Keto Crispy Thin Chocolate Chip Cookies - Sugar-Free Tate's Remake Recipe

Step 1

Preheat the oven to 350 degrees F. and place a baking rack in the center of the oven.  Line a baking tray with parchment paper (do not use a silpat mat or aluminum foil)

Step 2

In the bowl of a food processor, combine the almond flour, sweetener, salt, baking powder and baking soda. Process until well-combined.

Step 3

Add in the cold butter and pulse until a dry and powdery mixture forms. Add in the chocolate chips and pulse 1-2 times to incorporate.

Step 4

Transfer the mixture to a large bowl.  (This mixture can be refrigerated for up to one week in an airtight container or used immediately in the next step).

Step 5

Add in the egg and vanilla and stir to incorporate.  Once the mixture has come together, place the cookie dough in the fridge to firm for about 30 minutes.

Step 6

Take small tablespoons of the dough and form each section into a ball.  Place the cookies on the cookie sheet, leaving at least 2-3 inches between each cookie (you may only get 8-12 cookies per baking sheet.)

Step 7

Bake for about 8 minutes or until the cookies begin to brown.  Remove from the oven and allow the cookies to cool on the baking tray until they reach room temperature.  Transfer cookies to an airtight container without a lid and allow them to harden for an additional 1 hour.

Step 8

Cookies should last about 4-6 weeks.