KETO Tollhouse Chocolate Chip Cookies: CHEWY LCHF treats

KETO Tollhouse Chocolate Chip Cookies: CHEWY LCHF treats


hey there love about the dentox cookie today we are talking Quito Toll House chocolate chip cookies my friend you heard me right Quito total house chocolate-chip cookies and these are gonna be just delicious if you’ve made Quito cookies before especially you come in a flower like I’m about to do I think you probably know the thing that sometimes come out dry they have an overpowering taste of coconut sometimes not the case here guys not even close I think you’ll be surprised these come out chewy and very much like the high carb version that you remember from before the keto diet I’m excited about this recipe so let’s get started here the ingredients you’ll need for this incredible little cookie recipe starts off with a third of a cup plus three tablespoons and you want to make them level tablespoons of coconut flour you’re also gonna need a tablespoon of gelatin unflavored gelatin I have a couple of erythritol you’re gonna need some vanilla extract about a teaspoon also two large eggs half a teaspoon of baking powder and a quarter of a teaspoon of kosher salt you’re also gonna want a half a cup of sugar free chocolate chips cookie recipes are pretty much all in agreement about how you add the ingredients together we’re going to start off by creaming together the butter and the erythritol in my stand mixer of course you can do this with a handheld mixer or you can also do this by hand combine the butter on the sweetener I’m gonna continue doing this it’s know this is sort of light and fluffy we’re pretty much getting it I think you can see that the color is kind of light and that’s nice and fluffy now we’re at add in our eggs one at a time I’m gonna just stir them in when adding eggs to a recipe like this I like to break the egg in a custard cup first to make sure we don’t get any shell in the recipe it’s really hard to get out whence it metz into a batter like this faster add in our other egg you know I’m gonna stop it once in a while just to scrape the sides down a part of this is this is like kind of a small cookie recipe so we want to make sure that everything gets nice and combined if there were more ingredients in the bowl this would combine them a little easier I think this is fine and I’m not sure I want more than 12 of these cookies around at any one time in my house anyway so let’s just get that combined once we have a fairly smooth mixture I’m gonna add in my vanilla about a teaspoon and the rest of the ingredients except the chocolate chip here’s our leavening and our salt coconut flour and the job go I’m just gonna give that a good stir okay so I’ve scraped my beater down now to get all the goodies off of it now we’re gonna add in our chocolate chips and let me just say this smells and feels and looks to me very much just like the dough for Toll House cookies and I made them lots of times really one of my favorite cookies you can of course have some nuts to this if you like to I’m not gonna do that today trying to keep it simple here and I want to keep the calories down as well when you remember when you’re eating these cookies you don’t eat the whole batch they’re one cookie is one serving and this is very high fat but low carb oh yeah look at that I think we’re ready to make some cookies out of that right now if you like fat bombs and if you like cookie dough this is you could actually eat this right now this is good for that if you don’t mind having raw eggs that is what I’m gonna do is I’m gonna form this into a log and then cut it into 12 pieces so I can form it into little ball shapes I just want to get it into an evenly distributed log here there we go more or less and so we’re gonna get six out of each of these so cut these into thirds get each of the thirds in half nothing to it obviously we don’t have to be exact oh by the way my oven is preheating to 350 degrees and we’re gonna make both shapes on it each one of these squares next we want to flatten these down a little bit with the palm of our hand I’m also gonna take the time to press back together these places where it’s sort of cracked just to make sure our cookies are nice and round and they’re pretty when we bring them out and here we are ready to go into our 350 degree oven notice that I have these on a Silpat sheet you’ll want to use either Shilpa or parchment paper or some other nonstick surface you’re probably not gonna want to put these directly on your baking sheet anyway into the oven they go for eight to ten minutes let’s see how we do and here’s what they look like when they come out of the oven I let these in for 15 minutes altogether that’s five minutes more than I said earlier and the reason is I wanted to get you can see these have a little bit of color around the edges that’s exactly what I wanted to have happen here now these are pretty delicate the chewiness in the cookies is going to come from the gelatin we’re not going to get that effect if we eat them while they’re hot and in fact with any cookie you really want to let it cool off we’re gonna leave these cool in the pan for thirty minutes before we move them to iraq and here’s how they look after they’ve cooled completely i actually had to go outside and shovel snow after I pulled this out of the oven to keep myself from wanting to eat them right away look at how pretty they are Brown nicely on the bottom we break them oh it’s nice and tender here’s the inside it’s time to give these a taste well alright let’s give them a taste here check it out these really look great you know really good mm-hmm chewy does it taste like coconut mhm these are making me smile and I think you’re probably gonna have the same reaction mmm ma’am oh so good listen thanks so much for joining us here ten times cooking today I hope that you’ll try these cookies I also hope that you will share like comment and especially subscribe to this channel it helps me grow and if you click on that notifications bell you’ll be notified every time I upload new videos every week a couple of times actually thanks for joining us today here Kim talks cooking we’ll catch you next time

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