Keto Almond Butter Cookies with Chocolate Chips
If you’re on the keto diet and craving something sweet, look no further! These Keto Almond Butter Cookies with Chocolate Chips are not only delicious but also incredibly easy to make. With a few simple ingredients, you can whip up a batch of cookies that satisfy your sweet tooth without derailing your diet. These cookies offer the perfect balance of rich almond flavor with the delightful addition of sugar-free chocolate chips, making them a favorite among keto enthusiasts.
Why Cooks Rave About It
These cookies are a game changer! They’re quick to prepare, require minimal ingredients, and are soft and chewy, just like a classic cookie should be. What’s more, they’re sugar-free and low in carbs, which means you can enjoy them guilt-free. The combination of almond butter and coconut flour creates a unique texture that’s both satisfying and delicious. Plus, who can resist the allure of gooey chocolate chips in every bite?
Ingredients at a Glance
- 1 large egg – Acts as a binding agent for the cookies.
- 1/2 cup almond butter (smooth) – The star ingredient that offers a rich flavor and healthy fats.
- 1 tablespoon coconut oil (melted and cooled) – Adds moisture and a hint of coconut flavor.
- 1 1/2 teaspoons vanilla extract – Enhances the overall sweetness and flavor profile.
- 1/2 cup Swerve sugar alternative (confectioners) – A great sugar substitute for sweetness without the carbs.
- 1 cup almond flour (superfine) – The primary flour for a keto-friendly cookie base.
- 1/4 cup coconut flour – Adds fiber and helps absorb moisture.
- 1/2 teaspoon baking soda – Helps the cookies rise and become fluffy.
- 1/8 teaspoon kosher salt (fine grain) – Balances the sweetness.
- 1/3 cup dark chocolate chips (sugar-free) – For a delicious, chocolaty finish.
What’s in the Gear List
- Mixing bowl – For combining your ingredients.
- Baking sheet – To bake your cookies on.
- Parchment paper – Helps prevent sticking and makes cleanup a breeze.
- Measuring cups and spoons – To ensure precise measurements for perfect cookies.
- Spatula – For mixing and transferring the dough.
Mastering Keto Almond Butter Cookies with Chocolate Chips: How-To
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and come out perfectly golden.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the large egg, almond butter, melted coconut oil, and vanilla extract. Use a spatula to mix until everything is well incorporated and smooth.
Step 3: Add Sweetener and Dry Ingredients
Next, add the Swerve sugar alternative to the wet mixture. Stir until fully combined. Then, gradually add in the almond flour, coconut flour, baking soda, and kosher salt. Mix until you form a cohesive dough.
Step 4: Fold in the Chocolate Chips
Gently fold in the dark chocolate chips until they are evenly distributed throughout the dough.
Step 5: Scoop and Shape
Using a tablespoon or cookie scoop, scoop out portions of dough and place them onto a baking sheet lined with parchment paper. Leave some space between each cookie, as they will spread slightly while baking.
Step 6: Bake and Cool
Bake the cookies in the preheated oven for about 10-12 minutes or until the edges are lightly golden. Remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Smart Substitutions
- Nut Butter – If you’re allergic to almonds, feel free to substitute with sunflower seed butter.
- Coconut Oil – Can be replaced with butter or ghee for a richer taste.
- Sweetener – You can use any sugar substitute that measures like sugar, such as Keto Honey.
- Flour – While almond and coconut flours are preferred, you can experiment with hazelnut flour as an alternative.
Insider Tips
- For a chewier cookie, don’t overbake them. They should be slightly soft in the center when you take them out.
- If you prefer a more intense chocolate flavor, consider adding a few extra chocolate chips.
- To enhance the flavor, try adding a pinch of cinnamon or a dash of sea salt on top before baking.
- Store your cookies in an airtight container to keep them fresh for longer.
Refrigerate, Freeze, Reheat
These Keto Almond Butter Cookies with Chocolate Chips store well in the fridge for up to a week. For longer storage, you can freeze the cookies in a freezer-safe bag for up to three months. When you’re ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a few seconds to warm them up.
Ask the Chef
Can I use a different type of flour?
Yes, you can experiment with other nut flours, but keep in mind that the texture and flavor may change. Almond flour and coconut flour work best for a keto cookie.
What can I substitute for Swerve?
You can use any keto-friendly sweetener that is equivalent in sweetness to sugar. Just ensure it’s a granulated or powdered form for best results.
How do I know when my cookies are done baking?
Your cookies will be lightly golden around the edges and still soft in the center. They will firm up as they cool, so don’t be tempted to bake them until they are hard.
Can I add nuts to the cookie dough?
Absolutely! Chopped walnuts or pecans would be a delicious addition to the dough. Just make sure to adjust the quantity of chocolate chips accordingly.
Serve & Enjoy
Now that you’ve mastered the art of baking Keto Almond Butter Cookies with Chocolate Chips, it’s time to indulge! Whether you enjoy them with a cup of coffee, as a midday snack, or as an after-dinner treat, these cookies are sure to impress your taste buds. Their soft texture and rich flavor make them a satisfying choice for anyone on a keto journey. So gather your ingredients, roll up your sleeves, and get ready to enjoy some scrumptious cookies!
Keto Almond Butter Cookies with Chocolate Chips
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, combine the egg, almond butter, melted coconut oil, and vanilla extract. Mix until smooth.
- Step 3: Add the Swerve sugar alternative and stir until combined. Gradually mix in the almond flour, coconut flour, baking soda, and kosher salt until a cohesive dough forms.
- Step 4: Gently fold in the dark chocolate chips until evenly distributed.
- Step 5: Scoop out portions of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Step 6: Bake for 10-12 minutes until the edges are lightly golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For chewier cookies, avoid overbaking; they should be soft in the center.
- Add extra chocolate chips for a more intense flavor.
- Consider adding a pinch of cinnamon for enhanced taste.
- Store cookies in an airtight container for freshness.
