Keto Cowboy Cookies
Deliciously chewy and chocolatey cookies that are keto-friendly, perfect for any occasion and satisfy cravings without the guilt.
Ingredients
Main Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol or another keto-friendly sweetener Substitution options include stevia or monk fruit.
- 1/2 cup unsalted butter, softened Make sure it is at room temperature for best mixing.
- 1 large egg
- 1 tsp alcohol-free vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar-free chocolate chips
- 1/2 cup chopped nuts (optional) Customize based on dietary preferences.
- 1/2 cup unsweetened shredded coconut (optional) Can be substituted as per your choice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and erythritol until it's light and fluffy.
- Beat in the egg and alcohol-free vanilla extract until everything is well combined.
- In another bowl, whisk together the almond flour, coconut flour, baking soda, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined—don’t overmix!
- Gently fold in the sugar-free chocolate chips and any optional nuts or coconut until evenly distributed.
- Use tablespoons to scoop dough onto the prepared baking sheet, ensuring to space them out.
- Place in the oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are perfect on their own or can be paired with a warm cup of coffee or keto-friendly ice cream. Store in an airtight container in the fridge for up to a week or freeze for 2-3 months. Warm them in the microwave for 10-15 seconds for best flavor.