Chewy Double-Chocolate Keto Cookies
Makes 20 cookies
Ingredients
- 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 dark-chocolate chunks (we recommend chopping up a bar of 80 to 90 percent dark chocolate instead of buying sugar-free chocolate chips)
Method
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the almond flour, cocoa powder, gelatin, baking soda, and salt.
- 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 chunks.
- 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.
- 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.
Source mindbodygreen.com
