Keto Cookie Time Cookie is a play on a kiwi favorite snack. Many a kiwi kid from the 80s and 90’s would recall buying a cookie time at your schools canteen or afterwards at your local dairy.
The cookies were great by themselves but even better heated in the microwave for thirty seconds to a minute giving them that fresh out of the oven texture and flavor.
So obviously cookies are not the best thing to eat all the time whether they are homemade or store bought. Mostly it’s all the sugar but with store bought it is also the unnecessary additives that have no place being in your foods.
And of course when you are on a low carb or keto diet you also need to avoid gluten as well as the sugar. So we could buy alternative cookies or make them ourselves. And seeing as I am doing Keto Cookie Time Cookies I will make them from scratch so I can enjoy the Cookie time experience of my past.
You can of course make this into several smaller cookies instead or do half of each. Do try them big though, they are truly something else.
There is however one caveat to this recipe. It is made with allulose which gives it a nice brown on the outside and the sweetness of sugar but unfortunately not the normal outer crispness of a regular Cookie.
To combat this store your cookies in the refrigerator and do not leave out for more than 30 minutes at a time. You can also substitute half of the allulose for Erythritol which will give you a soft inside but also a crisp outside without the need of refrigeration.
Keto Cookie Time Cookie
Makes 8 Big or 25 small
2 1/3 Cups Coconut Flour
1/2 tsp Salt
1 tsp Baking Soda
1/2 tsp Baking Powder
1 Cup Butter
1 3/4 Cup Allulose
2 Large Eggs
1 tsp Vanilla
1 Cup Trader Joe’s unsweetened chocolate chips
3 3oz Block Lily’s Chocolate (for big cookies.)
1.Preheat the oven to 325 F.
2. In a bowl, combine the coconut flour, salt, baking soda, and baking powder.
3. In another bowl cream together the butter and allulose until light and fluffy.
4. Add the eggs one at a time. Beat well after each addition. Add vanilla and beat once again. Scrape the bowl with a rubber spatula if needed.
5. Add the dry ingredients to the other bowl. Beat to combine.
6. Add the chocolate chips/chunks to the cookie dough and fold the chips/chunks in using your rubber spatula.
7. Scoop about a tablespoon (do 4 tablespoons for Cookie Time size cookies) at a time of cookie dough out onto parchment lined sheet pans. Flatten cookie with your palm or a fork.
8. Bake at 325 F for 12-15 minutes (20‐25 minutes for big cookies), rotate the pans halfway through. Allow the cookies to cool for 5 minutes.
9. Transfer with a fish slice to a container. Wait an additional 10 minutes and move container to the refrigerator.
10. Leave in the fridge for 1 hour and Enjoy!
Keto Cookie Time Cookie
Ingredients
- 2 1/2 cup Coconut flour
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 Cup Butter
- 1 3/4 cup Allulose
- 2 Large Eggs
- 1 tsp Vanilla
- 1 cup Unsweetened chocolate chips
- 3 3ozs Lily's Dark Chocolate block (for big cookies)
Instructions
- Preheat the oven to 375F.
- In a bowl, combine the coconut flour, salt, baking soda, and baking powder.
- In another bowl cream together the butter and allulose until light and fluffy.
- Add the eggs one at a time. Beat well after each addition. Add vanilla and beat once again. Scrape the bowl with a rubber spatula if needed.
- Add the dry ingredients to the other bowl. Beat to combine.
- Add the chocolate chips/chunks to the cookie dough and fold the chips/chunks in using your rubber spatula.
- Scoop about a tablespoon (do 4 tablespoons for Cookie Time size cookies) at a time of cookie dough out onto parchment lined sheet pans. Flatten cookie with your palm or a fork.
- Bake at 325 F for 12-15 minutes (20‐25 minutes for big cookies), rotate the pans halfway through. Allow the cookies to cool for 5 minutes.
- Transfer with a fish slice to a container. Wait an additional 10 minutes and move container to the refrigerator.
- Leave in the fridge for 1 hour and Enjoy!