The Best Chocolate Chip Cookies

 These may be the best chocolate chip cookies I've had, they just happen to be Keto.

Nobody will know they are low-carb if you don't say anything, and they'll go quickly.

If you're like me, you get frustrated at recipe pages where a long, family story accompanies the recipe along with every detail you could ever imagine about the item. You scroll and scroll, and you either find the recipe buried in the page or you give up and search again.

I'm making a pledge to NOT do that with this blog. 

So without further ado, here is the recipe:

Cook and Prep Time: 

45 minutes

Ingredients:

1 ¼ cups Almond Flour

¾ cups Finely Shredded Unsweetened Coconut (I personally prefer to use Coconut Powder which I've seen only at Indian, Asian, and Middle-Eastern grocery stores). 

1 teaspoon Baking Powder

½ teaspoon Salt

½ cup Powdered Sweetener (I've used Stevia, Swerve, and Splenda at different times and liked them all)

½ cup Butter, softened

½ teaspoon Vanilla Extract

1 large Egg

⅓ cup Sugar-Free Chocolate Chips (I use Lily's brand)

Cooking Instructions:

Preheat the oven to 325F 

Line a baking sheet with parchment paper (or grease the sheet)

Whisk together the Almond Flour, Coconut, Baking Powder, and Salt

Cream the butter with the Sweetener, vanilla, and egg. After it is well mixed, beat in the Flour Mixture until dough is well mixed.

Stir in the chocolate chips

Shape dough into 1 ½ inch balls and place 2 inches apart on the baking sheet.

Press each ball with the heel of your hand to about ¼ inch thickness.

Bake 12 to 15 minutes, until just beginning to brown and barely firm to the touch.

Remove from oven and let cool completely on the pan. They do not hold together until they've cooled.

Enjoy!