KETO-Friendly Double Chocolate Chip Cookies

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My husband loves chocolate. Before the KETO diet, his favorite dessert was the Chocolate Devotion Blizzard with chocolate ice cream at DQ. I tasted it once. It will wake you up!

I knew if we were going to be successful on the KETO diet, I had to find some recipes that met his chocolate cravings – and mine too.

I experimented by making our own peanut butter cups using a homemade chocolate candy bar recipe. They were a big hit. But he wanted more. We needed something that met that cookie/brownie craving inside each one of us.

Before the KETO diet, I was gluten-free. I had an amazing pumpkin scone recipe I’d found on Pinterest that held together great using gluten free flour from Bob’s Red Mill. I wondered if I could come up with a KETO recipe on my own. After discovering the right combination of almond and coconut flours, the scones were a huge success!

I decided to go a step further and use the base ingredients as the foundation for a double chocolate chip cookie recipe.

These KETO double chocolate chip cookies are absolutely amazing and you can’t even taste the secret ingredient that gives them their brownie-like texture.

I like to refrigerate ours so they don’t crumble apart when we eat them. They are delicious either way, but my preference is serving them cold. They are also perfect for making sugar-free cookies ‘n cream desserts. Just crumble one cookie with one scoop of sugar-free vanilla ice cream and your in for a sweet treat.

Ingredients

1 ½ Finely Sifted Almond Flour (Like Blue Diamond)

¾ c. Unsweetened Cocoa Powder

1/3 c. Pyure Stevia Blend Sweetener

1 t. Baking Powder

½ t. Baking Soda

¼ t. Salt

½ c. Butter, softened

½ c. Pumpkin puree

1 Egg

1 t. Vanilla Extract

1/3 c. Lilly’s Semi-Sweet Chocolate Chips

Step-by-Step Instructions

1. Preheat the oven to 350 degrees.

2. Mix all dry ingredients in a medium bowl or Kitchen Aid Mixer.

3. Add the softened butter, pumpkin puree, egg, and vanilla extract. Mix well.

4. Fold in the chocolate chips and place rounded teaspoons on a baking sheet lined with parchment paper. Space the cookies about 2 inches apart.

5. Bake at 350 degrees for 5-6 minutes. Remove the pan from the oven and use a spatula to carefully flatten each cookie to ¼ inch thick.

6. Bake an additional 5-6 minutes.

7. Remove from the oven and let cool for at least five minutes. Transfer to a cool plate. Do not use a cooking rack as cookies may be crumbly while they remain warm. For firm cookies that don’t crumble, refrigerate before serving.

These KETO-friendly, double chocolate chip cookies are good warm or cold. Please be aware that the cookies will crumble easily while warm or at room temperature. At this point, they are ideal for adding to shakes or ice cream. But if you want a solid cookie, make sure to store the batch in an airtight container inside the refrigerator. Enjoy!