Chocolate Chip Cookies
User Reviews
5
Chocolate Chip Cookies
Description
Chocolate Chip Cookies in this recipe use almond flour and oat fiber, which contribute to a moist, rich crumb without traditional wheat flour. The combination of sugar-free chocolate chips with erythritol and monk fruit sweeteners keeps the sweetness low while maintaining a pleasant chocolate flavor. Chilling the dough for at least 30 minutes firms it up, preventing the cookies from spreading too thin and achieving a thicker, chewy texture. Baking at 335°F ensures the cookies develop a light golden color and crispy edges, while the centers remain tender. After baking, letting them cool on a rack helps them firm up to the desired texture.
The step of creaming butter with sweeteners and incorporating egg and vanilla extract creates a balanced cookie structure and rich flavor. The oat fiber and baking powder add some lift and textural interest. These cookies serve well as a snack or dessert and can accommodate dietary preferences needing reduced sugar intake.
Chilling the dough is critical to avoid flat cookies. Allow cookies to fully cool to appreciate the texture contrast between crisp edges and chewy centers. These cookies can be stored in an airtight container for several days to maintain freshness.
Ingredients
- 2 cups almond flour Super Fine
- ⅔ cup sugar-free chocolate chips
- ½ cup butter at room temperature
- ½ cup swerve (erythritol sweetener brown
- ¼ cup Monk Fruit Sweetener or allulose
- 3 tablespoons oat fiber
- 1 egg large
- 2 teaspoons vanilla extract pure
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 335F. Add the almond flour, oat fiber and ground cinnamon in a mixing bowl and whisk to combine.
- In a separate bowl, add the butter and both sweeteners, then cream them together using a hand mixer. Add in the egg and vanilla extract and continue mixing.
- Pour the dry ingredients into the wet and mix briefly. Add in the chocolate chips and fold them into the dough by hand. Refrigerate the dough for at least 30 minutes or until the dough has firmed up. This step is key, otherwise you will have very flat cookies.
- Using a cookie scoop, form cookie dough balls and place them on a baking sheet lined with parchment paper. I also like to add a few extra chocolate chips on the top, but this is optional.
- Gently press down slightly on the tops and bake for 13-15 minutes or until golden. Set them on a cooling rack and allow them to cool before you serve them. They will firm up and get crispy around the edges as they continue to cool.
Notes
- Chilling the dough for at least 30 minutes before baking helps achieve thicker cookies with texture.
- Use room temperature butter to better cream with sweeteners for improved cookie structure.
- The recipe yields about 26 cookies; serving size is one cookie.
- Allow cookies to cool completely on a rack for best texture before storing or serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26Serving
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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