Gluten Free Keto Chocolate Chip Cookies Miracle Cookie Dough
This recipe is designed to teach everyone how to make chocolate chip cookies that are low carb, sugar free, gluten free, keto friendly, and diabetic friendly
Servings 24 cookies
Ingredients
- 1 cup almond flour
- 1 TBS almond flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 cup brown Swerve, or sweetener of choice
- 1/4 cup monk fruit sweetener, or sweetener of choice
- 6 TBS butter, melted and cooled
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp vanilla extract or extract flavor of choice
- 1/2 cup sugar free chocolate chips or ad-ins of choice
Instructions
- Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
- In a medium mixing bowl whisk together almond flour, salt, baking powder, and xanthan gum until fully combined and no lumps in the almond flour
- In a large mixer bowl combine brown Swerve, monkfruit sweetener, and melted butter. Beat on low for 20-30 seconds or until fully combined.
- Add egg, egg yolk and vanilla extract. Beat on low 20-30 seconds or until egg is fully combined
- Slowly add flour mixture to wet ingredients. Beat on low for another 20-30 seconds or until fully combined or until no dry ingredients are left in the bowl.
- Scrape down the sides and posh the batter to the center of the bowl. Let the batter sit for 3 minutes to let the xanthan gum bind the ingredients.
- Use a wooden spoon and gently fold in the chocolate chips or ad-ins of your choice. Scoop the dough out 1-1 1/2 TBS at a time onto prepared baking sheet
- Shape dough scoops into tight balls and slightly flatten the tops of the dough balls with your hand.
- Bake 10-12 minutes or until golden around the edges. After they are done baking let them cool on the pan at least 5 minutes for the cookies to slightly firm up. After the cookies have set transfer to a wire rack to cool completely.