Chocolate Covered Cookies

🍫 Chocolate Covered Cookies

I couldn’t retrieve the exact Ketosis Guide page contents, so I don’t want to pretend this is a word-for-word copy of that recipe. Here’s a keto-style chocolate-covered cookie recipe that gives you the same idea: crisp, buttery cookies dipped in a rich chocolate coating.

Ingredients

For the cookies

• 1 cup almond flour
• 2 tbsp coconut flour
• ¼ cup powdered erythritol or monk-fruit sweetener
• ¼ cup unsalted butter, softened
• 1 egg
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt

For the chocolate coating

• 1 cup sugar-free chocolate chips
• 1 tbsp coconut oil
• ½ tsp vanilla extract, optional

Optional toppings

• Chopped almonds or pecans
• Unsweetened shredded coconut
• Sugar-free sprinkles
• A little flaky sea salt
• Melted white sugar-free chocolate for drizzling

👩‍🍳 Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, coconut flour, baking powder, salt, and powdered sweetener.
3. In another bowl, beat the softened butter until creamy. Add the egg and vanilla and mix well.
4. Gradually add the dry ingredients to the wet ingredients. Mix until a soft cookie dough forms.
5. Refrigerate the dough for 15–20 minutes so it’s easier to handle.
6. Scoop small portions of dough and roll them into balls. Place them on the baking sheet and gently flatten them.
7. Bake for approximately 10–13 minutes, until the edges are lightly golden.
8. Let the cookies cool completely. They will firm up as they cool.

🍫 Make the Chocolate Coating

9. Melt the sugar-free chocolate chips and coconut oil together. You can use the microwave in 20-second intervals, stirring after each interval, or melt them gently over a double boiler.
10. Dip each completely cooled cookie halfway into the melted chocolate.
11. Place the dipped cookies back onto parchment paper.
12. While the chocolate is still wet, sprinkle with chopped nuts, coconut, or a tiny pinch of sea salt, if desired.
13. Refrigerate for 20–30 minutes, until the chocolate is completely set.

😋 Storage

Keep the cookies in an airtight container in the refrigerator for about 5–7 days. They can also be frozen for up to 2 months.

Tip: For an extra-thick chocolate coating, dip the cookies twice, allowing the first layer to set before dipping them again.