Cooked - 5 Ingredient Keto Chocolate Chip Cookies

1 cup Almond Cashew Butter or nut butter, seed or coconut butter of choice (250 g/ 8.8 oz)

¼ cup softened virgin coconut oil or ghee (57 g/ 2 oz)

¼ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)

1 large egg

⅓ cup dark 90% chocolate chips, or roughly chopped chocolate (60 g/ 2.1 oz)

½ tsp sea salt flakes or ¼ tsp fine sea salt

Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted). Add the nut butter, melted coconut oil, erythritol and an egg to a mixing bowl, and mix until combined.
Stir through the chocolate.
Roll into 16 small balls (about 30 g/ 1.1 oz each), and place on a greased baking tray. Use a fork to flatten down slightly, and then sprinkle with the sea salt.
Bake for 12 – 15 minutes, keeping an eye on them to ensure they don’t burn.
Allow to cook completely on the tray — they will be quite soft and delicate while warm, but will harden and crisp up as they cool down.
Store in an air tight container for up to a week.
Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted). Add the nut butter, melted coconut oil, erythritol and an egg to a mixing bowl, and mix until combined.
Stir through the chocolate.
Roll into 16 small balls (about 30 g/ 1.1 oz each), and place on a greased baking tray. Use a fork to flatten down slightly, and then sprinkle with the sea salt.
Bake for 12 – 15 minutes, keeping an eye on them to ensure they don’t burn.
Allow to cook completely on the tray — they will be quite soft and delicate while warm, but will harden and crisp up as they cool down.
Store in an air tight container for up to a week.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍪Cookies

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 15m