Low Carb Keto Chocolate Chip Cookies — Made with Our Original Nut Flour Baking Mix

July 1, 2022

Low carb keto chocolate chip cookies made with Flour and Dough Original Nut Flour Baking Mix NZ

Low Carb Keto Chocolate Chip Cookies — Made with Our Original Nut Flour Baking Mix

I do not know a single person who doesn't love a chocolate chip cookie. Do you?

The perfect salty crunch, the sweet gooey chocolate chips, the way they go with a cup of tea, as an afternoon snack, or honestly just when you walk past the cookie jar and nobody's looking — just take one. No judgement here.

These cookies are made using our Original Nut Flour Baking Mix, which makes them low carb and gluten free without sacrificing any of the flavour or texture. They're chewy, chunky, and deliberately imperfect — exactly how a great chocolate chip cookie should be.

So many of my friends have fallen in love with this recipe and started adapting it with their own mix-ins. My favourites from their lists: white chocolate chips and cranberries, white chocolate and cashews, and caramel chip pieces.

What You'll Need

1 egg
1 tablespoon coconut oil or butter
¼ cup peanut butter of choice (I prefer chunky)
3 tablespoons maple syrup or sweetener of choice
¼ cup brown sugar or sugar of choice
1 teaspoon vanilla extract
1 pouch Flour and Dough Original Nut Flour Baking Mix
½ cup chocolate chips (I prefer chopped slab chocolate or no-sugar chips)
Optional: sea salt flakes for sprinkling on top

Method

Line your baking sheet with baking paper and preheat your oven to 180°C.
Whisk together the egg, maple syrup, melted coconut oil or butter, sugar, peanut butter, and vanilla extract until well combined.
Add the Original Nut Flour Baking Mix to the wet mixture and stir through. Add the chocolate chips or chunks and mix thoroughly until everything is combined.
Optional but recommended: chill the dough in the fridge for 30 minutes before handling. It makes rolling much easier — but it's not essential if you're short on time.
Use 2 tablespoons of dough per cookie. Roll into rough balls and place onto the lined baking tray. Flatten slightly with a spoon or fork — I like to squish them a little but keep them nice and chunky.
Bake for 10–12 minutes depending on thickness.
If using salt flakes, sprinkle them on immediately after the cookies come out of the oven.
Leave to cool in the tray for a few minutes before transferring to a wire rack to cool completely.

These are made to be irregular, chewy, and imperfect. That's exactly what makes them so good.

Freeze the Dough — Yes, Really

This is one of the best things about this recipe. Make a double batch and freeze half — you'll thank yourself later.

Roll the dough into a log shape, wrap tightly in cling wrap and then a layer of tin foil, and freeze. When you're ready to bake, remove from the freezer, let it sit for a few minutes, then slice off cookies 1–2cm thick and bake straight away. Just add 2–4 minutes to your baking time — and check them after the first 2 extra minutes!

Storage