Keto Chocolate Chip Cookies
Bake up crispy, chewy, buttery joy with this easy, gluten-free recipe that tastes like your happiest childhood memories!
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 8 tablespoons unsalted butter softened
- 1 egg beaten
- 3/4 cup brown sugar substitute
- 1 teaspoon pure vanilla extract
- 1 9-ounce package sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together the almond flour, baking soda, baking powder, and salt until well combined.
- Add the softened butter. Using a fork or mixer, blend until the mixture is uniform and crumbly, with no visible streaks of butter.
- Add the egg, brown sugar substitute, and vanilla extract. Mix until a smooth, cohesive dough forms.
- Fold in the chocolate chips until evenly distributed.
- For chewier cookies and less spreading, cover the bowl and chill the dough in the refrigerator for 20–30 minutes. This step is optional but recommended.
- Divide the dough into 24 mounds using a medium cookie scoop. Place them on the prepared baking sheet about 2 inches apart. Flatten lightly with your fingertips or the back of a fork for an even thickness, or leave them rounded for domed cookies.
- Bake for 10-13 minutes, or until the edges look golden and set, and the centers appear just slightly underbaked. The cookies will firm up as they cool. For a chewier cookie, aim for the shorter baking time and pull them out when the centers are still a bit soft.
- Remove from oven and let the cookies cool on the pan for 5 minutes to set. Transfer to a wire rack and cool completely before serving.
Nutrition
Calories: 118kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 3gSodium: 47mgFiber: 1g
Tried this recipe?Let us know how it was!