The Best Low-Carb Chocolate Chocolate Chip Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/2 tsp Baking soda
  • 1/2 cup Cocoa powder
  • 1/2 cup Pyure stevia sweetener
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

Found on margeauxvittoria.com

Description

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Pyure stevia sweetener (I purchase this at Wal-Mart and it costs $7/lb.)
• 1/2 cup butter, cut into small pieces
• 2 large eggs
• 1 teaspoon vanilla extract
• 5 1/2 ounces chocolate, 4 ounces melted and 1 1/2 ounces coarsely chopped (unsweetened baking chocolate, stevia-sweetened chocolate, or chocolate thats 72% or darker all work, depending on your taste and dietary preferences)

Directions

• Preheat oven to 350º F and spray two baking sheets with coconut oil baking spray.
• Measure almond flour, cocoa powder, baking soda salt, and sweetener into bowl of food processor and pulse until just combined.
• Add butter and pulse until mixture forms fine crumbs.
• Add eggs, vanilla, and melted chocolate and pulse until a dough forms, scraping sides with a spatula as necessary.
• Scoop dough by the rounded tablespoon onto prepared cookie sheets, leaving about 1 1/2 between cookies. Press chopped chocolate chunks into top of each cookie.
• Bake cookies for 8 minutes, watching carefully and removing from oven before you think theyre done. This is the secret to fudgy, awesome cookies! Eat warm or store at room temperature for up to four days. You can also freeze them for up to two months.

Nutrition