Cookies!!! YES! More specifically, chocolate chip cookies. Even more specifically, no-sugar, immune supportive, decadent balls of delicious healthy fatty goodness. Use this chocolate chip cookie dough for baked cookies (with a Mexican Wedding Cookie-type consistency), for home-made ice cream, or for just plain ol’ eatin’ of the raw dough deliciousness.

I think that as long as there isn’t a food intolerance/allergy in place, that most any food in moderation/on occasion should be “a go” for consumption! When we deprive ourselves we tend to just overdo it later and then we feel guilty and guilt and negative self-talk suppresses our immune system. Studies have found that activation in brain areas associated with negative emotions lead to a weaker immune response to the flu virus. Never a good thing and especially not right now!

That said, let’s say that moderation isn’t gonna happen… Umm… Okay so maybe there is a craving for a batch of cookies happening almost every day! Just hypothetically of course! *ahem* So yes, looking at why these cravings are happening is uber important and identifying the role that cookies are playing, the gap they are filling, yada yada…needs to happen, and well, keto chocolate chip cookies to the rescue in the interim!

I totally get the need for comfort food, especially right now, and chocolate chip cookies are the ultimate in comfort for me. First, the smell of cookies baking… Say no more. Can someone please bottle that as a perfume (that and the smell of rain)? And chocolate contains the neurotransmitter Anandamide (aka the “bliss molecule”), which is an endocannabinoid that creates feelings of euphoria, contentment and is generally mood-boosting (and you thought it was the caffeine and magnesium in chocolate that did that!). Typically stress for our ancestors included famine or low access to foods so our bodies are primed to crave more calories when stressed to prepare for famine and these cookies of delicious and healthy fats definitely fit that bill.

Now is an especially important time to ensure that our immune systems are at optimal functioning and heavy sugar consumption is definitely not supportive of that. From research done waaaay back in the 1970s, neutrophils (white blood cells) become less aggressive after consumption of sugar for 5 hours! I suppose it makes sense that it isn’t just “a felt sense” of a “sugar coma” but that our immune systems also deactivate with a bunch of sugar. A 2018 study (okay, on flies), found high sugar consumption increases inflammation and suppresses the immune system. A 2012 study uncovered that sugar results in dysbiosis which results in chronic inflammation and impaired immune function. Dr. Michael Roizen MD explains that “Too much sugar in your system allows the bacteria or viruses to propagate much more because your initial innate system doesn’t work as well. That’s why diabetics, for example, have more infections,”.

Given all that, a great option for throwing abandon to the wind and giving in to the cravings is my keto, no sugars chocolate chip cookie dough recipe.

Print Recipe

Keto Chocolate Chip Cookies

Prep Time10

Cook Time10

Course: Dessert

Keyword: dairy-free, egg free, gluten free, Keto, low-glycemic, no bake, paleo, sugar-free, vegan

Servings: 15 Cookies

Equipment

Food processor

Ingredients

2 cups almond flour
2 pinches sea salt
¼ teaspoon baking soda
20 drops ~1 dropper liquid stevia or liquid monk fruit extract My favorite is the Sweet Leaf English Toffee flavored stevia. For monk fruit extract, I've only tried Lakanto.
4 tablespoons shortening, butter, ghee or coconut oil (a solid fat) Lately I've been using Spectrum’s shortening that is from Rainforest Alliance certified palm oil.
2 teaspoons vanilla extract
~2 teaspoons water Exact amount depends on type of almond flour and how dry your climate is.
1/4 cup chocolate I use either 100% cut up bakers chocolate, unsweetened chocolate chips, or cacao nibs though you could use a sweetened chocolate bar/chip if you prefer.

Instructions

In a food processor mix almond flour, sea salt, and baking soda.
Add in liquid stevia, shortening, and vanilla extract and pulse until mixed.
Add more sweetener if desired.
Pulse in the chocolate chips/pieces.
Pulse in water, adding 1/2 teaspoon at a time while pulsing the blender until dough sticks together but is not sticky and wet. Dough should be pretty dry but hold together.
Scoop a tablespoon or so of dough for each cookie onto a parchment lined pan, depending on the size of cookies you want. These cookies will not spread when baked.
If leaving as cookie dough you are done (and really don't need them on parchment paper). Instead of cookie shapes, you can also roll these into balls and can also roll them in shredded coconut if your batter was too wet and they are sticky.
Bake these babies in a pre-heated oven at 375 degrees for 10-15 minutes. If using a liquid sweetener, bake at 350 degrees for 6-10 minutes or until browned. If using stevia or monkfruit extract, as in the recipe, these won’t brown and take longer to bake. Cool on a wire rack.

Notes

* Liquid sweeteners (honey especially) and eggs are great binders in cookies. My recipe doesn’t contain either of them, hence the Mexican sugar cookie type consistency of the cookies - aka crumbly deliciousness. If you want the cookies to hold together better and be more like the regular chocolate chip cookie consistency you are used to, and don’t mind the sugars, use honey or maple syrup instead of stevia. I experimented with adding an egg or making a “flax egg” and those definitely can replace the binding action of a liquid sweetener but it throws the flavor off and would require much more sweetener and too much stevia just tastes wrong. That said, if you are an erythritol or other sugar alcohol consumer, you could make the cookies with a sugar alcohol and add an egg or flax egg and they would bind nicely and be plenty sweet. I’m not a big fan of the sugar alcohols when not moderating my consumption so I didn’t go that route. But you can!

* Liquid stevia and monkfruit extract don’t brown like other sugars. So the cookies look a little “anemic” and aren’t going to brown like normal cookies.

* It’s too damn hot in Colorado right now for baking! These cookies are egg-free so I’ve taken to just eating them as cookie dough the last couple months. Plus, it makes me feel more naughty - always a good thing - to eat a whole batch of cookies in their dough form! Hypothetically of course! *ahem* And the benefit of this is they hold together in their unbaked form quite well!

* My extra favorite love right now is making chocolate chip cookie dough, coconut milk ice cream. I’ll share a recipe for that another time but you can adapt this recipe of mine for now by just adding in some cookie dough. Freeze the cookie dough first so it holds together when you add it in near the end of the ice cream mixing.

What are your comfort foods? What memories do chocolate chip cookies bring up for you? I’d love to hear in the comments below…