Comments on: Supreme Double Chocolate Chip Cookies 🍪🎥 gluten free & keto

By: Kathryn Grant

Kathryn Grant — Fri, 08 May 2020 20:44:17 +0000

Yum! A fun variation. I didn’t have any chips or chocolate bars, so I made smaller, thinner chocolate cookie and once they cooled I made them into little peanut butter sandwiches. Like oreos but with a mix of peanut and almond butter in the middle.

By: JQ

JQ — Thu, 23 Apr 2020 16:32:32 +0000

Can I check how Long can I store this cookies at room temperature for? Or any suggestions on how to store them? Much thanks!

By: Stephanie

Stephanie — Wed, 05 Feb 2020 08:20:57 +0000

In reply to Paola. Was it supposed to be 1 teaspoon of salt? I triple checked before I put it in because it seemed like a lot and it was. My cookies came out really salty ): and I even used a little less. I used Himalayan pink salt. Does that make a difference?

By: Noreen

Noreen — Sun, 12 Jan 2020 06:11:05 +0000

A little confused with the Erythritol and the sukin sugar amounts! Can I use all Erythritol or
all Sukin Brown sugar in place of molasses, 9-12 Tablespoons? And which would be better?
Thank You!

By: Barbara

Barbara — Sat, 28 Dec 2019 03:01:09 +0000

Hi! I promise I read every comment, but why don’t you think coconut oil will work as a butter replacement? (I have a dairy allergy and usually use it as a 1:1 replacement!). I’m a poor college student, otherwise I’d say screw it and try it anyways, but I can’t afford to waste ingredients! Thank you in advance!

By: Connie Brunett

Connie Brunett — Wed, 02 Oct 2019 22:57:18 +0000

AWESOME RECIPE!!! My friend & I love these cookies so much that we have cookies each day for the past few months. We are addicted to chocolate.
So I have started to make 3 batches at once and I have noticed that the cookies dough is drier then the single or double batches I made before. Then the cookies seem to be drier than normal.
I carefully x everything by 3 and I triple check it every time I make it so my question is if I should be adding more of one of the liquids or something?
Thank you so much
Connie

By: Jessica G

Jessica G — Mon, 22 Jul 2019 01:53:21 +0000

I LOVE the flavor of these but I’ve made them 2x and cannot for the life of me get them like yours. First time I used monk fruit and they were thicker cookies but not the intense flavor I expected. Then I made them with xylitol and the flavor was amazing BUT they are so delicate (even after sitting out to cool and harden for 12 hrs) that they can’t be handled without freezing first. What am I doing wrong?!

By: Nicole

Nicole — Tue, 18 Jun 2019 23:36:15 +0000

Made these today and they are the best ketogenic cookie recipe I have tried yet! I added a pinch of cinnamon and some espresso powder and they turned out so so good, perfect with a cup of coffee! Thank you for the amazing recipe!! I will most likely be living off of these from now on… 😜

By: Vanessa

Vanessa — Tue, 26 Feb 2019 04:49:30 +0000

Omg!!! These are the best cookies I’ve ever had!!! I added One packet of Starbucks Via instant coffee to the batter, and I used Lily’s salted Carmel chocolate bar, and raw cacao powder….. These are freaking magical!!!! Thank you so much for posting!

By: Paola van der Hulst

Paola van der Hulst — Thu, 24 Jan 2019 16:27:11 +0000

In reply to Chanelle. Swerve is erythritol ;) xo!