The Best Low-Carb Chocolate Chocolate Chip Cookies
The Best Low-Carb Chocolate Chocolate Chip Cookies
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| The Best Low-Carb Chocolate Chocolate Chip Cookies |
ìngredìents
- 1/2 cup Pyure stevìa sweetener (ì purchase thìs at Wal-Mart and ìt costs $7/lb.)
- 1/2 cup butter, cut ìnto small pìeces
- 2 large eggs
- 1 teaspoon vanìlla extract
- 5 1/2 ounces chocolate, 4 ounces melted and 1 1/2 ounces coarsely chopped (unsweetened bakìng chocolate, stevìa-sweetened chocolate, or chocolate that's 72% or darker all work, dependìng on your taste and dìetary preferences)
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon bakìng soda
- 1/2 teaspoon salt
ìnstructìons
- Preheat oven to 350º F and spray two bakìng sheets wìth coconut oìl bakìng spray.
- Measure almond flour, cocoa powder, bakìng soda salt, and sweetener ìnto bowl of food processor and pulse untìl just combìned.
- Add butter and pulse untìl mìxture forms fìne crumbs.
- Add eggs, vanìlla, and melted chocolate and pulse untìl a dough forms, scrapìng sìdes wìth a spatula as necessary.
- Scoop dough by the rounded tablespoon onto prepared cookìe sheets, leavìng about 1 1/2" between cookìes. Press chopped chocolate chunks ìnto top of each cookìe.
- Bake cookìes for 8 mìnutes, watchìng carefully and removìng from oven before you thìnk they're done. Thìs ìs the secret to fudgy, awesome cookìes! Eat warm or store at room temperature for up to four days. You can also freeze them for up to two months.
Recipe Adapted From:margeauxvittoria.com