If you’re in need of an easy and tasty recipe for Nut Free Keto Chocolate Chip Cookies (that don’t taste like cardboard or “diet food”) then this low carb chocolate chip cookie recipe is for you! Woohoo! Cookies FTW.
(That’s “for the win” for you acronym challenged.)
I get tons of requests for nut free keto dessert recipes from people who are trying to do keto, but also have nut allergies. Tragically, so many of the best keto dessert recipes out there (in my opinion) are made with almond flour, because when used properly it produces a result that is really close to traditional baked desserts.
Fantastic for those of us on keto without nut allergies – not so much for those of you that are nut challenged.
For that reason, I’m working on some more nut free keto dessert recipes moving forward. I started with chocolate chip cookies because cookies are easy to execute for pretty much everyone – but I’ll experiment more with nut free keto cakes and things down the road as I have time.
I used a combination of sunflower seed butter and coconut flour as a base for these nut-free keto cookies, and then added a tablespoon of Konjac Flour to keep them soft and a little chewy on the inside. If you don’t have konjac flour (I recommend getting some as it’s awesome in so many applications) you can omit it, but the cookies will be more crumbly in texture.
The addition of the shredded coconut also helps keep these nut free keto chocolate chip cookies chewy in texture, which we really enjoyed, and the flakes of kosher salt were a nice contrast to the sweetness of the cookie.
Finally, because I’m allergic to stevia I can’t use Lily’s chocolate chips (though you certainly can if you have them,) so instead I chopped up chunks of Lindt 90% chocolate to stir into the cookie batter. The chunks of chocolate melted nicely, though some of it ended up pooled on the parchment paper outside of the cookie.
I immediately scraped it off and ate it, because only a complete moron lets melted dark chocolate go to waste. Obviously.
Even if you don’t have a nut allergy, these tasty keto chocolate chip cookies are going to be a hit. Perfect with a cup of coffee in the afternoon, or as an after dinner treat – these are my new “go-to” low carb cookies to keep in the freezer for snacking emergencies.
If you don’t have a nut allergy you can absolutely substitute almond butter, cashew butter, or even peanut butter for the sunflower seed butter called for in this keto chocolate chip cookie recipe and still achieve fantastic results.
Nut Free Keto Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 15 cookies 1x
Description
These super tasty nut free keto chocolate chip cookies are perfect to keep in the freezer for snacking emergencies! Grain free, dairy free, gluten free, low carb and Atkins friendly.
Ingredients
- 1 cup sunflower seed butter
- 2 eggs
- 1/4 cup coconut flour
- 1 teaspoon vanilla extract
- 1 cup granulated erythritol sweetener
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon konjac flour
- 1/4 teaspoon kosher salt
- 2 ounces coarsely chopped Lindt 90% dark chocolate (or sugar free chocolate chips)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the sunflower seed butter, eggs, coconut flour, vanilla, sweetener, coconut, konjac flour (if using) and kosher salt in a medium-sized bowl and mix with a spoon until blended and a stiff dough forms.
- Stir in the chocolate chunks or chips until well incorporated.
- Form into fifteen 1 1/2 balls and place on a parchment-lined cookie sheet.
- Flatten slightly with the bottom of a glass (they won’t spread on their own.)
- Bake for 16 minutes or until golden brown and only slightly soft in the center.
- Remove from the oven and cool for 30 minutes to let them firm up.
- Sprinkle with additional flakes of salt if desired.
- Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Notes
Net carbs per cookie = 2 grams
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 167
- Fat: 14g
- Carbohydrates: 4.5g
- Fiber: 2.5g
- Protein: 6g
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Jen says
Hey Melissa, biiiiggg congrats to you on the new book! I am always happy to work from a book and not stare at a tiny little screen. Quick question on desserts in general. I’ve been eating less of them, and I noticed that when I do, my sensitivity to erythritol has gone up. Specifically it has a bitter aftertaste. Do you notice any unusual aftertaste with any other sweeteners or know of any other sweeteners that might be a little less pronounced in that effect/flavor?
Mellissa Sevigny says
xylitol has a good flavor in my opinion but it is toxic to dogs so if have any it might not be a good option!
Jennifer says
Thanks I will check it out!
Tiffani says
Thank you so much! I think I’m developing a nut allergy and was getting sad that I’d be giving up my cookies! I can’t wait to try this recipe!
Steph says
I just made these this evening with half crunchy and have regular sun butter. I also substituted gelatin since I didn’t have the Konjac Flour. They are delicious with the added crunch!
Kim says
Oh thank you thank you thank you thank you. Four nut-allergic people in our household are BEYOND thrilled to try these cookies – making a shopping list *now*!
Mellissa Sevigny says
That’s great Kim, I hope they are a hit!
Margarita says
Do I have to use a granulated erythritol sweetener? Or can I use any sweetener? Erythritol makes me and my son’s tummy upset.
Mellissa Sevigny says
You can certainly experiment with other sweeteners but I can’t guarantee you’ll get the same results as I did. Let us know if you try it!
Pamela Schramek says
Can I use almond butter instead of sunflower butter? Would carb count be the same?
Mellissa Sevigny says
As I said in the post, if you don’t have a nut allergy you can sub any nut butter – you’ll have to do the math on the carb counts using calorie king or the usda nutrition database though.
TanYa says
Mellissa,
You remain my shero! I can’t wait to try this — the addition of coconut is genius!
Mellissa Sevigny says
I’m thrilled to be your shero Tanya! ? Thanks! ?
Amanda S says
Is Konjac Flour the same as Glucomannan?
Mellissa Sevigny says
yes!
Stacey says
Can I substitute a bit of xanthan gum in place of the konjac flour??
Thanks!
Mellissa Sevigny says
Yes, about 1/4 tsp should do it!
marjorie says
Curious; aren’t sunflower seeds considered nuts? i.e NUT FREE KETO CHOCOLATE CHIP COOKIES
Mellissa Sevigny says
Seeds and nuts totally different- most allergic to Tree nuts are fine with seeds.
Elise says
Coconuts are in fact tree nuts, so this is not a nut-free recipe as described due to the coconut flour. Be careful if you have nut allergies.
Elise says
And shredded coconut lol. Beware
Mellissa Sevigny says
No they are not. They are Drupes. “Despite its name, coconut is not a nut but a type of fruit known as a drupe. Most people with tree nut allergies can safely eat coconut and its products without any symptoms of a reaction.”