Double Chocolate Chip Coconut Keto Cookies
I’m not going to lie, I created this recipe completely on a whim. I was craving initially craving Cast Iron Keto Blondies, but didn’t have all the ingredients handy, and a lot of coconut flour. As many of you, coconut flour can be very tricky to work with, but I was determined to some amazing, keto friendly cookies! I’m actually very impressed with the outcome. I would follow this recipe pretty exact on your first attempt because coconut flour is notorious for crumbling and being a little gritty, especially when it comes to baking. These Double Chocolate Chip Coconut Keto Cookies turned out incredible, and even the boo was quoted to have said “I definitely approve. Holy cow”. He HATES cooking with coconut flour, so I will gladly take that as a win.
What do you all use coconut flour with? I’ve love to hear! Comment below and let me know.
Oh, and by the way: I hope you are ready for pumpkin flavored everything, because there’s going to be a lot of that coming up very soon, along with tasty keto tailgating recipes, as fall and football season are upon us. I can hardly wait. More to come!
- 3 eggs
- 3/4 C blanched almond flour
- 1 C coconut flour
- 1/2 C erythritol monkfruit blend
- This is just my preference, use what sugar substitute you like.
- 1 1/2 tsp cocoa powder
- 6 ChocZero squares
- You can use any sugar free chocolate, I just had this in stock
- This is about 60g of 85% dark, chocolate
- 2 tbsp coconut oil
- 2 tbsp butter
- 1 1/2 tbsp vanilla
- 1/3 C half and half
- 1/3 tsp xanthan gum
Preheat oven to 325 degrees Fahrenheit. Next, in a medium bowl combine all dry ingredients (except chocolate) very well, and melt butter in a separate dish in the microwave. Next slowly add the eggs, and wet ingredients, mixing on a medium setting for 2-3 minutes, and mix well. Set mixture aside. Take desired sugar-free chocolate, and coarsely chop into small chunks if necessary and add to batter.
Once the batter is mixed, be sure to line the baking sheet with either a silpat or parchment paper. This is very important as this dough is quite sticky. If you want to be extra safe you can even spray a light spritz of pam or some type of oil to the paper, but it isn’t necessary if you have a silpat or parchment paper.
Using either a ice cream scoop, a spoon, or just your hands (I always use my hands), create a 1.5-2 inch ball and place on baking sheet leaving them a few inches apart. Just a warning: This dough is going to be very sticky, but I found it necessary because of the coconut flour. If you are struggling, try dusting your hands with some flour so the dough doesn’t stick to your hand.
Bake in the oven for a minimum of 12 minutes, probably no more than 18 minute per batch. Place on cooling rack and enjoy!