Ingredients
Units
Scale
- 1 stick (4 oz or 112 g) unsalted butter, melted
- 1/2 cup Brown Sugar Substitute (I used Lakanto Golden)
- 1/4 cup Allulose (or another sweetener of choice)
- 1 large egg
- 1 tbsp vanilla
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp xantham gum
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup small frozen blueberries (see post for tips)
- 1/4 cup ChocZero White Chocolate Chips
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a bowl, combine melted butter and sweeteners. Stir until blended. Stir in the egg and the vanilla.
- Add the coconut flour, almond flour and xantham gum. Stir to combine.
- Add in the baking soda and salt and stir until everything is combined. Fold in the chocolate chips and berries. Place the bowl in the fridge for 10 minutes.
- Take a cookie scoop (about 1 tbps) worth of dough and place it on the cookie sheet. Repeat with all the dough (you should get between 18-20 cookies). Place the cookies in the oven for 8-10 minutes or until they just begin to brown on the edges.
- Remove the cookie sheet from the oven and allow the cookies to cool for at least 10 minutes before moving them to a cooling rack to fully cool.
Notes
- frozen berries can be used
- if your berries are too large, cut them in half or in quarters
- Prep Time: 5
- Cook Time: 8
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American, Spring, Summer
- Diet: Gluten Free
