Milk Chocolate Chip Cookie

I am on a life changing journey thenext56days and their for I can only have certain ingredients. So I came up with this recipe and I alternate between Coconut flour and Almond Flour I also use lilys chocolate and I use different flavor chips they all turn out great.

Amber Praytor @cook_26926028

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Ingredients

45- 1 hour

24 servings

2 1/2 cupsAlmond flour
1 tspbaking soda
1/2 tsppink Himalaya salt
1 cupbaking chips can be any flavor you like
Wet Ingredints
1/2 cupunsalted butter
3/4xylitol
1large egg
1large egg yolk
1 tspvanilla extract

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Steps

45- 1 hour

1

In a medium bowl combine almond flour, salt, and baking soda. Whisk to combine, set aside.
2

In a large bowl cream together melted butter and xylitol using an electric mixer or whisk. Beat for 1-2 minutes until slightly frothy. Add egg yolk, full egg, and vanilla, mix until well combined.
3

Combine dry ingredients with wet ingredients. Stir well using a wooden spoon. Add chocolate chips and stir well to combine.
4

Dough will be quite soft. Cover dough with wax paper and place in refrigerator for 30 minutes to 1 hour.
5

Preheat oven to 325°
6

Remove dough from refrigerator. Using a tablespoon or small cookie scoop drop batter onto a baking sheet lined with parchment paper or coconut spray, form the dough into 1/2 inch balls.
7

Press the dough down gently with your fingers to flatten the balls slightly. Do not flatten all the way.
8

Bake for 9-12 minutes. For me 9 minutes is perfect.
9

Remove from oven (the cookies will appear very soft) and place tray on a cooling rack Allow to cool for 5-10 minutes. They will harden as they rest and cool.