Chocolate Chip Cookies
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 also frozen them and I could eat them straight out of the freezer as they are not hard as rock - so good ! You can also freeze the dough after you shape them into balls and bake a few when you feel like that craving is hitting and enjoy freshly baked cookies. The reason I chose almond flour is that it's nut based and obviously have a better crunch. Coconut flour is great for cakes but not so great for cookies. I actually tried with coconut flour and the cookies turned out so soft and more like cake texture. Hence, I would not recommend it.
1. For best results, weigh the ingredients with a digital scale
2. Preheat oven at 350F or 180C.
3. In a bowl, mix the dry ingredients i.e. the almond flour, baking powder and salt until combined. Set aside.
4. In a separate bowl, whisk the butter and sweetener for a while then add the egg, vanilla extract and mix to combine.
5. Add the dry ingredients and mix with a spatula until a soft dough is formed. Then add the chocolate chips and mix to combine.
6. 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.
7. For bigger cookies, use an ice cream scoop. This recipe makes bigger cookies of about 35 g each totaling around 11 pieces.
8. Place the dough on a baking tray lined with parchment paper.
9. Flatten the dough with your hands or the back of a spoon.
10. 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.
11. After baking, remove and let them cool on a wire rack completely. The cookies will firm and crisp up after cooling.
12. 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.
[Total servings = 21]
NUTRITION INFO PER SERVING
Total carb = 2.2 g
Dietary fiber = 1.1 g
Net carb = 1.1 g
Calories = 86
Total Fat = 7.8 g
Protein = 1.6 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
