Gluten-Free and Keto Chocolate Chip Cookies The Best Recipes

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Gluten-Free and Keto Chocolate Chip Cookies

"These keto chocolate chip cookies are slightly crisp around the edges, yet totally moist and slightly chewy on the inside, 'bakery-style.'"

Ingredients :

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1 tablespoon arrowroot flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 10 1/2 tablespoons butter, at room temperature
• 9 tablespoons low-calorie natural sweetener (such as Swerve®)
• 1 teaspoon blackstrap molasses (optional)
• 1 teaspoon vanilla extract
• 1 egg
• 3 ounces sugar-free chocolate chips (such as Lily's®)
• 2 1/2 ounces chopped pecans
• 1 pinch flaked sea salt, or to taste

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H35M

• Combine almond flour, coconut flour, arrowroot flour, 1 teaspoon salt, baking soda, and xanthan gum in a medium bowl. Whisk until thoroughly combined.
• Cream butter in a large bowl using an electric mixer. Add sweetener and molasses; continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add vanilla extract and egg, mixing until just incorporated; the mixture will not be totally smooth.
• Add 1/2 the flour mixture to the bowl with the butter mixture; mix on low until just incorporated. Mix in remaining flour mixture. Fold in chocolate chips and pecans. Cover the bowl and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Divide cookie dough into 12 portions, form into rounds, and flatten to 2 1/2 inches in diameter; cookies will spread slightly during baking. Place cookies on the prepared baking sheet.
• Bake in the preheated oven for 6 minutes. Sprinkle cookies with sea salt and flip tray around in the oven. Continue baking until just set and still soft to the touch, another 6 to 7 minutes. Allow cookies to cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Notes :

• You can use a broken-up chocolate bar in place of the chocolate chips. If you don't have arrowroot powder, you can use 1 more tablespoon of coconut flour.
• I use grass-fed butter.

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