Low Carb Strawberry and White Chocolate Chip Cookies
Ingredients
- 8 tablespoons butter softened
- 1/2 cup granulated monkfruit
- 1/4 cup golden monkfruit
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/4 cup dark chocolate chips [ I use this]
- 1/2 cup white chocolate chips [ I use this]
- 1.5 ounces freeze dried strawberries roughly broken up
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with a silicone mat or parchment paper.
- In the bowl of a stand mixer with the paddle attachment, beat the butter, granulated monkruit, and golden monkfruit until fluffy, about 1 to 2 minutes
- Add the egg and vanilla and beat until combined.
- Add the almond flour, baking powder, baking soda, and salt and beat until combined.
- Add the chocoalte chips and strawberries and mix and combined.
- Use a medium sized cookie scoop to portion out the cookie dough into 12 balls. Roll each cookie dough ball in your hands and then gently flatten with two fingers on the cookie sheet.
- Bake for 8 minutes for a soft cookie or 10 minutes for a crispier cookie.
- Let the cookies cool for 5 minutes on the cookie sheet before transferring to a wire rack. Let the cookies cool and set before picking up.
- Repeat step 6 and 7 for the remaining dough.
Notes
Store unused dough in the refrigerator up to 1 week or freezer up to 3 months.
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Nutrition
Serving: 1cookieCalories: 123kcalCarbohydrates: 5.2gProtein: 2.3gFat: 10.4gFiber: 2.9gSugar: 1.6g
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