K4K White Chocolate Chip Cookies
These are my favorite of all of my cookie recipes. I am a big fan of white chocolate, but you could sub milk or dark chocolate if you prefer . You will want to store them in a fridge/freezer once baked. If you prefer a fresh cookie right out of the oven, you can freeze the dough in balls and take the ball of dough out to thaw in the fridge the night before and then bake it as stated below. If you don’t want to wait that long, you can keep it on the counter for about 2 hours then bake it.
K4K White Chocolate Chip Cookies
These white chocolate chip cookies are soft and chewy on the inside and have a golden crunchy bottom and sides. The best of both worlds! They are also a decent size and thicker than other versions of my chocolate chip cookies too.
Ingredients
- 1 ½ Cups almond flour
- ½ Cup butter (room temp)
- ¾ Cup Golden Lakanto/Brown Swerve or plain erythritol/monkfruit/allulose
- 2 tsp vanilla extract
- 1 egg (room temp)
- ½ tsp baking powder
- ¼ tsp salt
- 1 Tbsp psyllium husk powder (she notes for substitute)*
- ¾ Cup sugar free white chocolate chips
Instructions
- Place the butter into a mixing bowl and beat with the sweetener to cream (this can take about 2 full mins on high). Add the vanilla and egg, mix on low for another 30 seconds.
- Add the almond flour, psyllium husk powder, baking powder and salt. Mix until well combined. Mix the white chocolate chips into the dough by hand. Place the bowl in the freezer while the oven heats.
- Preheat your oven to 375 F.
- Once the oven is hot, scoop out the dough to roll into 12 equal sized balls (mine were 49g roughly) using your hands and place them on a baking tray lined in parchment paper. Bake for 13-15 mins BUT NO MORE. They will look under-cooked in the middle and that is OK! The edges should be golden on the bottom. They harden as they cool and he center will set. Do NOT over-cook.
- Let them cool on the pan.
Notes
- If you don’t like white chocolate you can sub with another sugar-free chocolate*
- White chocolate chips can be found at Walmart (Bake Believe or Lillys brand) as well on Amazon or straight from Choczero. Whole Foods and most grocery stores also carry the lily’s brand.
- For dairy free substitute butter with coconut oil. Refined is best to avoid a coconut flavor.
- These should be stored in the fridge or freezer.
- You can use coconut flour in place of psyllium husk powder.*
Nutrition Facts
Calories
229Fat
20 gNet carbs
4 gProtein
1 gTo obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. I do my best to provide the nutritional information based on the ingredients that I use. All information and tools presented and written within this site (keto4karboholics.com) are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information on keto4karboholics.com should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.