Keto Chewy Chocolate Chip Cookies

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Keto Chewy Chocolate Chip Cookies

These cookies are unrealistically good.. yeah, I may have eaten half the batch without blinking….oops!
Even passed the little hands test! Thanks for the best coconut flour CC cookie recipe ever!!!


Recipes adapted from : savorytooth.com

INGREDIENTS

• ⅓ cup granulated erythritol or other low-carb sweetener (I use this brand)
• 1 (4-ounce) bar stevia-sweetened semisweet baking chocolate, finely chopped, or ½ cup stevia-sweetened semisweet chocolate chips (I use this brand)
• ¼ cup (½ stick) unsalted butter, ghee or coconut oil, softened
• ⅓ cup plus 3 teaspoons coconut flour
• 1 tablespoon unflavored grass-fed beef gelatin (I use this brand)
• 2 large eggs
• 1 teaspoon pure vanilla extract ( I use this brand)
• ½ teaspoon baking soda
• Pinch of fine Himalayan salt

INSTRUCTIONS

1. Frist Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk the eggs with a fork or wire whisk until frothy. 
3. Then Add the vanilla extract, erythritol, and fat and whisk until well combined.
4. Then Add the coconut flour, gelatin, baking soda, and salt to the wet ingredients. Using a rubber spatula, mix the ingredients together until a dough forms.
5. Fold the chopped chocolate into the dough.
6. Using a medium-sized cookie scoop or a tablespoon, scoop up a mounded tablespoon of the dough and shape it into a 1-inch ball. 
7. Next, Repeat with the rest of dough, placing the dough balls on the lined baking sheet, 2 inches apart. (You should have a total of twelve.)
8. Using the palm of your hand, gently flatten the balls so they are about ½ inch thick. Bake for 8 to 10 minutes, until the edges are lightly browned.
9. Then Remove the cookies from the oven and let them cool to room temperature on the baking sheet before handling. The more they cool, the chewier they will be. 
10. Store in an airtight container at room temperature for up to 5 days.
11. Enjoy It !

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