Ingredients
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2 cups Coconut flour
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1/4 cup Almond flour
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2 tsp Xanthan Gum
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2 tsp Baking powder
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1/2 tsp Celtic Sea Salt
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3/4 cup Salus Sugar
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2 Large eggs
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12 tbsp Butter, unsalted
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2 tsp Vanilla extract
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1/2 cup Dark Chocolate ChipsLily’s Dark Chocolate chips
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1/4 cup Chocolate ChipsEnjoy Life Semi-sweet mini chips
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1 tbsp Chia gelatin
Directions
Salus Sugar Blend is made with 1 parts Xylitol, 2 parts Lakanto Monk Fruit, 2 parts Sugarly Sweet Erythritol.
Chia gelatin is made with 1 tbsp of chia seeds (ground preferably) with 2 tbsp water in a jar and refrigerate for 5-10 min until gelatin-like consistency.
Note: Too dry. Add another egg and/or increase butter to 16 tbsp (8 oz)
Use chia seeds in dry mixture rather than gelatin
Sub 1/2 of Salus Sugar for Brown Sugar substitute
Steps
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1
Done
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Dry ingredientsIn a small bowl, whisk together the coconut flour, almond flour, xanthan gum, baking powder, Salus Sugar and salt. |
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2
Done
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Wet ingredientsIn a separate bowl, whisk together the softened butter, eggs, and vanilla extract. Mix in the chia gelatin. Chia gelatin is made by mixing equal parts chia seeds and water and refrigerate for 5-10 min. |
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3
Done
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Turn up the heatPreheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper. |
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4
Done
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CombineAdd in the dry mixture, stirring until fully incorporated. |
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5
Done
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Mmmm chocolateFold in the dark chocolate chips. Chill the cookie dough for 10 minutes. |
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6
Done
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Enter the goodnessDrop 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 miniature chocolate chips into the tops. Bake at 375°F for 12-15 minutes. Cool on the baking sheet for 10 minutes before transferring onto a wire rack. |
