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Keto Chewy Chocolate Chip Cookies (GF, DF, Nut Free)

The ketogenic diet is the latest and greatest trend hitting New Zealand currently, and here at Nourish & Thrive, we’re big supporters. We stock a lot of Keto friendly ingredients, and even have a whole category dedicated to them.

Since both founders of Nourish & Thrive Sara and Elora have spent time themselves in Ketosis, it was important for us to keep low carb folks in mind when selecting our product range.

This means we have spent plenty of time perfecting keto recipes, and even more importantly – those sweet treats we often tend to miss out on!

These cookies are sweetened with Nourish & Thrive’s pure Erythritol with no sneaky stevia (goodbye bitter aftertaste!). Erythritol is a sugar alcohol, it has been used a sugar substitute for many years – especially ideal for those following a low carb or ketogenic diet due to the fact it has almost zero carbohydrates. Erythritol has a good flavour comparable to sugar but with a slight cooling effect. There is little or no aftertaste. It has 65% of the sweetness of sugar so is excellent choice when watching your sugar intake.

The gelatin in these is a great superfood addition as it’s great for gut health and joints, however it also helps to set these cookies and make them chewy.

Keto Chewy Chocolate Chip Cookies
Serves 10
104 Calories/8g Fat/4.1g Carbs (1.8g of which is Fibre)/2.8g Protein

2 large eggs
1/4 cup melted Blue Coconut Oil, softened – either wild or regular works well
1/4 cup Nourish & Thrive Erythritol
1 tsp natural Vanilla Extract
1/3 cup + 2 tsp Nourish & Thrive Organic Coconut Flour
1/4 tsp baking soda
1 tbsp flavourless Gelatin
Pinch of Nourish & Thrive Organic Sea Salt
1/3 cup Nourish & Thrive 70% Dark Chocolate Chips (they’re dairy free!)

Preheat your oven to 180c and line a baking sheet with baking paper.

In a large bowl, whisk your eggs until frothy. Add your coconut oil, erythritol and vanilla then whisk to combine. Using a wooden spoon or spatula add your coconut flour, baking soda, gelatin and salt and stir until a cookie dough comes together. Stir in your dark chocolate chips.

Using a tablespoon, measure 10 even portions of dough onto your baking sheet. Roll each portion into a ball and carefully flatten using the palm of your hand.

Bake at 180c for around 8 minutes until the edges are golden. Allow to cool completely (they’re very delicate) until the gelatin has set.

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