Crunchy Chocolate Chip Cookies

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Makes 18 cookies Calories per Serving 120 Carbs per Serving 17g Net Carbs per Serving 5.5g Prep Time 5 minutes Total Time 30 minutes

Ingredients

3 tablespoons coconut oil 

1 large egg 

1 teaspoon pure vanilla extract 

1 1/2 cups blanched, superfine almond flour 

1/2 cup KETO:SWEET Granulated 

1/2 teaspoon baking soda

1/4 teaspoon sea salt 

1/2 cup stevia-sweetened chocolate chips 

Nutrition Info Per Serving

Serving Size: 1 cookie

Net Carbs 5.5g
Calories 120
Total Fat 10g
Saturated Fat 3.5g
Cholesterol 10mg
Sodium 70mg
Total Carbs 17g
Dietary Fiber 1g
Sugars 1g
Protein 3g
Contains 10.5g ErythritolAllulose

Instructions

  1. Preheat oven to 375º. Line a baking sheet with parchment paper and set aside.
  2. Add the coconut oil to a medium-sized glass bowl. Microwave for about 15-20 seconds until the oil is almost melted. Let oil cool slightly, then whisk in the vanilla. Then, whisking briskly, add the egg. 
  3. Sprinkle in the dry ingredients: almond flour, sweetener, baking soda, and salt. Stir together with a wooden spoon until combined. Now stir in chocolate chips.
  4. Scoop cookie dough into balls about 1 1/2 tablespoons each, then flatten the ball out into a disk (cookie dough will not flatten much on its own when baked). 
  5. Bake about 8-9 minutes. The cookies edges should be golden brown when finished. Remove form oven and let cool completely.
  6. Enjoy immediately, or store in an airtight container. 

Notes

  • cookies keep in a air-tight container for one week
  • delicious as an afternoon power-snack to kick a sweet tooth
  • use refined coconut oil to neutralize any strong coconut flavor; unrefined coconut oil works too, but you may notice a stronger coconut flavor

Nutrition Info Per Serving

Serving Size: 1 cookie

Net Carbs 5.5g
Calories 120
Total Fat 10g
Saturated Fat 3.5g
Cholesterol 10mg
Sodium 70mg
Total Carbs 17g
Dietary Fiber 1g
Sugars 1g
Protein 3g
Contains 10.5g ErythritolAllulose