My family doesn’t eat keto with me, so today there’s a raspberry pie and a bunch of pumpkin bread on the counter. Argh! Keto chocolate chip cookies to the rescue!
(original recipe, improved recipe, and video below)
To deal with living in a flour and sugar household, I like to always keep a keto treat around. Otherwise, sometimes I suddenly come to, and find I’m shoving a hunk of pie in my face.
So I tried a recipe I found in the Amazon reviews for Lily’s Chocolate Chips, and I modified it a little. I’ve never in my life followed a recipe exactly the way it was written, and I wasn’t about to start today.
Here’s the video so you can get a visual:
Here’s how the test kitchen went today.
Original Keto Chocolate Chip Cookies Recipe:
[see my improved version below]
2 1/2 cups almond flour
1/4 cup walnuts
1/2 cup Lily’s chocolate chips
1/2 cup unsalted butter, melted
2 large eggs
1 tsp vanilla
1/2 cup Pyure or Swerve (keto sweeteners)
1/2 tsp salt
1/2 tsp baking powder
Original recipe called for one bowl for dry ingredients, and one for wet… but I find with keto cookie recipes like this one I can get away just fine with simply mixing everything in one bowl, so I did that. Honestly, who has time and energy to use another bowl for no reason? One less bowl to wash, if you ask me.
***Note: Don’t pour hot melted butter onto your eggs in the bowl, or you’ll cook your eggs – blech! Either cool the butter first, or pour the butter over the almond flour. ***
Spoon dough onto cookie sheet lined with silicone mat or parchment paper. Recipe says to flatten ’em, which is fine if you want flat cookies. I tested them rounder, too, and they came out just as well, so leave ’em scoopy-style if you want.
Bake for 8-12 minutes (mine took 13) at 350F. Let them sit for 10 minutes on the hot cookie sheet to firm up, then move to cooling rack. I got 26 nice little cookies out of this batch.
How I made the process simpler:
It’s an easy recipe, but honestly that’s partly because I ignored all the complicated mixing directions and just put everything in a bowl and stirred. The recipe says to flatten the scoops of dough once you get them on the cookie sheet, but I didn’t find that was necessary. Flatten them if you want flat cookies, leave ’em scoopy-style if you want them rounder.
My Improved Keto Chocolate Chip Cookies Recipe: [*changes*]
2 1/2 cups almond flour
1/4 cup walnuts (optional, but they add nice crunch)
1/2 cup Lily’s chocolate chips
1/2 cup *salted* butter, melted (cuz it’s what I had)
2 large eggs
1 *tablespoon* vanilla (more flavor)
1/2 cup *granulated monk fruit* (it’s what I had)1/2 tsp salt(left it out cuz I used salted butter)
1/2 tsp baking powder
and I added:
- 1 tsp ginger powder
- 3/4 tsp cinnamon
- a handful of pumpkin seeds
I think this recipe is crying out for some spices like ginger, cinnamon, nutmeg, or allspice for flavor, and a tablespoon of vanilla instead of just a teaspoon, because I’m a fan of more flavor rather than less.
Fats can make all the difference, so in the future I’d like to play around with different fat combinations in this recipe. If I use a little coconut oil in place of some butter, I wonder if they might brown up a little better. A little cream, or cream cheese, might also give them a even richer consistency. I’ll try that next time.
All together, I give the original recipe:
- B+ overall
- B- for flavor
- A- for consistency
- A for keto-ness
- B for ease
With my improvements, it earns:
- A- overall
- A- for flavor
- A- for consistency
- A for keto-ness
- A for ease
It’s not “sex in a pan” or anything, but it’s a good keto standby cookie and will keep my face out of the sugar bombs tempting me all around the house, while giving me a little great fat to sustain me.
Here are three Pinterest pins I made to show off this recipe. Which do you like better? Pin your favorite!
