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Chocolate Chip Keto Kookies

November 7, 2017 By PJ Glassey

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K’mon, you gotta be Kidding! I think knot! This kookie is krazy killer good!

And they’re keto, with most of the kalories coming from healthy fat!

Batter Ingredients:

  • .5 cup salted Kerry Gold butter (or other grass-fed butter), softened to room temperature
  • .75 cup GOLDEN Monk fruit/lo han
  • 1/4 cup erythritol
  • 1.5 tablespoon Nature’s Hollow honey
  •  1.5 tablespoon vanilla
  • 4 large eggs, room temperature
  • .5 cup almond flour
  • .5 cup coconut flour
  • 1/4 cup flaxmeal
  • 1 tablespoon baking soda
  • .5 tablespoon salt
  • 1.5 cups unsweetened shredded coconut
  • 2 tablespoons boiling water
  • 2 bags Lily’s chocolate chips
  • 2 tbsp stevia glycerite

Instructions:

  1. Preheat oven to 350F degrees.
  2. For cookies, line baking sheets with parchment paper or a silicone baking mat and for brownies, spray a 9×11 pan with coconut oil.
  3. In a large bowl beat together all ingredients.
  4. Drop the cookie dough into small balls (about a tablespoon) on cookie sheet 3 inches apart. For brownies, spread batter evenly in pan.
  5. Bake for 7-10 minutes until the edges are just starting to brown and the tops are beginning to set. Each oven is different, so check at 5 minutes to make sure it’s not overbaking. Cookies will continue to slightly back when cooling.
  6. Allow to kool on the kounter for 10+ minutes (or eat when warm!)

Makes 12 kollosal kookies.

Nutrient breakdown per kookie:

(and don’t fret about the carbs because they are slow carbs that won’t spike your blood sugar or insulin). 

Filed Under: Desserts

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