Double Chocolate Chip Cookies
This chewy Double Chocolate Chip Cookie is the perfect balance between a fudgy brownie and a chewy cookie.....and we LOVE it.
Servings 24 cookies
- 1/3 cup allulose
- 1/3 cup low carb sweetener powdered
- 3 tbsp peanut butter powder unsweetened
- 3 tbsp cocoa powder
- 2 eggs
- 1 tsp baking soda
- 1 1/2 tsp vanilla
- 1 cup almond butter natural crunchy or smooth
- 1 tbsp butter melted
- ⅓ cup low carb choc chips
Preheat the oven to 350* and line a large baking sheet with parchment paper.
Pour all ingredients into a large mixing bowl. Thoroughly mix until fully combined. Batter should be sticky and stiff.
Using a small ice cream scoop or two spoons place 1-2 tsp sized balls on to your parchment paper lined baking sheet about 1” apart.
Bake for 8 minutes and remove promptly from the oven. Let cool for 1-2 minutes. Gently with a small glass or plate press each cookie slightly flatter.
Sprinkle each cookie with flaked sea salt (optional). Store in an airtight container in the fridge or freezer.
Note: Allulose tends to bake very fast and will burn if you try to bake these cookies to a crispness. Trust me, you want these cookies chewy….Do not over bake them.
Also note that this dough is very sticky...that's ok. I use a small ice cream scoop with a release lever to help mine onto the cookie sheet. Use two spoons to help you get your cookie dough on to the cookie sheet. You can always dampen your finger tips to help you form small mounds on the sheet before baking.
Calories: 87kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 62mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 38IU | Calcium: 40mg | Iron: 1mg