Now I have a bit of an obsession with Keto cookies and trying to create a crunchy little morsel has been on my mind for a while now! I have to gave credit to Megan @ketoonmywaywardson as this is her recipe I just tweaked a few ingredients but I didn't want to mess with pure perfection! The crunch of the cookie is so good and the taste is somewhere between a caramel and chocolate cookie (depending on the flavour collagen you use). TO DIE FOR! Make sure you tag me if you make them! #lowcarbhavennz
Ingredients (to make approx 30 mini cookies)
1C Lotus Almond flour- Available here
4T Lotus Lupin Flour- Available here
1 Scoop of ATP Science vanilla caramel collagen protein (you can use an vanilla or caramel collagen, protein powder or MCT powder here)
4T Butter (softened)
4T Coconut oil (softened)
2 Egg yolks (save the whites and make pavlova or Diet Dr rolls!)
1/2C Sweetnz Golden Sugar- Available here
Pinch of salt
1t Vanilla
1/2t Baking powder
1/4t Lotus Xanthan Gum- Available here
1/2C Little Zebra Dark Chocolate Buds- Available here
(Although you could also use 90% lind or well naturally cut up)
Method-
- Preheat the oven to 180 and line your baking tray with baking paper
- In a small bowl mix your dry ingredients and set aside
- Cream together butter, coconut oil and sweetener. Add in egg and vanilla
- POur your flour mix into the wet ingredients, fold in and then mix with a hand beater until combines
- Fold in your chocolate chips
- Pop in the fridge for 10 minutes
- Scoop out 1tsp of batter at a time and roll into your hands and then slightly press down onto the baking paper
- Place in the middle of the oven for about 12-15 minutes. Keep a close eye on them after the 12 minute mark
- Allow to cool thoroughly on a cooling rack
