I have researched different recipes for cookies that I can make at home. Nothing better than homemade cookies right? So I put myself to the task of baking the perfect low carb, low sugar, keto friendly cookies. It took various tries, but I have perfected it with my own personal touch. These cookies are quite easy to make, they are the perfect quick grab when I want a sweet snack on the go! Not only are they delicious, but they are relatively guilt free!!
These almond chocolate chip cookies are chewy in the center. Has the perfect amount of sweetness. Easy recipe to make with no baking skills needed. so no excuses!
- 1 1/2 cup of Almond Flour
- 1/4 cup of cream cheese ( softened )
- 1/3 cup of Swerve Brown Sugar
- 1/2 cup of unsalted butter ( softened )
- 1 egg ( room temperature )
- 8 tbsp. of sugar
- 1 tsp of baking powder
- 1 tsp of vanilla
- sea salt or Himalayan salt
- chocolate chip ( Hershey’s sugar free chocolate chips )
INSTRUCTIONS
- In a small pot melt the butter on low medium heat until it turns to a brown golden color. Stir constantly. This usually takes me about 10min. Let it cool for a few minutes before incorporating with the other ingredients.
- In a bowl pour all dry ingredients. Almond flour, sugar, and baking powder. Mix well.
- In an electric mixing bowl, start mixing the egg first, then add the cream cheese (room temperature), brown butter and vanilla and mix them thoroughly for about 2 minutes or until it has a creamy texture. Lastly, add the brown sugar and keep mixing until it has fully incorporated.
- Gradually beat in the dry ingredients with wet ingredients and mix well. Now, stir in the chocolate chips.
- After mixing well, cover cookie dough with plastic wrap and refrigerate. It is ideal to wait 24 hours but not necessary, between 30 minutes to an hour will be just fine. The 24 hours will allow the dough to “marinate” and add more flavor to your cookies.
- Let the dough sit at room temperature until it’s soft enough to start scooping.
- This is where I start to preheat the oven at 350F and have lined the baking pan with parchment paper.
- With a cookie scoop (size of your choice) start scooping your cookies into the baking sheet, keep them about 2” inches apart.
- Because we are using almond flour, the cookies wont spread like regular cookies when baking. You are going to have to press down a bit other wise they will bake like a ball.
10. Bake for 11 to 14 minutes. Until the sides get golden.
Let it cool completely before removing from the wire racks.
Enjoy!
