Melt the coconut oil and set it aside.

Now, you'll want to get out an egg and separate the yolk from the white.

At this point, you can add the yolk to the bowl, along with the rest of the ingredients.

Once the rest of the ingredients are added, you'll want to use a spatula to mix and combine them until a crumbly texture forms.

When it does, you'll want to roll-up your sleeves, and use your hands to work the ingredients into a ball of cookie dough.

Next, you'll want to coat a small dish with baking spray - I like to use this one - and add half of the cookie dough to the dish.

At this point, you'll want to press the dough out on the dish and form the shape a cookie out of it. This is important because the keto cookie will not flatten out on its own.

So don't try to use a scoop of the dough, unless you want chocolate chip cookies shaped like a ball.

And then you'll just want to repeat this same process with the other half of your dough.

Now all you have to do is bake/cook the cookie!

You can use a microwave, or you can use an oven.

Using the Microwave:

The quick and easy version is baking the cookies in the microwave. This is the "one minute" method.

Making cookies in the microwave can be a delicate process. So follow these pro-tips!

Number one, my microwave is 1100 Watts and 50 seconds (split up into 2, 25 second cooking intervals) is the perfect cook-time.

However, all microwaves have different Wattages, so keep that in mind when you're making your cookies and adjust accordingly.

Number two, the best way to get the cookies to cook evenly is off-setting the plate and cooking them in two intervals.

So, place your cookie on the left side of the microwave for the first interval, and then shift it over to the right side for the second cooking interval.

Then let your cookies cool for atleast 15 minutes.

Once the cookie comes out of the microwave it will be soft, almost "cake-y" and that's totally normal it will firm up as it sets and cools.

Store the cookies in a sealed container at room temperature.

The microwave version of these cookies is best the day that you make them. However, they'll still be good for days after you do.

The one thing I've noticed is that the longer they sit, the less soft and chewy they are.

So just keep that in mind.

Using The Oven:

If you decide to cook these cookies in the oven I recommend using a ramekin, because I've found it helps the cookies cook more evenly.

As far as the temperature, you'll want to bake the cookies at 325 Degrees for around 15-20 minutes (until the tops/edges just start to turn golden brown.

When that happens, you'll want to remove the cookies from the oven, and then let them cool down in the ramekin/tray.

Store the cookies in a sealed container at room temperature. They will stay soft and chewy for several days after making them.