Keto Chocolate Chip Soft-Batch Cookies

Soft and chewy, these cookies are a best-seller at Explorado Market and now you can make them right in your own kitchen!

This recipe is brought to you by Explorado Market, incredible, online source for low carb ingredients and grocery items. Included in this recipe are several products available as a bundle (super cheap too). 41oz of ingredients in this bundle (more than you need for 1 batch) ready to use for this recipe and much more. And it’s good to know, these ingredients are of the absolute highest quality.

Keto Chocolate Chip Soft-Batch Cookies

These cookies have the perfect texture, taste, and macros for satisfying your sweet tooth without the detrimental effects on glucose you would find in cookies loaded with sugar and wheat. And the shelf life on these cookies is amazing! They can store at room temp for at least 6 months.

Each mini cookie is only 1g net carb! Guaranteed to not raise blood glucose.

Visit the bundle page at Explorado Market to buy now!

Allulose from Explorado Market
Almond Flour from Explorado Market
Explorado Market Smooth Almond Butter
Keto Chocolate Chip Soft-Batch Cookies

Keto Chocolate Chip Soft-Batch Cookies

Yield: 5 dozen mini cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Cooling Time: 20 minutes
Total Time: 38 minutes

Instructions

  1. Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer, add the eggs, Allulose, and Almond Butter. Using the paddle attachment, mix on medium speed until very smooth.
  3. Add in the melted butter and Cocoa Butter, and vanilla. Mix again until smooth.
  4. Add in all remaining ingredients and mix on medium speed until a thick, smooth dough has formed. This will be thicker and slightly stickier than your standard cookie dough.
  5. Using a small cookie scoop, place scoops of cookie dough 1-2" apart on the prepared cookie sheet. Slightly flatten each ball (use your hands or the bottom of a flat glass/container).
  6. Bake in the preheated oven for 8-9 minutes, or just until the edges start to brown. Remove from oven and let cool on the pan for about 10 minutes, then gently remove to continue cooling on a wire rack.
  7. Cookies can be stored in an airtight container at room temp for up 6 months. We think they actually taste better as they age 🙂 They can be frozen (preferably individually wrapped) to extend their shelf life.

Notes

Nutrition Facts are based on mini cookies using a small cookie scoop

Nutrition Information:
Yield: 60 mini cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 60Total Fat: 5gCarbohydrates: 7.5gNet Carbohydrates: 1gFiber: 1gSugar: 0.5gSugar Alcohols: 5.5gProtein: 2g
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