These Nut-Free Keto Chocolate Chip Cookies are soft, chewy, keto-friendly, and nut-free! This recipe is low-carb, keto, nut-free, gluten-free, grain-free, vegetarian, refined-sugar-free, and contains minimal grams of net carbs per serving!
- Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.
- To a large mixing bowl, add butter, monk fruit sweetener, vanilla extract, and egg. Mix with electric mixer until ingredients are well-combined. To bowl, add ground sunflower seed meal, gelatin powder, cream of tartar, lemon juice, baking soda, and salt and mix again with electric mixer until fully incorporated. Fold in chocolate chips.
- Using hands, roll dough into 10 equal-sized balls. Place 5 dough balls on one baking sheet and 5 dough balls on the other.
- Transfer one baking sheet to the oven and bake cookies until edges are golden brown, about 10-12 minutes. Remove first baking sheet from oven, transfer second baking sheet of cookies to oven, and bake second batch until edges of cookies are golden brown, about an additional 10-12 minutes.
- Allow cookies to cool completely on baking sheet before serving. Do not try to transfer them from baking sheet until they have cooled. They will seem soft in the middle, but let them sit at room temperature until they have cooled; they will harden.
Butter Substitution: Coconut oil can be substituted in for butter at a 1:1 ratio, but note that cookies will spread much quicker and may not flatten as much as the original recipe intended.
Classic Monk Fruit Sweetener Substitution: Golden Monk Fruit Sweetener, erythritol, or Swerve can be substituted in for classic monk fruit sweetener at a 1:1 ratio. Powdered and liquid stevia will not work in this recipe.
Ground Sunflower Seed Meal Substitution: You can substitute in almond flour for ground sunflower seed meal at a 1:1 ratio. Note that I have not tested this substitution due to my allergies, but is typically a successful ingredient substitution.
Gelatin Powder Substitution: You can substitute in 1/4 tsp xanthan gum for gelatin powder in this recipe or you can choose to altogether omit the gelatin powder. The recipe will work without gelatin powder, but it’s recommended to include it to yield chewy cookies.
Chocolate Chips Substitution: If you don’t have Lakanto’s chocolate chips available to you, you can sub in a 90% cocoa chocolate bar. To break up the chocolate bar into chunks for the cookies, simply pulse a bar of dark chocolate in a food processor.
Cookies Will Spread When Baking: Be sure to split dough up among 2 baking sheets as cookies will spread quite a lot during the baking process.
Storage: Store cookies in an airtight container or storage bag in the refrigerator and eat within 5 days.
Keywords: keto chocolate chip cookies recipe, low carb chocolate chip cookies recipe, nut free chocolate chip free cookies recipe