Some days, my husband tests my low carb diet resolve.
Yesterday was just such a day. He visited Brooklyn and brought home some Momofuku Milk Bar Compost Cookies. That monster.
The video above shows how Momofuko makes their magical compost cookies.
I find this video absolutely mesmerizing. I love all the industrial sized ingredients that go into these cookies. They are chocked full of chocolate chips, butterscotch chips, pretzels, graham crackers, oatmeal, potato chips and even coffee grounds. Hence the name compost cookie.
The cookies we’re going to make today are a little less decadent but still pretty dang decadent.
We’re going to make a sugar-free chocolate chip cookie base and then add in pecans, coconut flakes and the secret compost cookie ingredient: coffee grounds. It might sound a little weird but tastes amazing. (Just don’t feed these caffeine fueled cookies to your kids by accident. It would not be pretty.)
I’ll admit, I couldn’t resist the Momofuku Milk Bar Compost Cookie that my husband brought home.
But I’ve decided to think of it as cookie research. Yea, that’s the ticket. I sacrificed my low carb diet so that you could enjoy these low carb compost cookies. And not to toot my own horn, but they turned out really well. These are some of the tastiest low carb cookies I’ve made yet, and they’ve only got 2g net carbs each. But enough crowing, now it’s time for me to watch the Momofuko video just one more time.
It’s like she’s making cookies for giants!
Low Carb Keto Compost Cookies
These cookies are a low carb take on Momofuko Milk Bar’s Compost Cookies.
- Prep Time: 1:20
- Cook Time: 10
- Total Time: 1 hour 30 minutes
- Yield: 16 1x
- Category: Dessert
- Cuisine: American
1 1/4 cup super fine almond flour
3 tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
10 tablespoons butter, softened
1/4 cup Swerve or equivalent granulated sweetener
1/4 cup Swerve Brown or equivalent brown sugar substitute
1 teaspoon vanilla extract
1 large egg
2 teaspoons ground coffee, fresh from the can
5 tablespoons (2 oz) Lilly’s Sugar-Free Chocolate Chips or equivalent sugar-free chocolate chips
5 tablespoons (2 oz) chopped pecans
5 tablespoons (2 oz) unsweetened coconut flakes
1 Sift together almond flour, coconut flour, salt, baking soda, and xanthan gum in a medium sized bowl.
2 In a large bowl, cream butter with an electric mixer for 2 minutes.
3 Add sweeteners and cream for another 8 minutes until light and fluffy.
4 Quickly mix in vanilla and egg.
5 Beat in half of the dry ingredients. Beat in remaining dry ingredients.
6 Fold in ground coffee, chocolate chips, pecans and coconut flakes.
7 Wrap dough in plastic and chill in the refrigerator for 1 hour.
8 Preheat oven to 350 degrees F and cover 2 large cookie sheets with parchment paper.
9 Divide dough into 16 pieces. Roll dough pieces into a ball and then place them on the cookie sheet 2 inches apart. Use the palm of your hand to flatten the cookies.
10 Bake for 9-12 minutes until browned at the edges, turning cookie sheet 180 degrees halfway through.
11 Cool on the cookie sheet for 10 minutes and then remove to a cooking rack. The cookies will crispy up as they cool.
- Serving Size: 1 cookie
- Calories: 154
- Fat: 18
- Carbohydrates: 5
- Fiber: 3
- Protein: 4
Keywords: low carb compost cookie, keto compost cookie, paleo compost cookie
If you like cookies like this one, then you might like my Gingerbread, Molasses, and Shortbread Cookies.
You’ll need these specialty ingredients: