I love crispy cookies and I am not a fan of chewy or soft cookies. You will be surprised at how crispy and delicious these cookies are. They are not your ordinary keto cookies. Personally, I feel these cookies tastes even better than the ones made from almond flour and the best part is that it only cost a fraction of what we pay for almond flour not to mention that it is healthier and lower in net carbs. So my friends, we don’t have to be limited to the usual almond and coconut flour. Give these ground sunflower seeds a try and you will not be disappointed. These cookies are tested by my non-keto family members and they love it – crispy, delicious and addictive ! And super easy to make, as usual !
KETO CRISPY DOUBLE CHOCOLATE CHIP
- Preheat the oven at 350F or 180C for the big cookies and 340F or 170C for the mini cookies.
- In a bowl, whisk the butter and sweetener until pale in color.
- Add the egg, mint or vanilla extract and whisk to combine.
- Add the ground sunflower seeds, baking powder, salt, cocoa powder and mix with a spatula until a dough is formed. The dough is thick and do not need to be chilled.
- Add the chocolate chips, nuts and mix until well combined.
- In the video, I made 1 batch (1 recipe) of mini cookies at 8 g each which yields 72 mini cookies and 1 batch (1 recipe) of big cookies at 20 g each which yields 25 big cookies (instead of the 20 mentioned in the video due to typo error).
- Scoop the dough onto a baking tray lined with parchment paper. As an option for the big cookies, you can shape into balls then flatten a bit before baking.
- You can reserve some of the chocolate chips and nuts to add as toppings for the cookies (optional) before baking.
- Bake for 15 to 20 mins or until browned and crispy. For a chewy texture, bake for a shorter time around 8 to10 mins. Let the cookies cool for about 5 mins on the tray after baking then transfer to a wire rack to cool completely. The cookies will crisp up once cooled. If you find the cookies are not crispy enough, just pop back into the oven and bake for another few minutes until they are really browned and crispy. You may find that the oven is smoky hot but don't worry as they are not burnt but will be very crispy.
- Store the cookies in an airtight container for 4 to 6 weeks. They can also be refrigerated and frozen. They tastes great straight out of the fridge and freezer.
- You can also freeze the dough for later use. Just shape them into balls, chill in the fridge and once hardened, place into bags and freeze. When you want to bake them, let them defrost for a bit on the kitchen counter then bake accordingly.