Life is just better with cookies isn’t it?! Here’s my favorite recipe for puffy, chewy chocolate chip cookies. You can use any keto-friendly chocolate chip, you can also add nuts if you would like, chopped macadamia nuts are my favorite!

Chewy Chocolate Chip Cookies

Makes 10 cookies

Prep: 10 minutes

Cook: 15 minutes

INGREDIENTS

·      ¼ cup unsalted butter

·      1 ¼ cups almond flour

·      ¼ tsp salt

·      ¼ cup erythritol

·      ¼ tsp cream of tartar

·      1 large egg

·      1 tsp vanilla extract

·      ¼ cup of Choc Zero chocolate chips (they make dark, milk and white)

DIRECTIONS

1.     Preheat oven to 350

2.     Line a baking sheet with parchment paper or silicone baking mat and set aside.

3.     In a saucepan or in the microwave, melt the butter. Place in a room-temperature container and let it set in the refrigerator for 10 minutes to cool down.

4.     In a large bowl, combine the almond flour, salt, erythritol, and cream of tartar. Stir to combine.

5.     In a small bowl, combine the egg, vanilla, and cooled butter. Whisk together.

6.     Pour the wet ingredients into the dry ingredients and combine everything together with a large spoon or rubber scraper, then fold in the chocolate chips.

7.     Scoop out 2 to 3” mounds of cookie dough and place on the prepared baking sheet. I like to flatten mine a bit.

8.     Bake the cookies for 10 to 12 minutes before transferring them to a cooling rack for an additional 15 minutes.

9.     These will make puffy chocolate chip cookies with a chewy center. I absolutely love them cold, so I generally store in the refrigerator.

This recipe makes 10 cookies, here is the nutrition for each cookie

CALORIES: 121; TOTAL FAT: 9G; PROTEIN: 2G; TOTAL CARBS: 8G; FIBER: 1G; ERYTHRITOL: 6G; NET CARBS: 1G

TOTAL CARBS - FIBER - ERYTHRITOL = NET CARBS