How to Make Keto and Gluten-free Chocolate Chip Cookies
1/4 cup softened and room temperature
1/4 cup almond butter
1/2 Tbsp. vanilla extract
1/2 cup granulated monk fruit sweetener (or coconut sugar if not keto)
2/3 cup + 1 tbsp. almond flour
2 tsp. coconut flour
1/2 tsp. baking powder (or for a flatter, crunchier cookie, use ¼ tsp. baking soda
and 1/4 tsp. baking powder)
1 large egg
120g chopped dark chocolate (we used 85%)
Preheat your oven to 350 degrees Fahrenheit. In a bowl, combine the soft butter, almond butter and vanilla extract. Mix in the sweetener, almond flour and coconut flour. Whisk the egg and mix it into the dough.
Allow the dough to rest for 3-5 minutes, then mix in the baking powder.
Chop your chocolate and fold it into the dough.
Use an ice cream scoop to scoop out 8 balls of dough onto a parchment covered baking sheet.
Bake for 11-14 minutes, or until the undersides of the cookies are just golden. Allow them to cool slightly prior to moving them to a cooling rack.
Credit to MarKs Daily Apple