These are very popular at DMc’s office!
TMc’s Keto-Friendly Chocolate Chip Cookies
Sugar and gluten free!
Servings: 36 cookies
- 4 cups Almond flour (finely ground – I like Bob's Red Mill best)
- 1 tsp Kosher salt
- 1/2 tsp Baking soda
- 8 TBSP Unsalted butter (1 stick – softened)
- 3/4 cup Confectioners Swerve sweetener
- 1 TBSP Vanilla extract
- 1/4 cup Heavy whipping cream (you can add more by the teaspoon if the dough seems too crumbly after mixing)
- 1-1/2 cup Sugar-free chocolate chips (we love Lily's brand)
- 2/3 cup Chopped nuts – optional (pecans or walnuts are delicious in this cookie)
- Preheat oven to 325 F
- Mix dry ingredients except for sweetener together in a bowl or large measuring cup (flour, salt, soda)
- Cream the butter and Swerve in a mixer bowl until light and fluffy
- Add the vanilla and cream, mix until well combined – NOT too long or you'll accidentally whip your cream too stiff for cookie dough
- Add the dry ingredients in half at a time, mixing until well combined
- Fold in the chocolate chips (and nuts if using)
- Portion the cookies out using a 1-1.25 TBSP scoop on parchment paper on cookie sheets
- Gently press the cookies down to flatten out with the bottom of a glass or something – they will not spread out much at all, so target your desired post-baking size
- Bake at 325 for 15-20 min, until golden brown around the edges (these are a slow baker – if for some reason in your oven they are looking golden brown around the edges before 15 min is up, PULL THEM immediately)
- IMPORTANT: let the cookies cool ON the sheets without lifting/touching for at least 20 minutes
- Move the parchment to cooling racks and let cool at least 2 hours more before storing
- If you don’t mind going a tad off the Keto path, you can add a half cup of low-sugar Craisins to these and they’re very tasty indeed.
- These cookies can go from perfect to burnt on the bottom and edges in a split-second. Watch them carefully, particularly if your oven has a known hot spot. I only use my AirBake cookie sheets for this dough – I find this really helps prevent them from getting too brown on the bottom.
- Be sure to let these cool down all the way before eating, or they’ll fall apart in your mouth, hand, and down your shirt.
- These improve in texture and flavor vastly after some time in the freezer. I now toss them into a freezer bag and in they go as soon as they are thoroughly cooled down. This approach also keeps them fresh for a couple of months.
- I did run the macros on this recipe for a few items that we were interested in tracking. These are per cookie:
- 113 calories
- 17 grams fat
- 4 grams protein
- 10 grams full carbs
- 4 grams erythritol
- 2 grams fiber
- 4 grams net carbs