Who needs a fancy bakery when you have these cakey chocolate chip cookies? These can satisfy the most intense chocolate craving and, best of all, they’re easy! Settle in with a glass of unsweetened almond milk, tea or coffee, and a cakey chocolate chip cookie and enjoy a decadent treat that won’t ruin your blood sugars.
- 1 stick butter, softened
- ¾ cup Swerve granular sweetener (or other Erythritol sweetener)
- 1 tsp pure vanilla extract
- 2 large eggs
- 2 cups blanched almond flour
- ¼ cup coconut flour
- ½ tsp baking powder
- ¼ tsp salt
- 180 Guittard Extra-Dark chocolate baking chips - 63% cacao (approx. ½ cup). If you prefer, you can use your favorite sugar free chocolate chips or chopped sugar free baking bar instead. Just remember to adjust your carb count.
- Preheat oven to 350F. Line 2 cookie sheet pans with parchment paper and set aside.
- In large bowl, mix butter, sweetener, and vanilla with an electric mixer until well combined. Add eggs and mix well.
- In medium bowl, combine almond flour, coconut flour, baking soda, and salt. Add to butter mixture in batches and mix well.
- Roll into small balls, press 9 chocolate chips into each dough ball and flatten slightly with hand or the bottom of a glass on top of parchment paper lined cookie sheet pans.
- Bake for approximately 15 – 17 minutes or until light golden around the edges. Be careful not to overbake as the bottoms can get too browned quickly if not watched carefully. You may even wish to use the top rack of your oven to keep the bottoms from getting too browned.
- Let cool 3 minutes before removing from pan.