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!
- 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
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.
- 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
- Serving Size: 1 cookie
- Calories: 62
- Sugar: 1.3
- Fat: 3.9
- Carbohydrates: 2.1
- Fiber: 0.2
- Protein: 0.9
Keywords: crispy thin cookies, chocolate chip, copycat Tate's cookies, gluten-free, sugar-free, keto, reverse creaming