Chocolate Chip Cookies

These are my absolute FAVORITE cookie. If that isn’t good enough, they do not cause a blood sugar spike for me. So yes - I can make and eat my cookies, too!

These are equally good made with or without eggs. I do admit, though, that I think I like them better with the egg replacer as they are a bit “chewier”, but they fluff a bit more using egg. Your preference!

Chocolate Chip Cookies

INGREDIENTS

1 cup cashew butter, smooth & creamy (I use raw, organic cashew butter)*

1/2 cup allulose

1 large egg (or Bob’s Red Mill Egg Replacer)

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/2 cup keto chocolate chips (I use Lily’s dark chocolate chips for dairy-free & sugar-free)

Instructions

Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.

In a large mixing bowl, combine your cashew butter, granulated sweetener, egg, and baking soda.

Mix until combined.

Fold in your chocolate chips.

Using a medium cookie scoop (or your hands), scoop cookies and place on the lined tray. I can get 15 cookies using the scoop I have.

Gently flatten each cookie down until ~1/4 inch thick.

Bake for 10-12 minutes, or until the edges just start to brown.

Remove from the oven and allow to cool on the tray completely.

Notes

These cookies are a bit soft when left out on the counter at room temp so I think fridge or freezer works best for storing them. I personally LOVE these right out of the freezer because they do not freeze hard are are the perfect texture for me.

*You can use a variety of nut butters, but I found that either all cashew butter or 3/4 cup cashew and 1/4 cup almond butter works best. Thicker nut butters also work better than runnier ones. If you use sunbutter (made from sunflower seeds), the baking soda will react with the sunbutter and they may turn green. This does not affect the taste at all, but it does affect how they look. Works great for St. Patrick’s Day and Christmas, though :-)