Looking for monk fruit recipes? Following a high-fat, low-carb keto diet? This post includes my monk fruit-sweetened chocolate chip cookie recipe, which is made with nutrient-dense almond flour and monk fruit sweetener. It works well for those on the keto diet or anyone looking to cut back on sugar and carbs. This post contains affiliate links. Please see my disclosures.
Are you looking to make a delicious, lightly-sweetened monk fruit cookie? If so, you’re in the right place because I have a delicious treat awaiting you.
My monk fruit chocolate chip cookie recipe is definitely one worth printing, making, and then making over and over again.
That’s because these monk fruit chocolate chip cookies are grain free, sugar free (except for the chocolate chips, which I’ll talk about more later), and gluten free too.
You might be wondering how this soft, gooey and sweet cookie is all of these things?
Well, it’s all about the ingredients, and I’ll walk you though what ingredients you need to make these beautiful and tasty cookies. These cookies are perfect for anyone following a gluten-free lifestyle for medical reasons (like me with celiac disease), or anyone following the keto or low carb diet fad.
Key Ingredients
To make these monk fruit chocolate chip cookies low-carb, low-sugar and keto-friendly, I used the following ingredients.
(1) Monk Fruit Sweetener
First, I use monk fruit sweetener in lieu of sugar for this recipe. Specifically, I used ZenSweet’s Monk Fruit Sweetener because it measures cup-for-cup for sugar, and I was adapting my almond flour chocolate chip cookie recipe to be keto friendly. If a recipe calls for 1 cup of sugar, you can simply swap it for 1 cup of ZenSweet Monk Fruit Sweetener.
ZenSweet’s Monk Fruit Sweetener contains three natural ingredients:
- Erythritol
- Soluble prebiotic fiber
- Monk fruit
According to the ZenSweet website, “Erythritol is a naturally occurring sweetener found in some foods, including pears, grapes, and watermelon. Inulin is a soluble, prebiotic fiber. Monk fruit is a small round green gourd grown in China and northern Thailand, and is 300 times sweeter than sugar.”
These three ingredients ensure that ZenSweet’s monk fruit sweetener is low glycemic, low sugar, low carb and totally gluten free.
When I use monk fruit, I find my baked goods to be sweet, although they do taste a tiny bit artificial. I didn’t find that ZenSweet left any bad after taste, and I honestly enjoyed the cookies very much.
(2) Blanched Almond Flour
Almond flour is a wonderful, naturally gluten-free flour and results in a moist and soft baked good. Because almond flour is made from ground blanched almonds, it’s considered grain free and therefore okay to enjoy on a low-carb or keto diet.
If you’re looking for tips to baking with almond flour, check out my popular article titled, Can You Use Almond Flour in Place of Regular Flour? It includes all the information you need to successfully work with almond flour.
You can use any blanched almond flour you have on hand. I personally like Bob’s Red Mill Almond Flour and Kirkland Almond Flour from Costco. These almond flour brands have a nice texture and bake up well each and every time.
The great thing about almond flour is that it’s low in sugar and carbohydrates but high in fat and protein. This means it ranks low on the glycemic index, making it a great “flour” option for diabetics or others who need or want to watch their sugar intake.
(3) Sugar-Free Chocolate Chips
Because I don’t follow the keto diet, nor worry about carbs, I use regular chocolate chips. I personally believe carbs are fuel and should not be avoided. Plus most “diets” don’t work (including the keto diet, which isn’t sustainable long term) unless they’re medically necessary diets, like the gluten-free diet is a medically necessary diet for me with celiac disease.
Regardless if you’re following a keto diet or just trying to cut back on sugar, the good news is that there are plenty of sugar-free chocolate chips you could use in lieu of regular chocolate chips.
There are several brands that make sugar-free chocolate chips, including:
- Lily’s Semi-Sweet Chocolate Chips (sweetened with stevia)
- Lakanto Chocolate Chips (sweetened with monk fruit)
- Keto Factory Chocolate Chips (sweetened with stevia)
How to Make Monk Fruit Chocolate Chip Cookies
It’s easy to make my delicious monk fruit-sweetened chocolate chip cookies with a few simple ingredients and in a few simple steps.
