Hello baking buddy! This week I am here to, hopefully, offer some of the encouragement and inspiration that was gifted to me this last week.
We have some family friends that went on vacation and Mama, being the amazing woman she is, recruited me and Michael to go over to their house for some cleaning and organizing while they were gone so they could return to a clean and cozy home.
She also kidnapped their crockpot and took it home to prepare some yummy food so she could take it over the next afternoon and have it waiting for them when they got home. This inspired me to make them some cookies so they could have a dessert as well! We cater to special/sensitive diets around here so this led to the making of these low carb, dairy free, gluten free, (but love filled) chocolate chip cookies.
- 2 1/2 cups of almond flour (I used “Bob’s Red Mill: almond meal”)
- 1/4 cup chopped walnuts
- 1/2 cup unsalted butter (I used coconut oil)
- 2 large eggs
- 1/2 cup erythritol
- 1/2 cup dark chocolate chips
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tbsp vanilla extract
- Preheat your oven to 350° F.
- Mix all of the dry ingredients together.
- Melt/liquify your butter/coconut oil
- Let your eggs sit on the counter until they are room temperature. (If you don’t and you are using coconut oil your cold eggs will cause your oil to solidify and make for an interesting mixing process… just, trust me.)
- Mix all of your wet ingredients… and chocolate chips. (Not sure why this is how they did it… but it works!)
- Add your wet mixture to your dry and stir. iT. UP.
- Once the two have become one, you may start building their family/you may start forming your cookies and laying them out on your cookie sheet! (I lined mine with wax paper, easy clean up!)
- I chose to cross press mine with a small fork to get more of the well-known “cookie” shape.
- Bake at 350° for 7-10 minutes.
- Devour! …actually, please let them cool on the counter first… and then, devour!
I was a little more specific with the measurements on this one because I know that the amount of carbs consumed on the Keto diet is a big deal; but, if you’re okay with all the carbs and are fine with dairy and gluten filled products, feel free to change it up any way you’d like.
Until next time; I pray your day, every day, is blessed.