These Keto Chocolate Chip Cookies are crispy on the outside and soft in the middle. Loaded with chocolate chips and pecans, it's everything you've missed.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author The Low Carb Keto Kitchen
1/4cgolden sweetenerI prefer the Lakanto Monk Fruit sweetener
2Tbspbutterat room temperature
1/2cchocolate chipsI use Lily's stevia sweetened ones
Start off by preheating your oven to 350°F.
You can either lightly grease your cookie sheet or cover it with a sheet of parchment paper.
Now, put the butter and the sugar in your mixing bowl, and cream them together until they are fluffy.
Then add the vanilla and the egg and beat those together. Remember to scrape down the sides of your bowl.
While that is beating, grab a small(ish) bowl and mix the flour, baking soda, salt, and cinnamon together. Make sure it's well combined.
And then, add the dry ingredients to the wet stuff and beat for a minute.
Mix the chocolate chips and pecans into the cookie dough with a spoon.
Take your cookie scoop or a couple of big spoons, and spoon the chocolate chip cookie dough out onto your cookie sheet. Flatten the cookies so they are all about the same thickness.
Bake in a preheated oven for 12-15 minutes, or until they are golden brown.
After baking, let sit on the cookie sheet for a few minutes before transferring to a cooling rack.
This recipe makes a small batch of small cookies. 18 to be exact. And I used a cookie scoop that is about a tablespoon or so.I like my cookies soft in the middle, so I don't press them down too far. If you prefer a crispier cookie, flatten your cookies more that I did in the pictures. And watch your baking time. Flatter cookies bake faster!
Chocolate Chip Cookies with Pecans https://thelowcarbketokitchen.com/keto-chocolate-chip-pecan-cookies/ The Low Carb Keto Kitchen