I have received quite a lot of requests for cookies and the reason that I have taken this long is because I suck at cookies, seriously ! But I have made an attempt and proud to say that I managed to make these basic cookies which turned out pretty good hehe… And I got quite adventurous by experimenting with vegan or eggless cookies (I know some of you have problems with eggs) and I was pleasantly surprised that they turned out pretty good too so this video will be coming up next.
These keto chocolate chip cookies are crispy at the edges and chewy at the center. As I like crispier texture, I baked them longer but still, they are not as crispy as regular cookies. But the texture is rich and buttery, almost like eating chocolate chip shortbread. Out of curiosity, I refrigerated a few pieces just to see how they would taste and boy of boy, I love it ! They actually taste more crispy as the chocolate chips have hardened and biting into them was heavenly. I have not frozen them yet but I think you can also eat them straight from freezer and they will be way crispier.
These cookies are so easy to make and takes very little time to prep so I hope you will give them a try.
The recipe can be viewed and printed at this link;
https://docs.google.com/document/d/1ldwI1rM5z8ZkZxT2NVePI-jLDvcan88Q3YIHMg2FZs8/edit?usp=sharing
NUTRITION INFO
Total servings = 21
Per serving ;
Net carb = 1.5 g
Calories = 102
Total Fat = 9.3 g
Protein = 2.4 g
INGREDIENTS
Almond flour = 150 g / 1 1/4 cup
Baking powder = 1 tsp
Salt = 1/2 tsp
Butter (softened) = 85 g / 3/8 cup
Egg = 1 large
Vanilla extract = 1 tsp
Erythritol = 50 g / 1/4 cup (Or any keto sweetener to taste)
Choc Chips (unsweetened) = 90 g / 1/2 cup
Note: If you’re unable to get unsweetened chocolate chips, you can reduce the amount of Erythritol so that it won’t be overly sweet. You can also consider using unsweetened choc bars and just chop them up.
DIRECTIONS
1. Preheat oven at 350F or 180C.
2. In a bowl, mix the dry ingredients i.e. the almond flour, baking powder and salt until combined. Set aside.
3. In a separate bowl, whisk the butter and sweetener for a while then add the egg, vanilla extract and mix to combine.
4. Add the dry ingredients and mix with a spatula until a soft dough is formed. Then add the chocolate chips and mix to combine.
5. Use a measuring or cookie spoon to scoop the dough so that the cookies are of even size. This recipe makes smaller cookies of about 20 g each totaling around 21 pieces.
6. For bigger cookies, use an ice cream scoop. This recipe makes bigger cookies of about 35 g each totaling around 11 pieces.
7. Place the dough on a baking tray lined with parchment paper.
8. Flatten the dough with your hands or the back of a spoon.
9. Bake at 350F or 180C for about 10 to 14 mins. For a crispier texture, you can bake them longer around 15 to 20 mins but please keep an eye on them to avoid burning. I use a digital timer and increase by 2 mins each time in order to avoid over baking them.
10. After baking, remove and let them cool on a wire rack completely. The cookies will firm and crisp up after cooling.
11. Store in an airtight container for about 4 days at room temperature. These cookies can be refrigerated up to 2 weeks and it’s best to wrap them in parchment paper to avoid any moisture. They can also be frozen for months. These cookies can be eaten straight from fridge or freezer and they taste awesome.
Original of the video here
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