HOW TO MAKE CRISPY KETO DOUBLE CHOCOLATE CHIP COOKIES | GD WHITE SESAME SEEDS | DAIRY FREE OPTION

HOW TO MAKE CRISPY KETO DOUBLE CHOCOLATE CHIP COOKIES | GD WHITE SESAME SEEDS | DAIRY FREE OPTION

Please set the captions to your language (see pinned comments for details) See description box below video for full written recipe and link to print recipe Crispy Keto Double Chocolate Chip Cookies (Gd White Sesame Seeds) Crispy & Delicious Raw White Sesame Seeds Pour into a multi grinder You can also use coffee / spice grinder OR a powerful food processor Pulse a few times for a few seconds each Do not over grind as it will become a paste or butter Home grinding will not produce a fine texture due to the fat content. Commercially ground ones are fine as the oil has been pressed out. That’s it ! Transfer to a bowl. You can grind in bulk and store in the fridge or freezer for convenience. It is like a meal texture which is fine as it adds crunch to the cookies. Set aside 85 g (3/8 cup) Unsalted Butter (Softened) 80 g (6 1/3 tbsp) Lakanto OR any keto friendly sweetener Whisk until creamy and pale in color For best results, weigh the ingredients 1 large egg (60 g) – room temperature 2 tsp Vanilla or Mint Extract Whisk to combine 150 g (1 1/4 cup) Ground White Sesame Seeds 14 g (2 tbsp) Unsweetened Cocoa Powder 4 g (1 tsp) Baking Powder 2 g (1/2 tsp) Salt Mix with spatula until a soft dough is formed 90 g (1/2 cup) Unsweetened Dark Chocolate Bar (chopped) OR Chocolate Chips 60 g (1/2 cup) Roasted Nuts (chopped) Mix until well combined Scoop dough onto a baking tray This recipe makes about 24 cookies at 20 g each OR 70 cookies for mini ones at 8 g each Flatten the cookies as they will be crispier Top with unsweetened chocolate chips (optional) Bake in preheated oven at 350F or 180C at the middle rack for 10 to 12 mins for softer texture or 15 to 20 mins for crispier texture Cool completely. The cookies will be even crispier on the next day. Store in an airtight container for up to 5 to 8 weeks at room temperature Crispy & Delicious ! The Best Crispy Keto Double Chocolate Chip Cookies (Gd White Sesame Seeds)

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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL)

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White Sesame Seeds (https://amzn.to/3o4yN0Z)
Monk fruit (https://amzn.to/3J0WqjU)
Unsweetened cocoa powder (https://amzn.to/32dRR4R)
Mint Extract (https://amzn.to/3Ehfbfk)
Vanilla Extract (https://amzn.to/3sppw6C)
Unsweetened chocolate chips or bar (https://amzn.to/3sluukM)
Multi grinders (https://amzn.to/3sTc0X8, https://amzn.to/3zv3IqX)

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These are not your ordinary keto cookies as they are really crispy. If you are looking for crispy keto cookies that are cheaper and healthier, this is it! I love how ground white sesame seeds and also sunflower seeds makes delicious and crispy cookies. So far, I have published videos on Crispy Chocolate Chip and Double Chocolate Chip cookies made of ground sunflower seeds as well as Crispy Chocolate Chip Cookies made of ground white sesame seeds. Now, I am showing you how to make Crispy Double Chocolate Chip Cookies made of ground white sesame seeds which are crispy, delicious and addictive as attested by my non keto family members. And they are super easy to make.

The recipe can be viewed and printed at this link ;

https://www.lowcarbrecipeideasofficial.com/recipes/crispy-double-chocolate-chip-cookies—white-sesame-seeds

[Total Servings = 24]
NUTRITION INFO PER SERVING
Total Carb = 2.4 g
Dietary Fiber = 1.5 g
Net Carb = 0.9 g
Calories = 101
Total Fat = 9.9 g
Protein = 2.3 g

INGREDIENTS
Ground White Sesame Seeds = 150 g / 1 1/4 cups (You can also use the same amount of almond flour or ground walnuts, pecans or hazelnuts. Refer to the video on how to grind the white sesame seeds.
Baking Powder = 4 g / 1 tsp
Salt = 1/2 tsp
Unsalted Butter (softened) = 85 g / 3/8 cup (For dairy free option, you can use vegan butter)
Whole Egg (room temperature) = 1 large (60 g)
Monk fruit = 80 g / 6 1/3 tbsp (This is only mildly sweet so you can adjust accordingly. You can also use any other keto friendly sweetener.)
Unsweetened cocoa powder = 14 g / 2 tbsp
Mint Extract or Vanilla Extract = 2 tsp
Unsweetened chocolate chips or bar (chopped) = 90 g / 1/2 cup
Roasted mixed nuts (chopped) = 60 g / 1/2 cup (I used a combination of almond, pecans, pistachios and walnuts. You can also use any nuts of your choice.)

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, whisk the butter and sweetener until pale in color.
3. Add the egg, mint or vanilla extract and whisk to combine.
4. Add the ground white sesame seeds, baking powder, salt, cocoa powder and mix with a spatula until a soft dough is formed.
5. Add the chocolate chips, nuts and mix until well combined.
6. Scoop the dough onto a baking tray lined with parchment paper. Flatten a bit as they will be crispier.
7. This recipe makes about 24 cookies at 20 g each. You can also make mini ones at 8 g each and it will yield about 70 cookies.
8. Top with unsweetened chocolate chips (optional)
9. Bake for 15 to 20 mins or until browned and crispy. For a softer texture, bake for a shorter time around 10 to 12 mins. Let the cookies cool for about 5 mins on the tray after baking then transfer to a wire rack to cool completely. The cookies will crisp up once cooled and they will be crispier the next day. If you find the cookies are not crispy enough, just pop back into the oven and bake for another few minutes until they are really browned and crispy. You may find that the oven is smoky hot but don’t worry as they are not burnt but will be very crispy.
10. Store the cookies in an airtight container for 6 to 8 weeks. They can also be refrigerated and frozen. They taste great straight out of the fridge and freezer.
11. You can also freeze the dough for later use. Just shape them into balls, chill in the fridge and once hardened, place into bags and freeze. When you want to bake them, let them defrost for a bit on the kitchen counter then bake accordingly.

NOTE
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