Cooking and Serving: 25 minutes | 15 cookies
Ingredients
1 ½ cups (180 g) finely-ground blanched almond flour | 5 tablespoons (30 g) coconut flour | 1 scoop (30 g) whey protein isolate powder
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 15 cookies
Ingredients
1 ½ cups (180 g) finely-ground blanched almond flour
5 tablespoons (30 g) coconut flour
1 scoop (30 g) whey protein isolate powder
1 teaspoon xanthan gum, (optional)
½ teaspoon baking soda
¼ teaspoon kosher salt
½ cup (100 g) Lankato monk fruit granulated sweetener
4 tablespoons (56 g) unsalted butter, melted and cooled
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
1 tablespoon (21 g) unsulphured molasses
3 ounces sugar free chocolate chips, like Lily’s brand
Instructions
Preheat your oven to 325°F. Line a large rimmed baking sheet with unbleached.
parchment paper and set it aside.
In a large bowl, place the almond flour, coconut flour, protein powder,.
Create a well in the center of the dry ingredients, and add the butter, eggs,.
and molasses, and mix to combine well.
Use the back of the mixing spoon to press the wet ingredients into the dry.
absorbed. The dough will be thick and sticky.
Add 2 ounces of the chocolate chips, and mix until evenly distributed.
Using a spring-loaded ice cream scoop or two spoons, scoop the dough into.
portions about 1 1/2 tablespoons each.
Using moist hands, roll each piece of dough into a round, press into a disk.
Top the rounds of cookie dough with some of the remaining chocolate chips, as.
Place the baking sheet in the center of the preheated oven and bake until the.
Remove the cookies from the oven and allow to cool on the baking sheet until.
Store in a sealed plastic container at room temperature for at least 3 days.