Monk Fruit Chocolate Chip Cookies

Are you looking to make delicious, lightly-sweet monk fruit cookies? If that's the case, you’re in the right place because I have a delicious treat waiting for you.

This monk fruit cookie recipe is absolutely one worth printing and making, that's because these monk fruit chocolate chip cookies are gluten-free, low-carb, keto-friendly, and simple to make, with less than 15 minutes of prep time!

What is monk fruit?

Monk fruit is a small, green gourd that resembles a melon. It’s growing in the mountains of China. The fruit was discovered by Buddhist monks in the 13th century, hence the fruit’s unusual name.

Fresh monk fruit doesn’t store well and isn’t appealing. Monk fruit is usually dried and used to make medicinal teas. The sweetness comes from the mogrosides, which are extracted, pressed and processed into a crystal form or an extract. They may be blended with dextrose or other ingredients to balance sweetness.

How to use monk fruit

It's great as an additive to baked products, in a simple syrup, or as a sugar replacement for tea or coffee. Adding monk fruit to a recipe is not going to be a cup-for-cup substitution because it is considerably sweeter than regular sugar. There will be some trial and error when using monk fruit in baking, and it is best to start with one-fourth the amount of monk fruit compared to sugar, then change to taste. Monk fruit would be determined by the sweetness it creates in a recipe over the volume.

The secret to keto chocolate chip cookies

What makes these chocolate chip cookies keto-friendly? Coconut flour, almond flour and Monk fruit sweetener combine to make a keto chocolate chip cookie that is low-carb and low-sugar, yet delightful! Toss in a few keto-friendly chocolate chips or chunks (like ChocZero or Lily’s) to keep the carb count ultra-low.

If you keep track of your carbohydrates, you'll be happy to know that each serving of these keto chocolate chip cookies has just 4 net carbs!

Also, if you’re a major “cookie person,” might I suggest trying out these homemade keto Oreos cookies it's very delicious 😋.

Monk fruit chocolate chip cookies recipe

These monk fruit chocolate chip cookies are amazing! Crisp on the edges with a soft center and chock-full of chocolate chunks! They're easy to make and have the right texture, making them a go-to keto chocolate chip cookie recipe.

Prep Time: 10 mins Cook Time: 13 mins

Total Time: 23 mins Servings: 14 cookies

Ingredients

1/2 cup monk fruit sweetener
1/2 cup softened (not melted) butter
1 egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons vanilla extract
1-3/4 cups blanched almond flour
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/2 cup keto-friendly chocolate chips or sugar-free carob chips
Pinch Kosher salt

Instructions

In a large mixing bowl or standup mixer, beat the softened butter and the monk fruit sweetener for 2-3 minutes, or until it's creamy and well-combined.
One at a time, add the egg and egg yolk, mixing on medium speed for around 30 seconds after adding each. Blend in the vanilla.
Combine the almond flour, coconut flour, baking soda, and salt in a separate bowl. After whisking together the dry ingredients, then gently pour them into the egg/butter mixture. Mix until all of the ingredients are well combined and a cookie dough formes.
Set aside 1-2 tablespoons worth of chocolate to press into the tops of the cookies before baking. The remainer chocolate folded into the cookie dough.
Wrap the cookie dough in wax paper and chill it in the refrigerator for 1 hour. This isn't necessary but it does help to enhance the flavors, and using cold cookie dough in a hot oven results in a slightly crispier cookie on the outside.
When ready to bake, preheat the oven to 350°F. Line a baking sheet with foil or parchment paper. Use a cookie dough scoop or spoon to scoop out dough portions about 1 to 1-1/2 tablespoons in size. Place each scoop on the baking sheet and press it down slightly to flatten. You'll have enough dough to make about 14-16 cookies.
Place a few extra chocolate chips to the top of each cookie before baking.
Cook in oven for about 12-13 minutes until top of cookies start to brown. Remove from the oven and let them cool on the pan for 10 minutes. Transfer to a wire cooling rack to cool completely.
Store cookies in an airtight container for up to 3-4 days.