Who can resist the temptation of a crisp, delicious cookie or biscuit paired with a steaming cup of coffee? After a long day at work, it’s the perfect treat to unwind and indulge in.
Personally, I always look forward to enjoying my cups of bulletproof coffee, and if I have a Choco Chip Cookies to accompany it, my day is made.
Trust me, once you try my Keto-ed choco chip cookies, you’ll find yourself keeping a batch in your fridge at all times.
Today, I have an easy cookie recipe to share with you. Not only is it incredibly tasty, but it also doesn’t require a long list of fancy ingredients. It’s a fantastic Keto-fied dessert option, and if you prefer, you can even skip the Choco chips and make them plain. I recently made a batch for myself, and I must say, I couldn’t be happier with the end result.
So why wait? Treat yourself and give these cookies a try today. You can store them in the freezer, and whenever your favorite TV show comes on, grab a cookie or two to enjoy with your cup of tea or coffee.
Step-by-step Process
1. Preheat the oven to 350 degrees Celsius.
2. In an electric mixer, cream together the butter and the sweetener first.
3. Now add the egg, and keep mixing.
4. Add the coconut flour, vanilla essence, baking powder and blend some more.
5. Lastly, add the almond flour and blend for another minute or so.
6. Now take out the batter in a bowl and fold in the choco chips, with a light hand. Or you can sprinkle them on the top like I did.
7. Drop the cookies at some distance on the baking sheet.
7. Sprinkle the Choco chips on the cookies. Bake at 250 degrees Celsius for 25 minutes, or for 15 minutes at 350 degrees Celsius.
8. Allow the cookies to cool for at least thirty minutes before you remove them from the tray.
9. They might look soft and easy to crumble when hot, but as they cool down they become much more firm.
