Deliciously moist with wonderful rich chocolate flavors. Keto double chocolate chip cookies make the perfect sugar free, gluten free treat. Cookies without the guilt!
Course Baking, Cakes, Muffins and Sweets, Cookies, Snacks, Sweets
Preheat your oven to 350°F/175°C and line a large baking tray with baking paper.
Combine the almond flour, coconut flour, xylitol, cocoa powder, instant coffee powder, xanthan gum, baking powder and salt in a medium mixing bowl. Combine ingredients well to ensure the baking powder and the xanthan gum are mixed in thoroughly.
Whisk the room temperature softened/melted butter, egg and vanilla extract together until combined. Pour into the dry ingredients. Stir really well to combine all ingredients. Finally fold through the chocolate chips. Allow the mixture to sit for about 15 minutes to absorb the moisture.
Using a soup spoon, scoop batter into your hands shaping into rounds. Place on the baking tray and flatten slightly. Make sure there is room for your cookies to spread a little.
Bake for about 10 minutes until cookies are still a little soft, taking care not to overcook.
Allow cookies to cool on the baking tray. Leave the cookies on the tray for a few hours to firm up, as they are quite fragile when they come out of the oven. If you use xylitol or erythritol your cookies will firm up the longer that you leave them. Store cookies in an airtight container. Cookies can also be frozen.
Notes
Erythritol will produce a crisper cookie while xylitol will produce a chewier cookie. My preference for this recipe is to use xylitol for a slightly fudgy cookie.The flavor of chocolate is enhanced by the addition of a little coffee, which is why I always try to add it to my recipes where I can. Feel free to leave it out if you are trying to avoid coffee......at your own risk.For the ultimate chocolate cookie I recommend using Dutch processed chocolate.You may notice a difference in color of the cookies featured. Dutch cocoa will produce a darker colored cookie, regular cocoa a medium chocolate color and if you use cacao your cookie will be more of a reddish brown.