This recice is takes away the grittiness found in most low carb baked goods. I have no doubt that these will be in heavy rotation. They have been getting rave reviews and people are calling them “the best keto cookie recipe” they have ever tried. That is high praise!
Some tips for you :
- Using confectioners erythritol instead of granular helps to take away the cooling effect that some experience with Swerve or erythritol. It also takes away any grittiness.
- I like to pull them out of the oven at the 10 minute mark and lightly press on them to flatten. This makes for a deliciously fudgy, brownie like texture. So yum!!
- If you are making smaller cookies and making more than 18, I would decrease the cooking time to 8 to 10 minutes.
flourless keto chewy double chocolate chip cookies recipe
INGREDIENTS
- 1 cup natural creamy almond butter
- 2/3 cup confectioners erythritol
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons peanut butter powder
- 2 large eggs
- 1 tablespoon melted salted butter
- 2 tablespoons water
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/4 cup sugar free dark chocolate baking chips
INSTRUCTIONS
- Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an elecrtric hand mixer, mix until all ingredients are well combined. It will be a very thick dough. Fold in the chocolate chips.
- Form the cookie dough into 1 1/2 inch to 2 inch balls. You can make them smaller to yield more cookies.
- Place the cookie dough balls on the prepared baking sheet. Bake for 8 to 11 minutes (begin checking on them at 8 minutes). Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.
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