I cannot take full credit for these cookies, as I tweaked, tweaked and tweaked again an already great recipe to create what I would call and incredible Chocolate Chip Cookie! I adjusted it per my own personal preferences in a cookie.
With my changes, these cookies stay softer longer (added collagen and subbed half the sweetener with brown swerve), they puff up higher (protein powder, oat fiber and baking powder), they don't have any of the cooling effect I usually get from erythritol (added a touch of stevia to counter-balance). These are so good, I really can't tell them apart from "sugar and flour filled chocolate chip cookies"...yeah, they are THAT good!
NOTES:
*If you have a high powdered mixer, no need to leave butter out to soften, just begin beating the butter and it will soften right up! :)
*In addition, if you forget to take out your egg and bring to room temp, simply allow warm water to run over it in a bowl for a minute to bring it to room temperature.
*I use a small hammer to break my chocolate bar (with wrapper still on!) into small pieces. This is preferred over cutting it with a knife, as you'll end up with some shavings rather than chunks.
*This dough needs to be chilled for at least 30 minutes, so plan that into your baking schedule.
Ingredients:
120 g. super fine almond, blanched almond flour
16 g. coconut flour
1 Tbsp. arrowroot powder (if you prefer not to use this, you can sub glucomannan or coconut flour)
1 tsp. Himalayan pink salt
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. xantham gum
2 scoops collagen powder (about 2 Tbsp.)
2 Tbsp. Vanilla Protein powder (are used Jay Robb egg white protein)
2 Tbsp. Oat fiber
150 g. grass fed unsalted butter, softened to room temperature
5 Tbsp. Swerve Brown
4 Tbsp. Lakanto classic Monkfruit sweetener (or granulate swerve)
1 tsp. SweetLeaf brand stevia powder (shaker bottle)
2 tsp. pure vanilla extract
1 egg, at room temperature
130 g. Chocolate - I use (1) 130 g Lily's semi sweet baking bar (broken into pieces)
70 g pecans (chopped)
How to:
In a medium bowl, combine the first 10 ingredients (almond flour through oat fiber), whisk together well and set aside.
In the bowl of your mixer, beat the butter until soft and smooth. Add in the sweeteners and beat until light and fluffy. Add in egg and vanilla and beat well until mixture is smooth and fluffy. *If your mixture breaks slightly it's perfectly OK, it only means your butter and egg were not the same temperature, no worries, continue on as usual with recipe.
Reduce your mixer to low and slowly add in your dry ingredients until fully incorporated. Mix on medium for 30-50 seconds.
Stir in chocolate chunks and pecans by hand. Scrape down, cover bowl with plastic wrap and chill fir at least 30 minutes.
Preheat oven to 350. Prepare a large flat baking sheet with parchment paper. Using a 1 1/2 inch cookies scoop, scoop out 25 cookies, flatten just slightly with your fingers. Bake for 10-12 minutes or until just barely brown around the very edge (cookies will be soft for quite some time). Allow cookies to cool 5-10 minutes on baking sheet, then remove to cooling rack to cool completely.
The original recipe is from Gnom Gnom, I love their site and all Paolo's recipes! Here is her original recipe.