It’s an easy recipe that I love to make with my kids! The leftovers keep well for several days, and you can also successfully freeze them. These amazing cookies are one of those happy instances where the keto version is just as good as the original one. They are buttery, soft, and flavorful. The chocolate chips melt into the tasty dough and give you the best chocolate experience. Even my teenage testers, my toughest critics, love them!
Ingredients
Instructions
Recipe Card
Unsalted butter: I love using European butter, but any butter will work. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead. Vanilla extract: It’s best to use the real thing - pure vanilla extract. Egg: I use large eggs in almost all my recipes, including this one. Almond flour: It’s important to use blanched, super-fine almond flour in this recipe. Kosher salt: I use Diamond Crystal Kosher Salt. Baking soda: You can use 1 teaspoon of baking powder instead (gluten-free if needed). Dark chocolate chips: I typically use 85% cacao chocolate chips.
You can also add chopped nuts to these cookies. I sometimes add ¼ cup of chopped walnuts or pecans. Using a handheld electric whisk, beat the butter, stevia, vanilla, and egg. Add almond flour, salt, and baking soda. Switch from the electric whisk to a rubber spatula, and fold in the chocolate chips. Bake the cookies for about 14 minutes at 350°F. Let them cool on the baking sheet before enjoying them. This is the hard part. They smell so good! You can also crumble them on top of chocolate yogurt or homemade frozen yogurt or layer them with keto ice cream to make an ice cream sandwich. You can also freeze these cookies once they’re completely cool. Place them in freezer bags and freeze them for up to three months.
