I have to be honest, I did not set out to make mini cookies, but really had a craving for some old school cereal...Cookie Crisp. I would never eat cookie crisp again knowing what sort of chemicals are in there so, enter my motto, "crave it, create it." These are not as small as cookie crisp cereal but I imagine If I used smaller portions to make the cookies it would be a bit closer to the overall look of a cookie crisp cereal. You still can pour these mini cookies into a bowl, and drench them in the milk of your choice, or just eat them plain as a yummy snack!
I also intentionally did not set out to make a keto recipe but if you do practice a keto diet they are keto friendly, along with dairy free, and gluten free!
I think my favorite part about making this recipe was hammering the chocolate chips to make them smaller for the cookies. You do not want to use regular sized chocolate chips because it will give the cookie a gooey texture and I am going for so major crisp factor here. If you need to get out any aggression this recipe is for you, hammer away!
I apologize for making you go out to grab a specialty nut butter but this stuff is so good. I Imagine the cookies would still work if you replaced the artisina organics butter with an almond butter, but I havent tried it yet so if they dont come out right, dont blame me! I bought this at thrive market, and its about $8 a jar.
Once the batter is all mixed I usually scoop the batter into a plastic bag and then cut a whole in the corner of the bag to easily squeeze out a small portion of the batter. I recommend even making them a tad smaller since they expanded a bit in the oven, if you want them to take on the cereal look. If you are into the mini cookies, then pictured below is measuring about two teaspoons.
This batter made roughly 50-55 mini cookies. Such a fun snack and also highly recommend dipping them in your favorite milk or even some peanut butter!
1 Cup Almond Flour
1/2 Cup Flax Meal
1 tsp baking soda
1/4 cup monk fruit sweetener (If you dont mind it not being keto can sub sugar of your choice here)
3 tbsp coconut oil (melted)
1/2 cup artisina cacao bliss butter
1 tsp vanilla
1/3 cup chocolate chips (mashed into pieces)
1.) Preheat Oven to 350 Degrees. Spray a cookie tray with non stick spray, set aside
2.) Add all wet ingredients into a med size bowl, mix well.
3.) Mix all dry ingredients into a separate bowl.
4.) add dry to wet ingredients and mix well.
5.) Fold in chocolate pieces.
6.) Add batter into a plastic bag and cut the corner. Squeeze small portions onto cookie sheet (about 1-2tsp) The batter should make about 50-55 cookies.
7.) Bake for 10-15min (oven times may vary)
8.) let cookies cool completely before eating.
If you remake these cookies let me know how they turned out, or tag me on Instagram @stephi.paige
Hi there, Im Stephi Paige!