You’ve felt it. That magnetism that cookies have - your eyes keep drifting toward them as you encounter them either at the supermarket or at your friend’s place. You know they’re full of carbs - and yet there you are, salivating.
This is why we bring you an easy, quick couple of recipes for you to satisfy those totally natural cookie cravings that can feel like a little demon on your shoulder tempting you to do the bad thing.
Let’s start by making the most basic recipe that’ll always be useful as a base for other more complex types of cookies. These are delicious by themselves, anyway, and go super well with a tall glass of milk.
Coconut Flour Keto Cookies
- Almond milk
- Coconut flour
- Baking powder
- Butter & coconut oil
- Powdered stevia
Making cookies from coconut flour is rather simple, and much like making regular sugar cookies. Let’s try it:
- Add 1 cup of coconut flour to a bowl. Add 1 teaspoon baking powder and a dash of salt; mix.
- Grab a bowl for the wet ingredients. Mix butter (3 tablespoons) with coconut oil (¼ cup) and mix thoroughly while you add stevia. Then add eggs and milk. Mix until even.
- Little by little, dump your dry ingredients into the wet ingredient bowl. Add a little, stir, then add a little bit more. This will help your cookies have better consistency.
- Shape into clumps and place on a baking tray. Then, press down with your fingers or a fork to shape into cookies.
Once everything’s ready, bake your cookies at medium-high temperature for 10 to 20 minutes until they start acquiring a golden-brown color. Let cool before eating!
Keto-friendly Peanut Butter Cookies
Now we’re making Peanut butter cookies with chocolate chips -100% Keto.
These are the ingredients you’ll need:
- Vanilla extract
- Coconut flour
- Powder stevia or splenda
- Sugar-free chocolate chips
- Peanut butter
The base of this recipe is coconut flour. It will serve as a substitute for other carb-rich types of flour while being very nutritious. It has a very distinct -and delicious- flavor and it is rich in good fats.
Eggs are the best option for this recipe - but they can be replaced with chia eggs. If you decide (or need) to replace egg, then do take into account that most of the protein in this recipe comes from the egg. It’ll still be delicious, obviously, but not as high in protein.
Peanut butter will affect the consistency of your cookies a lot. We recommend that you get the runniest peanut butter possible - with a consistency that is very similar to oil, just thicker.
If you’re using chunky peanut butter that’s not runny enough it will not only be a complete nightmare to get it to mix evenly with the rest of the ingredients, but it could also turn the cookies way too hard to chew once they cool down.
Here’s how to make them:
- Oil the surface of your baking sheet with plenty of coconut oil to prevent the cookies from sticking.
- Preheat the oven.
- Mix 2-3 eggs in a bowl with your sweetener and just a little bit of vanilla essence.
- Add 50-100 grams of peanut butter (unsweetened) and mix thoroughly. Take your time for it to be evenly mixed - it might take a couple minutes.
- Add the chocolate chips, mix, then add the coconut flour (40 grams)
- Mix with your spatula until you see that it has a nice consistency.
- Using your hands, mold a handful of dough at a time to form a ball. Press down gently once on the baking tray to form it into a cookie-shape.
- Bake for 15 minutes.
Once the 15 minutes have passed, you’ll want to set them aside and wait until they cool down. Cookies take quite a bit of time to reach their peak texture - this is because all the fat in them will still be hot and therefore in a more oil-like state.
Once all the delicious fat hardens (pop them into the fridge for better results) they’ll be crunchy, chewy, and delicious.