Chocolate Chip Cookies
Ingredients:
- 2 cups almond meal
- 1 cup Lakanto Classic (or Lakanto Golden for a deeper flavour)
- ¾ cup gluten-free white flour
- 4 tbsp cacao powder
- ½ tsp bi-carbonate soda
- ¼ tsp xanthan gum
- Pinch of salt
- ⅓ cup coconut oil
- 1 tsp butterscotch essence
- 2–3 tbsp almond milk (to bind)
- Chocolate replacement (for Lakanto Chocolate Crumb):
- 6 tbsp finely chopped sugar-free dark chocolate, 4 tbsp for mixing, 2 tbsp for topping before baking
- Optional topping (instead of Lakanto Chocolate Topping):
- 2 tbsp melted sugar-free dark chocolate
Method:
Preheat the oven to 180°C (350°F).
- In a large-size bowl, add all the dry ingredients and 4 tbsp of the chopped chocolate and mix until combined.
- Add the wet ingredients to the bowl and mix until the mixture forms a soft dough that can be pinched between two fingers and holds together. Add more almond milk if necessary.
- Carefully roll the dough into a tight log shape and place it in the fridge for 20 minutes to firm up.
- Once chilled, cut the log into 6–10 mm slices and place them on a baking tray. Sprinkle the remaining chocolate on top if desired.
- Bake the cookies for 12–18 minutes, or until the edges are crisp.
- Shorter baking time gives a crisp outside and soft, brownie-like center; longer baking makes them crisp throughout.
- Enjoy immediately, or store in an airtight container:
- Room temperature: up to 5 days
- Refrigerator: up to 1 week
- Freezer: up to 1 month
