Everything But The Raisin Keto Cookie

Ingredient List

6 Tablespoons Unsalted Butter

1/2 Cup Erythritol (Or your favorite sweetener)

1 Large Egg

1 Teaspoon Vanilla Extract

1 Teaspoon Baking Powder

1/4 Teaspoon Sea Salt

1/2 Teaspoon Baking Soda

1 Tablespoon Gelatin

1/2 Teaspoon Cinnamon

1 1/4 Cup Finely Ground Almond Flour

1/2 Cup Unsweetened Shredded Coconut

1/2 Cup Chopped Pecans

1/3 Cup Lily’s Chocolate Chips (Or your favorite sugar-free chocolate chip)

1 Teaspoon of Blackstrap Molasses (Optional)

Making Everything But The Raisin Keto Cookies

If you are just beginning to learn to bake, and looking for the perfect beginner recipe, this is it! Cookies are great to learn on, as they are relatively simple, plus they are just fun to make!

Almost every cookie recipe say to start out with softened butter. If you’re like me, and have little patience or not enough time to let the butter soften, there is a way around it. The Kitchen Aid stand mixer. I grew up baking cookies with a Kitchen Aid, and let me tell you. I wouldn’t make them any other way. It’s an absolute life saver!!!

Cold butter? No factor. Just toss the butter in, turn the mixer on, and let the mixer do the softening. It’s that simple!

Once your butter has been softened, then add your erythritol and molasses (if using) and turn the mixer on again. Let the mixer do it’s thing until you have a smooth, creamy mixture. For those of you who have baked cookies with sugar and are waiting to get that smooth, smooth texture you are used to, don’t over mix your dough. Sweeteners do not dissolve as well as sugar, and your mixture will still be slightly grainy. This was hard for me to get past, but the finished product still turns out great!!!

 

After your butter and sweeteners have been creamed, it’s time to add the egg. When doing this, turn the mixer off, add the egg ,then turn the mixer on low. If doing a double batch and you are adding more than one egg, mix for a bit, turn off the mixer, then repeat the process. Mix your dough until everything has been well incorporated. You may have to scrape the sides of the bowl a few times during this process to ensure everything mixes evenly. ( I will warn you the mixture may seem a little odd at this point, but it’s okay this is normal)

Now that your eggs are added in, and the vanilla, baking powder, gelatin, salt, baking soda, cinnamon, and vanilla. Mix again, then add your almond flour slowly, while the mixer is on low. Mix until the flour has been evenly distributed, and as you did when adding the eggs, scrape the sides and mix again.
At this point your dough should be looking like cookie dough, just a little on the sticky side. 🙂

Now add your coconut and chopped pecans. Mix on low until everything has been evenly mixed. Next add your chocolate chips, and mix again on low or by hand until they have been evenly distributed throughout the dough.

Let the dough set for a few minutes to allow the almond flour, to soak up some moisture. This helps with the stickiness of the dough and makes it LOTS easier to deal with!

Roll the dough into 1 1/2 to 2 inch balls and place on a baking sheet lined with parchment paper, then lightly flatten the dough balls with your hand.

 

Bake at 350° Fahrenheit for 10-12 minutes or until the edges have begun to turn a golden brown, and the middles have begun to crack. 

Let the cookies cool completely before removing from the pan to ensure they transfer smoothly.

However, it just doesn’t feel right to let them ALL cool,  so make sure you eat at least one or two cookies while they are still warm! Take care you don’t grab them immediately though, tempting as it may be or they may just get the better of you! 😉

For more information on storing your keto cookies, visit our article on Storing Low Carb Baked Goods for a comprehensive guide to safely storing your creations!

 

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