Healthy Double Chocolate Dream Cookies 🍪
Indulge in these healthy and delicious double chocolate dream cookies, perfect for satisfying your sweet tooth while sticking to a keto-friendly diet!
Equipment
- Baking Sheet
- Parchment Paper
- Double Boiler
- Hand Mixer
- Large mixing bowl
- Cookie Scoop
Ingredients
- 10.5 oz Sugar-Free Dark Chocolate Chips divided: 7 oz for melting, 3.5 oz for mixing in
- 1/2 cup Unsalted Butter softened
- 1/2 cup Besti Monk Fruit Allulose Blend
- 1 large Egg at room temperature
- 1 tsp Vanilla Extract
- 1/4 tsp Sea Salt
- 2 1/2 cups Wholesome Yum Blanched Almond Flour
- 1/2 tsp Xanthan Gum optional, but recommended for a chewier texture
Instructions
- Get Ready: Start by preheating your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking.
- Melt Chocolate: In a double boiler, carefully melt 7 ounces of the sugar-free dark chocolate chips over low heat until smooth. Once melted, set it aside to cool until it's just lukewarm to the touch.
- Cream Together: While the chocolate cools, grab a large mixing bowl. Use a hand mixer (or a stand mixer) to beat the softened butter and Besti Monk Fruit Allulose Blend until the mixture becomes light and fluffy.
- Combine Wet Ingredients: Beat in the room temperature egg, vanilla extract, and sea salt until everything is well combined. Then, mix in the lukewarm melted chocolate until the consistency resembles a smooth frosting.
- Add Flour Gradually: Slowly add the blanched almond flour, about 1/2 cup at a time, beating after each addition until the dough is smooth.
- Xanthan Gum (Optional Step): If you're using xanthan gum, sprinkle it evenly over the dough (avoid dumping it all in one spot) and mix it in thoroughly. This helps with the cookie's texture.
- Fold in Chips & Chill: Stir in the remaining 3.5 ounces of chocolate chips. Now, place the dough in the refrigerator for 10 minutes to chill; this makes it easier to handle and helps the cookies hold their shape during baking.
- Scoop & Shape: Use a medium cookie scoop to drop rounded tablespoonfuls of dough onto your prepared baking sheet. Gently flatten each cookie to your desired thickness (around 1/3 inch is great), as they don't spread much on their own.
- Bake & Cool: Bake for about 10-12 minutes, or until the tops look set but still feel soft to the touch. Once out of the oven, let the cookies cool completely on the baking sheet. They'll firm up as they cool, making them perfect to enjoy!
Notes
The optional xanthan gum is recommended for a chewier cookie texture.
Nutrition Information (per 2-inch cookie):
Calories: 135
Total Carbs: 6.3g
Net Carbs: 3g
Fats: 12.7g
Protein: 4.1g
Calories: 135
Total Carbs: 6.3g
Net Carbs: 3g
Fats: 12.7g
Protein: 4.1g