Step #1: Make Your Cookie Dough
First you’ll want to blend all of your dry ingredients including the almond flour, monk fruit sweetener, salt and baking soda in a large bowl. Then add your wet ingredients, including the softened (but not melted) butter, egg and vanilla. You can soften the butter but pulling it out of the fridge an hour before preparing this recipe.
Combine all the ingredients in the bowl until mixed well. I often use my hands to do this (using gloves) but you could use a mixer or spatula too.
Next, fold in the chocolate chips and prepare your cookie dough balls into 1″ balls (do not flatten) for baking.
You can form the dough balls by using your hands or a cookie scooper, and placing each ball on a parchment-lined baking sheet.
Step #2: Bake the Cookies
Now it’s time to bake up the cookies. Bake them for about 12 minutes or until they’re slightly brown on the bottom but only slightly brown on top. You want them to be soft and gooey. Just look at these beauties!
Allow the cookies a few minutes to cool before transferring them to a wire rack to finish cooling. Enjoy these cookies warm for the best results. They’re soft and sweet with no gritty or weird aftertaste.
The cookies store well in a sealed container or zip top bag and can be enjoyed for several days after baking. If they taste stale after a few days, give them a quick zap in the microwave to soften them up.
Other Recipes to Try
Try the following recipes made with monk fruit sweetener and/or almond flour:
- Healthy Apple Cranberry Crisp Made with Monk Fruit
- Fast and Easy Grain-Free Almond Flour Bagel Recipe
- Melt In Your Mouth Almond Flour Pumpkin Cupcakes
- More coming soon!
Monk Fruit Chocolate Chip Cookies
Ingredients
- 2 cups blanched almond flour (see article for brand recommendations)
- 1/3 cup ZenSweet Monk Fruit Sweetener
- pinch Kosher salt
- 1/2 tsp baking soda
- 1/2 cup butter softened but not melted (equivalent to 1 stick)
- 1 large egg
- 1 Tbsp vanilla extract
- 1 cup chocolate chips or sugar-free chocolate chips (see full article for recommendations)
Instructions
- Preheat oven to 350º F. Line a baking sheet with parchment paper.
- Blend almond flour, monk fruit sweetener, salt and baking soda in a large bowl.
- Add a softened stick of butter to dry ingredients and use your hands to mix it all together (I recommend using gloves) until well combined.
- Add egg and vanilla to mixture and continue to blend by hand. The mixture will be wet. Add chocolate chips and mix well.
- Roll 1" dough balls and place them on your baking sheet. Do not flatten the balls as they will bake up soft in the middle if you leave them in the rounded shape. You'll have enough dough to make about 14-16 cookies. You can slightly wet your hands to help you roll the balls without the dough sticking to your hands.
- Bake for about 12-13 minutes until top of cookies start to brown. Remove from oven and let sit for 5-10 minutes before transferring them from the baking sheet to a wire rack to finish cooling.
- Store cookies in an airtight bag or container for 3-4 days.
Use this recipe instead https://www.goodforyouglutenfree.com/soft-and-doughy-gluten-free-almond-flour-chocolate-chip-cookie-recipe/
As a result of concerns about erythritol, I would like to ask these cookies with sugar instead of sweetener. What amount of sugar would you recommend? Thanks.
Yes they’ll freeze well!
These cookies are amazing! I made them for a friend that is a diabetic. Can you freeze these cookies?
These turned out beautifully. I used may Kitchen Aid electric mixer and the consistency of the dough was almost identical to my traditional cookie dough
I now make these using chopped raw cashews instead of chocolate chips. Delicious
I made the Almond Flour & Munk Fruit Sweetner Chocolate Chip Cookies..
-I had no Eggs.
-No Butter.
So instead of Butter I used Room Temperature Margarine,
And instead of the egg I used “A Flax Egg” with Almond milk for the wet when you make your flax egg,,
Following the instructions as it was printed..
Added a bit more sugar free Almound milk to the dough to make it bind a bit better..with a few more “sugar free” chocolate chips
And used a small ice cream scoop.. to measure out the dough and place on the cookie with parchment paper..
