Preheat oven to 325ºF. Line 2 large baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugars. Incorporate …
Preview
See Also: Chocolate Recipes, Chocolate Chip RecipesShow details
⅓ Cup Sugar-Free Chocolate Chips - These are great! Once combined, line a baking sheet with parchment paper, and add the cookies using a cookie scoop (around 12 cookies) to the baking sheet Bake for around 10-12 minutes. The cookies should be golden brown on top (and soft to the touch, NOT FIRM)
I feel oat fiber gives a nice almost-like-flour flavor to the dough and enhances the texture of the cookies. You can sub coconut flour for the oat fiber, but it will change the flavor and may slightly affect texture. Of course no chocolate chip cookie would taste right without a good low carb brown sugar substitute!
You may need to adjust the temperature and time to suit your oven, especially if you have a smaller electric wall oven. Store these keto chocolate chip cookies in an airtight container and keep them on the counter for a week or in the refrigerator for two weeks.
These low carb chocolate chip cookies are made from fathead dough! They're gluten free, sugar free, LCHF, and keto friendly! Make the base of the fat head dough by placing some shredded mozzarella and cream cheese in a medium size microwaveable bowl. Microwave for 1 minute, stir and then cook for another 30 seconds. Set aside.