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No Sugar Added Keto + Paleo Chocolate Chip Cookies
Makes 14 cookies
1 cup superfine almond flour
¼ cup coconut flour
1 tsp baking powder
½ tsp kosher salt
6 Tbsp coconut oil, in solid form
¾ cup erythritol sweetener or ¾ cup monk fruit sugar substitute OR ⅓ cup + 1 Tbsp stevia sugar substitute
6 Tbsp almond butter
1 ½ tsp vanilla extract
1 cup Lily’s Semi-Sweet Baking Chips
Flaky sea salt (for finishing - optional)
Preheat the oven to 375°F. Line two sheet pans with parchment paper and set aside.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment, or a medium bowl with an electric mixer, cream together the coconut oil, erythritol, and almond butter until creamy and well incorporated. Scrape down the bottom and sides of the bowl. Add the egg and vanilla extract, again mixing well until completely combined. Scrape down the bottom and sides of the bowl again, mix one last time until there aren’t any streaks in the batter.
Add the dry ingredients and chocolate chips to the coconut oil mixture and mix on low speed until a nice dough forms. Stop the mixer. Now it’s time to shape your cookies!
Scoop the dough out by the 2 tablespoon measure, shaping with your hands. Press down the mounds of dough to flatten slightly. Place the shaped cookies in the refrigerator to chill for 20 minutes, until the dough is cool to the touch.
Bake the cookies in the preheated oven for 11-17 minutes, rotating the sheet pans halfway through baking until the edges are golden and the centers of the cookies are no longer glossy. Remove the sheet pans from the oven. Sprinkle with flaky sea salt if desired. Allow the cookies to cool completely on the cookie sheet. Cookies will keep in an airtight container for up to a week.