PERFECT KETO Chocolate Chip Cookies
How to make PERFECT KETO Chocolate Chip Cookies | THICK and CHEWY!
Ingredients
2 cups almond flour (200g) (finely ground)
¾ cup Swerve Brown
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup butter melted and cooled
½ teaspoon vanilla extract
½ cup sugar-free chocolate chips divided
¼ cup chopped walnuts (optional)
Makes 18 reasonable-sized cookies
Instructions:
Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don’t crowd the cookies).
In a large bowl, whisk together the almond flour, Brown Swerve, baking soda, and salt.
Stir in the egg, butter, and vanilla extract until the dough comes together. Stir in half of the chocolate chips and the walnuts, if using.
Roll into 1 ½ inch balls.
Press the balls down to about ¾ inch thick with the palm of your hand. Don't press down too much as these cookies will spread a bit on their own. Press the remaining chocolate chips into the tops of the cookies.
Bake 15 to 18 minutes, until puffed and golden brown around the edges. They will still be very soft.
Remove from the oven and let cool completely on the pan.
What is the recommended storage method for these keto cookies?
To keep your cookies fresh, store them in a sealed container at room temperature for up to 5 days. Alternatively, you can refrigerate them for up to 10 days. If you prefer to freeze them, you have the option to do so both before and after baking for a maximum of 2 months. Ensure they are tightly wrapped to prevent freezer burn.
Talk to you soon,
Debbie Nicholson
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