🍪Soft n chewy choc chip cookies | gf/v/keto

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Here’s an easy, super soft & chewy gluten-free almond-coconut-flour chocolate chip cookie recipe, that’s also grain-free starch-free low-carb & keto, as well as refined-sugar-free & paleo, egg-free dairy-free & vegan!! And no chilling required. Bake ‘em
right away & enjoy!!

This batch makes 2 cookies (but you can 2x, 4x or 16x the recipe for more!!

I’ve listed some alternate batch sizes with the full video: https://youtu.be/_oXFIWH8lNQ

⬇️ RECIPE ⬇️

🍪🍪
1/4 cup almond flour
3/4 tsp coconut flour
1/16 tsp baking soda
1/16 tsp sea salt
2 tbsp granulated sweetener (I used allulose)
2 1/4 tsp coconut oil, melted
3/4 tsp water or plant milk (I used water)
1/2 tsp vanilla
1/2 tbsp choc chips, plus a few more to top

-Preheat oven to 325F
-Combine dry ingredients and stir until mixed
-Add wets & choc chips and mix until dough comes together *NOTE: this dough will feel dry and crumbly but will stick together. (Don’t add extra moisture or oil, it changes the texture/chewiness of the resulting cookies). It should come together easily with a hand/stand mixer, but since this was a tiny batch, I used a spatula, then used my hands to kneed it together
-Divide into 2 cookies (or more if you made a bigger batch)
-Press down to about 1cm thick
-Top with a few more choc chips if desired
-Bake at 325F for 12-15 minutes until golden brown around the edges.
-Let cool 5 minutes, then dig in!!
-But be careful!! They’re addictively soft & chewy and oh so good (that’s why I made it just a 2 cookie batch size…) 🙃