These Keto Crispy Thin Chocolate Chip Cookies are a sugar-free and gluten-free version of Tate's Famous Cookies. Perfectly crispy, these gluten-free and keto chocolate chip cookies are utterly amazing at just 1.5g net carbs a pop. So rich, crunchy and light, it is almost impossible to only eat one!
Tate's Chocolate Chip Cookies made Sugar-free and Gluten-free
Have you ever had Tate's Chocolate Chip Cookies? These cookies are personified by a super-thin, perfectly crispy chocolate chip cookie that has a slight buttery crunch that is absolutely irresistible!
The best way to describe the style that these cookies are known for is a super-thin, extra crispy, buttery, crunchy chocolate chip cookie. The star of the show is the salty-sweet buttery flavour of the dough and not the actual chocolate chip.
Unlike almost all other chocolate chip cookies (including my Keto Caramelized Bacon Pecan Chocolate Chip Cookies - Gluten-free as well as my Keto Chocolate Chip Cookies (Gluten-Free), these cookies are super crispy and less thick than most homemade cookies
How is this accomplished?
By using a reverse creaming method, which literally reverses the standard cookie recipe steps, a flat and crispy cookie is created.
The science behind it is absolutely fascinating so I will go into it in further detail for all you food science geeks (like myself) later on. If you don't care for the food science part, just scroll down and make these cookies now!! I promise you, you will not be disappointed!
Tate’s started as a Hampton’s bakeshop and has since gained so much popularity that they are available in most supermarkets as well as Bed Bath and Beyond! I figured that if I did some proper research, I would be able to create a sugar-free and gluten-free Tate's copycat recipe that would also be a super thin and crispy keto-friendly chocolate chip cookie recipe.
How to make Keto Crispy Thin Chocolate Chip Cookies
Reverse creaming is the secret to making Keto Crispy Thin Chocolate Chip Cookies.
I had never heard of this technique until I fell upon the Serious Eats blog.
Here is what I learned:
- Reverse creaming is a technique for cake batter that was pioneered by Rose Levy Beranbaum.
- It involves combining your sweeteners with the dry ingredients first, and then add you butter to the mix - This eliminates "aeration" which creates a thin crispy cookie instead of a light fluffly cookie.
Tricks for making super Crispy Thin Chocolate Chip Cookies
- Use a Food Processor - Using a food processor allows you to combine the dry ingredients first and also makes sure that the butter does not melt from too much handling or blending. Also, the blades of the food processor will help to break down the chocolate chips into smaller pieces. This is important to keep these cookies nice and flat.
- Do not use convection bake - Convection ovens will lead to cakier cookies overall which is not at all what we are going for in this recipe
- Use the middle rack - Make sure that your oven rack is in the center of the oven. We need these cookies to spread and if they are too high in the oven or too low, the top of bottom of the cookie will bake faster and inhibit the spreading.
- Use Erythritol-Based Sweetener - The type of sweetener is actually quite important in this recipe. This recipe works best with erythritol sweeteners such as Lakanto Golden. If you use any other type of sweetener, the cookies will not be as crispy. Also, realize that the crunchy texture will not happen immediately as the erythritol can take a couple of hours to harden and create the crispy texture. I did not want cookies that are too sweet so if you want sweeter cookies, increase the amount of sweetener by about 2 tablespoons.
- Make sure that you are using a HIGH QUALITY butter such as Challenge or Pulgra.
How to Make Crispy Keto Cookies
Combine the dry ingredients: In the bowl of a food processor, combine almond flour, sweetener, salt, and baking soda. Process until well-combined.
Add the butter and chocolate chips: Pulse the butter into the dry ingredients to form a dry and powdery mix. Transfer the mixture to a large bowl. Add the chocolate chips to the mixture and mix to incorporate.
Add in the wet ingredients: Next, add the egg and the vanilla, stir well and then knead the mixture by hand until it comes together like classic dough.
