Keto Chocolate Chip Cookies

Coming up with a low-carb Chocolate Chip cookie reminiscent of childhood has been a challenge. You know the kind you dip in milk or eat warm right out of the oven, and you can’t just eat one. This combination is chewy and a little crisp. Using allulose has been a game-changer and adding a small amount of molasses brings out that brown sugar flavor. My Grandchildren gave it a thumbs up. Give it a try and let me know what you think.

Ingredients:

1/2 c. Butter

1/2 c. Allulose granular

1 tsp molasses

1 TBSP almond butter

1 egg

1 1/4 tsp vanilla

Combine dry ingredients and add:

1 1/2 c almond flour

2 TBSP coconut flour

1/2 tsp xantham gum

1 tsp baking soda

1/4 tsp real salt

Directions:

Preheat oven to 350*.

Cream together butter and allulose, add molasses, almond butter, egg, and vanilla. Set aside.

Mix together well 1 1/2 c. Almond flour, coconut flour, anthem gum, soda, and salt.

Add dry ingredients to wet ingredients. Mix well. Add 1 cup of Lily’s choc chips.

Scoop on to a parchment covered cookie sheet.

Bake for 8-10 min at 350*

Remove from oven and let sit for 5 min.

Store in the freezer till ready to eat.