Yields: 32-34 cookies (2.5” size)
Difficulty: Easy
Macros: 99 cal, 1. 2 g net carb, 8. 3 g fat, 3. 6 g protein
Original Instagram link: https://www.instagram.com/p/BaxFB7VFwmC/
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Dry Ingredients
- 180 g (6 oz, 2 1/4 cups) keto flour
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 224 g (8 oz, 2 sticks) butter, softened
- 144 g (5 oz, 3/4 cup) brown sweetener (Sukrin Gold)
- 144 g (5 oz, 3/4 cup) sweetener (Swerve)
- vanilla to taste
- 100 g (2 large) eggs
Toppings
- 280 g (9.5 oz, 2 cups) chocolate chips (Lily’s)
- 125 g (4.4 oz, 1 cup) chopped nuts (optional)
Directions
- Preheat oven to 325 F or 350 F (depending on your oven).
- Mix dry ingredients and set aside.
- Cream softened butter and sweeteners.
- Add eggs, one at a time, and vanilla.
- Mix in flour.
- Fold in chocolate chips.
- Use a cookie scoop or spoon to drop rounded balls onto an ungreased baking sheet.
- Bake for 8-10 minutes or until edges are browned, and middle is still slightly soft.
- Cool on pan until cookies are moveable, then transfer to a wire rack.
- Store in an airtight container.
Notes:
I used the original Toll House bake temperatures, and found 375 F to be too hot. 350 F was okay, but the edges still browned pretty quickly. I think 325 F would be better. I tried silpat, but the results were not as good in terms of shape. Cookie dough can be frozen by individual balls, and baked directly (will need 10-12 min from frozen). You can also flash freeze for 20-30 min prior to baking for a more uniform circle.
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Mine spread out a lot. Even at 300 degrees the texture was almost custardy. I followed the formula with exact weights making the flour and assembling the cookie dough. Any thoughts?
ReplyDeleteDid you bake your cookies the muffin pan, muffin top pan or on a cookie sheet?
Your butter might have melted early. Have you tried flash freezing the dough balls prior to baking? I use either a muffin top pan or a cookie sheet (no lining, no parchment paper). Hope this helps!
DeleteI did try a batch frozen. I did add 50% allulose and I think that may be affecting the color, I think I read somewhere it caramelizes at lower temp. They taste okay, but the texture is very soft, even when cooked through. More experiments to follow. Going for the brioche and cinnamon rolls next :)
DeleteYour cookies definitely look "crisp"
DeleteI used Swerve, but I do have a bag of Allulose that I'll try out some time as well. Thank you so much for the feedback!!
DeleteHave you tried making plain sugar cookies? Would this recipe work if I just used all white sweetener and no brown? I’ve been craving iced sugar cookies and I think your flour would make the most cookie like texture of any keto cookie recipe I’ve seen.
ReplyDeleteI apologize for the super delayed response. I'm somehow not receiving any notifications. Folks have been able to 1:1 sub this keto flour in their sugar cookie recipes without issue.
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