Description
Deliciously soft and chewy Keto Chocolate Chip Cookies made with creamy cashew butter and sugar-free chocolate chips. These low-carb cookies are perfect for those following a ketogenic lifestyle, offering a sweet treat without the sugar spike.
Ingredients
Cookie Dough
- 1 cup cashew butter (smooth and creamy)
- 1/2 cup allulose (see notes for alternatives)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup keto-friendly chocolate chips (sugar-free)
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F). Line a large tray or cookie sheet with parchment paper and set aside to prepare for baking the cookies.
- Mix Ingredients: In a large mixing bowl, combine the cashew butter, allulose, egg, vanilla extract, and baking soda. Mix well until all ingredients are fully integrated. Gently fold in the keto chocolate chips. For thicker cookies, refrigerate the dough for 30 minutes before shaping.
- Shape Cookies: Using your hands, form 12 small balls of cookie dough. Place each ball onto the lined baking tray and press down each ball into a thick, round cookie shape.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges just begin to turn golden brown, indicating they are done.
- Cool Cookies: Remove the tray from the oven and allow the cookies to cool completely on the tray before serving or storing. Cooling helps them firm up to the perfect texture.
Notes
- Allulose is used as a sugar substitute to keep the cookies keto-friendly; you may substitute with erythritol or monk fruit sweetener as preferred.
- Refrigerating the dough before baking results in thicker, chewier cookies.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a nut-free version, consider using sunflower seed butter, but adjust the texture as needed.
