Keto Chocolate Chip Cookies

Satisfy your sweet tooth guilt-free with these keto chocolate chip cookies, blending almond flour and sugar alternatives for a chewy, decadent delight.

INGREDIENTS

• 1 cup almond flour

• 1/4 cup coconut flour

• 1/2 cup cannabutter

• 1/2 cup granulated erythritol, or alt. keto-friendly sweetener

• 1 tsp vanilla extract

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 large egg

• 1/2 cup sugar-free chocolate chips

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, whisk together the almond flour, coconut flour, baking soda, and salt until well combined. Set aside.

3. In a large mixing bowl, cream together the cannabutter and erythritol until light and fluffy. Beat in the egg and vanilla extract until well incorporated.

4. Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.

5. Gently fold in the sugar-free chocolate chips until evenly distributed throughout the dough.

6. Use a cookie scoop or tablespoon to form 1.5-inch balls of dough and place them on the baking sheet, leaving space between each cookie ball. Flatten each cookie slightly with the back of a spoon or your fingers.

7. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Keep an eye on them, as baking times may vary.

8. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

9. When cooled, store in a cookie jar or serve and enjoy responsibly.