Today I’ve switched up a gluten-free chocolate chip cookie recipe by adding sliced almonds and almond extract - they give the cookies a little extra somethin’ somethin’.

I test baked these cookies on parchment as well as a silicone baking mat - both produced equal results so feel free to use which ever you prefer. The cookies will be too soft to move immediately after baking so be sure to allow them to rest for about 10 minutes before transferring to a rack to cool completely.

Items used to make this recipe:

(affiliate links)

• half sheet pans https://amzn.to/3oIjmvC

• silicone pan liners https://amzn.to/3GM5ois

• #50 cookie scoop https://amzn.to/3uJSv6l

Keto Chocolate Chip and Almond Cookies

makes 30 cookies (#50 scoop)

Printable Recipe

Ingredients

• 120g blanched almond flour

• 16g coconut flour

• 1 tablespoon arrowroot powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon xanthan gum

• 1/4 teaspoon fine salt

• 150g unsalted butter, room temperature

• 7 tablespoons monkfruit sweetener

• 1 large egg

• 1 teaspoon blackstrap molasses

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon pure almond extract

• 120g Lily’s premium dark chocolate baking chips

• 50g sliced almonds

Directions

1. Preheat oven to 350F and place rack in center position; line 2 half sheet pans with parchment or freshly washed and dried silicone pan liners.

2. In a medium mixing bowl, sift together the almond flour, coconut flour, arrowroot powder, baking soda, and salt; set aside until needed.

3. In the bowl of a stand mixer fitted with the beater attachment, cream butter and monkfruit sweetener on medium high speed for a full 10 minutes, scraping down the sides of the bowl periodically.

4. Stop the mixer and add the egg, molasses, almond extract, and vanilla extract; mix for 1 minute.

5. Stop mixer and add the almond flour mixture on low speed until no traces of dry ingredients remain.

6. Remove bowl from mixer and stir in chocolate chips and almonds until combined; cover bowl with plastic wrap and chill for 1 hour

7. Use a #50 scoop to portion cookies on a parchment or silicone lined half sheet pan and flatten dough slightly (very slightly, just to eliminate the domed top on each cookie); bake for 10 minutes.

8. Allow cookies to rest for 10 minutes before transferring to a rack to cool completely. Store in airtight container.

Macros

each cookie contains 92 calories, 9g protein, 9g fat, 4g carbs and 2g fiber (2g net carbs).

recipe adapted from gnomgnom.com