Divide and Bake: Divide the mixture into about 48 portions using a tablespoon for exact measurement. If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week or frozen for up to 3 months; soften to about 68°F (20°C) before baking. Place the cookies in a parchment-lined cookie sheet (do not use a silicone mat) leaving enough room for the cookies to spread. Bake at 350 degrees until thin and golden brown, with an even colour from edge to center, about 8 minutes.
Cool to crisp: Cool the cookies directly on the baking sheet for about 5 minutes and then carefully slide the cookies (using the parchment paper ) onto the cooling rack. Cool for about 2 hours before transferring them to an airtight container.
Tips for Tate’s Chocolate Chip Cookie Remake Recipe
- For this recipe, it’s almost imperative that you measure your flour by weight. I’ve tested this with 20g more flour and 20g less, and the differences on both ends were insane.
- After baking, you might notice your cookies have a little more height than you were expecting – this is totally normal from the leavener. The baking soda will react quickly, but once the cookies are out of the oven they will flatten during the cooling process.
- Don't pull the cookies out of the oven too early as the cookies will not end up as crispy. If you feel your cookies could go just a few minutes longer in the oven, do it! It will lead to a crispier crunch.
- Let your cookies cool on the sheetpan initially. A cooling rack won’t kill them, but they will be too soft to transfer immediatly plus the hot sheet pan will help the cookie bottoms keep getting crunchier as they cool.
- Use parchment paper and not a silpat mat. A silpat mat will not absorb any moisture and will not create the crunch we are looking for.
- Do not use a hot baking sheet for baking the cookies; if you do, the butter will melt out slightly from the cookies and will produce a darker edge (they will not be as pretty but they will still taste good!
Make-Ahead and Storage
The prepared cookie "mix" (up to step #3 in the recipe card) can be refrigerated for up to one week in an airtight container.
The prepared cookie dough can be transferred to a zipper-lock bag and refrigerated for up to 1 week or frozen for up to 3 months; soften to about 68°F (20°C) before baking.
The cooled cookies will keep in an airtight container for up to 6 weeks at cool room temperature.
Looking for more Keto Cookie Recipes?
- Keto Caramelized Bacon Pecan Chocolate Chip Cookies - Gluten-free
- Keto White Chocolate Macadamia Nut Cookies - Copycat Otis Spunkmeyer Recipe
- Soft Keto Pumpkin Cookies with Pumpkin Spiced Baking Chips - Gluten-free
- Keto Blueberry White Chocolate Chip Cookies
- Keto Chocolate Pinwheel Cookies - Bake or No-Bake!
Keto Crispy Thin Chocolate Chip Cookies - Sugar-Free Tate's Remake Recipe
These Keto Crispy Thin Chocolate Chip Cookies are a sugar-free and gluten-free version of Tate's Cookies. Perfectly crispy, these gluten-free and keto chocolate chip cookies are utterly amazing at just 1.5g net carbs a pop. So rich, crunchy and light, it is almost impossible to only eat one!
- Total Time: 50 minutes
- Yield: 48 cookies 1x
Ingredients
- 2 ¼ cup (225 g) almond flour
- ¾ cup (152 g) erythritol brown sugar substitute
- ¼ cup (40 g) white erythritol sugar substitute
- 2 teaspoons (8g) kosher salt (or 1 tsp table salt)
- 1 teaspoon (4 g) baking powder
- 1 tsp (4 g) baking soda
- 12 tbsp (170 g) cold, unsalted butter, cut into 1-inch chunks (make sure it is HIGH QUALITY butter)
- 1 cup (170 g) sugar-free chocolate chips
- 1 large egg, straight from the fridge, well beaten
- 1 tbsp (15 g) vanilla extract
Instructions
Prepare the dough:
- Preheat the oven to 350 degrees F. and place a baking rack in the center of the oven. Line a baking tray with parchment paper (do not use a silpat mat or aluminum foil)
- In the bowl of a food processor, combine the almond flour, sweetener, salt, baking powder and baking soda. Process until well-combined.
