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How ‘bout a better-for-you, gluten-free chocolate-chip cookie recipe that subs monk-fruit sweetener for sugar? Bake a batch of these magical keto-friendly treats and watch them disappear!
The perfect chaser for these killer cookies: Vanilla Bean or Dark Chocolate Cocofloss. Nom, nom for your teeth and gums!
1/2 cup butter, softened, not melted
1/4 cup coconut oil, melted
1/3 cup Lakato monkfruit sweetener
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon Pink Himalayan sea salt
3/4-1 cup Lily’s dark chocolate chips
1-2 tablespoons coconut flour (Optional: Use only if you want the cookies to be fluffier.)
Preheat oven to 350 degrees and grease cookie sheet (if needed).
In a medium bowl, add butter and coconut oil. Beat with a hand mixer until combined. If the butter is not softened, use the warm melted coconut oil to help soften it.
Add monk fruit sweeteners, egg, vanilla extract, and almond extract to creamed butter mixture and combine further with hand beater. You can also add the optional coconut flour here as well.
In a separate medium bowl, combine almond flour, baking soda, and salt. Mix well.
Add butter mixture to almond flour mixture and mix well with hand beater.
Add chocolate chips and finish mixing.
Roll chocolate-chip cookie dough into small balls and place on baking sheet.
Bake for 9 to 11 minutes. Be sure to let cool fully before transferring to a plate (or your mouth) to prevent crumbling.
Recipe courtesy of Tina Krug.