Ingredients
- 8 tablespoons butter, softened
- ¾ cup minus two tablespoons BochaSweet
- ½ teaspoon baking soda
- ½ teaspoon table salt (¼ tsp if using salted butter)
- ½ teaspoon Pure Vanilla Extract
- 1 heaping tablespoon Blackstrap Molasses (optional as this adds 18g of carbs to the recipe)
- 1 large egg
- 1 cup + 2 tablespoons (135g) King Arthur Keto Wheat Flour
- 1 cup sugar-free chocolate chips (see image)
Directions
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
Beat together the butter, BochaSweet, baking soda, salt, molasses, and vanilla extract until smooth.
Add the egg, mixing thoroughly and scraping the bowl afterwards. Stir in the flour, then the chocolate chips.
Scoop heaping tablespoonfuls of dough (a level tablespoon cookie scoop works well, I’m told) onto the prepared baking sheets, spacing them 2” to 3” apart.
Bake the cookies for 10 to 12 minutes, or until the cookies begin to puff and the edges are just starting to turn golden brown.
Remove the cookies from the oven and allow them to cool completely on the pan.
Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.
There is about 30 grams of carbs per batch.
Note: I’ve never made cookies before and I don’t own a cookie scoop, so mine, as you can see by the image, were quite large. However, there were just 3 grams of carbs per cookie.
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You will probably want to learn more about BochaSweet. I know I did. I grabbed one of the people who started the BochaSweet company and shook him till he told me the entire story. You see, we originally found some of the initial research on kabochu extract but it was written in Japanese (or Chinese) and we got it translated. All we learned was that it did not raise blood sugar or spike insulin. But now we have the whole story here: BochaSweet.
