🍪 Soft & Chewy Chocolate Chip Cookies | Almond Coconut | Low Carb

Mary Draper
3 days ago
2 min read

Here’s an easy, super soft & chewy gluten-free almond-coconut-flour chocolate chip cookie recipe, that’s also grain-free starch-free low-carb & keto, as well as refined-sugar-free & paleo, egg-free dairy-free & vegan!! And no chilling required. Bake ‘em

right away & enjoy!!

Follow along as we bake them: https://youtu.be/_oXFIWH8lNQ

This batch makes 2 cookies (but you can 2x, 4x or 16x the recipe for more!! I’ll list some alternate batch sizes below ⬇️)

⬇️ RECIPE ⬇️

🍪🍪

1/4 cup almond flour

3/4 tsp coconut flour

1/16 tsp baking soda

1/16 tsp sea salt

2 tbsp granulated sweetener (I used allulose)

2 1/4 tsp coconut oil, melted

3/4 tsp water or plant milk (I used water)

1/2 tsp vanilla

1/2 tbsp choc chips, plus a few more to top

-Preheat oven to 325F

-Combine dry ingredients and stir until mixed

-Add wets & choc chips and mix until dough comes together *NOTE: this dough will feel dry and crumbly but will stick together. (Don’t add extra moisture or oil, it changes the texture/chewiness of the resulting cookies). It should come together easily with a hand/stand mixer, but since this was a tiny batch, I used a spatula, then used my hands to kneed it together

-Divide into 2 cookies (or more if you made a bigger batch)

-Press down to about 1cm thick

-Top with a few more choc chips if desired

-Bake at 325F for 12-15 minutes until golden brown around the edges.

-Let cool 5 minutes, then dig in!!

-But be careful!! They’re addictively soft & chewy and oh so good (that’s why I made it just a 2 cookie batch size…) 🙃

🍪🍪🍪🍪

1/2 cup almond flour

1 1/2 tsp coconut flour

1/8 tsp baking soda

1/8 tsp sea salt

1/4 cup granulated sweetener/allulose