We are always on the hunt for the best chocolate chip cookies. Yes, we already have one posted, but this one is different - more chewy, like a soft baked cookie. Besides, it's nice to have options. The hardest part about making these cookies is waiting for them to cool before eating them but it's worth it. Scroll down for a few variations inducing Keto Pizookie. Enjoy!
Keto Chewy Chocolate Chip Cookies
3/4c butter, softened
1/2c brown sugar substitute (we use Swerve)
1/2c granular sugar substitute (we use Lakanto)
1 egg
1 egg yolk
1T vanilla extract (we use Grandma's Pure Vanilla)
1/2 tsp lemon juice
1c fine almond flour
1/3c fine coconut flour (we use Republic of Coconut)
1/4 tsp salt
1/8 tsp ground cinnamon (check out these cute mini measuring spoons)
1/2 tsp baking soda
1/2 tsp baking powder
1c sugar free chocolate chips (we use Lily's or Let's Bake Believe)
1/2c chopped walnuts or pecans (optional)
1. Preheat oven to 325°. In a large mixing bowl, stir together the butter and sugars. Add eggs and vanilla, stir to combine.
2. Add remaining ingredients and stir until fully incorporated - it will be soft but don't be tempted to add more flour.
3. Use a medium cookie scoop to make uniform balls and space them out on a silicone lined cookie sheet.
4. Bake for 10 minutes, until the tops starts to brown. They will not look done but they will continue to cook. Do not transfer them off of the baking sheet, let them cool completely before moving them. Store in an airtight container. Makes 30 cookies.
Variations
Keto Pizookie
Make half a recipe to make 2 skillet cookies. Divide batter between two 6" cast iron skillets. Bake at 300° for 22-24 minutes. Let cookies rest for 10 minutes. Serve with a big scoop of ice cream (we like Enlightened or Rebel) and sugar free chocolate or caramel sauce (we like ChocZero).
Ice Cream Sandwich Cookies
Make a full recipe but use a non-stick muffin-top pan. The deep wells allow you to bake a thick cookie while keeping it chewy and perfectly round. Bake at 300° for 12-14 minutes. Let the cookies cool completely before removing from pan. Let the ice cream sit out for 5-10 minutes before scooping between two cookies (we like Enlightened or Rebel). Store in an airtight container in the freezer for up to a month for a great Keto treat anytime. Of course, you could just enjoy these extra thick cookies with a cup of coffee too. Makes 16-18 cookies.
Recipe inspired by the-girl-who-ate-everything.com
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