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Keto Cookies

These delicious keto cookies are made using coconut oil and can be made vegan by replacing the butter and eggs. A tasty treat to enjoy this festive season.

Prep Time10 minsCook Time25 minsTotal Time35 minsDifficultyBeginnerYields15 Servings
 ¼ cup Coconut Oil
 3 tbsp Butter, softened (Optional: use dairy-free spread)
 3 tbsp Erythritol
 ½ tsp Kosher Sea Salt
 4 Large Egg Yolks (Optional: You can use vegan egg replacer)
 1 cup Sugar-free Dark Chocolate Chips
 1 cup Coconut Flakes
 ¾ cup Roughly Chopped Walnuts
1

Preheat oven to 350° and line a baking sheet with parchment paper. In a large bowl stir together coconut oil, butter, sweetener, salt, and egg yolks. Mix in chocolate chips, coconut, and walnuts.

2

Drop batter by the spoonful onto prepared baking sheet and bake until golden, 15 minutes.

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Ingredients

 ¼ cup Coconut Oil
 3 tbsp Butter, softened (Optional: use dairy-free spread)
 3 tbsp Erythritol
 ½ tsp Kosher Sea Salt
 4 Large Egg Yolks (Optional: You can use vegan egg replacer)
 1 cup Sugar-free Dark Chocolate Chips
 1 cup Coconut Flakes
 ¾ cup Roughly Chopped Walnuts

Directions

1

Preheat oven to 350° and line a baking sheet with parchment paper. In a large bowl stir together coconut oil, butter, sweetener, salt, and egg yolks. Mix in chocolate chips, coconut, and walnuts.

2

Drop batter by the spoonful onto prepared baking sheet and bake until golden, 15 minutes.

Keto Cookies

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