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I am happy to say that these Keto Chocolate Chip Cookies are just exactly what I needed.One thing I have also noticed is that I do not come anywhere near my daily recommended fat macro, so I decided to add some coconut in as well.
This is totally optional – and the cookies taste delicious with and without the added coconut. Next time I may add some walnuts too. Having just the basic cookie recipe lets you play with adding in all kinds of goodies!This keto cookie dough freezes great too – so you can make a batch and only cooking the number of keto cookies you want… which is good for days you do not have much willpower.
And then there are also those times when you just want a bite of cookie dough… and well that is ok too.This recipe is a bit tricky – and best made with an electric mixer. The coconut oil and eggs must be beaten together and will expand some as they combine. Also, I have found using organic coconut flour VERY loosely packed works best.
Keto Chocolate Chip Cookies
These delicious and simple Keto Chocolate Chip Cookies will satisfy your sweet tooth without blowing your daily macros. Add coconut for even more flavor and fat!
Servings: 24 cookies
Ingredients
½ cup coconut oil room temperature, solid, not melted
1 cup granulated low carb sweetener
2 eggs
2 teaspoons pure vanilla extract
1 cup coconut flour – do not pack
¼ teaspoon salt
¼ teaspoon baking soda
1 teaspoon baking powder
12 ounce bag sugar free chocolate chips
2 cups shredded coconut (optional) unsweetened
Instructions
Preheat oven to 375 degrees.
In a large mixing bowl, beat together the coconut oil and sweetener with an electric mixer until well combined. Add the eggs and vanilla extract then beat for 1-2 minutes. The mixture will expand and be light and fluffy. NOTE* If you are using shredded coconut, add one more egg.
Read full recipes here >> https://moscatomom.com/keto-chocolate-chip-cookies/