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Keto Chewy Chocolate Chip Cookies

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Makes 28 - 30 cookies Calories 110 Prep Time 10 minutes Total Time 60 minutes Made with Splenda® Allulose Sweetener

Instructions

  1. Preheat oven to 350ºF.
  2. In a medium bowl, beat butter one minute. Add sweetener and beat until fully incorporated (mixture will break apart into small chunks; this is normal). Beat in egg and vanilla, scraping down the sides of the bowl as you go.
  3. In a separate bowl, whisk together almond flour, coconut flour, baking soda, xanthan gum, and salt. Add dry ingredients into the butter mixture into three batches, beating well after each addition. Fold in chocolate chips.
  4. Freeze mixture for 30 minutes. Remove, and roll cookie dough into balls about 1 – 1 ½ tablespoons in size.  Baking time will depend on the size of the cookie dough balls and the oven, but typically they take between 8-10 minutes.
  5. Remove from oven and let cool for 10 minutes. Enjoy!

Note

  • Cookie dough keeps great in the freezer!  No need to thaw, it can be rolled into balls and baked right away. Cookie dough can also be kept in the refrigerator.
  • These cookies, even if over baked, won’t tend to crisp up, They are meant to be chewy; remove them from the oven when they are barely done in the middle to enjoy them gooey.
  • Baked cookies keep for 5 days in an air-tight container.
  • Xantham gum is an easy ingredient to use that helps baked items stay chewy.

Made With

Splenda® Allulose Sweeteners

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Nutrition Info Per Serving

Serving Size: 1 chewy cookie

Net Carbs 5g
Calories 110
Total Fat 9g
Saturated Fat 3.5g
Cholesterol 15mg
Sodium 45mg
Total Carbs 13g
Dietary Fiber 1g
Sugars 1g
Protein 2g
Contains 7g Allulose