Chewy Chocolate Chip Cookies
Makes 28 - 30 cookies
Calories per Serving 110
Carbs per Serving 13g
Net Carbs per Serving 5g
Prep Time 10 minutes Total Time 60 minutes
Instructions
- Preheat oven to 350º.
- In a medium bowl, beat butter one minute. Add sweetener and beat until fully incorporated (mixture will break apart into small chunks; this is normal). Beat in egg and vanilla, scraping down the sides of the bowl as you go.
- In a separate bowl, whisk together almond flour, coconut flour, baking soda, xanthan gum, and salt. Add dry ingredients into the butter mixture into three batches, beating well after each addition. Fold in chocolate chips.
- Freeze mixture for 30 minutes. Remove, and roll cookie dough into balls about 1 – 1 1/2 tablespoons in size. Baking time will depend on the size of the cookie dough balls and the oven, but typically they take between 8-10 minutes.
- Remove from oven and let cool for 10 minutes. Enjoy!
Notes
- cookie dough keeps great in the freezer! No need to thaw, it can be rolled into balls and baked right away. Cookie dough can also be kept in the refrigerator.
- these cookies, even if over baked, won’t tend to crisp up, They are meant to be chewy; remove them from of the oven when they are barely done in the middle to enjoy them gooey.
- baked cookies keep for 5 days in an air-tight container
- xantham gum is an easy ingredient to use that helps baked items stay chewy
Made With
Nutrition Info Per Serving
Serving Size: 1 chewy cookie
Net Carbs | 5g |
Calories | 110 |
Total Fat | 9g |
Saturated Fat | 3.5g |
Cholesterol | 15mg |
Sodium | 45mg |
Total Carbs | 13g |
Dietary Fiber | 1g |
Sugars | 1g |
Protein | 2g |
Contains 7g ErythritolAllulose |