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Salted Chocolate Chunk Cookies

Recipe and content provided by Mary Florer

These Salted Chocolate Chunk Cookies are gluten-free with a keto twist on traditional cookies. You’d never know these cookies are sweetened with BochaSweet. These cookies are quick and easy to make with a delicious taste you’ll instantly appreciate with every bite.

This guilt-free recipe is the perfect treat to enjoy this holiday season!

Salted Chocolate Chunk Cookies

Start to Finish: 30 minutes

INGREDIENTS:

  • 6 oz roughly chopped dark chocolate (80% cacao or higher)
  • 6 oz all-purpose low-carb flour*
  • 1/2 cup BochaSweet
  • 1/2 cup erythritol (brown sugar)
  • 1 stick grass-fed butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 large cage-free egg

All-purpose low-carb flour*

  • 4 cups almond flour
  • 1 cup coconut flour
  • 1/2 cup golden flax meal
  • 1/8 cup xanthan gum
  • 1/8 cup arrowroot powder

INSTRUCTIONS:

  1. For the all-purpose low-carb flour, whisk all ingredients together in a large bowl. (Can be stored in an airtight container in the freezer for up to 6 months.)
  2. Preheat oven to 350F. Set aside a handful of chopped chocolate, and place remainder in a medium bowl. Add flour and toss to combine.
  3. Combine butter, both sweeteners, baking powder, baking soda, salt, vanilla, and nutmeg in a large bowl, or the bowl of a stand mixer. Using stand mixer or handheld mixer, mix on low until ingredients have just incorporated, then increase to medium and beat about 5 minutes until light and fluffy. Add egg and mix until smooth. Reduce speed to low and add the flour/chocolate mixture to form a stiff dough.
  4. Divide dough into 1 heaping tablespoon or 1 ounce portions. Arrange dough balls on a parchment lined baking sheet spaced 2 inches apart. Flatten balls slightly, sprinkle with reserved chocolate and a pinch of kosher salt each. Bake 12-15 minutes until cookies are puffed and golden around the edges.

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