Chocolate Chip Cookies

Low-carb chocolate chip cookies made with almond and coconut flour and sugar-free chocolate chips.

Ingredients

1 cup (112 g)		almond flour
1/4 cup + 2 tbsp (54 g)		coconut flour
1 tbsp (10 g) / 1/4 tsp		vital wheat gluten OR xanthan gum
1/2 tsp	2.5 ml	baking soda
1/4 tsp	1.3 ml	baking powder
1/4 tsp	1.3 ml	salt
1/4 cup + 2 tbsp (90 g)		unsalted, room temperature butter
6 1/2 tbsp	98 ml	splenda (or another sweetener that measures like sugar)
3 1/2 tbsp	53 ml	truvia (or 6 tbsp of a sweetener that measures like sugar)
1/2 tsp	2.5 ml	blackstrap molasses (optional - adds brown sugar flavour)
1 tsp	5 ml	vanilla extract
2		eggs
1/4 cup (60 g)		stevia-sweetened chocolate chips

Pre-heat your oven to 350 °F.
In a large bowl, combine your flours, vital wheat gluten (or xanthan gum), baking soda, baking powder and salt.
In another bowl, beat together your butter, sweeteners, vanilla extract and molasses until light and fluffy.
Add your eggs and beat again until combined.
Pour your wet mixture into the dry and stir until a thick dough forms.
Fold in your chocolate chips and then place the dough in the refrigerator for 15-20 min.
Spray/grease a baking sheet with oil.
Begin rolling your dough into balls (I ended up with 15) and space them evenly apart on the baking sheet.
Flatten each one slightly with the back of a spoon and place in the oven.
Bake for 8-9 min or until the cookies are JUST set and the bottoms lightly browned. (They will continue baking on the cookie sheet afterwards. You can cook longer if you don't like the slightly under-cooked middle… that's my favourite part, haha).
Let the cookies cool on the baking sheet for 15 min or so before removing and placing on a plate.
Serve immediately or store in an airtight container in the freezer for a quick snack in the future! Enjoy!