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The Best Mini Choc Chip Keto Cookies

Laura Smyth

Posted on May 15 2019

The Best Mini Choc Chip Keto Cookies

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 Now Foods 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-

  1. Preheat the oven to 180 and line your baking tray with baking paper
  2. In a small bowl mix your dry ingredients and set aside
  3. Cream together butter, coconut oil and sweetener. Add in egg and vanilla
  4. POur your flour mix into the wet ingredients, fold in and then mix with a hand beater until combines
  5. Fold in your chocolate chips
  6. Pop in the fridge for 10 minutes
  7. Scoop out 1tsp of batter at a time and roll into your hands and then slightly press down onto the baking paper
  8. Place in the middle of the oven for about 12-15 minutes. Keep a close eye on them after the 12 minute mark
  9. Allow to cool thoroughly on a cooling rack 

 

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