And they turned out Really Awesome…..
I’m type 2 Diabetic and also Gluten-Free..
So these were a complete surprise at how light and Tasty they were..
Once you have one.. it’s not enough. .
A HUGE Thank You!!
There Highly Recommended..
Thank you.
I think it’ll be fine.
Can this recipe be doubled or will it be too sweet with double ingredients?
I’m sorry I don’t know though.
Could I use Pure Monk Fruit (which is a POWDER) for this recipe? If so, would i only use 1/4 tsp of it (since it’s sweeter than sugar)?
The reason the carbs are high is because it calls for regular chocolate chips which defeats the purpose of using monk fruit instead of refined sugar…try Lily’s stevia sweetened chocolate chips.
Amazing. Thank you for the feedback!!
These were excellent! In fact, they were so good, I shared the recipe with my whole extended family, many of whom are diabetics. They loved them and said it didn’t affect their blood sugars! THANK YOU!
I don’t know but if you try it come back and share. Good luck.
Hi, I can’t tolerate erythritol, can I use monk fruit seeetner that doesn’t have that in it? Or can I use coconut sugar? If so, how much ? Thank you
I’m not sure how to help but the recipe has been used a lot with no issue. Did you use a different brand of monk fruit?
I used all of the wet ingredients but also had the same problem – could not get it into a ball. Too crumbly/crummy.
It could vary depending on the monk fruit you used. I haven’t heard this before.
Followed recipe exactly. Cookies stayed in a ball, almost like they went in. If you roll them an inch it makes 3 dozen. Maybe you meant bigger? What about xanthan
I do not follow keto nor count carbs or calories
Does anyone not think 10 carbs isn’t a little high? Especially if your strictly keto on 20 carbs a day?
Finally someone else knows about Zensweet lol I thought I was the only one.
I’ve made blueberry muffins, chocolate bark and coconut cookies with it. I always add less than the recipe calls for because I afraid to oversweeten but next time I will be bold lol
Making these cookies tomorrow for the hubs!
Thank you.
Yes correct
Hi, is the serving size one cookie?
Yikes I wouldn’t know for sure. Maybe flatten them and cook a bit longer? Not sure.
I like my cookies on the crunchy side–would there be a way to tweak this recipe in order to get a crunchy cookie instead of a soft one?
So glad it worked for you!
They turned out perfect! I used a monk fruit without any sugar alcohols in it and it was cakey and soft and delicious.
Macros per cookie (if you make 20): 6 net carbs, 9 g fat, 96 calories, 2 g protien. You can use this site to calculate based on the ingrediernts – it’s awesome. https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This is the best low-carb recipe I’ve tried thus far. Love them!
I’m working on adding that info but it’s not available at the moment.
Anybody know the nutritional values like protein, sugar, cal?
Let me know how it goes!
I plan to try this recipe using pure monk fruit. The brand you mention is erythritol based (first ingredient). Thanks for sharing your recipe.
Hi Debby – I’ve only tried it with the Monk Fruit sweetener featured in the recipe, but I think you could give it a try. You never know!
I’m so glad you liked them Ann. Yes, the batter is rather wet. You can either wet your hands to handle the dough, or do what you did with the ice cream scoop. Good improvisation! Enjoy!
I have been researching Monk Fruit and feel good about what I have learned. I found a brand that is only monk fruit – nothing else. Have you used one like this. I choose not to eat erthritol based on the things I have read. I searched a sweetener that was only monk fruit and I think I found one. I am curious if you think that will work in this recipe. Thanks!
Thank you for this awesome recipe. My family loved them, especially my diabetic parents. I used the SoNourised brand of monk fruit sweetener and 1/2 cup of walnuts and 1/2 cup of Lily’s chocolate chip. The only problem is the dough is wet and hard to roll them in balls. I ended up using an ice cream scoop the 2nd time. The shape was more ball like of course, but the cookies were still soft and tasted good.
I’m so glad it worked for you!!
I use Lakanto Monkfruit Sweetner for all keto or gluten free baking and have had great results. These cookies look really good. I make ones similar and will try these as well. I also use Lily’s and Enjoy Life’s dark chocolate chips. They are gluten, wheat, peanut, tree nut, dairy, casein, soy, egg, sulfites, Free. I love them and because they are dairy free my husband loves them and doesn’t bloat him.
