Soft Batch Gluten Free Low Carb Chocolate Chip Cookie (Edit recipe)

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Imagine biting into a Soft Batch Gluten Free Low Carb Chocolate Chip Cookie that is chewy, melts in your mouth and is also low carb!This is the perfect recipe that incorporates a secret ingredient to keep it from drying out and maintaining its softness for days.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

11 minutes

INGREDIENTS

10

Serves: 16

Ingredients

.5 cup Butter, Unsalted, softened
5 Tbsp Brown Monkfruit Sweetener - Lakanto, keto brown sugar; packed
2 Tbsp Monk Fruit Sweetener, or erythritol
1 Natural Instant Vanilla Pudding - Simply Delish, sugar-free, look in notes for order link
2 Eggs, large (room temperature)
1 tsp Vanilla Extract
1 cup Almond Flour
2 Tbsp Coconut Flour
.5 tsp Baking Soda
1 cup Sugar-Free Dark Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375F and line a large cookie sheet with parchment paper.
In a large bowl of a stand mixer with a paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sweeteners together. Put the softened butter in a large bowl first and mix until fluffy and lightened.
Add your keto brown sugar and monk fruit to the butter and mix for at least 3-4 minutes. Mix it very well on medium speed with your electric mixer until it is fluffy and light in color. Add in your eggs one at a time, mixing well after each.
In a separate medium bowl, mix together your dry ingredients including the dry pudding mix. Now with the mixer on low, slowly add the dry ingredients in thirds to the wet ingredients mixing well after each addition. Let the batter sit for 1-2 minutes so it can meld together and create the chewy texture.
Now take a cookie scoop and place dough balls 1 inch apart on your prepared baking sheet. This ensures the cookie dough balls do not stick. It's an important part, even if your cookie sheets are non-stick as these cookies are likely to stick otherwise. You can use a Silpat non-stick mat or grease your pan well if you do not have either.
Bake 10-11 minutes checking in on them at the 9-10 minutes mark because if they brown too much, they will lose their softness quality. Look for a golden brown edge and a set center.
Once they come out of the oven, they will appear to be a thicker cookie, but just gently press them down with a spatula so the cookies are about 1/2 inch thick.
Let them sit on the baking sheet for 5 minutes before removing and finishing setting on a cooling rack.
Keep them in an airtight container up to 5 days or in the fridge up to 10 days.
If you want to freeze them it is best to freeze the dough and bake them fresh versus freezing the baked cookies. Just place cookie dough balls on a parchment lined pan, freeze for 1-2 hours, then put the frozen balls in a freezer bag or container for up to 3 months. To bake, place dough balls on parchment lined pan and bake for 15-20 minutes. If you have time, let the dough sit on the pan at room temperature to thaw a bit before baking for better results.

Notes

Get your boxes of Simply Delish Sugar Free Keto Pudding here These figures are when you use Simply Delish Vanilla Pudding. You must figure for your pudding mix you use if you don’t use Simple Delish.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	143
Fat:	13 g
Carbohydrates:	12 g
Protein:	4 g
Cholesterol:	15 g
Sodium:	41 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.