Low Carb Walnut Chocolate Chip Cookie
Serves 24
Directions
- 1Add walnuts to a food processor
- 2Process until a powder forms.
- 3Add coconut oil
- 4Add liquid sweetener
- 5Add vanilla extract
- 6Process for 20-30 seconds until a dough forms
- 7Remove from the food processor to a bowl
- 8Add chocolate chips
- 9Line a baking sheet with parchment paper
- 10Scoop the dough onto the baking sheet
- 11Bake for 12-14 minutes until set and the tops start to turn golden
- 12Remove the cookies from the oven
Ingredients
- 3 cups walnut halves or pieces
- 0.33 cup butter or coconut oil
- 0.33 cup liquid sweetener
- 0.25 teaspoon salt
- 0.5 teaspoon baking soda
- 3 teaspoons vanilla extract
- 0.5 cup chocolate chips or chunks
Equipment
food processorbaking sheetparchment papercookie scoopwire rack
Tips
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- Add the walnuts to a food processor and process until a powder forms.
- Add in the butter and pulse until well combined.
- Next, add in all of the remaining ingredients except the chocolate chips.
- Process for 20-30 seconds until a dough forms. Be careful not to over process the dough. Processing for too long can make the dough too wet because of the oils that separate out from the walnuts.
- Carefully remove the blade from the food processor and stir in the chocolate chips by hand.
- You can go ahead and bake the cookies at this point but the dough will be slightly runny. I recommend refrigerating the dough for 1-2 hours or letting it sit in the freezer for 20 minutes before trying to scoop the dough onto your pan.
- Using a cookie scoop or a tablespoon, scoop the dough into balls onto your parchment lined pan. These cookies will spread out a lot so make sure to leave ample room on the pan.
- Bake for 12-14 minutes or until set and the tops start to turn golden. Remove the cookies from the oven and let cool for 4-5 minutes before carefully transferring to a wire rack to finish cooling completely.
- Store in an airtight container with a paper towel underneath the cookies in the bottom of the container to absorb liquid/natural oils from the walnuts. Eat within 48 hours, or freeze.