Recipe and content provided by Tara Wright
The perfect keto chocolate chip cookie should have a cakey texture and just the right rippled appearance on top. To make this happen, I used a combination of almond flour and coconut flour. Then, I used two secret weapons. Now I'm going to spoil the secret.
Secret Weapon #1: BochaSweet
BochaSweet is a super-food zero calorie sweetener made from a Japanese pumpkin called the kabocha pumpkin. If you haven't already, you've got to try this stuff!
Secret Weapon #2: Nut Butter
Nut butter added the perfect texture to these cookies and really rounded out the macros perfectly. In this recipe, I've used macadamia nut butter. You can use any nut butter you wish to. Just keep an eye on the carb content of the nut butter and make sure there are no added sugars.
Low Carb Chocolate Chip Cookies
These Keto Chocolate Chip Cookies have the perfect cakey cookie texture. We like to bake them and store them in the freezer for when a sweet craving strikes. They are great to make and take along with you to potlucks and family functions, no one will know they are grain free, gluten free, sugar-free and keto-approved!Servings: 40 cookiesINGREDIENTS:
Preheat your oven to 350 degrees (325 degrees if you are using a convection oven).
Prepare your baking sheets by lining with parchment paper or lightly greasing them.
In a medium sized mixing bowl, combine avocado oil and BochaSweet and cream together on medium-high speed for 2 minutes.
Add eggs, vanilla extract, butter extract and macadamia nut butter and cream together on medium speed for 1 minute
Add almond flour, coconut flour, salt, baking soda and xanthan gum and mix together for 2-3 minutes. Mixing this long helps the coconut flour absorb the liquid. Coconut flour is very absorbent!
Mix in chocolate chunks.
Drop cookies onto your cookie sheet in 1 tablespoon portions. I like to use a cookie scoop for this for easy measuring. You could also use a tablespoon measuring spoon and a small spatula.
Using a fork dipped in water (or oil), gently press down on each cookie dough scoop to make a crosshatch pattern.
Bake each sheet of cookies for approximately 12 minutes or until lightly brown around the edges and just barely set in the center. Remove from oven and allow to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. These will set up as they cool.
Once cooled, store in a tightly sealed container at room temperature for up to 3 days. These cookies dry out (get crunchier) the longer they are out. We like to make these and store them in the freezer. They will last in the freezer for a few months. (If you don’t eat them all!)