Keto Chocolate Chip Cookies
Category
BakingPrep: 15 minutes Oven: 15 minutes Serves: 6-8
Ingredients
- 1 Tbsp ground flaxseed (for vegan ‘egg’)
- 2 Tbsp water
- 1/2 cup of Forty Thieves Original Keto Butter
- 1/3 cup of 100% dark (or your choice) chocolate chips
- 1/2 tsp baking soda
- 1/4 tsp monk fruit powder
- Pinch of salt
Garnish (optional)
- Melted 100% dark (or your choice) chocolate
- Flakey sea salt
Method
Preheat the oven to 180 degrees, fan bake and line a baking tray with baking paper.
Start by making the flax ‘egg’. Combine 1 Tbsp of ground flaxseed with 2 Tbsp water in a small bowl (or ramekin). Mix well and let sit for 5 minutes until it becomes a gloopy consistency.
Combine the Keto Butter, flax egg, baking soda, monk fruit powder and salt in a mixing bowl. Mix well with a spatula (or your hands) until combined. Then, stir through the chocolate chips.
Use an ice cream scoop or large spoon, to spoon out the cookie dough. Roll between your hands to shape into a ball before flattening down on the baking tray.
Cook for 15 minutes or until golden brown. Allow to cool completely before lifting off the tray.
Garnish with a little melted chocolate and a sprinkle of flakey sea salt.
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