These chocolate chip cookies are divine and even better with coconut milk!! And the best part, they are keto! Enjoy!
Keto Chocolate Chip Cookies
Preheat oven to 350
Grease baking sheet
In large bowl, add:
1 1/4 cups almond flour
2 tbsp psyllium husks
2/3 cup monk fruit, granulated
1/2 tsp each baking powder & Xanthan Gum
1/4 sea salt
Mix until combined. Make a well in the center of the dry mixture.
Add:
1/2 cup butter, softened
1 large egg
1 tbsp molasses
1 tsp vanilla
Mix wet ingredients in well until combined and then mix in the dry portion.
Add:
3/4 cup Lily's dark chocolate chips, sweetened with Stevia (or other)
Stir until combined.
Roll dough into small balls (about 1 tbsp of dough per), drop onto greased baking sheet, leaving approximately 2" space between each for spreading. Bake for 8-12 mins, or until the edges are golden brown. Remove from oven and set aside to cool for 5-7 mins. Remove from baking sheet and place in storage container (will store up to one week if they last that long!)
Serve & Devour!
*I found that the edges brown very quickly, if need be reduce you oven temperature to 325 and cook an additional few minutes until golden*
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