If you have a sweet tooth like I do, you’re going to need to add this recipe to your stash. I’ve tweaked this cookie into submission. The consistency is on point with a gooey inside and crispy edges. I give you…. the most normal tasting keto friendly/gluten free/sugar free chocolate chip cookie you’ll ever have!
Keto has certainly helped curve my sugar addiction, but my sweet tooth still has its moments (ladies, you know what I mean). A few days ago I was running errands when an intense need for something crispy, gooey, ice cream-y, and chocolaty demanded my attention. Old me would have taken the kids out for a “treat” as a disguise to satisfy this itch. New me powered through the rest of my errands and made a ridiculously perfect chocolate chip cookie sundae when I got home. I’ll share the sundae at the bottom of this post.
Let’s get to these cookies, shall we?
1 Egg + 1 Egg white
3T Torani Sugar Free French Vanilla Syrup
1/2c Butter (softened)
2 3/4c Almond Flour
1/2c Sugar Substitute (I use Splenda)
1t Black Strap Molasses
1/2t Baking Soda
1 1/2c Chocolate Chips (I use Lilly’s)
1. Preheat oven to 350.
2. With an electric or stand mixer beat eggs, vanilla syrup, and butter until smooth.
3. Add almond flour, sugar, molasses, salt, and baking soda.
4. Add chocolate chips.
5. Roll dough into 1″ balls, place on lined baking sheet (I can fit three rows of five) and press down. How you shape the cookies now is how they’ll look when done – these cookies do not spread and puff like a traditional cookie.
6. Bake for 13-15 minutes until they just start to brown on the edges/peaks.
7. Remove from sheet and place on cooling rack.
Notes: You can add pecan or walnut pieces when you add the chocolate chips. These can be stored in an air tight container for up to a week. Both dough and cookies can be frozen as well.
Carb count varies depending on products used. Obviously this includes artificial sweeteners and it’s not a one-carb-wonder treat – so if that doesn’t work with the way you keto, avoid this recipe or tweak it to your methods.
Now how about that sundae???
Take two cookies fresh from the oven or microwaved for a few seconds and put a little vanilla bean ice cream (keto friendly recipe here) in between. Whip up some sweet cream (a little heavy cream + splash of Torani sugar free french vanilla syrup in your NutriBullet) and put a dollop on top. Pour a little chocolate syrup (a handful of Lilly’s chocolate chips microwaved with a little butter, stirred) on top and ENJOY! There’s not an ounce of flavor missing here – restaurant quality flavor, folks!