This is my kid-pleaser, y'all. But really, who doesn't like chocolate chip cookies?! I'd wager that list is pretty short.
This recipe whips up pretty quickly and easily. I based it- taste-wise- largely on the old Tollhouse-inspired recipe that's been circulating through my dad's side of the family for as long as I can remember. It is scaled down, obviously, mainly because I don't need dozens and dozens of cookies hanging around my house, but it definitely has the same buttery flavor I remember without the piles of butter-flavored hydrogenated vegetable shortening I used to use.
Notes: The two kinda weird ingredients I included are plain collagen peptide powder and plain gelatin powder (like the Knox stuff you can get in the grocery store). I first tried each one by itself; all collagen peptides and it was so light that the cookies were a bit too delicate, and with all gelatin they held together but were way too firm at room temperature and needed re-heating to be chewy again. So, I split the difference and ended up with a cookie that holds up well and has a good chewiness to it, but isn't so dense that it's hard when it's not warm. As far as compromises go, this was a good one.
For anyone interested, when shopping for collagen, you are looking for unflavored (plain) collagen peptides. The only ingredients should be bovine collagen peptides, and it's usually sold as a supplement. The peptides part is important because it's the pre-broken-down nature of collagen peptides that causes baked goods to be light instead of gelled and dense (which is what you get with regular collagen and gelatin).
Don't forget to check the Ballistic Market first for awesome prices on all your keto-compliant goods!Print
Minus fiber and 3.67 g sugar alcohol per serving = 0.93 g NET carbs per cookie
- 110 g fine almond flour
- 18 g coconut flour
- 10 g unflavored (plain) collagen peptides powder
- 7 g plain gelatin powder
- generous pinch salt
- 1 1/2 tsp baking powder
- 1 stick unsalted butter, softened
- 2 3/4 oz Swerve granular (or granulated sweetener of choice)
- 1 large egg
- 1/2 tsp vanilla extract
- 10 drops vanilla liquid stevia, if desired
- 45 g Lily’s baking chips (or sugar free chocolate chips of your choice)
- Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
- In a bowl, combine almond flour, coconut flour, collagen peptides, gelatin, salt, and baking powder. Stir together until combined and set aside.
- In a mixing bowl, with a hand or stand mixer, cream together softened butter and granulated sweetener until light and fluffy.
- Add egg, vanilla, and liquid stevia (if using) and beat until smooth.
- Beat in the dry ingredients, about a third of the mixture at a time, until just combined. Do not overbeat.
- Stir in chocolate chips by hand.
- With your hands, roll dough into 24 evenly-sized balls, each about an inch large, and space them about an 1 1/2 inches apart on the baking sheets.
- Press down on the top of each cookie ball with the palm of your hand, until it’s slightly flattened on top. Don’t press it completely flat or you will have a dry cookie.
- Bake for 8-10 minutes, or until the bottoms are lightly brown and the top is just starting to look golden. Remember the 95% rule! Pull it out when it’s about 95% of the way to where you want it to be, and it will finish any residual cooking as it stands.
- Remove from the oven and let stand 5 minutes to cool. Remove to a cooling rack to finish cooling, as desired.
If you double the recipe, or need to make them in batches:
Put any dough not ready to be baked in the fridge until you’re ready to roll it and put it in the oven.
- Serving Size: 1 cookie
- Calories: 79.5
- Fat: 7.1 g
- Carbohydrates: 5.9 g
- Fiber: 1.3 g
- Protein: 3 g