Keto Chocolate Chip Cookies made with coconut flour
Experience the delight of our Keto Chocolate Chip Cookies made with coconut flour. These cookies are wonderfully chewy with a rich, chocolatey goodness, perfect for satisfying your sweet tooth while adhering to your low-carb lifestyle. Easy to make and naturally low in carbs, they offer a delectable treat without compromising your keto goals.
Here’s a detailed recipe for Keto Chocolate Chip Cookies made with coconut flour. These cookies are deliciously chewy and perfectly sweetened, making them a great low-carb treat!
Keto Chocolate Chip Cookies with Coconut Flour
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour (optional, for added texture)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil or unsalted butter, melted
- 1/4 cup granulated erythritol (or preferred keto sweetener, adjust to taste)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
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Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the coconut flour, almond flour (if using), baking powder, baking soda, and salt. Set aside.
- Prepare Wet Ingredients:
- In another bowl, combine the melted coconut oil (or butter) with the granulated erythritol. Whisk until well combined and smooth.
- Add the egg and vanilla extract to the mixture, beating well until fully incorporated.
- Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. The dough will be thick and slightly crumbly.
- Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
- Shape Cookies:
- Scoop out small portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand or the bottom of a glass to about 1/4 inch thick.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look soft but will firm up as they cool.
- Cool:
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Coconut Flour: Coconut flour is highly absorbent, so it’s important to measure it correctly. If the dough seems too dry, you can add a small amount of almond milk or water.
- Sweetener: Adjust the amount of erythritol or your preferred keto sweetener to taste. Some sweeteners are more concentrated than others, so start with less and adjust as needed.
- Texture: If you prefer a chewier cookie, you can add a tablespoon of unsweetened shredded coconut to the dough.
Enjoy your keto chocolate chip cookies as a delightful low-carb treat that’s perfect for satisfying your sweet cravings while staying on track with your keto diet!
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
