COOKIES WITH CHOCOLATE CHIPS

KETO VEGAN

INGREDIENTS

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.

1

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.

2

Stir Ingredients

Stir and combine until it forms a cookie dough with a spatula.

3

Add Chocolate Chips

Stir in chocolate chips until evenly incorporated.

4

Roll Cookie Balls

Roll dough into 8 cookie balls between your hands. One ball is about 2 oz/50g each.

5

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.

6

Flatten Cookies

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.

7

Bake

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.

8

NET CARBS FAT PROTEIN

2.8 grams

18 grams

4.2 grams

SERVINGS

TIME

Serving: 1 Cookie Makes: 8 Cookies

Prep: 10 Minutes Cook: 15 Minutes

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