Ketogenic Chocolate Chip Cookies featured image

Ketogenic Chocolate Chip Cookies

posted in: Recipes, Sweets | 12

Perfectly chewy ketogenic chocolate chip cookies are made possible by adding grass-fed beef gelatin to the cookie dough. These moist morals of flaky chocolate cookie are wonderful to share with the whole family. You can share these at school, playdates, and family gatherings. Everyone can enjoy them without even knowing they are keto.

These cookies have replaced the desire for oreos in one family!

A subscriber shared the story of making these cookies for their daughter. After trying them, she said she liked these better than oreos! WOW! What a #momwin!

chopped cacao paste ketogenic chocolate chip cookies

The Hardest Part of This Recipe?

The hardest part of this recipes is waiting for the cookies to completely cool before eating! As an experiment, you can try them at the difference stages: hot from the oven, slightly cooled and completely cool. You’ll learn the difference and can decide how you like them best. Like all most all ketogenic baked cakes, breads and cookies, I do think they are the best to eat once totally cooled. If you have the patience, keep them in the refrigerator overnight and you’ll see how amazing they are the next day (breakfast cookies…).

Get a Little Nutty

Chop up 1/4 cup of walnuts or pecans and add them in the batter with the chocolate bits. Macadamia nuts or pumpkin seeds can be used also. The nuts lend a nice texture to the chewy ketogenic chocolate chip cookie.

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Chewy Ketogenic Chocolate Chip Cookies - Primal Edge Health

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Chewy Ketogenic Chocolate Chip Cookies | kid friendly | grain free | low carb

Ketogenic Chocolate Chip Cookies featured image
Ketogenic Chocolate Chip Cookies
Chewy, ketogenic chocolate chip cookies with a hidden vegetable ingredient - a recipe the whole family can enjoy!
Print Recipe
Print this recipe
Servings: cookies
Units:
Ketogenic Chocolate Chip Cookies
Chewy, ketogenic chocolate chip cookies with a hidden vegetable ingredient - a recipe the whole family can enjoy!
Print Recipe
Print this recipe
Servings: cookies
Units:
Ketogenic Chocolate Chip Cookies featured image
Rating
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings 18cookies
Ingredients
Ingredients
Rating
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings 18cookies
Instructions
  1. Preheat the oven to 325° F.
  2. Whisk the egg, oil, and milk in a medium bowl.
  3. In a second bowl, combine the flour, sweetener, gelatin, vanilla, baking soda, baking powder, and salt.
  4. Pour the dry bowl into the wet mixture. Mix a few times to combine. Fold in zucchini and cacao paste.
  5. Spoon onto a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, until golden and firm. Transfer to a cooling rack, leave until completely cool before eating.
Recipe Notes

Macros Per Cookie: 8.6 g fat, 3.4 g carb, 1.9 g net carb, 2.5 g protein

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12 Responses

  1. Kari
    | Reply

    Can I sub pumpkin for the zucchini?

    • Tristan
      | Reply

      I haven’t done that before. If you try it, let us know how the cookies come out!

  2. carolmotsinger
    | Reply

    the discount code is not working

    • Jessica Haggard
      | Reply

      Must be due to the big New Year’s sale. Our code is only valid for nonsale items. Still use our links though so we get the credit for referring you 🙂 Happy New Year!

  3. Janette
    | Reply

    Thank you for this WONDERFUL recipe! I am so glad to finally find a ketogenic cookie that is not overly sweet with “sweeteners”. Anyone (like me) who does not live at high altitudes will want to add 1/2 tsp. of aluminum-free baking powder (or increase the soda and salt), and also add a couple of minutes to the bake time. At sea level, they spread totally flat as the recipe is. They definitely need some baking powder down here in the Deep South of Mississippi! 😀 But we were totally happy eating the flat ones until the next time of baking. No complaints because the flavor and texture is AMAZING! Thanks again. 🙂

    • Jessica Haggard
      | Reply

      This is a GREAT suggestion, thanks for bringing it to my attention. I’m so glad you and your family are making these too!

  4. Holly
    | Reply

    Hi, have you done this with other plant based milk and had it work? I don’t want to open a can of coconut milk for 2 tablespoons. I do have other unsweetened plant-based milks here and I’m wondering if they will change the consistency or texture of the cookie because I know Coconut Milk is pretty heavy and dense. Thoughts? Thanks in advance!

    • Jessica Haggard
      | Reply

      You can use other “milks” or even omit the liquid completely if you want. This would give to a thicker cookie rather than a crispy flat one. Always feel free to do some experimentation yourself to learn the best way to use keto ingredients!

  5. Holly
    | Reply

    Hi, forget The comment above I got tired of waiting and wanted to make some cookies so I opened a can of coconut milk. I do have a question about the cookie texture. I watched your video like five times before I made these and I noticed your cookies are crunchy. I followed the recipe to the letter and I cooked my cookies until they were dark around the edges like yours but they are all soft and not crunchy at all. I let them cool completely as you said to do and then we tried them both refrigerated and room temperature and still can’t get crunch. They are totally delicious and addictive so we love them but I was really craving a crunchy cookie. Can you tell me if this is happened to you or why you think it’s happening? I’m pretty experienced in baking and cooking this way. Thanks and I hope you answer this!

    • Jessica Haggard
      | Reply

      My cookies come out crispy on the very edges and soft inside. The recipe gets a chewy and soft texture from the zucchini, milk and gelatin.

  6. Therese Bizabishaka
    | Reply

    If you left out the gelatin would it turn out more crisp?

    • Jessica Haggard
      | Reply

      No, these do not crisp even without the gelatin. The zucchini keeps them moist and soft.

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