Keto Chocolate Chip Cookies
Chocolate Chip Cookies made with almond flour and allulose. You can also make these with Splenda Magic Bake, a mixture of erythritol, allulose and stevia.
Servings 18
Cost 5
Ingredients
- 1 stick unsalted butter softened (114 grams)
- ¾ cup allulose (130 grams)
- 1 teaspoon vanilla extract
- ½ teaspoon blackstrap molasses or regular molasses optional, just adds some flavor
- 1 large egg, room temperature
- 1 ¾ cup blanched superfine almond flour (170 grams)
- 2 tablespoons coconut flour (don't omit) (15 grams)
- ½ teaspoon baking soda
- 1 ½ teaspoon psyllium husks powder
- ⅜ teaspoon salt plus a pinch
- 1 ¼ cups Lily's semisweet chocolate chips (I use a mix of milk and semisweet)
Instructions
- In a mixing bowl, combine the softened butter, allulose, vanilla and molasses (if using). Beat on low speed until mixed.
- Add the egg and beat on low until it is blended.
- In a separate bowl, stir together almond flour, coconut flour, baking soda, psyllium and salt, breaking up any lumps of almond flour. Stir dry mixture into butter mixture, then stir in the chocolate chips.
- Using a medium size cookie scoop or a heaping tablespoon, scoop out 18 to 20 balls of dough. Put them on a plastic wrap lined plane, then cover and chill for about a half hour or until ready to bake.
- When ready to bake, preheat the oven to 350 and line two baking sheets with parchment paper. Arrange cookie dough portions on the sheets, spacing 2 ½ inches apart. For thinner cookies, press the balls down into rounds. If you want chewier centers, leave as balls.
- Bake one sheet at a time for 8 to 10 minutes or until edges are browned and centers are still slightly pale. Pull from oven and let cool on sheet for 10 minutes. Transfer to a wire rack and let cool. They will be very soft, but will firm up as they cool.
