Keto Chocolate Chip Cookies
Cookies!!! YES! More specifically, chocolate chip cookies. Even more specifically, no-sugar, immune supportive, decadent balls of delicious healthy fatty goodness. Use this chocolate chip cookie dough for baked cookies (with a Mexican Wedding Cookie-type consistency), for home-made ice cream, or for just plain ol’ eatin’ of the raw dough deliciousness.
Servings: 15 Cookies
- 2 cups almond flour
- 2 pinches sea salt
- ¼ teaspoon baking soda
- 20 drops ~1 dropper liquid stevia or liquid monk fruit extract My favorite is the Sweet Leaf English Toffee flavored stevia. For monk fruit extract, I've only tried Lakanto.
- 4 tablespoons shortening, butter, ghee or coconut oil (a solid fat) Lately I've been using Spectrum’s shortening that is from Rainforest Alliance certified palm oil.
- 2 teaspoons vanilla extract
- ~2 teaspoons water Exact amount depends on type of almond flour and how dry your climate is.
- 1/4 cup chocolate I use either 100% cut up bakers chocolate, unsweetened chocolate chips, or cacao nibs though you could use a sweetened chocolate bar/chip if you prefer.
In a food processor mix almond flour, sea salt, and baking soda.
Add in liquid stevia, shortening, and vanilla extract and pulse until mixed.
Add more sweetener if desired.
Pulse in the chocolate chips/pieces.
Pulse in water, adding 1/2 teaspoon at a time while pulsing the blender until dough sticks together but is not sticky and wet. Dough should be pretty dry but hold together.
Scoop a tablespoon or so of dough for each cookie onto a parchment lined pan, depending on the size of cookies you want. These cookies will not spread when baked.
If leaving as cookie dough you are done (and really don't need them on parchment paper). Instead of cookie shapes, you can also roll these into balls and can also roll them in shredded coconut if your batter was too wet and they are sticky.
Bake these babies in a pre-heated oven at 375 degrees for 10-15 minutes. If using a liquid sweetener, bake at 350 degrees for 6-10 minutes or until browned. If using stevia or monkfruit extract, as in the recipe, these won’t brown and take longer to bake. Cool on a wire rack.
* Liquid sweeteners (honey especially) and eggs are great binders in cookies. My recipe doesn’t contain either of them, hence the Mexican sugar cookie type consistency of the cookies - aka crumbly deliciousness. If you want the cookies to hold together better and be more like the regular chocolate chip cookie consistency you are used to, and don’t mind the sugars, use honey or maple syrup instead of stevia. I experimented with adding an egg or making a “flax egg” and those definitely can replace the binding action of a liquid sweetener but it throws the flavor off and would require much more sweetener and too much stevia just tastes wrong. That said, if you are an erythritol or other sugar alcohol consumer, you could make the cookies with a sugar alcohol and add an egg or flax egg and they would bind nicely and be plenty sweet. I’m not a big fan of the sugar alcohols when not moderating my consumption so I didn’t go that route. But you can!
* Liquid stevia and monkfruit extract don’t brown like other sugars. So the cookies look a little “anemic” and aren’t going to brown like normal cookies.
* It’s too damn hot in Colorado right now for baking! These cookies are egg-free so I’ve taken to just eating them as cookie dough the last couple months. Plus, it makes me feel more naughty - always a good thing - to eat a whole batch of cookies in their dough form! Hypothetically of course! *ahem* And the benefit of this is they hold together in their unbaked form quite well!
* My extra favorite love right now is making chocolate chip cookie dough, coconut milk ice cream. I’ll share a recipe for that another time but you can adapt this recipe of mine for now by just adding in some cookie dough. Freeze the cookie dough first so it holds together when you add it in near the end of the ice cream mixing.