Description
Soft, chewy, and loaded with double the chocolate — these cookies are a dessert lover’s dream! Perfect for satisfying your sweet tooth with a low-carb twist.
Ingredients
1 cup almond flour
¼ cup coconut flour
½ tsp baking soda
Pinch of salt
½ cup creamy peanut butter or softened butter
¼ cup maple syrup or honey (or ⅓ cup powdered erythritol/monk fruit for low-carb)
2 tbsp unsweetened cocoa powder (for the batter)
¼ cup heavy cream or full-fat coconut cream
1 tsp vanilla extract
¼ cup mini chocolate chips (use sugar-free dark chocolate for keto option)
Optional: crushed nuts or flaky sea salt for topping
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, mix almond flour, coconut flour, baking soda, and salt.
Add peanut butter (or butter), syrup (or sweetener), cocoa powder, heavy cream, and vanilla. Stir until smooth and thick.
Fold in chocolate chips.
Scoop small balls of dough onto the baking sheet, spacing them apart.
Bake for 10–12 minutes until set around the edges but still soft in the center.
Let cool slightly before enjoying warm with a glass of almond milk or coffee!
- Prep Time: 10 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 12 cookies
- Calories: 120-140 (varies by sweetener and nut butter choice)
- Fat: 9g
- Carbohydrates: 4g (with low-carb chocolate)
- Protein: 3g