Soft and chewy keto chocolate cookies are made with nut butter and sweetened with stevia. Beware – they are addictive! You are going to love these soft and chewy keto chocolate cookies!
Ingredients:
- 1 cup natural creamy nut butter (I used sesame butter) (256g)
- 2 large eggs
- 1/2 cup water, divided
- 1.5 teaspoons stevia glycerite (equals 1/2 cup sugar)
- Pinch salt (only if your nut butter is unsalted)
- 1/2 cup natural unsweetened cocoa powder, not Dutch processed (40g)
- 1/4 teaspoon baking soda
- 1/3 cup dark chocolate chips (1.5 oz)
Instructions:
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a medium mixing bowl, whisk the nut butter with the eggs until smooth. When mixture becomes sticky and difficult to mix, start adding water gradually, a tablespoon at a time, until you reach a smooth consistency. You will likely need to add 1/4 cup water.
- Whisk in the stevia and, if using, salt.
- Using a rubber spatula, mix in the cocoa powder. Just as in step 2, you want a smooth, easy to mix batter, so add water until you reach that consistency. How much water you will need to add depends on the consistency of the nut butter you use. I usually end up using a total of 1/2 measuring cup of water in this recipe. So I add about 1/4 cup in step 2, and 1/4 cup in this step.
- Mix in the baking soda.
- Using a cookie scoop, or a 2-tablespoons measuring scoop, spoon 18 mounds of the batter onto the prepared baking sheets, spacing the cookies 1.5 inches apart (they expand as they bake). Do not flatten the mounds.
- Top each cookie with 5-6 chocolate chips, gently pressing them in.
- Place the cookie sheets on the middle and bottom oven racks. Bake the cookies for 8 minutes. The cookies will be very soft at this point, but they will set as they cool. Don’t try to remove them right away.
- Cool the cookies 10 minutes in the pan, on a cooling rack, then use a cake server to carefully transfer the cookies directly to the cooling rack to cool completely. Do let the cookies cool completely – about 20 more minutes – before serving them, or they will still be the wrong consistency - too soft.
- Once completely cool, you can store leftover cookies in the fridge, in an airtight container, for 3-4 days. Very gently heat them in the microwave, 5 seconds per cookie on 50% power, before enjoying.
