If you prefer a soft buttery chocolate chip cookie, these low carb gluten free chocolate chip cookies are sure to satisfy. They taste very close to the real thing!
Preheat oven to 375°F. Line baking sheets with parchment paper or use a non-stick baking mat.
Beat together butter, brown sweetener, and stevia glycerite until light and fluffy. Add egg and beat well.
In a separate bowl, stir together almond flour, vanilla whey protein powder, peanut flour, baking soda and salt.
Stir almond flour mixture into butter mixture until blended. If dough seems too soft, add in a little more almond flour. Stir in chocolate chips and chopped nuts.
Use cookie scoop to measure and drop onto prepared baking sheets about 2 inches apart. I recommend freezing the cookie dough drops on the baking sheet for 10 to 15 minutes prior to baking. Otherwise, the butter may melt too fast resulting in very flat cookies.
Bake for 8-12 minutes, or until golden. Allow to cool for a couple minutes on baking sheet then remove to wire racks to cool.
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Notes
It's best to use whey protein powder. However, the protein powder could be replaced with vanilla collagen or almond flour and vanilla extract.Net carbs per cookie: about 0.6g