Go Back

Healthy Chocolate Chip Cookies

Print Recipe

Ingredients
  

  • 1/2 cup – Unsalted Butter softened
  • 2 oz – Cream Cheese softened
  • 1/2 cup – Brown Sugar Replacement Swerve
  • 1/2 cup – Granular Sugar Replacement Lakanto
  • 1 Egg + 1 Egg Yolk
  • 1/2 tsp – Vanilla Extract
  • 1.5 cup – Almond Flour
  • 1/2 tsp – Xanthan Gum
  • 1 tsp – Baking Soda
  • 1/2 tsp – Salt pink himalayan or sea salt
  • 1 cup Sugar-Free Chocolate Chips Lilly’s

Instructions
 

  • Preheat oven to 350 F.
  • Cream butter and cream cheese until fluffy (we recommend a hand mixer).
  • Add Swerve Brown Sugar and Lakanto. Mix. Scrape the sides with a silicone spatula for even mixing.
  • Add 1 egg, 1 egg yolk, and vanilla extract. Mix.
  • Add dry ingredients (almond flour, xanthan gum, baking soda, salt). Scrape the sides for even mixing.
  • Add chocolate chips. Mix.
  • Optional, but recommended: Chill cookie dough in the fridge for an hour or overnight for soft, gooey cookies.
  • Using a cookie scoop, place even sized cookie dough balls onto a baking sheet lined with a Silicon Baking Mat or parchment paper.
  • For a soft gooey cookie, gently squish each scoop into a very thick puck shape. Or, for a more crisp cookie, flatten scoop into a cookie shape.
  • Bake for 10 minutes or until golden brown around the edges.
  • Let cookies cool for at least 5 minutes. Keep cookies for 5 days at room temperature or 7+ days in the fridge.