Have you tried our new Peanut Butter and Chocolate Chips granola yet? One delicious way to enjoy it is by baking it into cookies! As a fan of baking, especially cookies, I couldn’t resist trying this out. And guess what? These granola cookies are perfect for anyone on a keto diet.
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What Are Keto Granola Cookies Made Of?
To make these cookies, you’ll need two essential ingredients from Kiss My Keto: their Peanut Butter and Chocolate Chips granola and their Original dark chocolate. Here’s the full list of ingredients:
- Butter: Use unsalted butter, softened by leaving it out or microwaving briefly.
- Swerve: A keto-friendly sweetener with zero calories.
- Egg: Adds moisture and protein to the dough.
- Vanilla Extract: Just a teaspoon for flavor.
- Almond Flour: Rich in vitamin E and healthy fats.
- Baking Powder: For leavening. Cream of tartar or plain yogurt can substitute.
- Unsweetened Coconut: Adds a fresh aroma and flavor.
Cooking Equipment Needed
- Baking sheet/cookie sheet
- Whisk
- Spatula
Tips for Making Keto Granola Cookies
- Add Nuts: For extra filling cookies, add chopped almonds or pecans.
- Use Grass-Fed Butter: It contains more nutrients, perfect for keto.
- Chill the Dough: Refrigerate the dough for thicker, chewier cookies.
- Add Salt: Enhances flavor; try Kosher or Pink Himalayan salt.
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Keto Granola Cookies Recipe
Preparation Time: 15 minutes
Cook Time: 10 minutes
Serves: 12
Ingredients
- ½ cup butter, softened
- 2 oz. brown Swerve
- 1 large egg
- 1 tsp vanilla extract
- 1 cup almond flour
- ½ tsp baking powder
- 1 ½ cup Kiss My Keto Peanut Butter and Chocolate Chips granola
- ¼ cup chopped Kiss My Keto dark chocolate
- ⅓ cup shredded unsweetened coconut
Instructions
- Preheat the oven to 350F. Line a cookie sheet with parchment paper.
- In a bowl, beat butter and Swerve until creamy and fluffy.
- Add egg and vanilla extract, mixing well.
- Fold in almond flour and baking powder.
- Add the granola, chopped chocolate, and coconut, mixing until combined.
- Drop the cookie batter onto the baking sheet by rounded tablespoons.
- Bake for 10 minutes.
- Cool the cookies on a wire rack before serving.
Tips & Tricks
- Pan-Banging Technique: For a unique ripple effect, bang the baking sheet on the counter midway through baking.
- Serving Suggestions: Pair with keto-friendly milk, hot chocolate, or a smoothie.
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Frequently Asked Questions
Q: What can I use instead of almond flour?
A: Coconut flour is a great alternative, but remember it’s very absorbent and has a gritty texture. Use an extra egg or two to counter its drying effect.
Q: How long will my cookie dough be good for?
A: Homemade cookie dough lasts about 3-5 days in the fridge. Store it in a Ziploc bag or airtight container.
Q: What does ripening cookie dough mean?
A: Ripening means chilling your cookie dough in the fridge before baking. It helps the dough absorb moisture from the eggs, resulting in deeper color and enhanced flavor.
Q: What toppings can I use?
A: You can top your cookies with sea salt, sugar-free rainbow sprinkles, sugar-free white chocolate, or chopped nuts!
