Low carb cookies just perfect for any occasion & loved by all.
Preheat the oven to 180°C. Line 2 baking trays with baking paper.
Place the melted butter and sweetener of choice into a large mixing bowl. Gently stir the sweetener through.
Add the vanilla essence and beaten eggs and beat on low speed for exactly 15 seconds.
Add the almond meal, baking powder, and salt. Beat again until well combined.
Add all the chocolate chips to the dough and knead the dough until well combined using your hands.
Using your hands, create ~5cm balls with your hands and place them on the baking tray. Place 9 balls on each tray with ~ 5cm separation.
Using your palm, gently press each ball down slightly to resemble a cookie.
Bake the cookies in the oven for ~15 minutes or until slightly golden brown. Cookies will harden as they cool so it's important to not overcook them.
Allow to sit on the trays for 5 minutes before placing on cooling trays.
Keep in an airtight container for up to 7 days.
Ingredients
Directions
Preheat the oven to 180°C. Line 2 baking trays with baking paper.
Place the melted butter and sweetener of choice into a large mixing bowl. Gently stir the sweetener through.
Add the vanilla essence and beaten eggs and beat on low speed for exactly 15 seconds.
Add the almond meal, baking powder, and salt. Beat again until well combined.
Add all the chocolate chips to the dough and knead the dough until well combined using your hands.
Using your hands, create ~5cm balls with your hands and place them on the baking tray. Place 9 balls on each tray with ~ 5cm separation.
Using your palm, gently press each ball down slightly to resemble a cookie.
Bake the cookies in the oven for ~15 minutes or until slightly golden brown. Cookies will harden as they cool so it's important to not overcook them.
Allow to sit on the trays for 5 minutes before placing on cooling trays.
Keep in an airtight container for up to 7 days.