Who doesn't love a huge triple chocolate cookie as big as your hand? How about one with extra protein so you can even eat it for breakfast? With dark chocolate, chocolate chips, and rich cocoa powder these Keto Triple Chocolate Cookies live up to their name.
These are for true chocolate lovers. Myself included. These triple keto chocolate cookies are full of dark chocolate. They are a great snack, breakfast, or dessert. They work wonderfully for ice cream sandwiches.
My kids could not get over how big they are! And even with their size, they have only 5 net carbs per cookie.
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Triple Chocolate Cookies for breakfast?
Yes, please! I have absolutely no guilt eating one of these Triple Chocolate Cookies first thing in the morning with my morning cup of joe. Why? Because I add Vital Proteins Collagen to them. Adding in collagen boosts the amount of protein in each cookie. Protein paired with the natural fiber they have from the chocolate and alternative fibers helps to fill my belly enough to justify cookies for breakfast!
Collagen = Protein Boost
Vital Proteins Collagen is kosher, gluten-free, dairy-free and suitable to use in both hot and cold beverages. And in BAKED GOODS. If you are going to eat that cookie, brownie, or cake anyway, why not add in a boost of nutrition with some collagen. You can add a couple of scoops without needing to vary the other ingredients in the recipe. Collagen is like magic.
And that is why I chose to add collagen to my chocolate cookies. Trust me on this one, it's worth it!
For this Keto Chocolate Cookies Recipe, all I did was add a couple of scoops of collagen when I mixed in the chocolate chips and chocolate chunks.
Expert Tip: I've also had readers sub in protein powder or even gelatin in place of the collagen.
How to Make Keto Chocolate Cookies
Stir the dough, press onto a cookie sheet, pop in the oven, and 12 minutes later you have huge, delicious, healthy Triple Chocolate Cookies.
And they are definitely kid-approved. The first time I made these my two-year-old kept grabbing my cookie. This last time my 9-year-old kept breaking off pieces as she walked through the kitchen. Before I knew it a whole cookie was gone.
I wonder who she learned that trick from?
Don't those melty chocolate chunks look divine?
Can I make smaller cookies?
This makes six BIG chocolate cookies. If you'd prefer you can make a dozen regular-sized cookies. You will just need to adjust the baking time by a few minutes.
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Ingredients
- 3 tablespoon coconut oil
- 3.5 oz bar of 85% dark chocolate chopped, divided
- 1 egg
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 tablespoon cocoa powder
- 3 tablespoon almond flour
- 2 tablespoon coconut flour
- ½ teaspoon vanilla
- ½ teaspoon baking soda
- pinch salt
- ¼ cup sugar free chocolate chips optional
- 2 scoops Vital Proteins Collagen 40 grams
Instructions
- Preheat oven to 350. Line a cookie sheet with parchment paper.
- In a microwaveable bowl combine the coconut oil and half of the chopped chocolate. Microwave in 30 seconds intervals, stirring after each, until it is completely melted.
- Whisk in the sweetener and the egg. Add the vanilla, cocoa powder, almond flour, coconut flour, baking soda, and salt. Stir until smooth. Stir in the collagen. Fold in the remaining chocolate chunks and chocolate chips.
- Divide dough into six pieces (I used a large cookie scoop) and put on the parchment lined baking sheet. Press the cookies down a bit with your hand.
- Bake for 12 minutes or until slightly firm to the touch.
Notes
Nutrition
Originally published February 23, 2016. Revised and republished July 30, 2018.
Anne says
I'm curious if you store these on the counter or in the fridge?
Taryn says
I store all my keto baked goods in the fridge. But they'd be fine on the counter for a day or two.
Sally Aho says
I LOVE these cookies for breakfast with some berries!! I sometimes swap out the collagen for a scoop of protein powder (I always double the recipe)...and if the dough looks too dry I add a tbsp or two of coffee to it. They go great with that first cup of coffee for the day 😉
Patti Ashton says
Perfect cookie, Love❤️
Stacy Haas says
I see that several of your dessert recipes call for coconut flour. What brand do you use? I have tried the organic one at Walmart and it’s terrible! I think I tried another brand a long time ago and that was bad as well. Is there one out there that’s actually decent?? Help!
Taryn says
Most recently I've had good luck with this one: https://amzn.to/34hDNX5
The thing with coconut flour is to make sure you aren't using too much of it. It can be very dry. I try to balance it with almond flour in most recipes or with a lot of healthy fats like coconut oil or butter.
