SOFT BAKED CHOCOLATE CHIP COOKIES! seriously swooning over these cookies, this recipe is a new favorite of mine. They are perfectly chewy and the texture is ON POINT! .
Each cookie is 6g Carb and 4g Fiber (2 net carbs per cookie). They are also GRAIN FREE & DAIRY FREE (if you use dairy free chocolate)
RECIPE
INGREDIENTS:
2 Cup almond flour
1/4 Cup coconut flour
1 tsp baking soda
3/4 Cup monkfruit sweetener (i use @lakantosweetener )
1 tsp cinnamon
1/2 tsp salt
Optional: add 3 tbs of inulin to boost the fiber! I use inulin by @simplygangsterchic
1 container unsweetened apple sauce (1/3 Cup)
4 tbs nut butter
2 eggs
1 tsp vanilla extract
1/3 Cup chocolate chips (i use @choczero chips)
DIRECTIONS:
Preheat oven to 350F,
In a large bowl, whisk together the dry ingredients,
Add the wet ingredients to the dry ingredients and mix until the dough is fully incorporated,
Cover the bowl with plastic wrap or a paper towel and let the dough sit in the fridge for 30+ minutes (you can leave it for a few hours if you have time),
Grease a baking sheet and line with parchment paper,
Remove dough from the fridge, scoop 1” balls, around the size of a golf ball, and place them on the baking sheet about 2” apart,
Using your hands or a spatula, press the balls down to flatten and create the cookie shape (TIP: the dough can be sticky, so you can wet your fingers with water to prevent the dough from sticking to your fingers),
Bake for 11-14 minutes, then transfer the cookies to a cooling rack or a plate to cool,
Enjoy these with a scoop of greek yogurt, low calorie iced cream or on their own! These cookies are truly the perfect chocolate cookie recipe. Serve them at your holiday dinner or as a dessert for any occasion!