Yay so great to hear!!!
Oh my word!!!!!! Just made these bad boys and can I say WINNER!!! So excited I have never attempted to make low carb anything until today. I am so excited. Thank you
The recipe calls for almond flour. I don’t think wheat flour will work as a substitute.
These sound wonderful. I’m vegan so I’ll use a flax egg and earth balance! I was wondering though if you think these could be made with another type of flour such as whole wheat or spelt?
Sorry Kathy – I don’t have that info at this time.
How many calories per cookie?
Glad it worked for you Michelle!
Just finished making a batch! I only had packets of the Monk fruit sweetener , so I probably only used 1/2 the amount listed in the recipe (but I needed cookies!)… I used all other ingredients except the chocolate chips. I substituted chopped up choc zero almond sea salt dark chocolate bark. Soooo good! Only complaint: a little crumbly, but the taste is on point for me. Thank you for sharing!!
I don’t have the capabilities yet to calculate. I’m sorry.
What are the nutritional facts?
It sounds like you may have missed the wet ingredients. Did you add the stick of softened butter and large egg? This is a really terrific recipe, but it sounds like one of the wet ingredients may have been omitted?
It was a disaster. Is it missing something ? There was just a bowl of flour there after all the ingredients were added. I could not make balls of anything. What happened? What did I do wrong.
Just made thede and they were yummy! I added pecans, and shredded coconut and a little sea salt on top. Thanks for the simple recipe!
Thank you so much!
Thank you so much for this recipe. I tried this with my family and then a group of kids that I teach that are not allowed regular sugar. One comment was “this is the best cookie ever!”
For our family we’ve also made sandwich cookies with them, putting dark chocolate made from coconut oil and cocoa powder and sweetener. It is a new favorite for our boys.
I’m so glad they worked for you. Enjoy!! Jenny
Omg 16 large, light and most delicious chocolate chip cookies!
I used slightly firm coconut oil, instead of butter. This is our go to cookies.
Thanks so much?
Oh no! I’m sorry to hear that. I’ve made these dozens of times and my family loves them…. but we prefer to use sugar vs. monk fruit sweetener. Remember, monk fruit sweetener varies in taste and texture depending on the brand you use – we use ZenSweet which measures one-to-one with sugar, but you may have used a different monk fruit with different measurements? Try making this recipe with sugar vs. monk fruit and see how it turns out. https://www.goodforyouglutenfree.com/recipe/gluten-free-almond-flour-chocolate-chip-cookies-recipe/
This is truly the worst recipe I’ve seen in a long time. WOW – impossible to make and horrible tasting 🙁
I love these cookies too. They’re my go to cookies. Thanks for sharing!
Its so hard to find a soft gf cookie. These are my favourite just made a batch today. And used lilys chocolate chips instead of regular ones.
I so wish I had this data too. It’s something I’m working on figuring out how to add to my recipes.
What are the nutritional values? Specifically how many carbs, fibre, fat per cookie?
Thanks Andrea. I love these cookies so much too!!
Jenny! These cuties are AMAZING! They are the perfect guilt-free cookie for my Ketogenic diet. And my kids LOVED them! Thank you so much for sharing so much valuable information with us! You are a treasure!
Thanks for the tip on the Lakanto Monkfruit. ZenSweet is non-GMO too.
I have been using Lakanto Monkfruit sweetener for quite some time. They have the classic, which is white and resembles regular sugar, and the golden, which is gold and tastes and smells more like brown sugar. I will only buy from this company!!!! Non GMO erythritol!!
My wife is GF & we always struggle to find sweets that she can eat that the rest of the family likes too. Thanks for sharing!
Yumm. I will try this with coconut flour. Looks so delicious
I love this Jenny!! I’ve never tried Monk Fruit Sweetener but I’m going to try it now!! Thanks for sharing ?
It really tastes just like sugar with no aftertaste or weird texture. I’m going to be playing with it more and more. Thanks Heather.
I have never used Monk Fruit! I will have to try it!