I'm tooting my own horn here, this is by far the best keto cookie recipe I have tried!
For a while now I've been wanting the ultimate cookie recipe - One that I will use over and over, my go to, my ride or die cookie that has texture, taste and could even make Santa happy (ahem)
So often I find keto friendly cookies have a certain texture - you know the one, where you KNOW you're eating a cookie made from almond flour or coconut flour, its soft and there's no bite to it.
This cookie has everything you want. Its crunchy, it doesn't taste like almond flour, its rich in flavour and will make all your dreams come true.
..Sold yet?
These cookies also taste amazing with a drizzle of melted 90% Lindt chocolate on top as well!
Ingredients:
Almond flour: Yes, I can hear some of you groaning already. But this isn't your typical almond flour cookie. Its got extra pizzazz - trust me! I get my almond flour from Countdown or New World, generally near the nuts or the flours.
Brown sugar substitute: To be honest, I wouldn't have gone for this sweetener to begin with - but I'd run out of white sweetener - however, absolutely no regrets, considering brown sweetener is flavoured with molasses, I think it just makes this cookie so damn better.
For those wondering, I generally source mine from Low Carb Haven, $14.50 will get you 300g and lasts a good while!
You may notice I've only used a small 2 tablespoons for this recipe, and this is because this particular sweetener has a cooling effect if used too generously. Nothing kills your mood more than biting into a cookie that brings warmth into your heart when suddenly you're slapped in the face by the ice queen!
Xanthan Gum: Gluten frees best friend - I noticed without this ingredient I found it difficult to shape my dough balls. Considering its a binder - just use it ok?!
My pack comes from Nothing Naughty, feels like it'll last me forever so you can find small quantities at New World!
Vanilla Extract: A debatable topic - some love extract, some love essence - I happen to love extract so this recipe is catered to that - however if you choose to use essence (You will need 2 tsp), be mindful of your dough becoming too wet.
Almond butter: If there was anything I was sure of with this recipe - it was that I wanted to avoid using eggs. Why? Eggs in cookies will give you a softer cookie, simple. For those of us who still have all our teeth - we want crunch!
Anyway the almond butter has been chilling in the pantry for quite some time, used here and there in smoothies and chia seed puddings but now I've found its true purpose.
Easy to source from supermarkets, mine comes from Nothing Naughty.
Cream: All I really know about cream in baking is it provides richness, flavour and colour, and helps form a mighty fine dough, so here it is!
Some parts will know this as heavy whipping cream, or pouring cream.
Add ins: The choice is yours here - Obviously chocolate chip cookies need chocolate chips, but I grabbed the Healtheries Dark Chocolate Chips because they're easily accessible from the supermarket - However I have really enjoyed the Justine's chocolate chips.
I also used hazelnuts this time around - during my trials I used pecans and both went down very well!
Salt: Save the salt for last, when the cookies are done, crack some of that pink Himalayan salt on top - its a game changer.
These cookies are so simple to make - you'll have them done in no time!
Method:
Preheat oven to 180 degrees Celsius, normal bake.
Chop your nuts into chunky pieces and mix with your chocolate chips.
In a separate bowl, combine almond flour, almond butter, xanthan gum, sweetener, cream and vanilla, stir to form a dough, then add in the nuts and chocolate and mix until combined.
I weighed out my dough - you'll be able to achieve 12 cookies if you weigh them at 30g each.
Form balls of dough by rolling them in your hands. If the dough crumbles, give it a good squeeze and it'll help!
Flatten with a fork or your hands to about 1cm thickness, and bake in the oven on the middle rack for 17 minutes.
Remove from oven and allow to cool completely on the tray.
Leave as is or drizzle with chocolate, and don't forget to crack the salt on top!
The cookies will be relatively soft during the cooling period - if you're impatient like me, pop them in the freezer for 20 mins and they'll be ready in no time!
I wish I could give some advice on storing leftover cookies - but they're gone within 5 minutes!!
Chocolate Chip Cookies
Serves 12
Ingredients:
1 cup almond flour
1 teaspoon xanthan gum
2 tablespoons brown sugar substitute
1/4 cup cream
65g almond butter
1 teaspoon vanilla extract
50g chocolate chips
50g chopped nuts
Method:
Preheat oven to 180 degrees Celsius, normal bake.
Chop nuts and mix with chocolate chips. Set aside.
In a separate bowl, mix together remaining ingredients to form a dough. Add nuts and chocolate and stir to combine.
Shape into 12 balls (Each weighing about 30g). If the dough crumbles or is hard to roll, squeeze tightly and re roll.
Flatten cookies with a fork or fingers and bake in the middle of the oven for 17 minutes.
Remove from the oven and allow to cool completely on the tray.
Leave as is or drizzle melted chocolate on top, and don't forget to crack some salt on top! (Pro tip: To enjoy quicker - Pop the cookies into the freezer once cooled for 20 minutes!)
Per cookie:
Net carbs: 2g Protein: 4g Fat: 12g
Have you made this recipe?
Let us know by tagging us on our Instagram! @ohmygoodness_nz
Comments