Yield 21 Cookies
(You will need a piece of parchment paper to go on top of your cookie sheet.)
Step #1: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step #2: Place all the ingredients except the chocolate chips and walnuts in a mixing bowl. Using an electric mixer, mix into a smooth dough.
Step #3: Add the chocolate chips and walnuts to the dough and mix with a spoon.
Step #4: Place 1 heaping tablespoon of dough on the prepared baking sheet. Repeat, spacing the cookies about ½ inch apart, until all the dough has been used. You should get about 21 cookies. Using your hands, flatten each cookie into a round shape.
Step #5: Bake for 10 minutes. To check for doneness, gently insert a fork or toothpick into one cookie; if it comes out clean, they are ready. If not, return to the oven for 1 to 2 minutes. Remove from the oven and set aside to cool on the baking sheet for 20 minutes.
Step #6: Using a spatula, transfer the cookies to a cooling rack. The cookies will harden and become less crumbly as they cool.
Step #7: Serve or store in the refrigerator for up to a week or in the freezer for up to 3 months.
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Dessert or Snack
Serving Size 1 cookie
Amount Per Serving
% Daily Value
Total Fat 8 g
Total Carbohydrates 4 g
Dietary Fiber 2 g
Protein 3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/keto-chocolate-chip-cookies/