JUST because I gave up (most) carbs, all the sugar and all the grains, doesn’t mean my sweet tooth completely vanished. Thankfully, these keto friendly chocolate chip cookies taste just like the real thing.
PERFECT CHOCOLATE CHIP COOKIES
Guys, I have worked hard to perfect this recipe – I had found a few others online but they were either too sweet or too flat and just not the type of chocolate chip cookie this Keto girl was hankerin’ for.
So, I baked and tested and failed until I finally achieved the consistency, flavor and “I’m eating chocolate chip cookies” feeling I was hoping for.You know the feeling. The one where you trick your brain into thinking you’re eating the naughty version when really you’re winning by eating the much-better-for-you version.
FRIENDLY FOR MANY DIETS
Whether your diabetic, keto, paleo, sugar-free, gluten-free or anything in between, this recipe suits most diets by skipping the refined sugar and grains and adding the healthy fats and protein.
I personally started to follow a keto diet in an attempt to alleviate really bad perimenopausal symptoms (I’m only 41, guys!). Needless to say, the headaches, hot flashes, mood swings, and all the other annoying symptoms are gone and my Rocasea is pretty much non-existent.
Since I’m not quitting keto anytime soon, cookies are a must in my life. The consistency of these is lighter than a regular cookie and melt in your mouth.
SUPER EASY TO BAKE
These chocolate chip cookies are probably one of the easier cookies I’ve baked. I’m all about testing new recipes lately, but I’m also all about NOT spending 32 years of my life in the kitchen. For this recipe, you pretty much plop everything into the bowl, mix it up and plop it on a pan to bake.
If you’re looking for a bar cookie instead of your standard cookie, check out these Almond Butter Blondies. You won’t regret it!
BAKING TIPS & TOOLS
Parchment paper is your BFF when baking these cookies. They slide right off and transfer easily to the cooling rack – just wait a few minutes to let them harden before you transfer them over. They come out of the oven SUPER soft and will crumble if you don’t give them a minute to chill (literally).
I use the following to create this recipe:
- INGREDIENTS: I’m picky about the keto friendly ingredients I use. I love Swerve sweetener, Bob’s Red Mill Almond Flour, Bob’s Red Mill Baking Powder and Lily’s Stevia Sweetened Chocolate Chips. I’ve found the best prices at Thrive Market. You can get $25% off your first order if you use my link!
- TOOLS: I cannot bake without my cookie scoop. The hubs put this in my stocking one year for Christmas and its my fave.
The recipe is below and yours for the taking! Stay tuned for my next variation (Maple Walnut Spice Cookies, OMG) and drop me a link to your favorite keto friendly dessert in the comments below 🙂
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