| Cook Time | 10 minutes |
| Servings | cookies |
Ingredients
- ⅔ cup Coconut Flour 75g, measured correctly
- 1 teaspoon Xanthan Gum
- ½ teaspoon Bi Carbonate of Soda
- ½ teaspoon Salt
- 2 tablespoons Unsalted Butter or Coconut Oil, melted and cooled slightly, 28g
- 2 Egg Whites room temperature
- 1 tablespoon Vanilla Extract 15mL
- 1 tablespoon Stevia Powder 10g
- 3 tablespoons Natural Sweetener 40g
- 2 tablespoons Granulated Sugar 30g
- 6 tablespoons Vanilla Almond Milk room temperature, 90mL
- 2 tablespoon Dark Chocolate Chips 30g
- 1 ½ tablespoons Mini Chocolate Chips 21g
Ingredients
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Instructions
- In a small bowl, whisk together the coconut flour, xanthan gum, baking soda, and salt. In a separate bowl, whisk together the butter or coconut oil, egg whites, and vanilla. Stir in the Stevia Powder, Truvia, and Swerve. Mix in the milk. Add in the coconut flour mixture, stirring until just incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips. Let the cookie dough rest for 10 minutes.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into 12 scoops onto the prepared baking sheet. Moisten your hands, and gently shape into rounded mounds. Flatten to your desired thickness and width. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-10 minutes. Cool on the baking sheet for 10 minutes before transferring onto a wire rack.
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