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:
- 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.)
- Preheat oven to 350F. Set aside a handful of chopped chocolate, and place remainder in a medium bowl. Add flour and toss to combine.
- 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.
- 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.