Name: Chocolate Chip Cookies
Total time: PT2700.0S
Yield: 10
Ingredients: 84 gram Almond Flour; 28 gram Granulated Erythritol; 28 gram Coconut Oil; 1 Large Egg; 1 teaspoon Vanilla Extract; 1/2 teaspoon Baking Soda; 1/4 teaspoon Baking Powder; 1 pinch Salt; 1/2 cup Sugar-Free Chocolate

Almost too good to share: These ketogenic, low-carb, Paleo, gluten-free, healthy chocolate chip cookies are the perfect combination of softness and chewiness.

Low-Fat

Oven

Finger Food

Chocolate Chip Cookies

calories

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Almond Flour

gram

Granulated Erythritol

Coconut Oil

Large Egg

Vanilla Extract

teaspoon

Baking Soda

Baking Powder

Salt

pinch

Sugar-Free Chocolate

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, beat up {@1:} and {@0:}.

In a large bowl, beat up Large Egg (1 N/A) [beaten] and Coconut Oil (28 gram) [melted].

In a large bowl, beat up Large Egg (1) and Coconut Oil (28 gram).

Add in the {@3:}, {@5:}, {@1:}, {@4:}, {@2:}, {@6:}, and {@0:} and mix until a cookie dough forms.

Add in the Almond Flour (84 gram), Granulated Erythritol (28 gram), Vanilla Extract (1 teaspoon), Baking Soda (1/2 teaspoon), Baking Powder (1/4 teaspoon), Salt (1 pinch), and Sugar-Free Chocolate (1/2 cup) and mix until a cookie dough forms.

Once combined, line a baking sheet with parchment paper, and add the cookies to the baking sheet using a cookie scoop.

Bake for around 10-12 minutes. The cookies should be golden brown on top, and soft to the touch, not firm.

Once the cookies are done baking let them cool down completely in the cookie tray itself, they'll firm up as they cool.

Chocolate Chip Cookies

45MINS

$0.71

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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