Gluten Free Keto Chocolate Chip Cookies With Miracle Cookie Dough And Keto Chocolate Chips

[Music]homemade cookies are probably my mostfavorite thing to eat unlike yourred-haired Cookie Monster I love cookiesevery night before I go to bed I havetwo cookies that’s part of my nighttimeroutine I’ve done this for years love mycookies can’t sleep without my cookiesand today’s recipe we’re gonna learn howto make chocolate chip cookies that arelow-carb sugar-free keto friendly glutenfree and diabetic friendly and they’remade with something that I like to callmiracle cookie dough and the reason whyI call it miracle cookie dough is youcan once you learn how to make the baseof this cookie dough you can add justabout anything to it and make just aboutany type of cookie that you can think ofyou can add cocoa to it and makechocolate cookies you can add candy toit and make immanent cookies if you canfind sugar-free ones and you can justput anything you want in there and makeit any type of creative cookie you wantit’s just an awesome awesome base onceyou learn how to make the base of thisdough so if you want a printable versionof this then check out my website atJanet’s delicious low-carb kitchen comyou can find a printable version of thisand other goodies there for you also ifyou’re new to the channel make sure youhit that subscribe button and hit thelittle notification bell that way youcould be notified every time I put out anew video and also don’t forget to stickaround to the end of the video becauseI’m going to teach you how to make someketo friendly chocolate then you canactually add to this miracle cookiedough and have 100% completely ketofriendly chocolate chip or ChocolateChunk cookies so I ended up let’s getcookingpre-heat your oven to 375 degrees linetwo large baking sheets with parchmentpaper in a medium mixing bowl whisktogether one cup plus one tablespoon ofalmond flour I know this sounds like aweird amount but trust me it’s whatworks 1/4 teaspoon of salt 1/2 teaspoonof baking powder and 1 teaspoon ofxanthan gum don’t skip on this this isyour binding agent without it yourcookies will crumble whisk these alltogether until they’re fully combinedand there are no lumps in the almondflour set that bowl aside and in a largemixer bowl add 1/2 cup of brown swerveor brown sugar sweetener of your choice1/4 cup of monk fruit sweetener orsweetener of your choice and 6tablespoons of butter that have beenmelted and cooled beat these together onlow for about 30 seconds or untilthey’re fully combinedadd one large room temperature egg andone large room temperature egg yolk donot put two whole eggs in there becauseyour batter will be too wet if you dothat so one whole egg plus one egg yolkthat makes the texture perfectand again as I always tell you guysanybody who’s been listening to thischannel room-temperature eggs they makeyour batter much more smooth and twoteaspoons of vanilla extract beat theseon low 15 to 20 seconds or until they’refully combined and the egg yolk isblended completelycarefully add the flour mixture to thewet ingredients and beat on low forabout twenty to thirty seconds or untileverything is fully combined and there’sno dry ingredients left in the bowl oncein spend beaten together scrape down thesides and let the dough rest for aboutthree minutes this just helps thexanthan gum to start really bindingthose ingredients togetherletting low carb batters and dough’s setfor a few minutes is always best becauseyou really gotta let that binding agentget active in your dough’s and battersso you don’t want to skip that part ofletting the dough set for a few minutesonce it’s done setting for a little bituse your wooden spoon and give it agentle stir to make sure that thebinding agent is working so your battershould be a little sticky that’s just asign that the xanthan gum is working andstarting to bind all your ingredientstogether use a wooden spoon and gentlyfolding your chocolate chips orchocolate chunks or whatever add-ins ofyour choice are remember this is miraclecookie dough so you can put any atom youwant right now if you want the chocolatechips or chocolate chunks you add thosein if you want another type of add ininstead of the chocolate chips orchocolate chunks like maybe you wantnuts or white chocolate chips orimmanence or some other type ofsugar-free candy whatever you want thisis your time to add it in and just forfuture information if you’re wantingthese to be chocolate cookies then youcan add two tablespoons of cocoa intoyour dry ingredients before you add yourdry ingredients into the wet ingredientsthat’s just if you want your cookies tobe chocolate flavored so once you’vefolded in whatever add-ins you’rechoosing