Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in chocolate chips. Drop by level spoonfuls about 1 inch apart onto baking sheets. Bake 8 - 10 minutes.
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Line baking sheets with parchment paper or use a non-stick baking mat. Beat together butter, brown sweetener, and stevia glycerite until light and fluffy. Add egg and beat well. In a separate bowl, stir together almond flour, vanilla …
Step 4: Add in the ground flax, water, baking soda, and almond flour. Stir until well-combined. Step 5: Gently fold in the chocolate chips until they are evenly distributed throughout the dough. Step 6: Using about 1 tbsp of dough at a time, form the dough into cookies and place on a baking tray lined with parchment paper.
Shape the dough into a log about 1 ½"-2" in diameter (5 cm) and 10" (25 cm) long. Wrap the plastic wrap around the dough and refrigerate for at least 3 hours or overnight. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Cut the dough into 12 equal slices and place on the baking sheet.
Fold in the prepared finely grated chocolate. Preheat the oven to 350°F/175°C. Let the dough stand for 5 minutes. Line a baking sheet with baking paper. Shape the cookies with wet hands (they will hardly melt in the oven) or form balls first and then flatten them on the baking sheet.
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In a separate bowl, combine the coconut flour, erythritol, beef gelatin powder and baking powder. In two batches add the dry to the wet as you combine. Once the dough has come together fold in your sugar free chocolate chip of choice. Using a cookie scooper or a spoon, make 10-12 cookies on the parchment paper.
For the best results, use almond flour in this recipe. This chocolate cookie tastes best with that lovely, silky texture rather than a grainy almond meal. I often use ground almonds or almond meal in my baking as it is cheaper than almond flour, but I highly recommend running these coarser blends through a powerful blender or coffee grinder to make the low carb flours …
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Beat the wet ingredients together for several minutes with a mixer. Should be fluffy. Mix the dry ingredients together in a separate bowl (this is important because polydextrose can clump badly). Mix the dry ingredients into the wet mixture until well incorporated, scraping down the sides several times. Stir in the chopped chocolate bars.
Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake in preheated 375 degree oven for 9 to 11 minutes until golden brown. Let stand for 2 minutes and then transfer to wire rack to cool. Yields 3 dozen cookies for a total of 60 carbs or 1.6 carbs per cookie. Low
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Set aside. Beat butter, coconut oil, and sweetener until well combined. Add in egg, mix. Add in flours, powder, a pinch of salt, vanilla, and mix well.
Preheat oven to 350 degrees. In a medium size mixing bowl combine the melted butter, coconut flour, sweetener, eggs, baking powder, cocoa powder, salt and vanilla. Mix until a thick batter forms. Fold in the chocolate chips. Grease a …
Preheat the oven to 350 degrees. In a large bowl, whisk together the melted butter, Swerve Confectioners Blend and Pyure Keto sweeteners, eggs and vanilla until fully combined. In a separate bowl, mix together the flours, baking powder, xanthan gum, and salt until combined. Add the dry ingredients to the wet ingredients and mix until it’s
Semisweet chocolate chips are a crowd-pleaser, especially if you are trying to cater to younger palates. However, if you want to make your cookies "pop" with a more sophisticated flavor, then you should opt for bittersweet chocolate which is around the 70 percent range (and happens to be Choi-Rodriguez's personal preference).
The Steps:
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