Chocolate Chip Cookies
8:38 PM
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Chocolate Chip Cookies
These are the best keto chocolate chip cookies that I’ve ever had. Sugar free, low carb, and gluten free.The chocolate should be chopped up finely, similar to the size of chocolate chips, so that you can more evenly incorporate them into the dough. It also makes it easier to form cookie shapes without large chocolate chunks jutting out.
These are the best keto chocolate chip cookies that I’ve ever had. Sugar free, low carb, and gluten free.The chocolate should be chopped up finely, similar to the size of chocolate chips, so that you can more evenly incorporate them into the dough. It also makes it easier to form cookie shapes without large chocolate chunks jutting out.
those chocolate chip cookies rarely spread out when they bake. Their form and length after baking is about similar to it's miles before. The only difference is their gently brown shade and slightly puffier appearance. thus, you’ll want to make certain which you mildew the dough for your preferred form and clean out any rough edges.
INGREDIENTS
- 2 cups blanched almond flour
- 1 large egg
- 4 ounces dark chocolate finely chopped (about 1 cup)
- 1/2 cup powdered erythritol sweetener
- 1/4 cup unsweetened almond milk
- 3 tablespoons salted butter softened to room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
DIRECTIONS
- In a mixing bowl, use an electric powered hand mixer to conquer the egg until well-mixed, 1-2 minutes on low. upload softened butter, erythritol, and vanilla extract, then beat together for 1-2 mins.
- In a separate bowl, combine almond flour and baking soda, stirring till nicely-combined.
- integrate moist and dry elements and beat collectively till simply starting to shape a cohesive dough. add almond milk and stir with a wood utensil until the dough absorbs the milk and becomes wet.
- Stir chocolate chunks into the dough till calmly disbursed. Refrigerate the dough for about 20 minutes.
- Preheat the oven to 350 F. put together a sheet pan coated with parchment paper or nonstick baking mat.
- shape the dough into 20 balls approximately 1-2 inches in diameter, the usage of your hands to roll them into clean balls.
- vicinity them on the pan 1-2 inches aside from each other. Flatten the balls into cookie shapes.
- Bake at 350 F until the cookies begin turning gently brown on top, about 20 mins. begin tracking after 15 minutes of baking and eliminate when completed.
- The cookies could be gentle while they arrive out of the oven so allow them to cool for 10 mins before serving.
