THE Chocolate Chip Cookie

Keto / Gluten Free Option / Easy

*THE* Chocolate Chip Cookie sounds bold and a little presumptuous but I promise they are at least good so they’re worth a try! These are the closest to a real chocolate chip cookie I’ve ever made. They’re gooey and satisfying. I have two options for this cookie. A straight almond flour keto cookie and a keto cookie that has gluten in it. The gluten adds a real cookie feel and chew. The gluten option also has cornstarch which also adds more of a real cookie mouth feel and light crispy edge but that is completely optional if you aren’t comfortable with it. I love this cookie. I am in love with this cookie. I want to marry this cookie.

ingredients (Gluten Free)

• 1/2 C Unsalted Softened Butter
• 2 oz Softened Cream Cheese
• 1/2 C Brown Sweetener (I use Swerve Brown – the sticky consistency helps with a chewier cookie)
• 1/2 C Granulated Sweetener (I use Lakanto Classic)
• 1 Egg + 1 Egg Yolk
• 1/2 tsp Vanilla + 1/2 tsp Butter Extract or 1 tsp LorAnn Butter Vanilla Bakery Emulsion (1 tsp vanilla can be substituted with no issue as well)
• 1 1/2 C Almond Flour
• 1 tsp Baking Soda
• 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 1-2 C Sugar Free Chocolate Chips (2 cups makes a better chocolatier cookie but 1 cup makes a fine cookie with less carbs/calories – It is up to you!)

the how to

Using a stand mixer or hand mixer, cream the 1/2 cup softened unsalted butter, 2 ounces softened cream cheese, 1/2 cup brown sweetener and 1/2 cup granulated sweetener for about 5 minutes until fluffy and shaggy. Add 1 egg, 1 egg yolk and 1 tsp vanilla, beat for an additional 3-5 minutes until fluffy and fully emulsified. This creaming process is very important and will result in a much better cookie. Add 1 1/2 cup almond flour, 1 tsp baking soda, 1/2 tsp xanthan gum, 1/2 tsp salt and 1 to 2 cups sugar free chocolate chips. Slowly mix these ingredients in until just combined. Remove the paddle/mixer and use a silicone spatula to finish mixing if needed.

Line your cookie sheets with parchment. Using a 1 tablespoon size cookie scoop, scoop leveled portions onto your cookie sheet spaced 2″ apart. Refrigerate the scooped cookies for 30 minutes. While your cookies chill, preheat your oven to 350º. Once the cookies are chilled, bake for 10 minutes. Check at 8 minutes. The cookies should be golden around the edges with a light brown top. Remove them from the oven and give them a little slam when you put the pan down. Allow them to cool on the cookie sheets before removing them. Store in an airtight container. Enjoy!

The most important steps in this cookie is the long creaming time and fully chilling them. It is worth the extra few minutes and will result in a far better cookie. I promise!

ingredients (gluten version)

• 1/2 C Unsalted Softened Butter
• 2 oz Softened Cream Cheese
• 1/2 C Brown Sweetener (I use Swerve – I feel the stickiness helps a chewy cookie)
• 1/2 C Granulated Sweetener (I use Lakanto)
• 1 Egg + 1 Egg Yolk
• 1/2 tsp Vanilla + 1/2 tsp Butter Extract or 1 tsp LorAnn Butter Vanilla Bakery Emulsion (1 tsp vanilla can be substituted with no issue)
• 1 C Almond Flour
• 1/2 C Vital Wheat Gluten
• 1 tsp Baking Soda
• 1 Tbl Cornstarch (Optional – Makes for a chewier cookie but not required for a great cookie)
• 1/2 tsp Salt
• 1-2 C Sugar Free Chocolate Chips (2 cups makes a better chocolatier cookie but 1 cup makes a fine cookie with less carbs/calories – It is up to you!)

Follow the instructions above.

nutrition

Gluten Free Version (2 Cups Chocolate Chips)

• Makes 39 Cookies / 1 Cookie = 1 Serving
• Calories: 96
• Fat: 8.9g
• Total Carbs: 6.7g
• Fiber: 4.6g
• Protein: 2.1g

Gluten Version (2 Cups Chocolate Chips)

• Makes 39 Cookies / 1 Cookie = 1 Serving
• Calories: 95
• Fat: 8.4g
• Total Carbs: 8.6g
• Fiber 4.6g
• Protein: 2.8g

*The carbs listed would lower to 2.5 net with one cup of chocolate chips.