The Chocolate Chip Cookie (Keto, Low-Carb, Gluten-Free, Vegan)

Pocket Oven The Chocolate Chip Cookie (Keto, Low-Carb, Gluten-Free, Vegan)

The Chocolate Chip Cookie


I usually use stevia as my go to carb-free sweetener and have always shied away from the sugar alcohols. After trying a few pre-made erythritol sweetened products and not having any adverse affects (I usually have a sensitivity with alcohol based sweeteners), I decided to try making a basic chocolate chip cookie with monkfruit (erythritol) sweetener. I love these and so do my kiddos, so it's a win-win. Best of all, they are also vegan! Only 0.4g net carbs each.

Makes 24 cookies.

Ingredients:
2/3 cups Almond Flour
1/4 cups Coconut Flour
3/4 cups Monkfruit Golden Sweetener
1/2 cup earth balance vegan butter (room temperature) 
1 tbsp. chia seeds + 3 tbsp. water (mix chia seeds and water and let sit for 20 minutes)
1/2 tsp. baking soda
1/2 tsp. Xanthan Gum
1/2 tsp. salt
1/2 tsp. vanilla
2 tbsp. water
2/3 cups Lily's Dark Chocolate Baking Chips

Directions:
  1. Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
  2. Beat together monkfruit sweetener and vegan butter until creamy.
  3. Add vanilla, salt and chia seed mixture.
  4. Sift together flours, baking soda, and xanthan gum.
  5. Pour half of flour mixture into creamed vegan butter mixture and mix well. Add rest of flour and water, mix well.
  6. Add chocolate chips and combine.
  7. Scoop 1 tablespoon scoops onto cooking sheet, placing them about two inches apart.
  8. Bake for 12 minutes, turning pan halfway through.
  9. Remove from oven, cookies will look a little soft and wobbly, but browned on edges. Push edged of cookies towards their center lightly with spatula, keeping the circular shape (this thickens the cookie and makes them more stable).
  10. Let cookies rest on flat surface, not a rack, for ten minutes.
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