to use and scoop the dough oneto one-and-a-half tablespoons at a timeonto your prepared baking sheet I use acookie scoop and it’s it’s about onetablespoon in in size maybe a littletiny bit more of it roughly my cookiescoop is about one tablespoon so but ifyou’re wanting your cookies to be alittle bit bigger you can do one and ahalf tablespoons and stuff once you’vescooped your dough all out then shapeeach dose scoop into a tight ball anduse your hand and slightly flatten thetops of the cookies you don’t want tosmash them downremember this dough does not containgluten so it’s not gonna rise the sameway it’s not gonna fluff out the sameway as a traditional cookie would sobasically whatever shape you shapedthese dough balls into that’s prettymuch what your cookie is going to looklike they do puff up a little bit andthey do spread just a tiny bit but notmuch at all so basically whatever shapeyou’re putting that in that’s what it’sgonna be when you take it out of theoven so you do want to flatten the topsjust a little bit so they actually looklike a cookie and not a ball whenthey’re done baking so flatten the topsjust the hintthen put them in the oven and bake themfor 10 to 12 minutes or until they’rejust lightly golden around the edgesonce the done baking let them cool onthe baking sheet for about five minutesuntil they firmed up and they’re coolenough to touch now when you first takethese out they’re going to seem a littlebit soft but they will firm up as theycool on the baking sheet for those fiveminutes so that’s why it’s importantthat you do let it sit on the bakingsheet for five minutes it needs to firmup a little bit you don’t want toovercook your cookies you know you mighttake them out and you might say oh theseare soft they need to go anymore no theydon’tten to 12 minutes is perfect you do notwant to go over that 12 minute mark I’vedone that before and have overcooked mycookies and so make sure you don’t goover that 12 minute mark just when youtake them out and make sure they sit forthat five minutes once they’re coolenough to handle transfer them to a wirerack and let them cool completely thisrecipe makes about two dozen cookies ifyou’re scooping them out one tablespoonat a time if you’re wanting more you canalways double this recipe if you’rewanting less you can always do therecipe in halfonce they’ve cooled completely you caneat them or store any leftovers in anairtight container at room temperaturethey’ll usually keep and still be freshfor probably three to four days if youdon’t think you’re gonna eat them rightaway you can freeze them and pop themout let them thaw out when you’re readyto use them otherwise there you have itquick and easy keto chocolate chipcookies made with miracle cookie dougheat and enjoy if you’re wanting to makeyour own cheeto chocolate chips for thisrecipe or if you’re just wanting to makea good keto chocolate bar just to munchon for something sweet this recipe forpedo chocolate is very quick very easyin a medium saucepan or the bottom panof a double boiler bring about one cupof water to a low boil over medium-lowheatit doesn’t have to be a rapid boil itjust needs to be enough to be able tocreate steam because this is what’sgoing to help cook your chocolate onceit’s come to a low boil and starting tocreate steam place the top pan of thedouble boiler on top of the bottom panor if you don’t have a double boiler andyou’re using a saucepan place a heatproof save bowl securely over the top ofthe pan with the water in it make sureif you are using a bowl that it is heatsafe and that it securely fits over thetop without teetering or wobbling andalso make sure that the bottom of thebowl is not touching the water at allthat’ll make the bowl too hot and thenyou’ll scorch your chocolate so makesure that it’s just hovering over thewater just enough for the steam to beable to heat the bottom of the bowlgentlyalso make sure your heat stays at amedium low to low temperature if youmake the heat too hot it’ll cook thechocolate too fast and you’ll either endup with the burnt taste and yourchocolate or your chocolate can seize upon you and you’ll have chunky chocolateand nobody wants that so once you’ve gotyour double boiler in place or your heatsafe Bowl in place add 1/4 cup of butterand stir it with a heat-safe spatulauntil the butter has completely meltedmake sure it is melted fully andcompletely I usually like to cut mybutter into cubes so that it meltsquicker and more evenly in over the heatonce the butter has melted add 2tablespoons of powdered swerve orpowdered sweetener of your choice makesure it is powdered or confectioner’ssweetener the granulated sweetener tendsto seize up and you can’t get it