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This recipe uses xylitol at it's best, to create a double chocolate chewy cookie that tastes absolutely divine. You can use other sweeteners in the recipe if you don't have xylitol but you will be missing out on the feature that makes these biscuits to die for. For the ultimate chocolate flavors use Dutch cocoa in the recipe instead of regular cocoa.
WHAT SWEETENER SHOULD YOU USE TO MAKE THE BEST KETO CHOC CHIP COOKIES
My favorite sweetener to use in this recipe is xylitol as it helps achieve a slightly fudgy, chewy texture. Your cookies will take a while to firm up though so make sure you treat them gently until they have. If you want a crisper texture then erythritol is the perfect sweetener to use in this recipe. Again, your cookies can take a while to crisp up after baking so have a little patience.
You can use other sweeteners as well if desired but they can impact on the texture of your Keto Double Choc Chip Cookies. Feel free also to use regular sugar or coconut sugar if you aren't concerned about the carbs and the sugar in the recipe. Use the same amount of sugar as specified for sweetener in the recipe.
COCOA POWDER AND CHOCOLATE CHIPS
You can use either cocoa or cacao powder in this recipe. My favorite cocoa powder is a Dutch processed powder but regular cocoa powder works well. Cacao powder is a raw product and it will impact on the flavor of your cookies and may be a little bitter. It is a healthy option though so might be worth the difference in taste if that is what you want to use.
For the chocolate chips in this recipe, my go to is always to cut up a bar of dark chocolate. It's cheap and you have so much more choice with what type of chocolate you can buy. I have made them with Noshu chocolate chips but I don't like the fact that they use malitol in the chocolate and the flavor is far inferior to bars of dark chocolate. Use a chocolate that you like, remembering that the lower the couveture (ie 70%) means there is more sugar in the chocolate. My go to dark chocolate is generally between 80 and 85% couveture but my taste buds have adjusted to the taste of a richer chocolate.
Prep Time:5 minutes
Cook Time:10 minutes
Ingredients
- 100 grams almond flour/almond meal
- 30 grams coconut flour
- ½ cup xylitol or preferred sweetener, coconut sugar or sugar
- ½ cup cocoa powder regular, Dutch or cacao
- ½-1 teaspoon instant coffee powder optional but I highly recommend you add it
- ½ teaspoon xanthan gum
- ½ teaspoon baking powder
- A generous pinch of salt
- 150 grams melted softened butter at room temperature -not too liquid
- 1 large egg
- 1 teaspoon vanilla extract
- 100 grams dark chocolate cut into chips or chocolate chips I like to use Lindt 85%
Instructions
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Preheat your oven to 350°F/175°C and line a large baking tray with baking paper.
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Combine the almond flour, coconut flour, xylitol, cocoa powder, instant coffee powder, xanthan gum, baking powder and salt in a medium mixing bowl. Combine ingredients well to ensure the baking powder and the xanthan gum are mixed in thoroughly.
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Whisk the room temperature softened/melted butter, egg and vanilla extract together until combined. Pour into the dry ingredients. Stir really well to combine all ingredients. Finally fold through the chocolate chips. Allow the mixture to sit for about 15 minutes to absorb the moisture.
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Using a soup spoon, scoop batter into your hands shaping into rounds. Place on the baking tray and flatten slightly. Make sure there is room for your cookies to spread a little.
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Bake for about 10 minutes until cookies are still a little soft, taking care not to overcook.
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Allow cookies to cool on the baking tray. Leave the cookies on the tray for a few hours to firm up, as they are quite fragile when they come out of the oven. If you use xylitol or erythritol your cookies will firm up the longer that you leave them. Store cookies in an airtight container. Cookies can also be frozen.
