Low Carb Chocolate Chip Cookies
Cookie!!!!!! If you are a cookie monster and are missing those cookies as you continue on your low carb journey, don’t despair, you can make your own low carb cookies! Yes, we certainly encourage you not to eat these every day, but, on occasion when you get a hankering for a warm chocolate chip cookie and a ice cold glass of (whole) milk, here is your go to recipe. Thank you to ketogenic for this recipe.
Ingredients List
5½ Tbsp salted butter, ideally room temperature, plus more for greasing
1/3 cup brown erythritol
1/3 cup granular erythritol
1 egg
1½ tsp vanilla extract
1¼ cups almond flour
1 Tbsp ground flaxseed or flax meal
1½ tsp baking powder
4 Tbsp shredded unsweetened coconut
1/2 tsp salt
1/2 cup sugar-free chocolate chips
Instructions
Preheat oven to 325°F (162C). Line 2 baking sheets with parchment paper or silicone baking mats or grease them with butter.
In the bowl of a stand mixer fitted with the paddle attachment (or with a bowl and electric hand beater), cream the butter, brown erythritol and granulated erythritol on high speed until fluffy and well combined, about 2 minutes. Add the egg, maple syrup, and vanilla extract and mix on medium-high speed until combined, stopping and scraping down the sides of the bowl as needed, about 2 minutes.
In a separate large mixing bowl, combine the almond flour, ground flaxseed, baking powder, shredded unsweetened coconut, and salt. Stir until combined.
Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips.
Divide cookie dough into 18 rounded tablespoon-sized balls and place 8 balls of cookie dough on each of the prepared baking sheets at least 1½ inches apart.
Bake until the cookies are browned on the bottom, 12 to 15 minutes. Let cool for at least 5 minutes.