- Add in the cold butter and pulse until a dry and powdery mixture forms. Add in the chocolate chips and pulse 1-2 times to incorporate.
- Transfer the mixture to a large bowl. (This mixture can be refrigerated for up to one week in an airtight container or used immediately in the next step).
- Add in the egg and vanilla and stir to incorporate. Once the mixture has come together, place the cookie dough in the fridge to firm for about 30 minutes.
- Take small tablespoons of the dough and form each section into a ball. Place the cookies on the cookie sheet, leaving at least 2-3 inches between each cookie (you may only get 8-12 cookies per baking sheet.)
- Bake for about 8 minutes or until the cookies begin to brown. Remove from the oven and allow the cookies to cool on the baking tray until they reach room temperature. Transfer cookies to an airtight container without a lid and allow them to harden for an additional 1 hour.
- Cookies should last about 4-6 weeks.
Notes
- the cookies will spread a lot so make sure to only use a tablespoon of dough and keep the cookies well separated.
- do not place the cookies on a hot baking tray as the butter will melt out and burn before the cookie has fully cooked
- Prep Time: 10 minutes
- resting time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Fall, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 62
- Sugar: 1.3
- Fat: 3.9
- Carbohydrates: 2.1
- Fiber: 0.2
- Protein: 0.9
Cat says
Can you send me your exact recipe? I tried these this weekend and I made a mistake somewhere as they crumbled. Here is my email address if you want to email me the pics as well: mycrashtestlife@gmail.com
Cat says
Thanks Bob! I am going to make these and post this recipe as soon as I get a chance as it sounds DELICIOUS!
Cat says
I am testing your recipe this weekend and will let you know when I will post it!
Helen G. says
Hi Cat,
Answering your post to me on May 07, 2023 to let you know if I turned this recipe into Double Chocolate Chip Tate's style. They turned out really good. These are my changes:
Lowered Almond Flour to 178g (1 3/4 c.)
Added 42g (1/2 c.) of cocoa powder (Valrhona is darker than Tate's).
3/4 c. Lily's Milk Chocolate Chips
1/4 c. Lily's White Chocolate Chips
1/2 cup chopped toasted Macadamia nuts
1/2 Coffee Extract
I push them down a bit. And After complete cooling on al Keto cookies I put the in my Dehydrator at 140 degrees for 30-60 minute. It is the best way to get that crispy crunch! Mine is a Corsori. I also used King Arthur's Ingredient Weight Chart for the gram to cups since different flours measure differently. I have pictures & links but don't seem to see how to attach. Email & I'll send them. I have others too.
Thanks again CAT! FABULOUS recipe! Please test these & post the recipe. I'd like them a bit lighter in color like Tate's. Maybe Hershey's cocoa? FYI, they are bit too sweet so I'll lower my sweetness a bit, just depends on what I use.
BobT says
Based on your offer to look at the recipe, here is the recipe from my latest batch. Feel free to use, modify & update as you see fit. Publish if you like, but I don't need any credit for using and modifying your original recipe. You needn't post this comment either.
Thin & Crispy Cookies – Oatmeal, Pecan, Chocolate Chip
Makes 32 - 2” or 20 - 3” cookies
Ingredients
4 1/2 TBsp butter, cold - in chunks (Kirkland Butter)
1/3 large Egg, cold & beaten
1 tsp vanilla extract-beat with egg
1/2 Cup rolled oats, chopped finely enough to keep the cookie flat/thin
1/2 Cup Pecans/Chocolate chips
DRY ingredients (original 3:1 sweetener)
5/8 Cup – 70g almond flour (amount reduced for oats) (Kirkland Superfine Almond)
64-70g erythritol blends - 48g golden,16g white (Whole Earth Golden Ertyhritol/Monk Fruit and Truvia Sweet Complete Granular white)
2/3 tsp sea salt
1/3 tsp baking soda
1/3 tsp baking powder
Works well: 1/2 C pecans only, 1/4 C chocolate chips only or combined 70/30 mix
Instructions: Preheat oven to 350 deg F and line 2 sheet pans with parchment.
