Keto and Gluten Free Chocolate Chip Cookies

0


keto chocolate chip cookies on a cooling rack with glasses of milk in the backgroundIs there anything more nostalgic than a chocolate chip cookie with a tall glass of milk? If you thought a cookies and milk snack was a thing of the past, we’ve got you covered. This keto chocolate chip cookies recipe is just as satisfying as the cookies you remember from Grandma’s kitchen. And, they’re totally dunk-worthy, so have a glass of milk, almond milk or macadamia nut milk ready when they come out of the oven.

The combination of almond flour and coconut flour maintains a chewy texture. If you prefer your cookies flatter and crunchier or fluffier and lighter, I included ways to adjust your baking soda and baking powder to achieve the cookie style you remember eating as a kid.

Let’s make your new favorite chocolate chip cookie recipe.

How to Make Keto and Gluten-free Chocolate Chip Cookies

keto chocolate chip cookies

Ingredients

  • 1/4 cup softened and room temperature
    salted butter
  • 1/4 cup almond butter
  • 1/2 Tbsp. vanilla extract
  • 1/2 cup granulated monkfruit sweetener (or coconut sugar if not keto)
  • 2/3 cup + 1 tbsp. almond flour
  • 2 tsp. coconut flour
  • 1/2 tsp. baking powder (or for a flatter, crunchier cookie, use ¼ tsp. baking soda
    and 1/4 tsp. baking powder)
  • 1 large egg
  • 120g chopped dark chocolate (we used 85%)

Directions

Preheat your oven to 350 degrees Fahrenheit. In a bowl, combine the soft butter, almond butter and vanilla extract. Mix in the sweetener, almond flour and coconut flour. Whisk the egg and mix it into the dough.

dough for keto chocolate chip cookiesAllow the dough to rest for 3-5 minutes, then mix in the baking powder.

Chop your chocolate and fold it into the dough.

Use an ice cream scoop to scoop out 8 balls of dough onto a parchment covered baking sheet. keto chocolate chip cookie dough balls on a baking sheetBake for 11-14 minutes, or until the undersides of the cookies are just golden. Allow them to cool slightly prior to moving them to a cooling rack.

keto chocolate chip cookies on a cooling rack

Tips

  • Different brands of coconut flour can vary in absorbancy. For this recipe I used Whole Foods brand Coconut flour. You may want to start with 1 teaspoon of coconut flour and allow the dough to rest for a few minutes to thicken up, and then adjust up to 2 teaspoons based on the thickness of the dough.
  • If you’re not Keto or don’t want to use a sugar substitute, this recipe is excellent with coconut sugar. Just sub the sweetener 1:1.
  • For flatter, crunchier cookies, use ¼ tsp. baking powder and ¼ tsp. baking soda. For a slightly fluffier cookie that doesn’t flatten out, use ½ tsp. Baking powder.
  • For this recipe, we recommend either roughly chopping up your favorite dark chocolate bar, or using chocolate chunks.

Primal-Kitchen-Buffalo-Sauce


Print

clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares icon

Description

Bakery-style chocolate chip cookies made with almond and coconut flour and sweetened with monk fruit for a totally indulgent low-carb, gluten-free treat!



Scale

Ingredients

1/4 cup softened and room temperature salted butter

1/4 cup almond butter

1/2 Tbsp. vanilla extract

1/2 cup granulated monkfruit sweetener (or coconut sugar if not keto)

2/3 cup + 1 tbsp. almond flour

2 tsp. coconut flour

1/2 tsp. baking powder (or for a flatter, crunchier cookie, use ¼ tsp. baking soda and ¼ tsp. baking powder)

1 large egg

120g chopped dark chocolate (we used 85%)


Preheat your oven to 350 degrees Fahrenheit. In a bowl, combine the soft butter, almond butter and vanilla extract. Mix in the sweetener, almond flour and coconut flour. Whisk the egg and mix it into the dough. Allow the dough to rest for 3-5 minutes, then mix in the baking powder.

Chop your chocolate and fold it into the dough. Use an ice cream scoop to scoop out 8 balls of dough onto a parchment covered baking sheet.

 

Bake for 11-14 minutes, or until the undersides of the cookies are just golden. Allow them to cool slightly prior to moving them to a cooling rack.

Notes

Different brands of coconut flour can vary in absorbancy. For this recipe I used Whole Foods brand Coconut flour. You may want to start with 1 teaspoon of coconut flour and allow the dough to rest for a few minutes to thicken up, and then adjust up to 2 teaspoons based on the thickness of the dough.

If you’re not Keto or don’t want to use a sugar substitute, this recipe is excellent with coconut sugar. Just sub the sweetener 1:1.

For flatter, crunchier cookies, use ¼ tsp. baking powder and ¼ tsp. baking soda. For a slightly fluffier cookie that doesn’t flatten out, use ½ tsp. Baking powder.

For this recipe, we recommend either roughly chopping up your favorite dark chocolate bar, or using chocolate chunks.

  • Category: Dessert
  • Method: Baking

Nutrition

  • Serving Size: 1 cookie
  • Calories: 88
  • Sugar: .7g
  • Sodium: 11 mg
  • Fat: 8.3g
  • Saturated Fat: 4.2g
  • Unsaturated Fat: 4.1g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0.7g
  • Protein: 1.7g
  • Cholesterol: 39 mg

Keywords: gluten free chocolate chip cookies recipe, keto chocolate chip cookies recipe, grain free chocolate chip cookies recipe,

How many carbs are in a chocolate chip cookie?

The carb count in traditional chocolate chip cookies varies, as cookies vary in size and sugar content. These cookies contain less than 2g of net carbs each.

Does that mean you can have cookies for breakfast? That’s entirely up to you!

Can you freeze chocolate chip cookies?

You can freeze these cookies, but they may take on that freezer taste and a crumbly texture. It’s best to eat them fresh. The best way to freeze this cookie recipe is to put unbaked dough into parchment paper and roll into a long tube, then freeze. When you’re ready to bake them, take the dough out in the morning, and once the dough has softened, drop them onto a baking sheet. Bake, and voila, you have fresh keto chocolate chip cookies.

 

About the Author

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

If you’d like to add an avatar to all of your comments click here!





Source link

Leave A Reply

Your email address will not be published.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More