HOW TO MAKE KETO CRISPY CHOCOLATE CHIP COOKIES | GD WHITE SESAME SEEDS | CRISPY & DELICOUS

HOW TO MAKE KETO CRISPY CHOCOLATE CHIP COOKIES | GD WHITE SESAME SEEDS | CRISPY & DELICOUS

Keto Crispy Chocolate Chip Cookies Ground White Sesame Seeds Crispy & Delicious Mini Chocolate Chip Cookies Crispy & Delicious Grind the White Sesame Seeds. Raw White Sesame Seeds Pour into a multi grinder You can also use a 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. Commercial ones can be 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 add crunch to the cookies Set aside 85 g (3/8 cup) Unsalted Butter (softened) 50 g (1/4 cup) Lakanto OR any keto friendly sweetener Whisk until creamy and pale in color Set the captions to your language (see pinned comments for details) 1 large egg (room temperature) 1 tsp Vanilla extract Whisk to combine For best results, weigh the ingredients 150 g (1 1/4 cup) Ground White Sesame seeds 4 g (1 tsp) Baking Powder 1/2 tsp Salt Use a spatula to mix until a dough is formed See description box below video for full written recipe and link to print recipe 90 g (1/2 cup) Unsweetened dark chocolate chips. As a substitute, I used unsweetened Baker’s dark chocolate bar and cut into small pieces 60 g (1/2 cup) Totasted chopped nuts. I used a mix of almonds, pecans and walnuts Mix until well combined Shape into balls of 20 g each for the big cookies and 8 to 10 g for the mini cookies If the dough is too soft, just chill in the freezer for 30 minutes to firm up You can also use a cookie scoop This recipe makes about 24 big cookies at 20 g each OR 54 mini cookies at 8 to 10 g each Bake in preheated oven at 350F or 180C for 15 to 20 minutes for the big cookies OR 10 to 15 minutes for the mini cookies For chewy texture, bake for a shorter time Cool completely on wire rack Mini version Crispy & Delicious These cookies can be stored in an airtight container at room temperature up to 4 to 6 weeks or longer They can also be eaten straight from the fridge or freezer The dough can be frozen for later use Crispy & Delicious The Best Keto Crispy Chocolate Chip (Ground White Sesame Seeds)

Links to purchase books via Payhip
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
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

Links to purchase books via Amazon
Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT)
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)

Links to purchase other products via Amazon
White Sesame Seeds (https://amzn.to/3o4yN0Z)
Monk fruit (https://amzn.to/3J0WqjU)
Unsweetened cocoa powder (https://amzn.to/32dRR4R)
Unsweetened chocolate chips or bar (https://amzn.to/3sluukM)
Multi grinders (https://amzn.to/3sTc0X8, https://amzn.to/3zv3IqX)

Link to purchase merchandise
Https://lowcarbrecipeideas.etsy.com

*********
Black and white sesame are cheap, healthy and makes the best crispy and delicious chocolate chip cookies.

The recipe can be viewed and printed at this link;

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

[Total Servings = 24 Big]
NUTRITION INFO PER SERVING
Total Carb = 3.3 g
Dietary Fiber = 1.6 g
Net Carb = 1.7 g
Calories = 97
Total Fat = 9.4 g
Protein = 2.4 g

[Total Servings = 54 Mini]
NUTRITION INFO PER SERVING
Total Carb = 1.5 g
Dietary Fiber = 0.7 g
Net Carb = 0.8 g
Calories = 43
Total Fat = 4.2 g
Protein = 1.0 g

INGREDIENTS
Ground White Sesame Seeds = 150 g / 1 1/4 cup (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 sesame seeds using a multi grinder. You can also use a coffee / spice grinder or a powerful food processor. Note that the texture is a little coarse like a “meal” texture but it is fine as it provides crunch to the cookies. Home grinding is unable to provide a fine texture due to the fat content of the seeds. Commercially ground ones can be of a fine texture as the oil has been pressed out and sold separately while the leftover “cake” is ground and sold as flour)
Baking Powder = 4 g / 1 tsp
Salt = 1/2 tsp
Unsalted Butter (softened) = 85 g / 3/8 cup
Egg (room temperature) = 1 large
Monk fruit = 50 g / 1/4 cup (This is only mildly sweet so you can adjust accordingly. You can also use any other keto friendly sweetener.)
Unsweetened dark chocolate chips or bar (chopped) = 90 g / 1/2 cup (As I could not get hold of unsweetened chocolate chips, I used unsweetened Baker’s chocolate bar and just chop them up into small pieces.)
Toasted nuts (chopped) = 60 g / 1/2 cup (I used a combination of almond, pecans and walnuts. You can also use any other nuts of your choice.)

DIRECTIONS
1. Preheat the oven at 350F or 180C for the big cookies and 340F or 170C for the mini cookies. If you bake them together, just remove the mini cookies earlier.
2. In a bowl, whisk the butter and sweetener until creamy and pale in color.
3. Add the egg, vanilla extract and whisk to combine.
4. Add the ground white sesame seeds, baking powder, salt and mix with a spatula until a dough is formed.
5. Add the chocolate chips, nuts and mix until well combined.
6. Divide the dough into the desired serving size. In the video, I made some big cookies of 20 g each and mini cookies of 8 to 10 g each.
7. Shape the dough into a ball and place on a baking tray lined with parchment paper. If the dough is too soft, just freeze it for about 30 minutes to firm up. You can also use a cookie scoop.
8. Bake for 15 to 20 mins or until browned and crispy for the big cookies. For the mini cookies, bake for about 10 to 15 minutes. For a chewy texture, bake for a shorter time around 8 to10 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. 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. It is best to set a digital clock at certain intervals so that you can check on the cookies to avoid burning them.
9. Store the cookies in an airtight container for 4 to 6 weeks or even longer. They can also be refrigerated and frozen. They taste great straight out of the fridge and freezer.
10. 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.