Beef Tallow Chocolate Chip Cookies

These Beef Tallow Chocolate Chip Cookies offer a rich, buttery texture with dark chocolate chips in a low-carb treat. Perfect for a healthy indulgence, it’s an easy recipe that brings a unique, nutritious twist to a classic dessert.

Why You’ll Love This Recipe

These beef tallow chocolate chip cookies are a deliciously healthy twist on a classic, blending the rich, savory depth of beef tallow with the sweetness of dark chocolate chips in a low-carb, protein-rich treat. Perfect for keto or active lifestyles, they’re easy to whip up, customizable, and freezer-friendly for meal prep. The unique flavor and satisfying texture make them a guilt-free indulgence, ideal for snacking or sharing, offering a nutritious alternative that doesn’t compromise on taste.

Recipe Tips and Tricks

• Render Tallow Carefully: Cook beef tallow slowly to avoid burning for a smooth texture.
• Chill Dough: Refrigerate for 30 minutes to prevent spreading.
• Use Dark Chips: Enhances richness without added sugar.
• Don’t Overmix: Stir just until combined for a chewy cookie.
• Check Doneness: Bake until edges are set but centers are soft.
• Cool on Tray: Let cookies rest for crisp edges.
• Adjust Sweetness: Taste dough and tweak erythritol as needed.
• Line the Sheet: Use parchment for easy cleanup.
• Add Nuts: Fold in optional walnuts for crunch if desired.
• Store Airtight: Keeps cookies fresh and prevents softening.

Yield: 15 cookies

Beef Tallow Chocolate Chip Cookies

Print

Rich beef tallow chocolate chip cookies, low-carb and healthy, perfect for dessert.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• ¼ cup chopped walnuts (optional)
• ½ cup rendered beef tallow
• ½ tsp baking soda
• ¾ cup dark chocolate chips
• ¾ cup erythritol
• 1 large egg
• 1 tbsp melted butter
• 1 tsp vanilla extract
• 2 cups almond flour
• pinch of salt

Instructions

1. Render the Tallow: Melt beef tallow in a saucepan over low heat, straining to remove solids, then cool slightly.
2. Preheat Oven: Set oven to 350°F and line a baking sheet with parchment paper.
3. Mix Dry Ingredients: In a bowl, whisk almond flour, baking soda, and salt.
4. Beat Wet Ingredients: In another bowl, beat egg with erythritol, vanilla extract, and melted butter until smooth.
5. Combine Mixtures: Fold dry ingredients into wet ingredients, adding rendered tallow, and stir just until combined.
6. Add Chips and Nuts: Fold in dark chocolate chips and walnuts (if using).
7. Chill Dough: Refrigerate dough for 30 minutes to firm up.
8. Shape Cookies: Scoop tablespoon-sized balls onto the baking sheet, spacing them 2 inches apart.
9. Bake the Cookies: Bake for 12-15 minutes, until edges are set and centers are soft.
10. Serve and Enjoy: Let cookies cool on the tray for 5 minutes, then transfer to a rack and savor these delightful treats!

Notes

• Render tallow slowly to avoid burning; strain well for purity.
• Chill dough to prevent spreading; use cold hands if sticky.
• Adjust sweetness to balance chocolate and tallow flavors to your taste.
• Store leftovers promptly to maintain freshness.
• This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.

Nutrition Information

Yield

15

Serving Size

1
Amount Per Serving Calories 223Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 23mgSodium 70mgCarbohydrates 10gFiber 3gSugar 5gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Beef Tallow (½ cup, rendered): From beef fat, strained for a clean base.
• Almond Flour (2 cups): Low-carb alternative; finely ground for smoothness.
• Erythritol (¾ cup): Low-carb sweetener; adjust to taste.
• Dark Chocolate Chips (¾ cup): Sugar-free or 85% cocoa for low-carb.
• Egg (1 large): Adds richness and binds the dough.
• Vanilla Extract (1 tsp): Pure vanilla enhances the chocolate flavor.
• Baking Soda (½ tsp): Helps cookies rise and spread.
• Salt (pinch): Balances sweetness; use sparingly.
• Walnuts (¼ cup, chopped, optional): Adds crunch; optional topping.
• Butter (1 tbsp, melted): Enhances flavor; use unsalted.

Variations and Substitutions

• Tallow Swap: Use lamb tallow or coconut oil for a different taste.
• Flour Options: Substitute with coconut flour (use ¾ cup).
• Sweetener Swap: Use monk fruit or stevia instead of erythritol.
• Chip Variations: Add white chocolate or peanut butter chips.
• Egg Alternative: Use a flax egg for a vegan option.
• Butter Swap: Replace with ghee for dairy-free.
• Spice Twist: Add a pinch of cinnamon or nutmeg.
• Nut Add-Ins: Swap walnuts with pecans or omit for nut-free.

Storage Options

• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Freeze in portions for up to 3 months; thaw at room temperature.
• Reheating: Warm slightly in the oven for a fresh-baked taste.

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Until you can read, Beef Suet Sticky Toffee Pudding