youcan’t get it as smooth as the powderedsweeteners so powdered swerve is what Iuse it works the best stir it andcontinually until it fully dissolvesthis can take in one or two minutesmaybe you just want to make sure thatevery single part of the sugar is fullyand completely dissolved you don’t wantto have grainy chocolateonce the swerve is dissolved add twotablespoons of cocoa powder and 1/4teaspoon of vanilla extract stir it withyour spatula until the cocoa has fullydissolved make sure the chocolatemixture is completely smoothonce it’s completely smooth and there’sno grains in your chocolate pour thechocolate into a heat-safe measuring cupthat has a spout so it’s easier to pourinto your molds pour the chocolate intothe molds of your choice if you’rewanting to make chocolate chips then putit into the chocolate chip molds ifyou’re just wanting chocolate bars orchocolate candy you can put them intothe chocolate candy molds if you don’thave molds of any kind you can pour theminto ice cube trays and just feel theice cube cups about maybe 1/4 way up youdon’t want as thick huge hunk ofchocolate especially if you’re gonna useit in cookies you’re just wanting it asa chocolate candy I guess if you don’tmind a huge hunk of chocolate you canfill it all the way up but if you’rewanting to use it for cookies or just asa little snack just fill the ice cubetraycup about 1/4 way full if you don’t havemolds once they’re in the molds of yourchoice then place them in therefrigerator for at least 2 hours oruntil they’re completely firm I like todo mine overnight really works the bestbecause you really want to make surethat chocolate is firm before you eat itotherwise it’ll melt in your hand assoon as you get it sotwo hours works if you’re really in ahurry to get that chocolate but toreally get the full effect of it youreally need to refrigerate it overnightnow this recipe makes dark chocolate soif you’re wanting a milk chocolate thenafter the cocoa has dissolved stir in 1tablespoon of powdered milk or powderedcoconut milk if you’re going strict ketoand keep stirring it until it fullydissolves into the chocolate mixturebefore you pour it into the molds oncethe milk and everything is fullycombined and everything’s fully smoothjust pour it into the molds just likeyou would with the dark chocolate now ifyou are wanting this chocolate to use aschocolate chips or chocolate chunks thenyou’ll need to place the chocolate chipsor the chocolate chunks in in thefreezer overnightonce they’ve firmed up in the molds thenplace them on a baking sheet in a singlelayer and freeze them overnight that waythey’re nice and firm when you put themin your cookies also you might want touse just a little less than the recipecalls for if you’re using this recipefor the chocolate chipshomemade chocolate doesn’t have all thepreservatives and whatnot thatstore-bought chocolate has so it meltsquickly and can get running really fastso by freezing it that helps it to melta little slower when it’s when it’scooking in the oven in your cookies ithelps it melt a little slower that wayit doesn’t get as runny as it would ifyou were to just make it firm in therefrigerator and then put it in yourcookies you can do it that way but yourun the risk of it becoming pretty runnyfor example here I’ve got cookies onthis side that I made with my chocolatewith this recipe using chocolate chunksI put the chocolate into chocolate barmolds and then I just cut them intoreally small pieces and use them forchocolate chunks in thiswell I didn’t put them in the freezerand I used them in the cookies and theymelted a little too quick and as you cansee it pushed out the side a little bitstill tastes goodand it’s still edible whatnot but yougot that chocolate goo around theoutside of it so freezing it will helpit not to melt so fast so you can see itin comparison to the ones that I usedwith the store-bought chocolate chipsyou know they’re all nice and intact andno gooeys over the side but these onesthat I did not freeze that were homemadechocolates and didn’t freeze them thatkind of oozed out the side a little bitmuch like I said isn’t necessarily a badthing it doesn’t completely ruin yourcookie but it doesn’t look as prettyeither so you definitely want to freezethe chocolate if you’re going to use itin your cookies and there you have itketo friendly chocolate that you can usein gluten free keto friendly chocolatechip cookies eat and enjoy and that’s arecipe of the day I hope you enjoyed itif you did hit the like and thesubscribe button leave me a comment ifyou want to let me know if there’s anyrecipes that you’d like to learn how tomake it all to what I can to get thoseout there for you and as always keepyou