In a cozy, sunlit kitchen filled with the warm hues of a setting sun, a passionate keto baker, known in her community for her inventive and delectable creations, embarked on a quest to craft the ultimate comfort food—a treat that would delight the senses without veering off the path of healthfulness. This quest was inspired by her childhood memories of baking with her grandmother, where the smell of freshly baked cookies was a harbinger of joy and familial warmth. Determined to recapture this essence while adhering to the principles of a ketogenic lifestyle, she set her sights on creating the Completely Keto Drop Down Chocolate Chip Cookies.
This endeavor was more than a mere culinary experiment; it was a homage to the past and a nod to the future. The baker sought to merge the nostalgic comfort of chocolate chip cookies with the nutritional mindfulness of the present. Each ingredient was chosen with care and purpose, embodying the spirit of innovation that drives the keto community.
Lilly’s chocolate chips, known for their sweetness without the sugar, were the heart of these cookies. Their rich, decadent flavor was essential in ensuring that the cookies lacked nothing in comparison to their traditional counterparts. Pure vanilla extract was selected for its ability to add depth and warmth to the dough, infusing each bite with a hint of complexity that complemented the chocolate perfectly.
Almond flour served as the foundation of the cookies, a nutrient-rich alternative to traditional flour that provided the perfect texture while keeping the cookies firmly within keto guidelines. Eggs, a staple in baking, contributed to the cookies’ structure and richness, binding the ingredients together in harmony.
Baking soda offered a gentle lift to the cookies, ensuring they had the perfect balance between a soft center and a slightly crisp edge. Pink Himalayan Salt was chosen not just for its flavor-enhancing properties but also for its trace minerals, adding a layer of depth to the cookies’ taste profile and a touch of wellness to each batch.
Unsalted butter, brought to room temperature for perfect creaminess, was whipped with Swerve Granular Sweetener, a keto-friendly sugar alternative that promised sweetness without the carbs. This mixture not only contributed to the cookies’ irresistible flavor but also to their tender, melt-in-your-mouth texture.
As the first batch of Completely Keto Drop Down Chocolate Chip Cookies emerged from the oven, golden and fragrant, it was clear that the baker had achieved her goal. These cookies were not just a treat; they were a testament to the idea that with creativity and care, it was possible to honor the traditions of the past while embracing the dietary choices of the present. They were a reminder of home, of the joy of shared moments, and of the possibilities that lie in reimagining the foods we love.
Ingredients
- 12 Ounces Lilly’s chocolate chips
- 3 Tsps Pure Vanilla Extract
- 4 Cups Almond Flour
- 2 Eggs
- 1 Tsp Baking soda
- 1 1/2 Tsps Pink Himalayan Salt
- 1 Pound unsalted butter /4 sticks butter room temperature
- 1 1/2 Cups Swerve Granular Sweetener
Instructions
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Makes between 40-50 cookies depending on size
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Heat oven to 350
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1) Grease Baking Trays and line with parchment paper
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2) Using a large mixing bowl, combine flour, baking soda and salt and set aside
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3) In the cake mixer beat the butter for about a minute, add sugar and beat for 2-3 minutes until fluffy
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4) On a low speed combine the eggs, vanilla and 4 Tbs water and mix well.
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Add flour gradually until combined, ending with the chocolate chips
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5) Using a Tablespoon as a measurement place balls of dough 1 inch apart from each other.
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Then, place tray in freezer between 15-18 minutes before baking.
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6) Place tray in oven to bake for 10 minutes while preparing the 2nd tray of cookies.
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7) When the 10 minutes are up, open oven and lift baking tray and drop it down onto the oven rack so the center of the cookies drop down. If necessary drop twice.
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Repeat every 2-3 minutes until cookies are golden brown on the edges, soft in the center and spread out in size.
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8) Bake 16-18 minutes total
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Since all ovens are different, watch your cookies carefully so they don’t burn.
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9) Allow to cool before removing from baking tray
