Is there anything better than a chocolate chip cookie? We like ours just barely baked through. Soft and chewy, with the chocolate chips melting while you eat them. Once we bake them, we keep them in the fridge and then plunk them in the microwave for a few seconds to make them melt again. Luckily, we found a good recipe that we tweaked to make into our own for keto chocolate chip cookies.
History of Chocolate Chip Cookies
We owe the invention of the chocolate chip cookie to a woman named Ruth Graves Wakefield in 1938. She was baking at the Toll House Inn, an inn she and her husband owned in Whitman Massachusetts. She ran out of baker’s chocolate so she put in little chips of semi-sweet chocolate, thinking that it would melt into the batter. Instead, the chips remained little bits of goodness in the batter and baked into what we now know as chocolate chip cookies. They became famous, and Nestle asked her for the recipe. The invention is chronicled in the book “One Smart Cookie” by Sarah Howden.
Ingredients for Keto Chocolate Chip Cookies
The key to our chocolate chip cookies are the Lily’s chocolate chips. These little nuggets of goodness taste like chocolate chips, not sweetener. We use the semi-sweet ones in our cookies. Lily’s uses real ingredients and is a fair trade certified company. This means that they compensate the people who create the ingredients they use (cocoa, cocoa butter, and vanilla) fairly and properly.
It’s not absolutely necessary, but we prefer to use the Swerve brown sugar substitute. We use Swerve because the sugar alcohols they use do not impact your blood sugar. We find that the brown sugar one gives the cookies a nicer taste and texture, although you can use any sweetener that you prefer. In our experience, the brown sugar Swerve can be more difficult to find.
Recipe for Keto Chocolate Chip Cookies
This was in our Keto Sweets Dessert Book that is available through Amazon. It’s considered one of our signature recipes because we have tweaked it to make it our own, but we are sharing it with you on this special day.
Chocolate Chip Cookies
- 1 ¼ cups Almond Flour
- ½ tsp Baking Soda
- ½ tsp. Salt
- ¼ tsp. Baking Powder
- ½ cup Softened Butter
- ¾ cup Brown Sugar Swerve
- 1 tsp. Vanilla
- 1 Egg
- 1 cup Lily’s Semi-Sweet Chocolate Chips
- Beat the butter, sweetener, and vanilla until creamy.
- Add egg and mix.
- Slowly add the almond flour, baking soda, baking powder and salt. Mix until combined.
- Add chocolate chips and stir by hand.
- Chill the dough 20-30 minutes.
- Preheat the oven to 350 F.
- Drop the cookies in small balls on a baking sheet lined with parchment paper.
- Bake 7-9 minutes.
- Allow the cookies to cool completely before removing them from the pan. They will firm up as they cool.
Makes 24 Cookies
Macros for Keto Chocolate Chip Cookies
These cookies are actually a pretty good little fat bomb. 1 cookie’s calories is 75% fat, 5% carbs, 18% protein. This means you can eat a chocolate chip cookie and actually feel okay about eating it! It’s more sugar alcohols than you want to take in for any extended period of time, but if you look at them like a treat, they fit well into the keto way of life. We make a batch and have one after supper with our coffee. It’s a great day to eat your day!
Wendy
