Keto cookies are very hard to get right. Most of them crumble easily and are too dry, but not anymore. These chocolate chips cookies are soft, chewy, and delicious. No more feeling guilty for wanting a cookie, treat yourself to this recipe.
Cook time: 25 minutes
Servings: 16
Macros per serving:
Calories: 211
Fat: 17g
Protein: 5g
Total carbs: 20g
Net carbs: 4g
Ingredients:
(Ingredients can be purchased by clicking on the green link)
1 Cup Softened Butter
1/2 Cup Monk Fruit Sweetener
2 Tbsp Water
1 Tsp Baking Soda
1/2 Tsp Salt
1 & 1/2 Cup Coconut Flour
2 Tsp Xanthan Gum
4 Tsp Beef Gelatin
2 Large Eggs
2 Tsp Vanilla Extract
1 Cup Lily's Chocolate Chips
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Let’s Do This!
Preheat oven to 350 degrees Fahrenheit
Combine coconut flour, xanthan gum, beef gelatin, monk fruit sweetener, and salt in a small mixing bowl.
Mix well and break up all clumps.
Set aside.
In a large mixing bowl, combine butter, vanilla, and eggs.
Beat until smooth.
In a small cup combine baking soda, and 1 tbsp of water.
Add to wet ingredients.
Swirl the remaining tbsp of water in the glass and add to the bowl.
Mix wet ingredients once more.
Slowly add dry ingredients into the wet ingredient bowl.
Once dough is well combined, fold in Lily's chocolate chips.
Form 2 tbsp of dough into a 1/4 inch thick disk, per cookie.
Place on parchment paper lined cookie sheet.
Bake for 10-12 minutes.
Enjoy!