GUYS.... These cookies turned out so, so good!! They are soft, chewy, buttery and NOT crumbly! My coworkers who are not keto tried them and these were their exact words: “WOW. Super soft and buttery, if you gave me a cup of tea or milk on the side, I could down the whole batch of these easy!”
Chewy, gooey, better than store bought, keto chocolate chip cookies! These cookies are the real deal.
These Keto Chewy Chocolate Chip Cookies:
- Are made using coconut flour, but in such a small amount they do no turn out dry or coconut tasting. The dough is sticky mixed with sweetener, eggs, fat and my secret ingredient… gelatin!
- Chopped up low carb chocolate makes the perfect melty pools of chocolate and these are just soft and melt in your mouth out of the oven, and chewy and chocolatey once they cool down.
Ingredients:
- 2 large eggs
- 1 teaspoon pure vanilla extract ( I use this brand)
- ⅓ cup granulated erythritol or other low-carb sweetener (I use this brand)
- ¼ cup (½ stick) unsalted butter, ghee or coconut oil, softened
- ⅓ cup plus 3 teaspoons coconut flour
- 1 tablespoon unflavored grass-fed beef gelatin (I use this brand)
- ½ teaspoon baking soda
- Pinch of fine Himalayan salt
- 1 (4-ounce) bar stevia-sweetened semisweet baking chocolate, finely chopped, or ½ cup stevia-sweetened semisweet chocolate chips (I use this brand)
Instructions:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the eggs with a fork or wire whisk until frothy. Add the vanilla extract, erythritol, and fat and whisk until well combined.
- Add the coconut flour, gelatin, baking soda, and salt to the wet ingredients. Using a rubber spatula, mix the ingredients together until a dough forms.
- Fold the chopped chocolate into the dough.
- Using a medium-sized cookie scoop or a tablespoon, scoop up a mounded tablespoon of the dough and shape it into a 1-inch ball. Repeat with the rest of dough, placing the dough balls on the lined baking sheet, 2 inches apart. (You should have a total of twelve.)
- Using the palm of your hand, gently flatten the balls so they are about ½ inch thick. Bake for 8 to 10 minutes, until the edges are lightly browned.
- Remove the cookies from the oven and let them cool to room temperature on the baking sheet before handling. The more they cool, the chewier they will be. Store in an airtight container at room temperature for up to 5 days.
NOTES:
- Substitutions: If you do not have gelatin on hand, you may use unflavored collagen peptides or hydrolysate for the added nutritional benefit and the cookies will turn out perfect, though not quite as chewy as when made with gelatin. If you want to use nut-based flour, try version 1.0 of this cookie, which is made with almond meal. Search for “Keto Chewy Chocolate Chip Cookies” on my blog, thecastawaykitchen.com.
- Chef’s Note: Although I always recommend letting cookies cool for structural integrity, there is nothing better than a warm cookie in some cold coconut milk. You may burn your fingers or the roof of your mouth, but if melted, doughy cookies are your thing, I give you permission to sneak one fresh out of the oven.
Source: ketodietforhealth.com