Go Back
Email Link
Print
Recipe Image
Print
Chocolate Chunk Cookies
Small group or large gathering of low-carb, sugar-free cookie monsters will love these tried and true favorites. Substitute the almond flour for sunflower seed flour and you'll have nut-free goodness.
Prep Time
15
mins
Active Time
12
mins
Cool Time
20
mins
Total Time
47
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free
Keyword:
Keto
Yield:
20
cookies
Calories:
141
kcal
Author:
Nora P
Equipment
Mixing Bowls
Measuring Spoons
Measuring Cups
Cookie Sheet
Materials
2
Cups
Blanched Almond Flour
1
Cage Free Organic Eggs (or 1 Tablespoon Flaxseed + 3 Tablespoons Water)
room temperature
2
Teaspoons
Gluten-free Baking Powder
¾
Stick
Organic Butter
room temperature, softened
1
Teaspoon
sea salt
1 /2
Cup
Chocolate Chips
1
Cup
Lakanto Monkfruit with Erythritol Sweetener
Powdered
1
Teaspoon
Organic Vanilla Extract
1
Teaspoon
Molasses
Instructions
Pre-heat oven to 350 degrees.
Cream together butter, sugar and molasses.
Add in eggs, mixed.
Mix in dry ingredients. Add extra almond flour, if dough is not thick enough.
Fold in chocolate chunks/chips and chill; drop by rounded tablespoons on parchment-paper lined cookie sheet.
Bake for 10-12 minutes, or until golden brown.
Cool for 10 minutes, and enjoy!