Double Chocolate Cookies
Ingredients
- 1 cup finely ground almond flour
- 2 T coconut flour
- ½ cup cacao powder
- ½ t xanthan gum
- ½ t baking soda
- ¼ t sea salt
- ⅔ cup grass-fed butter softened to room temperature
- 9 T erythritol sweetener
- 1 large egg
- 1 t vanilla extract
- 1 cup unsweetened chocolate chips
- ½ cup almond flakes
Instructions
- In a bowl, add the almond flour, coconut flour, cacao powder, baking soda, xanthan gum, and sea salt. Set aside.
- In a separate bowl, with an electric mixer on medium speed, beat the butter and erythritol sweetener until fluffy, for 3 minutes. Add the egg and vanilla. Mix until well incorporated.
- Reduce the mixer speed to low, and gradually add the flour in two batches. Fold in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- With your hands slightly wet, scoop out about 1½ tablespoons of dough and roll it into a ball. Arrange the ball on the prepared baking sheet. Repeat with the remaining dough. Sprinkle the almond flakes on top of the cookies. Bake the cookies for 9 to 10 minutes, until crisp around the edges. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
Nutrition
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