COOKIES WITH CHOCOLATE CHIPS
DRY INGREDIENTS – 1 1/3 cup Almond Flour – 2 tablespoons Coconut Flour – 1/4 cup Erythritol – 1/4 teaspoon Baking powder – 1/4 teaspoon Xanthan gum LIQUID INGREDIENTS – 1/4 cup unsweetened almond milk – 1/4 cup Coconut oil – 1 teaspoon Vanilla extract – 1/2 teaspoon Almond extract – 1/4 cup sugar-free dark chocolate chip
Mix Dry Ingredients
In a medium mixing bowl, combine all the dry ingredients: almond flour, coconut flour, erythritol, baking powder, and xanthan gum.
Add Liquid Ingredients
Make a well in the center of the dry ingredients and add melted coconut oil, unsweetened almond milk, vanilla extract, and almond extract.
Stir and combine until it forms a cookie dough with a spatula.
Add Chocolate Chips
Stir in chocolate chips until evenly incorporated.
Roll Cookie Balls
Roll dough into 8 cookie balls between your hands. One ball is about 2 oz/50g each.
Place on Cookie Sheet
Place each cookie ball on the baking sheet leaving a thumb-size space between each ball. The cookies won't expand in the oven, so you don't have to leave a big space between them.
Press the balls with your palm to flatten the cookies. Don't flatten too much, or the sides will form cracks, and they won't be as soft and moist.
Bake in an oven preheated to 350°F (180°C) for 15-18 minutes or until golden on sides and slightly brown on top, not white.
NET CARBS FAT PROTEIN
Serving: 1 Cookie Makes: 8 Cookies
Prep: 10 Minutes Cook: 15 Minutes
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