Chocolate Chunk Keto Cookies




1/2 cup coconut flour
1/2 tsp baking soda
pinch salt
151 grams butter softened
1 egg
1 tsp vanilla extract
1/3 cup sukrin gold (you can also make your own brown sugar substitute. Recipe here)
1 cup of sugar-free chocolate chunks (ChocZero is my favorite, use the almond bark for a bit of a crunch to your cookie)



1.  Pre-heat oven to 350 degrees fahrenheit (176 degrees celsius)
2.  Cream Sukrin Gold (or other brown sugar substitute) and butter in a stand mixer or with hand mixer
3.  Stir in vanilla extract
4.  Next, add in one egg and continue mixing until well-combined
5.  In a separate bowl, mix all dry ingredients together leaving out the chocolate chunks
6.  Add in 1/4 of the dry mixture at a time mix until it is well-incorporated
7.  Once the dough is done mix in your chocolate chunks with your hands or with a wooden spoon (for the chocolate chunks, I used ChocZero almond bark and just chopped the chocolate by hand into the size I desired, you can also use chocolate chips)
8.  Using a cookie dough scoop or regular spoon, roll dough into 1 inch balls and flatten before placing them on the parchment paper lined cookie sheet. Depending on the size of the ball you can make about 20 cookies.
9.  Bake cookies for 10-12 minutes or until brown around the edges. Let the cookies cool completely before transferring them to a plate (I take the entire piece of parchment paper with the cookies still on it and place on a cooling rack). They can fall apart when they’re still really warm.



Macros: For 1 cookie

Carbs: 0.6g net (15g total carbs, 14.9g fiber–coconut flour is very high in fiber!)
Fat: 14.8g
Protein: 2.4g


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