1. In medium mixing bowl, Mix dry ingredients until combined and lumps reduced.
2. Pour the dry ingredients to bowl of food processor, add in chunks of cold butter and pulse to cut in until coarse crumb mixture formed. Add oats and pulse to mix.
3. Transfer mixture back to mixing bowl; stir in the egg/cream/extract mix; Rest 5-10 min.
4. Fold-in chopped nuts, chocolate chips plus any other add-ins
5. Chill for only 15-20 minutes to firm up
6. Using 2 tsp or 1TBsp scoop, scoop and flatten thin to <1/4” using mug bottom. They will spread some, rise and then flatten while cooling.
7. Bake for 10-14 minutes or until cookies brown all over. Cool on the pan.
Cat says
If you are open to the idea, I would LOVE to post your recipe and take some pictures. If you would like me to post it, please send me the exact recipe. Also, if you have any other recipes you have created, I would love to collaborate with you. I can make your recipe, take pictures and post it and give you ALL the credit. I am always looking for different ideas so I LOVE the fact that you have been experimenting with recipes! PLEASE keep the comments coming as I enjoy reading them!
BobT says
My last comments (I promise) on this recipe, I still love it as my crisp cookie base, as every other cookie recipe I tried just weren't crisp. Far off the original Crisp Tate's copy cat, but a great crisp cookie base.
I have given up on using allulose for cookies, just not crisp.
This time out I transformed recipe to an oatmeal pecan cookie, nice and crisp. Still using small batch (1/3 recipe) for 32 -2" cookies.
Used 70g almond flour (reduced a bit for the oats), added 1/2 Cup rolled oats chopped, 48g Whole Earth golden erythritol/monk, 16g Truvia Sweet Complete granulated white erythritol/stevia, added 1/2 tsp cinnamon, and 1/3 of all the other recipe ingredients. Minimal taste effect from the erythritol.
Yields 32 - 2" cookies using a 2 tsp scoop. 10-14 minutes @350deg.
Makes a great crisp oatmeal pecan cookie. Variations adding chocolate chips and /or raisins in future batches.
Cat says
Let me know when you figure out the exact ratio as well as brands of sweetener and I will re-make these cookies with the exact ratio of erythritol as well as the brand of sweetener. Watch xanthan gum as an ingredient as it will retain moisture and not make the cookies as crispy. Many of the "complete" Truvia line has xanthan gum in it. Lastly, check the butter. Many companies are trying to cut corners in order to save money and therefore the butter contains more water. Look for butter that is at least 82% fat.
BobT says
Still love this recipe - Simple, thin and crisp. I wanted something similar for a pecan cookie, so I just modified this recipe by simply substituting chopped pecans for the chocolate. Makes a great Pecan Cookie.
I am sure a mix of pecans and chocolate will work equally well.
Did use a 75/25 mix of Erythritol/ Monk and Allulose/monk sweeteners. Not initially as crisp as I wanted, so dried the cookies out with an extra 5-6 minutes at 200 deg and they came out quite good. Thin, crisp and tasty.
Side comment: I am coming to the conclusion that regardless of what recipes I see out there, Allulose and Crisp just don't really go together. Got to have that erythritol in there to get a crisp cookie. Truvia Sweet Complete blend worked pretty well on a recent batch of vanilla wafers. Blend of Erythritol/inulin/Stevia. Once I work through my current stock of sweeteners, I will likely just switch over for cookies in particular.
Cat says
Let me know if you get to the perfect ratio! My only worry with using more allulose is the browning effect that may happen.
Keep me posted!
