Indulge Guilt-Free: The Ultimate Giant Chewy Keto Chocolate Chip Cookies Recipe

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. 2

   In a medium bowl, whisk together the almond flour, keto sweetener, baking soda, xanthan gum, and salt. Make sure there are no lumps and ingredients are well combined.
3. 3

   In a large bowl, using an electric mixer, cream the softened butter and coconut oil together on medium speed until light and fluffy, about 2-3 minutes. This incorporates air and contributes to the cookie's texture.
4. 4

   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
5. 5

   Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix. The dough will be thick and somewhat sticky.
6. 6

   Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
7. 7

   Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 1 hour. This chilling step is crucial for preventing excessive spreading and ensuring a chewy texture.
8. 8

   Once chilled, scoop out generous portions of dough (about 1/4 cup each) onto the prepared baking sheets, leaving ample space between them. Gently flatten each dough ball slightly with your palm.
9. 9

   Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers still look slightly soft and underdone. Remember, they will continue to set as they cool.
10. 10

    Remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This helps them firm up without becoming brittle.