I really wanted a new Paleo cookie recipe that yielded a soft baked traditional cookie. This one hits the spot. I subbed 1 square of the Evolved keto bar on top instead of chocolate chunks and salt. So yummy! Makes 6 cookies.
INGREDIENTS:
1 egg
1 tsp of vanilla extract
¼ cup of refined coconut oil, melted and cooled
½ cup of coconut sugar
1 cup of almond flour
¼ cup of coconut flour
½ tsp of baking soda
1 keto chocolate bar (I like Evolved Brownie Batter)
1 tsp of cinnamon (optional)
1 tsp pumpkin pie spice (optional)
½ cup chocolate chips (optional)
¼ cup nuts (optional)
¼ cup of coconut flour
½ tsp of baking soda
1 keto chocolate bar (I like Evolved Brownie Batter)
1 tsp of cinnamon (optional)
1 tsp pumpkin pie spice (optional)
½ cup chocolate chips (optional)
¼ cup nuts (optional)
PROCESS:
Preheat oven to 350º. In a large bowl, whisk egg, coconut oil, coconut sugar and vanilla extract. Stir in the almond flour, coconut flour and baking soda. Mix well until dough forms. Line large baking sheet with paper. Use a scoop or large tablespoon and add dough to baking sheet. Once added place an individual square of keto chocolate on top of each cookie. Bake for 11-13 minutes until golden brown. Cool on a wire rack for 10 minutes.
Recipe adapted from Ambitious Kitchen.