Lupin Chocolate Chip Cookies

These are by far the best keto chocolate chip cookies I’ve mad yet. I am still playing with the recipe and there may be minor changes as time goes on. Check back for changes.

Lupin Chocolate Chip Cookies

Ingredients

• 1½ cups of almond flour, fine ground
• 2 tbsp of lupin flour ( Lupina Flour Brand is my favorite)
• 1 stick of butter, softened…not melted
• 1/2 cup brown sweetener
• 2 egg yolks
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla
• 1/4 teaspoon salt
• 1/2 cup SF chocolate chips
• Nuts, optional

Steps

1. Preheat oven to 350°F.
2. Combine flours in a bowl and whisk until combined. Set aside.
3. Cream butter and brown sweetener together with a hand mixer or stand-mixer until smooth and semi-fluffy.
4. Add in egg yolks, baking powder, baking soda, vanilla extract, and salt and mix briefly until smooth.
5. Add in flour combo and mix until combined into a dough.
6. Fold in chocolate chips with a spoon. Add nuts if using.
7. Place bowl if refrigerator for about 20-30 minutes.
8. Line a cookie sheet with parchment paper.
9. With your hands, or a cookie scoop form into about 12 round balls, and place them on your lined baking sheet 2 inches apart…. Do not flatten the dough balls.
10. Bake for 11-13 minutes. The cookies will look very underdone , look for the edges to be turning golden brown.
11. When you pull them out of the oven, bang the bottom of the pan on the counter once or twice.
12. Allow cookies to cool on the baking sheet for 15 -20 minutes before touching
13. These can be stored on counter or in fridge, sealed airtight AFTER cooling.
14. Best if eaten at room temp or slightly warmed in microwave.

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