005 – RECIPE – Guilt-free Chocolate Chip Cookies

Of all the cookie flavors out there, the chocolate chip cookie is the goat. Greatest. Of. All. Time. So it goes without saying that I had to come up with a guilt-free, kid-friendly recipe!

When I started formulating this recipe, I was still trying to perfect my bread recipe. I found that the combination of coconut flour, almond flour, and whey protein yielded the best results in all my baked goods. Together they make up my keto-baking holy trinity. I talked a little bit about the keto-baking holy trinity and its health benefits in my “004: Better than sliced bread: Part 2” post, but let’s recap:

Pure Label Nutrition Protein Whey: This particular protein is 100% grass fed, so it will yield higher omega-3 fats. It is free from fillers, preservatives, and added sugars! It is cold processed, so most the nutrients stay intact and aren’t vaporized away. #NotSponsored

Coconut Flours: This grain-free, gluten-free, keto and paleo-friendly flour is loaded with tons of macro and micro nutrients. They are high in fiber and protein. The fat nutrients found in coconut flour is a medium-chain fatty acid that gets released into the bloodstream very easily and, in turn, expelled from your body in the form of energy. Yes, even if you aren’t on the keto diet, you can have energy from a healthy fat.

Almond Flours: Similar to coconut flour in many ways but also very different. Almond flour also provides a host of macro and micro nutrients. They are also high in fiber and protein along with other vital nutrients. Almonds are also loaded with antioxidants.

When comparing it to other grain/gluten-free flours, it pales in comparison. I’m looking at you…tapioca/potato/cassava flour, who’s main claim to fame is being high in carbohydrates, while providing very little nutrients. I think we can all agree…people have no problem reaching their daily carb intake. To me, these flours are nothing more than empty calories.

Truly Guilt-Free

But, Hotard! What about the other main ingredients?! Let me do a quick rundown for you so we can get to the fun stuff!

Grass-fed Butter and Walnuts: Great source of omega-3 fats

Coconut Oil: See coconut flour above

Swerve/Lily’s Chocolate Chips: Little to no impact on your glycemic index = no sugar high or sugar crashes *high fives to all the parents reading*

Breaking It Down

1. Preheat your oven to 325⁰F.

2. Mix “first mix” ingredients with a wire whip in your mixer on medium (speed 6 on my Kitchen Aid mixed) for about 5-7 minutes. The batter should look pretty creamy. If you are melting the coconut oil in the microwave, let it cool down to room temperature before mixing it with the eggs or you’ll end up cooking the eggs, and you really don’t want that to happen. It should have a creamy texture when done.

3. Switch the attachment to a “Flat Beater” and continue to mix while slowly adding the dry ingredient mixture (1/3 of mixture at a time).

4. With a spatula, start folding in chocolate chips and walnuts. Warning: This part sucks. The dough is rather thick, but try to work in the chips and walnuts as best you can. You can add fewer chocolate chips and walnuts, but why would you want to?!

5. Optional: I like to get the net weight of the cookie dough in grams then divide by 24. This should be the net weight of each cookie. This ensures that the macros per cookie is as accurate as it can be if you’re an avid tracker. It also gives all the cookies a uniform size. It makes my OCD happy.

6. If weighing dough, weigh each cookie to the grams calculated in step #5.

7. Roll dough into a ball and then place on a baking sheet lined with parchment paper 3 inches apart.

8. Bake on the mid rack in the oven for 11-13 minutes until golden brown.

9. Let the cookies cool for a few minutes before transferring to a cooling rack. The cookies are soft when they first come out the oven so you want to give them a chance to firm up before moving them.

These cookies should keep for about 3 days in an air-tight container at room temperature, but I like to store mine in the fridge. Heat it up in the microwave for about 15-20 seconds; and they are back to being delicious, soft, and chewy cookies.

Servings: 24 Cookies

Calories per cookie: 157

Fat: 13.1 g / Net Carbs: 2.5 g / Protein: 6.2 g

CAUTION

I’ve made these cookies serval times before, but with different protein powders (Bone Broth and Keto Perfect). The cookies always came out looking perfect! Last night was the first time I made my recipe with Pure Label Nutrition Protein Whey. The results? They tasted great, but came out UGLY.

There is one other variable as to why my cookies came out ugly this time. After making the cookie dough, I let it sit in the fridge for a few hours then baked it. I read that it is supposed to yield a better tasting cookie. It did taste great, but I don’t know if it contributed to the ugliness.

As you can see, the cookie hardly fell from its original ball shape. This does not make my OCD happy.

Other Baking Recipes to Try

My gluten-free, grain-free, keto and paleo friendly bread recipe

Until next time,

Tami

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INGREDIENTS
First Mix
2	365 Large Eggs, Room Temperature
112g	Kerrygold Salted Grass-fed Butter, Room Temperature
56g	365 Unrefined Coconut Oil, Melted
147g	Swerve Granular Sweetener
2 tsp	365 Pure Vanilla Extract
Dry Ingredients
1/2 tsp	365 Baking Soda
1 tsp	365 Cream of Tartar
112g	Pure Label Nutrition Protein Whey
38g	Terrasoul Coconut Flour
84g	Kirkland Almond Flour
2 tsp	Vitacost Psyllium Husk
1/2 tsp	Himalayan Salt
Fold In
218g	Lily’s Chocolate Chips
50g	Chopped Walnuts