Cat says
I use Honeyville Ultra-fine grind for the texture.
https://shop.honeyville.com/blanched-almond-flour.html
Helen says
Cat,
Thank you so much for this recipe! The are the very best Keto Chocolate Chip Cookie recipe! Abd so much like Tate's. Can you please tell me what brand Almond Flour you use? Mine does not quite have the same texture of your pictures. But they are delicious.
BobT says
Finally made these and love them.
I cut the recipe to a third because I just can't eat that many cookies before I tire of them. I also prefer them a bit smaller so I used a 2 tsp scoop. Slightly flattened to maybe 5/16" and yielded thirty 2" cookies.
I am experimenting with sweetener blends of erythritol/monk and allulose/monk to find a sweet spot that still yields a crisp cookie but with a minimum of the cooling taste. First batch with 80/20 ratio was crisp but still had more cooling than I like. Will try 70/30 next.
Deb says
Need to bake mine longer next time for crispiness but still amazing cookies!!
Only thing I may change is a tad less vanilla. I'm a big vanilla lover but it added a bitter taste with so much.
Thank you for all of your hard work to create such a tasty recipe
Cat says
I would think they should work without the chocolate chips.
BobT says
Haven't tried these yet but will this weekend. Not the biggest fan of chocolate chip cookies. but I do like a nice crisp cookie.
How would these cookies come out without the chocolate chips?
Or even a version with shredded coconut instead of the chocolate chips?
Cat says
So glad you love them!!
Nancy Watilo says
Absolutely my favorite cookie!
Cat says
I am not sure. HOwever, I think any flour will work in terms of taste but they may not end up quite as crispy.
Renee says
Can you use spelt four instead of Almond flour?
Cat says
I unfortunately do not have a video. However, I can help you brainstorm...make sure that you are using a VERY high quality butter - lately, companies have been adding water to their butter which will make these cookies way too flat. I suggest Challenge butter or Pulgra. Also, make sure that your cookie dough is nice and cold and that your cookie sheet is not warm. Finely, if these tricks do not work, simply add 2-4 tbsp of additional almond flour or try adding about 1-2 tbsp of flaxseed meal.
Keep me posted!
Nancy says
Do you have a video of making these? I’m more of a visual learner and pretty sure I messed them up lol. It’s not really a dough…. And they’re definitely flat….. flatttt flat. ???? I just took them out, so gotta wait a few hours to see if the flavor and crunch are there lol.
Cat says
Another thought is the brand of butter you are using - try only using Challenge butter and see if it makes a difference. I recently saw that many companies, including Costco, have added more water to their butter and therefore will cause the cookies to crumble.
Cat says
What are you baking the cookies on? Make sure you use parchment paper and allow the cookies to FULLY cool before trying to move them. To make this easier, I simply slid the ENTIRE piece of parchment paper off the baking rack and onto the cooling rack. Leave the cookies that way until they firm. Also, leave the cookie dough in the fridge longer to firm. the longer the cookies will firm, the less they will spread. A thicker cookie will not break as easily! Let me know if any of these ideas work for you!
Jlj says
Ok mine keep coming out very soft and crumbly. They still taste amazing (thank you!!) but are really hard to transfer, handle & eat. Any idea what I’m doing wrong? I’ve tried upping the heat to 360 & extending baking time to 10 minutes but I still Have the same problem.
Lisa Weaver says
This is the best cookie! Amazing!
Cat says
Thank you so much for the sweet compliment and I am super happy you liked them!
Toni says
Are you kidding me with these? Amazing.
Cat says
Thank you so much for taking the time to comment!!! I worked really hard and probably made over 200 cookies to get this recipe just right!
Nancy Watilo says
These are so amazing! Just the way I like my chocolate chip cookies! It took a bit of trial to get the size right. It really only takes a teaspoon to make the cookies because they spread so much! This will be my favorite cookie recipe!
Cat says
Let me know how they turn out!
Helen says
These are these are the very best Keto cookies ever! Thank you! I'm going to try making them into Chocolate Chocolate Chip cookies my favorite Tate's cookie. Any suggestions?