Keto Dark Chocolate Chip Macadamia Cookies

This cookie is just enough to satisfy that sweet tooth– indulgent but deceivingly healthy.   The only flour used is almond, and it is completely sugar free, which means it is also Paleo compliant and low-carb. 

Typically, keto recipes will call for either almond and/or coconut flour.  I have been making more recipes recently with exclusively almond flour.  While I love the taste of coconut flour, it can be more challenging to work with because it is not a straight substitution for grain-based flours.  It is much more drying, so it requires more wet ingredients to reach desired consistency.  Almond flour can be found pretty readily now (I buy mine at Walmart for a steal), or it’s quite easy to make at home with just almonds and a food processor, if you’re feeling motivated.  

I’m so happy with the buttery, nutty consistency that comes from the almond flour in this recipe.  Feel free to leave out the macadamia nuts if you’re looking for a traditional chocolate chip cookie.  I made this batch with half straight chocolate chip and half with the macadamia nuts added.  So here’s the lineup:

I just can’t resist another picture with my assistant, Willa.  Isn’t she the cutest?  Of course, she needed a taste of the dough to tide her over (she gave it a double thumbs up).    

Roll into log shape before refrigerating for three hours. 

Pull out of fridge, and cut dough in one dozen even slices.  

Feel free to modify the amount of macadamia nuts to your preference.  

Keto Chocolate Chip Macadamia Cookies

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Ingredients

  

• 1 cup almond flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/3 cup monk fruit sweetener
• 5 tbsp butter, softened
• 1 tbsp vanilla extract
• 3 tbsp sugar-free chocolate chips I use Lily's Brand dark chocolate baking chips
• 1 1/2 tbsp macadamia nuts (crushed), optional

Instructions

 

• In a small bowl, whisk together dry ingredients: almond flour, baking soda, and salt
• In a large mixing bowl or electric mixer, combine monkfruit sweetener and butter.
• Slowly add in the egg and vanilla to electric mixer/large bowl until blended.
• Next, add dry ingredients and continue mixing.
• In a small baggie, crush macadamia nuts (if adding) into smaller chunks.
• Add chocolate chips and macadamia nuts to cookie batter and turn off mixer.
• Place dough in center of a sheet of parchment paper and shape dough into a roll about 1 1/2 inches thick. Place in fridge for at least 3 hours.
• After 3+ hours, preheat oven to 350 degrees. Remove dough from fridge, cut into 12 slices, and place onto parchment lined cookie sheet.
• Cook for 12-15 minutes until the cookie has spread.
• Allow the cookies to cool for at least 10 minutes.

Notes

Almond flour typically does not behave the same as typical white enriched flour, but they taste just as wonderful (if not better, in my opinion).  Once cooled, the cookies will become more firm, so please wait the full 10-15 minutes before enjoying! 

Tried this recipe?Let us know how it was!

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