Low-Carb Chocolate Chip Cookies
This cookie recipe makes a batch of delicious chocolate cookies. It packs all the flavor of your favorite cookie while allowing you to indulge without going over your carb limit for those of you who are watching your waistline. Try them, they won't dissapoint you!
Ingredients
- 1 1/4 cup almond flour
- 1 tbsp coconut flour
- 3/4 tsp baking soda
- 1 tsp xanthan gum
- 1/4 tsp salt
- 6 tbsp Monkfruit brown sugar sweetener
- 1/4 cup Monkfruit sweetener
- 1/2 cup + 2 tsp salted butter melted
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup 72% dark chocolate morsels/chips 50g
Instructions
- Preheat your oven to 335 degrees Fahrenheit.
- Combine the almond flour, coconut flour, xanthan gum, baking soda, and salt into a mixing bowl.
- In a second bowl, add the melted butter, Monkfruit brown sugar sweetener, Monfruit classic sweetener, vanilla extract, and salt.
- Add the egg into the wet ingredients and mix well.
- Add the dry ingredients into the wet ingredients and combine thoroughly.
- Once combined, add the dark chocolate chips and mix until the chips are well distributed.
- Place your cookie dough into the fridge for at least 15 minutes to allow the ingredients to settle.
- Grease your baking sheet (I used butter) then take spoonfuls of the cookie dough and evenly place the cookies. I made larger cookies with this batch and got 9 large cookies. You can definitely section your dough into smaller scoops to yield smaller cookies. I'd say 16-18 cookies can easily come out of this batch. I like to gently press down on each dough with the back of a spoon so that the cookies can bake evenly.
- Bake the cookies for 10-12 minutes or until the edges of the cookies are a nice brown color. Remove them immediately from the oven and place them on a cooling rack to cool and stop the baking process.
- Your cookies are done and ever so delicious!! A great complement is almond milk. :)