This is a soft chocolate chip cookie made with almond flour and Swerve brown sugar. It is low-carb, keto, and gluten-free. Perfect to satisfy any sweet tooth!
Ingredients
¾ cup Swerve brown sugar (or other brown sugar substitute)
½ cup butter, softened (not melted)
¼ cup coconut oil
2 teaspoons vanilla extract
2 large eggs
½ teaspoon baking soda
½ teaspoon salt
3 cups blanched almond flour
¾ cup chocolate chips (I used Lily's made with stevia)
Instructions
Preheat oven to 350 degrees. Line a baking sheet with silicone mat or parchment paper.
In the bowl of a stand mixer (or using a hand mixer), cream the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
Add the baking soda and salt.
Add the almond flour, 1 cup at a time, beating well after each addition.
Fold in the chocolate chips with a rubber spoon or spatula.
Using a scoop, drop the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 12-13 minutes, or until golden brown around edges.
Let the cookies cool for as long as you can stand it, and then enjoy! These cookies are perfect for a cup of coffee and they keep great in the fridge or freezer (assuming you have any left).
Recipe by Mama's Hungry at http://mamashungry.com/2019/02/03/keto-almond-flour-chocolate-chip-cookies/