Chocolate Chip Cookies
Macros per cookie:
• 100 Calories
• 9g of Fat
• 2g of Protein
• 2g of Net Carbs
Servings Prep Time
18cookies 20minutes
Cook Time
Servings Prep Time
18cookies 20minutes
Cook Time
  1. Cream together your softened butter and Sukrin Gold and Sukrin Erythritol with an electric hand mixer. Don’t overmix, just until everything is smooth.
  2. Add in an egg and vanilla extract. Cream until combined.
  3. Now add your dry ingredients – almond flour, coconut flour, salt and baking powder. Mix until combined.
  4. With a wooden spoon or silicone spatula, fold in your chocolate chips. Optional: Reserve some chips to stick to the surface of the cookies before baking for a prettier presentation.
  5. Spread your cookie dough around the sides of your mixing bowl and refrigerate for about 30 minutes. Spreading it thin helps the dough firm up faster. DO NOT SKIP REFRIGERATION!
  6. Once your dough has firmed up, preheat your oven to 375°F and start forming your cookies. We used a cookie scoop to make uniformly sized cookies but you can eyeball it. Stick a few extra chocolate chips onto the surface of your cookie balls if you reserved some from step 4.
  7. Spread the cookies about 2-3 inches apart on a parchment paper lined baking sheet. Bake for about 15 minutes. Keep en eye on them, all ovens are different! Once they’re golden on the edges, take them out of the oven leave them to cool and firm up. Once you can move them with a spatula, let them cool further on a wire rack.