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Milk Chocolate Chip Cookie
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A picture of Milk Chocolate Chip Cookie.

Milk Chocolate Chip Cookie

Amber Praytor
Amber Praytor @cook_26926028

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.

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.

Read more

Milk Chocolate Chip Cookie

Amber Praytor
Amber Praytor @cook_26926028

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.

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.

Read more
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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. 1

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

  2. 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. 3

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

  4. 4

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

  5. 5

    Preheat oven to 325°

  6. 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. 7

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

  8. 8

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

  9. 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.

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Amber Praytor
Amber Praytor @cook_26926028
on October 21, 2020 22:49

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Keywords

Milk Chocolate Chips Cookie Almond Meal Egg Butter

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