These low-carb chocolate chip cookies are completely grain-free and gluten-free. They are somewhere between a keto chocolate chip cookie and a chocolate chip fat bomb. These cookies will satisfy your sweet tooth and nourish your body with healthy fats and grain-free yumminess.
Made with hazelnut flour, these cookies have a satisfying nutty texture. I’ll even show you how to make them entirely keto if you don’t want any sugar at all.
Why This Recipe Works
These gluten-free chocolate chip cookies have a salty-sweet flavor vibe. The hazelnut flour gives them a pleasant, nutty flavor and texture that you’re going to love.
When I make a batch at our house, the kids and the husband can’t keep their hands off them. I appreciate knowing that my family is enjoying a healthier cookie.
Picking the right grain-free flour
You have a few options when baking with gluten-free flour.
Coconut Flour
Coconut flour is a solid option, especially if you have a nut allergy. However, I find it a little on the dry side in baked goods.
Nut Flours
Most commonly, finely ground almond flour is used as a substitute for wheat flour in low-carb or keto baking. Almond flour would work just fine in this recipe.
I chose hazelnut flour, more commonly referred to as hazelnut meal in this recipe, because of its rich, nutty flavor.
NOTE: Find hazelnut flour in most well-stocked grocery stores.
You can order it online here if you can’t find it locally.
Low Carb Chocolate Chips
I used extra dark chocolate chips, which have a small amount of sugar. My favorite brand of baking chocolate is Guittard.
If you want to avoid sugar altogether, consider using monk fruit and/or erythritol-based chocolate chips, such as those from Lakanto or Lily’s.
Keto Sweeteners
There are many keto sweeteners on the market. For baking, I chose the confectioner’s sugar-style sweetener.
Swerve is a great choice. Lakanto is also one that I use quite often.
Hungry For More Keto Cookies
- These Keto Chocolate Chip Cookies are divine.
- Or try my Keto Pecan Snowballs for your next Holiday Cookie Swap.
Traditional chocolate chip cookies
- Fleur de Sel Chocolate Chip Cookies – they have just enough dough to hold the chocolate together…topped with the perfect sprinkling of flake salt.
- Momofuku Milk Bar Compost Cookies – the most adventurous chocolate chip cookie I’ve ever made.
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Gluten-Free Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 3 cups hazelnut flour or almond flour
- 1 tsp baking soda
- 1 tsp sea salt
Wet Ingredients
- ½ cup coconut oil or butter, melted
- ½ cup sugar substitute confectioners sugar style
- 2 eggs
- 1 tsp vanilla
Other
- 1 ½ cups chocolate chips or sugar free chocolate chips
Instructions
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Preheat oven to 375 ℉
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Combine dry ingredients in a medium bowl.
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Beat wet ingredients together with a mixer or stick blender.
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Pour wet ingredients into dry and beat with a mixer until combined.
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Stir in chocolate chips.
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Drop balls of cookie dough (about 1 Tbsp in size) onto a parchment-lined baking sheet. You can press these so they are flatter and less ball shaped.
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Bake for 10-12 minutes until just browned on the edges. Cool before serving.
Nutrition
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