Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup butter, softened
- 3/4 cup erythritol or another keto-friendly sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar-free chocolate chips
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix the Wet Ingredients:
- In a large mixing bowl, beat the softened butter and erythritol until creamy and well combined.
- Add the egg and vanilla extract, and beat until smooth.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- Form the Dough:
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Fold in the sugar-free chocolate chips.
- Shape the Cookies:
- Using a cookie scoop or a spoon, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten the balls slightly with your hand or the back of a spoon, as these cookies do not spread much during baking.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies 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, or in the refrigerator for up to two weeks.
- Add-Ins: Feel free to add nuts or other keto-friendly mix-ins for added texture and flavor.
- Sweetness: Adjust the amount of sweetener to taste. Some keto sweeteners can be more or less sweet than sugar, so start with the recommended amount and adjust if necessary.
