Chocolate chip cookies always bring back memories of the holidays as a child. Setting up for Santa to come down the chimney with the presents, enjoy a quick carby snack, and get back to work by jumping on the sleigh. And you can’t forget about Rudolph, either, he always had a carrot that somehow mysteriously ended up in the trash can the next day – well I guess the reindeer weren’t much of vegetarians. With all the cookies and milk, there’s no wonder we personified Santa as a heavyset guy now, is there?
Anyway, enough of my slightly twisted reminiscing So the other day, I was wanting to make some cookies that weren’t too dry, but were just right. Crispy on the outside, but still soft enough on the inside to make you want to come back for more. I wanted to incorporate a mixture of flours…which I seem to be doing a lot lately. Psyllium husk just gives a fantastic texture to things in my opinion, and I will most likely start using it more and more for baked foods. It can give that mouthy bite texture that you get with gluten-packed goods…that almost resisting “pull” you get from breads when you take a bite. Without using vital wheat gluten, or oat fiber or any of the other gluten laden substitutes, I have to say psyllium comes pretty close to being the best I’ve found.
So the cookies? Well, we are here for cookies after all. They’re delicious! They remind me of Chips Ahoy style cookies, but with a softer middle. They’re perfect for dunking in a glass of coconut or almond milk, and absolutely perfect for kids. A great dessert that can go around the family table and nobody will complain – keto carbing or not!
Yields 16 Delicious Keto Chocolate Chunk Cookies
2. Using a hand mixer, beat 8 tbsp. room temperature butter to a pale color. This should take about 1-2 minutes.
4. Add 1 large egg and 2 tsp. Quality Vanilla Extract to the beaten butter and beat again until well combined.
5. Sift dry ingredients over butter and mix again to combine fully. Make sure there are no lumps when you finish.
6. Chop the 5 bars of Chocoperfection (or other 95%+ Cocoa) and add to the dough. Mix together well.
7. Roll the dough into a log. Make small markings over the top of the log to ensure consistent measurements of cookies.
8. Slice off each piece of dough and roll into a ball. Lay each ball onto a silpat that is on a baking sheet.
9. Using the bottom of a mason jar, lightly press the cookies flat into circles.
10. Bake the cookies for 12-15 minutes or until a light golden brown color appears on the edges.
11. Let cool for 5-10 minutes before removing from the baking sheet.
12. Serve up with a nice glass of coconut or almond milk, and enjoy!
Makes 16 total Keto Chocolate Chunk Cookies. Each cookie will have 118 Calories, 10.8g Fats, 1.6g Net Carbs, and 2.6g Protein.
|Keto Chocolate Chunk Cookies||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|1 cup Almond Flour||640||56||24||12||12||24|
|3 tbsp. Whey Protein||53||1.1||1.1||0||1.1||10|
|2 tbsp. Coconut Flour||60||2||8||5||3||2|
|2 tbsp. Psyllium Husk Pwdr.||68||0||16||13||3||0|
|8 tbsp. Unsalted Butter||800||88||0||0||0||0|
|2 tsp. Vanilla Extract||7||0||0||0||0||0|
|1/2 tsp. Baking Powder||1||0||0.5||0||0.5||0|
|1 large Egg||70||6||0.5||0||0.5||6|
|5 bars Chocoperfection||195||20||20||15||5||0|
|Per Cookie ( /16 )||118.4||10.8||4.4||2.8||1.6||2.6|