Keto Chocolate Chip and Almond Cookies

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

Gluten Free Chocolate Chip Cookies

I know what you're thinking.  There's no way gluten-free chocolate chip cookies are going to be any good, right?  Wrong!!  These cookies are super soft and chewy and incredibly delicious.  Since the recipe contains no flour, it's vitally important to make sure the cookie dough is well chilled before baking.  Let me show you how easy these are to make.

In a bowl, combine almond meal, baking soda, and salt; set aside.

Next you'll need pure vanilla extract (please use the good stuff), almond butter, coconut palm sugar, liquid coconut oil, and an egg.

Combine those ingredients together well.  I've used my stand mixer fitted with a BeaterBlade attachment, but you can certainly mix it by hand, just be sure  to mix until any coconut sugar lumps disappear. 

Now add the almond meal mixture.

Mix to combine.

Add bittersweet chocolate chips.

Mix one last time until the chips are evenly distributed through the batter.

Transfer the batter to a quart-size zipper bag and chill for at least an hour, but you can do this step a day or two in advance. 

When you're ready to portion the dough, simply rip the bag open and cut the dough into 24 even portions.

Easy!

Roll each portion into a ball and place on a sheet pan.

This step is completely optional, but I like to press a few extra chips on the top of each dough ball.  Now before we bake the cookies, it's really important to chill the dough again - I just pop them back in the fridge while my oven preheats.

When the oven has preheated, space 12 dough balls evenly on a silpat lined sheet pan and bake for exactly 10 minutes, then allow the cookies to cool completely before removing them from the pan.

Enjoy!! 

Items used to make this recipe:

(affiliate links)

• almond meal https://amzn.to/3PEP9w5

• almond butter https://amzn.to/46rPKH7

• pure vanilla extract https://amzn.to/44lhvzl

• coconut oil https://amzn.to/3CP0dij

• coconut palm sugar https://amzn.to/3CV99mc

• BeaterBlade attachment https://amzn.to/3NTzWpG

• professional stand mixer https://amzn.to/46opldn

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

• silpat liners https://amzn.to/3Jc40Hz

---

Gluten Free Chocolate Chip Cookies

makes 24 cookies

Printable Recipe

Ingredients

• 1 1/3 cup finely ground almond flour (or meal), sifted

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/2 cup coconut palm sugar (or brown sugar)

• 1/4 cup coconut oil, melted (virgin or unrefined)

• 1 large egg

• 2 tablespoons almond butter

• 2 teaspoons pure vanilla extract

• 3/4 cup semisweet or bittersweet chocolate chips (plus more for garnish)

Directions

1. In a small mixing bowl, whisk together almond meal, baking soda, and salt; set aside.

2. Using a stand mixer fitted with a BeaterBlade attachment, combine the coconut palm sugar, coconut oil (melt gently in microwave to liquify if necessary), egg, almond butter, and pure vanilla extract on medium speed for 30 seconds.

3. Add reserved almond meal and mix on medium for 30 seconds; add chocolate chips and mix just until combined.

4. Transfer cookie dough to a quart size storage bag and seal well, pressing the dough into an even layer; chill for at least 1 hour.

5. To bake cookies, preheat oven to 350F, place rack in center of oven, and line two half sheet pans with silpat liners.

6. Divide chilled dough into 24 equal pieces and roll into balls; return to refrigerator to chill for 5 minutes or longer.

7. Place 12 chilled dough balls each on two silicone lined half sheet pans and immediately bake for 10 minutes (one pan at a time, chilling the remaining dough until ready to bake); remove from oven and allow cookies to cool completely before removing from the pan; repeat with the 2nd pan of cookie dough.