CHEWY DOUBLE CHOCOLATE COOKIES
NUTRITIONAL INFORMATION
CALORIES: 180 | FAT: 15.1g | PROTEIN: 5.5g | CARBS: 6.9g | FIBER: 3.4g | ERYTHRITOL: 12g
Yield: About 20 cookies (2 per serving)
Prep Time: 15 minutes
Cook Time: 12 minutes
These cookies owe their chewiness to the addition of grass-fed gelatin. Weird but true, and it really works!
¾ cup plus 2 tablespoons (88g) blanched almond flour
3 tablespoons cocoa powder
1 tablespoon grass-fed gelatin
½ teaspoon baking soda
½ teaspoon salt
¼ cup (½ stick) unsalted butter, softened
¼ cup creamy almond butter (unsalted)
½ cup granulated erythritol-based sweetener
1 large egg, room temperature
½ teaspoon vanilla extract
⅓ cup sugar-free chocolate chips
SWEETENER OPTIONS:
These cookies are best made with a bulk sweetener.
1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the almond flour, cocoa powder, gelatin, baking soda, and salt.
3. In a large bowl, beat the butter, almond butter, and sweetener with an electric mixer until well combined. Beat in the egg and vanilla extract, then beat in the almond flour mixture until the dough comes together. Stir in the chocolate chips.
4. Roll the dough into 1-inch balls and place a few inches apart on the lined baking sheets. Use the heel of your hand to press the cookies down to about ½ inch thick.
5. Bake for 12 minutes, until the cookies have spread and puffed up a bit. They will still be very soft to the touch. Remove from the oven and let cool completely on the pan.
DAIRY-FREE OPTION: Use coconut oil in place of the butter.
STORAGE INSTRUCTIONS: The cookies are fine on the counter for up to 5 days or can be kept in the fridge for up to a week. The best way to freeze them is unbaked. Simply roll the balls, lay them out on a parchment-lined baking sheet, and freeze. Once they are solid, you can pop them into a bag or a container, and they will keep for up to 2 months. To bake from frozen, simply let them thaw on a baking sheet.
CALORIES: 180 | FAT: 15.1g | PROTEIN: 5.5g | CARBS: 6.9g | FIBER: 3.4g | ERYTHRITOL: 12g
Yield: About 20 cookies (2 per serving)
Prep Time: 15 minutes
Cook Time: 12 minutes
These cookies owe their chewiness to the addition of grass-fed gelatin. Weird but true, and it really works!
¾ cup plus 2 tablespoons (88g) blanched almond flour
3 tablespoons cocoa powder
1 tablespoon grass-fed gelatin
½ teaspoon baking soda
½ teaspoon salt
¼ cup (½ stick) unsalted butter, softened
¼ cup creamy almond butter (unsalted)
½ cup granulated erythritol-based sweetener
1 large egg, room temperature
½ teaspoon vanilla extract
⅓ cup sugar-free chocolate chips
SWEETENER OPTIONS:
These cookies are best made with a bulk sweetener.
1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the almond flour, cocoa powder, gelatin, baking soda, and salt.
3. In a large bowl, beat the butter, almond butter, and sweetener with an electric mixer until well combined. Beat in the egg and vanilla extract, then beat in the almond flour mixture until the dough comes together. Stir in the chocolate chips.
4. Roll the dough into 1-inch balls and place a few inches apart on the lined baking sheets. Use the heel of your hand to press the cookies down to about ½ inch thick.
5. Bake for 12 minutes, until the cookies have spread and puffed up a bit. They will still be very soft to the touch. Remove from the oven and let cool completely on the pan.
DAIRY-FREE OPTION: Use coconut oil in place of the butter.
STORAGE INSTRUCTIONS: The cookies are fine on the counter for up to 5 days or can be kept in the fridge for up to a week. The best way to freeze them is unbaked. Simply roll the balls, lay them out on a parchment-lined baking sheet, and freeze. Once they are solid, you can pop them into a bag or a container, and they will keep for up to 2 months. To bake from frozen, simply let them thaw on a baking sheet.
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