Chocolate Chip Cookie Bites

STATS:
Calories: 120 kcal
Prep duration: 10 mints.
Serving size: 2 bites
Cook duration: 10 mints.
Cuisine: American
Total duration: 20 mints.
Course: Dessert
Diet: Gluten-free, Keto
Serving: 10
EQUIPMENT:
Mixing bowl
Hand whisk or electric mixer
Measuring spoons and cups
Baking tray
Parchment paper
Cookie scoop or tablespoon
INGREDIENTS:
1 cup natural peanut butter
1/3 cup Erythritol sweetener
1 large egg
One tsp. vanilla extract
¼ cup keto chocolate chips
½ tsp. baking soda
Salt
INGREDIENT NOTES:
PEANUT BUTTER:
It provides healthy fat content so it doesn’t let us feel hungry and gives these cookie bites a rich, creamy flavor. Use natural, unsweetened peanut butter to maintain the recipe’s ketogenic status.
ERYTHRITOL:
Erythritol or monk fruit is a keto sweetener. It adds sweetness without causing blood sugar rises or carbohydrates. It keeps the cookies’ texture and helps them brown a little.
EGG:
The egg gives the mixture its soft, chewy feel by binding the ingredients together and adding a small amount of moisture.
VANILLA EXTRACT:
The deeper taste of vanilla extract complements the nuttiness of the peanut butter and chocolate chips.
KETO CHOCOLATE CHIPS:
Use keto chocolate chips to add the slight sweetness, and they also add decadence and are low in carbs.
BAKING SODA:
Baking soda keeps the cookies from becoming overly dense by giving them a little lift.
INSTRUCTIONS:
We heat the oven to 350° F.
Apply the parchment sheet to the tray.
Put the vanilla extract, egg, keto sweetener, & peanut butter in a mixing vessel and blend till smooth.
Stir in salt and baking soda till they combine well.
Include keto chocolate chips and fold.
Place the tiny dough portions on the baking sheet.
Gently flatten the dough with the back of a spoon or fingers.
Bake these bite-sized cookies for eight to ten minutes or till the edges get brown.
Cool the cookies in the tray before moving them to the rack.
SERVING SUGGESTIONS:
BREAKFAST
Keto Bulletproof Coffee
Almond Milk Latte
SNACKS:
Keto Yogurt Bowl
Mixed Nuts
DESSERT:
Keto Vanilla Ice Cream
Chocolate Mousse
DRINKS:
Iced Matcha Latte
Cold Brew Coffee
TIPS:
Cookies will get crisp when they get cool, so there is no need to over-bake these cookies.
Include chopped nuts for an additional crunchy taste.
Put the parchment sheet in the tray to prevent stickiness.
STORAGE INFORMATION:
FRIDGE:
Put these cookie bites in the jar and store them for 7 days.
FREEZER:
Put these bites in the zip bag & freeze these bites for three months.
FAQs:
Can I prepare these cookies with almond butter?
Yes, we can utilize almond butter as a peanut butter substitute; it works well, and it is also keto.
Are these cookie bites crunchy or soft?
These cookie bites are chewy & soft when they are slightly under baked.
Will I prepare egg-free cookie bites?
We can prepare egg-free bites. We utilize flaxseed egg instead of egg.
What sweetener should we use instead of Erythritol?
We sweeten these cookie bites with Erythritol or monk fruit. It provides the sweetness and texture as well, and also keeps the dish keto.

NUTRITIONAL INFORMATION:
Calories: 120 kcal
Serving: 10
Net carbs: 2.5 g
Serving size: 2 bites
Total carbs: 6 g
Potassium: 110 g
Fiber: 3.5 g
Iron: 0.4 g
Protein: 5 g
Calcium: 20 g
Fat: 10 g
Sodium: 65 g
Vitamin A: 0.2 g