakdown (per serving, cookie)

Net carbs	Protein	Fat	Calories
Almond & cashew butter
1.6 g	2.6 g	9.5 g	100 kcal
Coconut oil, extra virgin
0 g	0 g	3.4 g	30 kcal
Erythritol (natural low-carb sweetener)
0.2 g	0 g	0 g	1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g	0.4 g	0.3 g	4 kcal
Extra dark chocolate, 90% cocoa (cacao)
0.5 g	0.4 g	2.1 g	21 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Total per serving, cookie
2.3 g	3.3 g	15.3 g	157 kcal

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Elena 2 years ago # Reply

Hello, if i use store bought peanut butter (ingredients: 100% peanuts with salt) is that ok? Will it affect the nutritional breakdown for each cookie?

Martina @ KetoDiet (https://ketodietapp.com/) 2 years ago # Reply

Hi Elena, yes, it will affect the nutrition facts as we are using almond & cashew butter here. If you have our app you can easily clone this recipe & swap the ingredients you need. It will automatically recalculate the macros.

Misty 3 years ago # Reply

Mine turned out very crumbly also.

Martina @ KetoDiet 3 years ago # Reply

Hi Misty, this cookie is naturally more crumbly as the priority was to keep the number of ingredients and the recipe steps simple. If you prefer a more chewy cookie, add 1/4 to 1/2 tsp xanthan gum. I hope this helps!

kevin kelly 5 years ago # Reply

Why is this recipe provided on your basic app but not the premium app??

Martina @ KetoDiet 5 years ago # Reply

Hi Kevin, we are not aware of any issues - I did a quick search and it is included in both apps (in the premium app with tracking it can also be added to your Planner). Are you sure you are looking at our app? There are many "keto apps" that like to use the same name, descriptions and keywords. Could you please send me more info/screenshots via email? Thank you! ketodietapp.com/Blog/contact

Anu 5 years ago # Reply

I'm so sorry but I'm afraid this did not work for me at all 😞 I made this exactly as written, using the weight measurements, and the only change I made was to use cacao nibs instead of dark chocolate chips as I love their flavour and crunch in cookies, and I baked this for 12 minutes first and then an additional 2 minutes. As recommended, I let them cool on the pan completely before I picked one up, but when I did it completely broke apart. Thinking it was just this one, I tried carefully lifting a few others with a an offset spatula but they all crumbled to bits.
Not one to give up, I decided to crumble the entire batch onto a 8 X 8 inch pan, press down, and pour a layer of melted 90% chocolate on top. I then let this sit in the fridge for a bit before cutting into squares and then let it set completely overnight. The layer of chocolate seems to have helped hold it together as a cookie-bar of sorts so at least I haven't wasted the ingredients! It also tastes very nice so thank you for that 😊 I can't figure out why they all fell apart though, I've made nut butter cookies in the past without too much grief, although they're usually always soft and chewy rather than crunchy. Is there a missing ingredient? Baking powder maybe?

I'm sorry to hear that Anu and I'm glad you found a way to save the batch! These are crumbly but they should hold quite well once chilled. If I had to guess I would think it could be due to a different fat content in the nut butter. The oils often separate from the nuts and some brands may pour it away, thus resulting in thicker butter. I didn't try these cookies yet but I made a similar recipe several times (using homemade nut butter and coconut butter instead of the oil used here) and they were great every time: 5 Ingredient Keto Cookies
and chocolate version: 5 Ingredient Keto Chocolate Cookies
and also this recipe without nuts: 5 Ingredient Nut-Free Keto Green Cookies
What would help with the texture is to add about 1/2 teaspoon of xanthan gum (sift in to avoid clumps). I hope this helps!

Dearna Bond (http://www.tohercore.com/) 5 years ago # Reply

Hi Anu, sorry to hear these didnt work for you! I have made them a few times and have not encountered your problems so it's a little hard to say what went wrong. They are crumbly biscuits, but they should still hold their shape well. As Martina mentioned, it could be the nut butter you used, so I would suggest if you made them again to try and use whole nut butter (no oil drained off) or make your own. Also, the egg is obviously used to bind the batter, so using a large egg (or extra large even) will help here.
One other thing is that if you are chopping up chocolate, make sure you chop it up fine enough. You can still have a few bigger chunks, but the batter will struggle to cling to these bigger chunks, so using smaller-sized chocolate chunks should help.
Lastly, adding a little xanathan gum or psyllium husks can also act to bind ingredients, so try this.
Dearna 😊