Keto Chocolate Chip Cookies

almond butter dairy free gluten free keto nut butters paleo vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired from Texanerin.

INGREDIENTS

For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional)

For cookies

  • 1 cup (100 grams) almond flour
  • 1/4 cup (32 grams) coconut flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 6 tbsp. (84 grams) coconut oil, room temperature but NOT melted.
  • 3/4 cup sugar replacement blend (I used Swerve which has zero calories)
  • 6 tbsp. (98 grams) natural almond butter made with the NutraMilk
  • 1 1/2 tsp. vanilla extract
  • 1 chia or flax egg, or 1 egg if not vegan
  • 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use vegan/ paleo / keto / vegan chocolate chips, if desired)

INSTRUCTIONS

  • Making almond butter
    • Place almond and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.

  • In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
  • In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, almond butter, and vanilla extract at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
  • If using egg: beat in the egg on low or add chia or flax egg and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
  • Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  • Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into 16 smaller balls but then you need to adjust the baking time (a few minutes less than recommended below). Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.

  • Bake for 11-14 minutes (if using coconut sugar or the keto version) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
  • Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Notes:

*To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2.5 tablespoons water. Let sit 5-15 minutes or until goopy like an egg.

* Low-calorie sweeteners- you can buy a premade blend that measured like sugar or use 2 ounces (57 grams) xylitol + 1.5 ounces (43 grams) erythritol + 1/4 tsp. powdered stevia. You can also use coconut sugar or any other sweetener of choice.



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