Chocolate chip cookies are tricky, the chewiness is difficult with keto ingredients. This recipe went viral for a few weeks and after a couple of friends tried and liked it…I had to.
I do miss the brown sugar molasses flavor that is part of the old fashioned chocolate chip cookies. I am thinking of adding a half tablespoon of molasses to the next batch or buy some molasses flavoring I found on Amazon. There are also brown sugar substitutes, I might try those at some point. (I have since used the brown Swerve and it’s wonderful for this.)
The base of this cookie is a great texture and flavor, I think it could easily be changed up to a bunch of different flavors by just changing or adding things instead of chocolate chips.
Chocolate Chip Cookies
- 42 grams Coconut flour
- 5 tbsp Butter
- 1 large Egg
- 1 tbsp Cream Cheese
- 2 tbsp Heavy Whipping Cream
- 1/2 cup erythritol (1/4 cup + of Pyure)
- 1 tbsp beef gelatin powder (I used regular gelatin, worked fine)
- 1 tsp Baking powder
- 1 tsp Vanilla Extract
- 1/4 cup Lily’s Chocolate Chips (Sugar free Hershey’s is easier to find in Alaska)
- I also added chopped pecans on top, could easily be mixed in too.
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- Put the butter and cream cheese in a large bowl and microwave for 20-30 seconds, until soft. Whisk together until uniform. Add the eggs, heavy whipping cream and vanilla extract and whisk.
- In a separate bowl combine the coconut flour, erythritol, beef gelatin powder and baking powder. In two batches add the dry to the wet as you combine.
- Once the dough has come together fold in the chocolate chips. Using a cookie scooper or a spoon, make 10-12 cookies on the parchment paper. The dough will not spread in the oven so flatten out the cookies to the desired size you would like them. (I got 14 cookies with my scoop)
- Bake at 350 for 17 minutes or until golden brown. Allow them to cool for at least 20 minute before handling. Enjoy!
The original recipe is found Here!