1/2 cup sugar-free chocolate chips (Lily’s or another brand)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Wet Ingredients
1/2 cup butter, softened (or coconut oil for a dairy-free option)
1/2 cup sweetener (such as erythritol or monk fruit sweetener)
1 large egg
1 teaspoon vanilla extract
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, shredded coconut, chopped nuts, flaxseed meal, sugar-free chocolate chips, baking soda, baking powder, salt, and ground cinnamon. Mix well to ensure even distribution of all ingredients.
Cream Butter and Sweetener: In a separate bowl, cream together the softened butter and sweetener until light and fluffy. This can be done using an electric mixer or by hand.
Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be thick and sticky.
Shape Cookies: Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your hand.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips
Storage: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator or freezer.
Variations: Feel free to add other keto-friendly ingredients like chia seeds, hemp hearts, or a few chopped sugar-free dried fruits.
