Name: KETO Chocolate Chip Cookies 🍪 Macadamia Nut Flour
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Ingredients: butter; monk fruit erythritol golden sweetener; pure vanilla extract; sweet buttery dough emulsion; large egg; macadamia nut flour; baking powder; xanthan gum; salt; unflavored whey protein powder; sugar free chocolate chips

Author: Hubbies Cookies

Category: Cookies, KETO

Cuisine: American

Cooking Method: Baking

Yields: 12 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins

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Ingredients

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Instructions

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KETO Macadamia Nut Flour 🍪 Chocolate Chip Cookies

Step 1 Wash hands. In a large mixing bowl, add in the butter (melted but not hot), monk fruit erythritol sweetener. Use a wire whisk to blend together. Add in the eggs, pure vanilla extract and sweet buttery dough emulsion, mix until combined. Then use a spatula to mix in the whey protein powder, macadamia nut flour, sugar free chocolate chips and chopped pecans.
Step 2 Form dough into a ball in the bottom of the bowl, cover and place the cookie dough into the freezer for 30 minutes or the fridge for 3 hours or longer.
Step 3 Wash hands. Preheat oven to 350°F (175°C). Remove dough balls from freezer or fridge and separate the dough into 4 parts, then use 1/3 of each part to make 12 dough balls. I pushed mine down part way. Make them pretty by adding some more sugar free chocolate chips on top (optional). and place them about 2" apart on the baking sheet and Bake @ 350°F (175°C) 10 - 12 minutes. Cookies will look undone, but no worries, cooling time will firm them right up. Let them cool on the baking sheet for several minutes, then move them to a wire rack to finish cooling for about another 5 minutes. Enjoy!