Chocolate Chip Cookie
This keto friendly chocolate chip cookie is so tasty. Try eating one with a glass of almond milk! Yum.
TOTAL TIME: 30 mins
Almond Flour - 1 ¼ cup
Coconut Flour - 3 tablespoons
Baking Soda - ½ teaspoon
Salt - ½ teaspoon salt
Vanilla Extract - 1 teaspoon
Egg - 1 egg
Butter - 4 tablespoons - at room temperature
Erythritol - ½ cup
Lily’s Dark Chocolate Chips - ? cup
Preheat oven to 350 degrees.
In a large mixing bowl, combine dry ingredients: almond flour, coconut flour, baking soda, salt.
In a smaller mixing bowl with an electric mixer, combine tempered butter, eggs, vanilla extract, and erythritol.
Mix wet ingredients into dry ingredients. Fold in chocolate chips.
Form into tablespoon sized cookies (about 20 cookies) onto a baking tray with parchment paper or a silicone baking mat. Flatten out the cookies a little bit, they will not spread out much during the baking process.
Bake for 12-15 minutes. Check for the bottom for a golden color.
Eat only 1-2 of these at the end of a meal to help satisfy your sweet tooth.
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***Always consult a professional before making any significant changes to your health.