YIELD: About 16-24 cookies
MACRONUTRIENT RATIO: 3:1+ Macros for entire batch
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
The classic chocolate chip cookie is perfection in every way, all except the sugar and carbs that is! But don’t worry, we have a delicious version that is perfect for medical keto therapies. Our keto chocolate chip cookies use a small amount of flax meal which helps hold onto an enormous amount of fat. As is, the recipe below is calculated at 3:1+. You can increase the butter to meet a 4:1 ratio need quite easily. The cookies will spread more, but they are very good. For those that require 4:1 ratio, evenly distribute the chocolate chips by counting the total chips and dividing by the number of cookies you end up with. Add the correct number of chips to each cookie after they have been rolled or sliced.
You may also notice the chocolate sprinkles on top! You can easily make your own keto friendly sprinkles just by melting sugar free chocolate and piping it through a syringe or small piping bag onto a cold parchment paper lined baking sheet. The sprinkles add such a nice touch to the cookies, who doesn’t love sprinkles! Enjoy this recipe and modify it to fit your needs, it is very adaptable.
1 large (50 grams) egg
1 tablespoon (7 grams) flax seed meal
1 cup (100 grams) almond flour
1/4 cup (30 grams) coconut flour
1 stick (114 grams) butter, room temperature
1/2 cup (56 grams) avocado oil
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
Sweetener of choice
2 tablespoons (30 grams) Lily's semi sweet chocolate chips
1In a small bowl, whisk together the egg and flax seed meal. Set aside. 2In a food processor, combine the almond flour, coconut flour, baking powder, baking soda, and sweetener. Pulse several times to combine the dry ingredients. 3Add the remaining ingredients, including the chocolate chips to the dry. Pulse until well combined. Some of the chocolate chips will get chopped into the dough mixture, this will help distribute the chocolate more evenly. 4Refrigerate the dough until you can roll it into a ball shape, press into sprinkles if desired. Alternatively, roll the dough into a tube shape and refrigerate. Once cold, you can slice and bake! 5Place the rolled cookie dough onto a parchment lined baking sheet, flatten the rounds, they will not spread too much at the 3:1 ratio. Bake at 350 degrees F for about 9 minutes. Do not over bake!