Keto Cookies \\ Sweet Laurel

Keto Cookies

Our Keto Cake has been such a hit, I decided to share another Keto-friendly recipe with you! I must confess, I am guilty of keeping this cookie dough in my fridge and snacking on it from time to time… Enter the Keto Cookie. A delicious, guilt free dessert, low carb, and sweetened with my new favorite keto friendly sweetener, Lakanto! These cookies are the perfect summer treat and are even better paired with a fresh glass of Almond Mylk! Enjoy!

Ingredients

2 cups almond flour

1/3  cup coconut oil (melted)

1/4 cup Lakanto Sweetener 

1/4 cup water

1 teaspoon Himalayan pink salt

½ teaspoon baking soda

1 cup chocolate chips (recipe below)

Directions:

Preheat the oven to 350 and line a baking sheet with parchment paper.

Place the almond flour, Lakanto sweetener, baking soda and salt in a bowl and stir. Add the water and coconut oil, and stir until dough forms.

Add chocolate chips and spoon 1 tablespoon balls onto a cookie sheet. Gently press balls of cookie dough down and bake for about 12-15  minutes. Allow to cool and enjoy!

 

Homemade Chocolate Chips

Ingredients:

4 ounces unsweetened baking chocolate (100% cacao, organic is preferable)

1 tablespoon coconut oil

1-2 tablespoons Lakanto Sweetener (or other sweetener)

Directions:

Break baking chocolate into one-inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt the baking chocolate with the coconut oil. Once melted, take off heat, add sweetener and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break into small pieces and use as chocolate chips.

13 thoughts on “Keto Cookies \\ Sweet Laurel

  1. Lisa

    These were so yummy and easy! It was nice to have a keto friendly recipe that wasn’t full of strange ingredients.

    Reply
  2. Katie Quartuccio

    Hi there! I’m actually Nick’s cousin and I found your blog when my aunt was raving about your banana bread!! I just tried this recipe as I am low carb but I can’t shake that coconut oil taste. Is there a certain brand/type you recommend when baking?

    Reply
  3. Jamie

    Hi! I LOVE this chocolate chip recipe so much!! Have you ever had trouble with the dough being to liquidy/ melty? I tried refrigerating the dough before baking, but don’t think I let it cool long enough because my cookies all flattened out into almond puddles in the oven. 🙁 help!

    Reply
    1. sweetlaurel Post author

      Hm… I have not. Do you melt the coconut oil before adding? Are you using the granulated Lakanto sweetener? Also, if so, you add less water.

      Reply
    1. sweetlaurel Post author

      Unfortunately coconut flour is not a one for one swap for almond flour. I have substituted coconut flour for almond flour in cake recipes before using the following method: for every one cup of almond flour, sub it with 1/4 cup of coconut flour + 1 egg. Again, I’ve only tried this with cake recipes, perhaps try it here and see if it works! Let me know how it goes!!

      Reply

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