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More Mojo Chocolate Chip Keto Cookies

These keto cookies feature three types of sugar substitutes (brown sugar alternative, erythritol, and Choc-Zero maple syrup), two keto-friendly flours (almond and flax), and reassurance that a delicious, healthy future lies ahead. Expect soft centers, fluffy texture, and cookie-dough flavor.
Serves 16 One Serving: 1 cookie

Ingredients List

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Instructions

  • Preheat oven to 325°F (162C). Line 2 baking sheets with parchment paper or silicone baking mats or grease them with butter.
  • In the bowl of a stand mixer fitted with the paddle attachment (or with a bowl and electric hand beater), cream the butter, brown erythritol and granulated erythritol on high speed until fluffy and well combined, about 2 minutes. Add the egg, maple syrup, and vanilla extract and mix on medium-high speed until combined, stopping and scraping down the sides of the bowl as needed, about 2 minutes.
  • In a separate large mixing bowl, combine the almond flour, ground flaxseed, baking powder, shredded unsweetened coconut, and salt. Stir until combined.
  • Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips.
  • Divide cookie dough into 18 rounded tablespoon-sized balls and place 8 balls of cookie dough on each of the prepared baking sheets at least 1½ inches apart.
  • Bake until the cookies are browned on the bottom, 12 to 15 minutes. Let cool for at least 5 minutes.

Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3 pending] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.

Credits

RecipeKeto4Karboholics

2 reviews

2 responses to “More Mojo Chocolate Chip Keto Cookies”

  1. What is the best way to store these cookies? How long can they last on counter in airtight container? Can they be frozen/refrigerated?

    • Our suggestion is to store in an airtight container for 5 days or freeze in a ziplock for longer storage.

  2. 5 stars
    To me, this keto chocolate chip cookie recipe tastes more like the chocolate chip cookies of my childhood. I think it’s the syrup and the texture of the coconut? Also, frozen cookie dough, it tastes more like my old non-keto recipe, which I miss. Also, they hold their form well and don’t fall apart easily. I very much enjoy. It’s a 5 star keto cookie recipe.

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