- 3/4 cup Coconut flour
- 1/4 cup Almond flour
- 25 drops Vanilla Creme liquid stevia
- 1 tsp Xanthan Gum
- 1/2 tsp Baking Soda
- 1/2 tsp Celtic Sea Salt
- 2 scoops Orgain Sweet Vanilla Bean Protein Powder
- 1/2 cup Truvia Baking Blend
- 2 Large eggs
- 8 tbsp Butter, unsalted
- 1 tsp Vanilla extract
- 1/2 cup Heavy Whipping Cream
- 1/2 tsp Stevia glycerite
Next time, replace Truvia Baking Blend with Pyure sweetener.
In a small bowl, whisk together the coconut flour, almond flour, xanthan gum, baking soda, protein powder, Truvia baking blend and salt.
In a separate bowl, whisk together the softened butter, eggs, and vanilla extract. Stir in the Stevia glycerine, and Sweetleaf Sweet Drops. Mix in the heavy cream.
Add in the coconut flour mixture, stirring until fully 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.