Keto Coconut Flour Chocolate Macadamia Nut Cookies (Gluten Free And Nut Free Option)
This recipe is designed to teach everyone how to make easy keto coconut flour chocolate macadamia nut cookies with white chocolate chips
Course Dessert
Prep Time 5 minutesminutes
Cook Time 8 minutesminutes
Servings 16cookies
Ingredients
43gramscoconut flour (6TBS)
15gramscocoa powder (2TBS)
97gramsgranulated sweetener of choice (1/2 cup)I used granulated monkfruit sweetener. Adjust tot taste
4 1/2gramsbaking powder (1tsp)
2largeeggs, room temperature
6TBSoil of choice
1tspvanilla extract
45gramsketo white chocolate chips (1/4 cup)more or less according to desired amount
31gramschopped macadamia nuts (1/4 cup)more or less according to desired amount
Instructions
Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Set aside
In large mixing bowl whisk or sift together the dry ingredients except nuts and chips until there are no lumps in the dry ingredients
Stir in the eggs until all the dry ingredients are moist. Add the oil and vanilla. Stir together until fully combined and a smooth sticky dough has formed
Gradually fold in the chips and nuts until combined and evenly distributed throughout the dough.
Scoop dough out 1 TBS at a time onto prepared baking sheet. Place about 1 inch apart. Roll each scoop into a smooth ball. Flatten and shape each cookie to desired size and shape.
Place in preheated oven. Bake at 375 degrees or until slightly darkened on edges. Remove from the oven. Allow to cool on pan 10-15 minutes or until firm enough to remove from baking sheets. Once cooled transfer to wire racks and allow to cool completely before eating. Store leftovers in an airtight container at room temperature up to 1 week