Keto Chocolate Chip Cookies Recipe (Gluten Free)

Keto Chocolate Chip Cookies Recipe (Gluten Free)

July 31, 2019 1 By William Morgan


Hey guys today I’m gonna show you how to
make some gluten-free keto chocolate chip cookies.
So to start I just want to let you know that for these cookies,
I browned my butter and to brown your
butter basically all you want to do is
just let it melt on a medium-high heat
and once it comes to a simmer it’s gonna
start getting this brown colored foam
and it’s gonna start kind of smelling
like toasted hazelnuts so once it gets
to the point where the foam is a pretty
light brown color and it starts smelling
quite fragrant you’re gonna remove it
from the heat, you’re going to strain it
into a heat safe bowl, and let it cool
just until it’s slightly warm.
You want it to still be slightly warm because
we’re gonna dissolve our erythritol
which is our sweetener in the cookies
and the warmth of the butter will kind
of help the erythritol dissolve because
generally it doesn’t dissolve very well.
So first I’m gonna start mixing my dry ingredients,
so here I have some blanched
almond flour, to that I’m adding some
toasted sesame seed flour this adds a
really nice nuttiness to your cookies
I’m adding some baking soda, some xanthan
gum, this will kind of help bind your dough,
and some salt.
You’re just gonna give that a whisk to get those combined.
So once you’ve mixed your dry
ingredients you’re going to set that
bowl aside and you’re gonna get to
mixing your wet ingredients.
So I have my
butter here the brown butter that’s
still slightly warm and I’m gonna add
that to my bowl along with my erythritol.
And just give that a whisk and you
can also just let it sit for about five
minutes just to allow that erythritol to
kind of start dissolving.
So your sweetener’s not going to
dissolve completely but that’s okay.
Now I’m going to add in my vanilla
extract about one and a half teaspoons to 2 teaspoons.
And I’ll also add in
two eggs.
Give that a whisk until that’s smooth.
Now I’m going to add in half of my dry ingredients.
And give that a whisk.
So once you’ve mixed in the first half
of your dry ingredients you’re going to
add the second half and now I’m going to
also add in my chocolate and I’m using
an 85% chocolate bar that I just chopped
up try to use something that’s above 80
percent because you don’t want to have
too much sugar in your cookies because
otherwise it wouldn’t really be keto
friendly.
So I’m just adding about 150 grams of chopped dark chocolate.
Okay so since this is quite a sticky dough its
gonna need to chill in the fridge for at
least four hours so then when you go to
bake it it can keep its shape.
And what I’m gonna do is after about 2 hours of
chilling I’m gonna go in and I’m going
to shape them and then I’m gonna let
them chill for at least another two
hours and these need to bake at 190
degrees Celsius which is 375 degrees
Fahrenheit for about 8 to 10 minutes
kind of like regular chocolate chip
cookies you want them to be just set on
the edges but still gooey in the middle
and once you pull them out of the oven
just let them cool for about 10 minutes
and then you can eat them.
So as usual, the recipe is going to be on my website
andreamaronyan.com, like and subscribe
for more recipes and I’ll see you next
time:)