Easy Keto Chocolate Chip Cookies (Paleo & Gluten Free)
There's nothing quite like delicious keto chocolate chip cookies to brighten your day. This stevia sweetened easy keto dessert recipe creates something in between a chewy and crispy cookie!
Course Dessert
Cuisine American, Keto, Paleo
Keyword keto chocolate chip cookies, keto cookies, paleo cookies
Preheat the oven to 350°. In a mixing bowl or food processor beat the eggs then add the stevia, apple cider vinegar, vanilla, baking soda and mix together. Add in the cashew butter and combine with a stick blender or food processor.
Add the chocolate chips and fold in with a spoon.
Take 12 small heaps of the batter and place onto a cookie sheet shaping into a cookie shape and leaving room for them to rise.
Bake at 350° for about 10-15 minutes. Let cool for a few minutes so the cookies can fully solidify before serving.
Video
Notes
I find that this recipe works best with 100% cashew butter where the only ingredient is cashews. Some cashew butter brands at trader joe's or other stores add sunflower oil. This type of cashew butter will still work for this recipe but the texture will be different and a bit more oily and dense.
The eggs are crucial for this recipe and can't be substituted. They are needed as a binder for the cookie dough and to help the cookies rise.
I have not tried this recipe with any other nut butters so can't say if a different nut butter would work in place of cashew butter. I can't guarantee any major substitutions will turn out. If you experiment please leave a comment and let me know how it turns out so I can update the recipe with substitution suggestions!
The apple cider vinegar is added to react with the baking soda to create more rise and fluffiness in the cookie. You can omit it if you want, but it will change the texture of the cookie.
For net carbs subtract 3 grams of erythritol for each cookie. The sugar alcohols can be subtracted and are not displayed on the nutrition facts below. There are 7 net carbs per cookie.