Keto Dark Chocolate Chip Cookies
Introducing our delectable Keto Dark Chocolate Chip Cookies, a delightful treat crafted for those embracing a low-carb lifestyle. Each cookie is a harmonious blend of coconut flour and psyllium husk, providing a chewy texture that complements the rich, unsweetened dark chocolate chips perfectly. Baked to golden perfection, these cookies are a testament to indulgence without compromise, offering a guilt-free option for satisfying your sweet cravings.
Here’s a detailed recipe for Keto Dark Chocolate Chip Cookies:
Keto Dark Chocolate Chip Cookies
Ingredients:
- 8 tablespoons coconut flour
- 1 tablespoon psyllium husk
- 1 teaspoon baking powder
- 3 tablespoons coconut oil
- 3 eggs
- 6 packets sweetener of your choice (adjust to taste)
- 1 ½ cups hot water (adjust as needed)
- 1 teaspoon vanilla extract
- 1 cup unsweetened dark chocolate chips
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Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a mixing bowl, combine the coconut flour, psyllium husk, and baking powder. Mix well to ensure there are no clumps.
- Mix Wet Ingredients: In a separate bowl, whisk together the coconut oil, eggs, sweetener, hot water, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring continuously until a thick cookie dough forms. The psyllium husk will help absorb moisture and create a dough-like consistency.
- Add Chocolate Chips: Gently fold in the unsweetened dark chocolate chips until evenly distributed throughout the dough.
- Shape Cookies: Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie for spreading.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are golden brown around the edges. Keep an eye on them to prevent over-baking.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy! These Keto Dark Chocolate Chip Cookies are best enjoyed once cooled but still slightly warm, with a glass of almond milk or your favorite keto-friendly beverage.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
