Soft Low Carb Dunkable Chocolate Chip Cookies
Soft Low Carb Chocolate Chip Cookies that hold up dunked in your milk, coffee or tea!
Servings: 16 Cookies
Ingredients
- 5 TBS Coconut Flour
- 6 TBS Butter
- 1/2 cup Erythritol Sweetener Swerve Granular
- 3 Large Eggs
- 1 Packet Unflavored Gelatin
- 1/2 tsp Vanilla Extract
- 1/4 tsp salt
- 1.5 Cups Hershey's Sugar Free Chocolate Chips or any low carb/sugar free chocolate chip option
- 1 tsp Baking Powder
Instructions
- Preheat oven to 350 degrees
- In a large bowl measure butter, sweetener, eggs and vanilla extract. "Cream" the ingredients together with a mixer until combined.
- Add the coconut flour, baking powder, salt and gelatin and stir until combined.
- Add the chocolate chips and put in the fridge for 10 minutes.
- Scoop out the cookie dough with a medium cookie scoop and place onto a cookie sheet covered in parchment paper.
- Use your fingers or the back of a spoon and slightly flatten the cookies onto the pan.
- Bake for 8-10 minutes at 350 degrees. DO NOT OVER BAKE, they will not look done when you pull them out. Move to a cooling rack, and let them be for 10 minutes, no bites until then, believe me its worth it.
Notes
These cookies freeze well, I actually like to put them into the freezer (in snack bags) for a quick grab to pack kids lunches!
Pour yourself a cup of coffee, tea, or low carb milk and dunk, dunk, dunk!