Chocolate Chip Cookies
Print Recipe
Ingredients
- 1/2 cup - Unsalted Butter softened
- 2 oz - Cream Cheese softened
- 1/2 cup - Brown Sugar Replacement (Swerve)
- 1/2 cup - Granular Sugar Replacement (Lakanto)
- 1 Egg + 1 Egg Yolk
- 1/2 tsp - Vanilla Extract
- 1.5 cup - Almond Flour
- 1/2 tsp - Xanthan Gum
- 1 tsp - Baking Soda
- 1/2 tsp - Salt pink himalayan or sea salt
- 1 cup Sugar-Free Chocolate Chips (Lilly’s)
Instructions
- Preheat oven to 350 F.
- Cream butter and cream cheese until fluffy (we recommend a hand mixer).
- Add Swerve Brown Sugar and Lakanto. Mix. Scrape the sides with a silicone spatula for even mixing.
- Add 1 egg, 1 egg yolk, and vanilla extract. Mix.
- Add dry ingredients (almond flour, xanthan gum, baking soda, salt). Scrape the sides for even mixing.
- Add chocolate chips. Mix.
- Optional, but recommended: Chill cookie dough in the fridge for an hour or overnight for soft, gooey cookies.
- Using a cookie scoop, place even sized cookie dough balls onto a baking sheet lined with a Silicon Baking Mat or parchment paper.
- For a soft gooey cookie, gently squish each scoop into a very thick puck shape. Or, for a more crisp cookie, flatten scoop into a cookie shape.
- Bake for 10 minutes or until golden brown around the edges.
- Let cookies cool for at least 5 minutes. Keep cookies for 5 days at room temperature or 7+ days in the fridge.
Notes
DID YOU MAKE THIS RECIPE?
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