GLUTEN-FREE AND KETO CHOCOLATE CHIP COOKIES
These keto chocolate chip cookies are slightly crisp around the edges, yet totally moist and slightly chewy on the inside, 'bakery-style.'
Provided by Brent Leonard
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Combine almond flour, coconut flour, arrowroot flour, 1 teaspoon salt, baking soda, and xanthan gum in a medium bowl. Whisk until thoroughly combined.
- Cream butter in a large bowl using an electric mixer. Add sweetener and molasses; continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add vanilla extract and egg, mixing until just incorporated; the mixture will not be totally smooth.
- Add 1/2 the flour mixture to the bowl with the butter mixture; mix on low until just incorporated. Mix in remaining flour mixture. Fold in chocolate chips and pecans. Cover the bowl and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Divide cookie dough into 12 portions, form into rounds, and flatten to 2 1/2 inches in diameter; cookies will spread slightly during baking. Place cookies on the prepared baking sheet.
- Bake in the preheated oven for 6 minutes. Sprinkle cookies with sea salt and flip tray around in the oven. Continue baking until just set and still soft to the touch, another 6 to 7 minutes. Allow cookies to cool completely on the baking sheet. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 17.3 g, Cholesterol 42.2 mg, Fat 23.7 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 322.2 mg, Sugar 1.1 g
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