THIS IS YOUR ULTIMATE KETO CHOCOLATE CHIP COOKIE FIX
Over the course of three years we’ve baked LOTS of Keto Chocolate Chip Cookies which were good, but not good enough.
There always seemed to be something missing whether it be a bit of crunch or the thick cookie with the chewy centre.
Then there was this one night that we were craving thick keto chocolate chip cookies and we got to work in the kitchen and perfected our cooking making skills.
Typically I would go for grain free chocolate chip cookies but I’ve learned a little bit about Oat Fiber and it has changed the way I bake some of our favourite keto treats.
What I like about using the oat fiber is that it changes the texture of the keto chocolate chip cookies which was the success for this recipe.
So far we’ve tested two brands of Oat Fiber and our favourite is Non-GMO Anthony’s Organic Oat Fiber which we bought from Amazon Canada.
Our Organic Oat fiber is gluten-free and zero calorie, making it perfect for low carb baking. Add it to your favourite pastries, breads, smoothies or just sprinkle on foods for an extra boost of fiber.
Oat Fiber in my Keto Chocolate Chips Cookies was my little secret, BUT now it’s out. So if you’re looking to make a mint from keto baking at least link back to my blog post to let the world know you first read the recipe here.
What is oat fiber?
I know what you’re thinking BUT oat fiber is not;
- ground up oats
- oat bran
- rolled oats
- instant oats
- oat flour
- old-fashioned oats
You cannot substitute any of the above for oat fiber as they are not the same at all.
In fact we first learned about oat fiber at at keto show that we attended where we sampled a keto bun that was so soft and delicious.
It was there I had asked the owner of the company if there was oat fiber in the product. He had sad no because then they wouldn’t be classified as grain-free.
I was still interested in oat fiber for many reasons;
- helps to keep one regular
- naturally high in fiber
- zero carbohydrates
- used a filler
- absorbs seven times it’s weight in water
- excellent for baking and cooking keto
There are no carbs or nutrients in oat fiber but you can definitely use it in your keto recipes as a flour substitute or filler. We use oat fiber in our keto breads, tortillas and most treats to keep them as low-carb as possible.
You may notice that when you start the keto diet or if you’ve been on it for a while that you need something to keep you regular and oat fiber is where you can turn.
In moderation oat fiber is amazing and many products that you buy that are pre-made keto likely already have oat fiber on the ingredient list.
Mrs. CBB’s mother is diabetic and doesn’t eat much in the way of fibrous vegetables and fruits with her dementia but loves her sweets. These cookies have become the new diabetic chocolate chip cookies in her life but also help to keep her regular.
Let’s get baking!
Best sugar-free chocolate chips
I’ve tried both Lily’s sugar-free chocolate chips and by far Krisda sugar-free chocolate chips that are sweetened with Stevia is our favourite. We typically stock up and keep them in the freezer and when we need some we just scoop out what we need.
You can find them at Loblaws stores for $8.49 a bag in the health food aisle but if not Lily’s premium is our second choice and you can order them online from most low-carb grocery stores or from Amazon Canada.
How to make The Best Keto Chocolate Chips Cookies
Keto Chocolate Chip Cookies Shopping list of harder to find items on Amazon Canada and all products we use.
- xanthan gum
- coconut flour
- almond flour
- oat fiber
- sugar-free chocolate chips
- Sukrin Gold Brown Sugar
- Hemp Hearts
- Cacao Nibs
If you want to make the keto double chocolate chocolate chip cookies just add a tablespoon of premium sugar-free cocoa and an extra tablespoon of butter.
We’ve added black chia seeds, cacao nibs and hemp hearts for a bit of crunch and they are delicious but you can leave them out if you are not interested in them.
If you don’t add them in your keto chocolate chip cookies will look the photo below but that’s for another upcoming recipe for cast iron chocolate chip cookies!
- Do NOT over-bake these even if you don’t think they are done, they are done and just leave them on the baking sheet to cool. (We put ours outside in the dead of winter to chill right on the tray)
- Do NOT eat them until the next day, trust us.
- Freeze them before eating as per instructions. (You can thaw them out after or eat them cold (our favourite).
- 1/2 cup sugar-free chocolate chips
- 1 large egg
- 1/3 cup of powdered erythritol or sweetener of choice (we use a mix of Sukrin Gold and powdered stevia erythritol blend that we blended ourselves in a coffee grinder.
- 6 tablespoons softened butter
- 4 tablespoons almond flour
- 4 tablespoons coconut flour
- 4 tablespoons oat fiber
- 1 teaspoon hemp hearts (optional)
- 1 teaspoon cacao nibs (optional)
- 1 teaspoon black chia seeds (optional)
- 1/4 teaspoon pink Himalayan salt
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pre-heat oven to 350 degree
- Add all of your ingredients minus 2 tablespoons of chocolate chips to a bowl and mix to combine.
- Put the mixture in the refrigerator for 15 minutes to chill.
- On a large baking sheet place parchment paper or non-stick silpat mats.
- Divide the mixture into 4-6 or even 8 cookies depending on how big you want them. Spread them out on the baking sheet as they do spread when baking.
- Roll into a ball then flatten down to 1/4 inch and shape it with your fingers to make it perfectly round. Press the extra 2 tablespoons of chocolate chips on top into the cookies until you run out.
- Bake in the oven for 7 minutes, remove, cool and then put them in the freezer over-night. (this is important for optimal flavour and ultimate shape)
- Store in the freezer for up to 6 months or in a cookie jar for a week. (they won’t last that long, ha)
Well folks, there you have our now world famous or soon to be keto chocolate chip cookies that even our 4 year old, will eat which means they MUST be good right?
Enjoy and let us know what you think if you make them in the comments below and please share the recipe with your friends.
Nutrition: Entire recipe is approx 48 net carbs using Atkins Carb Manager and package information. Yield 4 cookies is 12 net carbs each, Yield 6 cookies 8 Net Carbs per cookie, Yield 8 cookies is 6 net carbs each, Yield 12 cookies 4 net carbs each.