Liza says
Hi I only have THM collagen is 2 scoops fine or does it need to equal 40g of protein ( so 3 scoops ) ? Thanks
Aleah says
I am wondering this, as well.
Taryn says
If you have a scale I would weigh it to equal 40 grams. Otherwise, if their package says how many grams a scoop is you can estimate.
Julicia says
I dont know what i did wrong but the dough was a oily mess they didn't flatten out or even spread
Taryn says
I'm not sure either. I've had a lot of readers make these successfully. Which sweetener did you use? Did you press the cookies down (as shown in the pictures and in instructions)?
Dee says
Mine were beautiful coming out of the oven but were super hard once cooled. Maybe I cooked them too long?
Taryn says
Yes, that would make them hard. They should be chewy with crisp edges but not hard.
Leeanne Stilley says
What is the difference in the Collagen you have listed here and THM Integral Collagen? Is the scoop the same size? Do you like the one you listed here better, and why? I don't have 85% dark chocolate in hand, what could I sub instead? Looking forward to making these!
Leeanne Stilley says
I first must say that I ABSOLUYELY LOVE these cookies!!! They are fairly simple to make and they satisfy the sweet, the salty, the decadent feeling on your tongue and for the love of everything chocolate!!
Since I didn't hear back from my earlier comment, and I really wanted to make these, I measured 40 grams (as you indicated in the recipe) which is a little over 3.5 scoops of THM Integral Collagen for this recipe. Regarding the 85% dark chocolate. I had 1 bar and a little over half of another. The first time I made it. I used the whole bar, as indicated in the recipe. The 2nd time I made it, since I didn't have a whole bar, I melted 4 ox. Bakers unsweetened bar of chocolate (1/2 of it) with the coconut oil for the dough. Then I chopped the remaining 1/2 85% Chocolate Bar for the chunks to put into the cookie dough. I also tried them smaller the 2nd time and added A GENEROUS pinch of THM pink salt. I highly recommend using a stand mixer with a paddle for all of the steps in the tccipe. But be sure, when you are adding the collagen to pat it into the dough then mix with the stand mixer, otherwise collagen will go everywhere! (Yes, that happened to me!) The stand mixer makes it much easier for my weak hands. All in all, the ssecond time was a little better and the cookies lasted longer, since there were more of them. So delicious!! I will be making these slot!!!!!
Anne says
As far as low carb cookies go, these just rocketed into first place! Even my kids, who have turned up their noses at every low carb treat I have made, devoured these. They are thin and chewy. I put 1/2 tsp peppermint extract in half of the dough and it was delicious!! Thanks for your great recipes!
Aleah says
Great idea, thank you! I LOVE all things mint chocolate!
MK says
Can you sub anything for the collagen protein peptides like gelatin??
Taryn says
Yes, gelatin would work.
Paige Stroud says
How many tablespoons of gelatin would you use?
Taryn says
You can use 2 tablespoons of gelatin.
Sue Edwards says
This sounds good. Going to try it. Thanks for sharing I’m signing up for emails.
Kari says
For the baking blend just sub T for T so 8T of baking blend?:)
Taryn says
I normally recommend using a little less baking blend but subbing evenly should work in this. Since there are 5 tbsp between the almond and coconut flour sub in 5 tbsp baking blend. Don't switch out the cocoa powder.
Cana says
If I wanted to use chocolate chips, how much would I use?
Taryn says
1/2 a cup
Lynne says
Does this work with a flax egg?
Taryn says
I think so but I haven't tried it. I have some cookie recipes that are eggless. I use gelatin as a binder and collagen has some similar properties. The worst that would happen is they would crumble but they'd still taste good. I might try making them smaller the first time.
KB says
Best cookie EVER! The size is perfect too!
Mary Bretschneider says
What about Lakanto and other monk fruit sweeteners? How would you sub in with those?
Taryn says
Lakanto is 1:1 for sugar and my sweetener is twice as sweet so you will need more. I'd suggest using 1.5 times the amount listed and then taste testing the dough.
Mary Bretschneider says
Thanks for the quick reply. I can't wait to try these.
SHelly says
If we wanted to use THM Baking Blend instead what would be the amt. we use ?
Taryn says
You should be able to sub it in evenly.
Heather says
so would we sub for 6 tbsp?
Taryn says
5 tbsp to replace the almond and coconut flours.
Michelle says
These look great! Could I use regular powdered collagen instead of proteins collagen? Thanks!
Taryn says
Yes, that would work.