Prep time: 10 minutes Cooking Time: 10 minutes Total: 20 minutes
2 large eggs
1 tsp pure vanilla extract
⅓ cup granulated erythritol (we used Swerve)
¼ cup (½ stick) of unsalted butter, ghee or coconut oil (we used coconut oil)
⅓ cup plus 3 teaspoons of coconut flour
1 tbsp of unflavored grass-fed beef gelatin or ½ tbsp of xanthan gum
½ teaspoon baking soda
Pinch of fine Himalayan salt
½ cup of stevia-sweetened semisweet chocolate chips
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk the eggs with a fork or wire whisk until frothy. Add the vanilla extract, erythritol, and coconut oil (or butter/ghee) and whisk until well combined.
3. Add the coconut flour, xanthan gum (or gelatin), baking soda, and salt to the wet ingredients. Using a rubber spatula, mix the ingredients together until a dough forms.
4. Add in the chocolate chips into the dough.
5. Using cookie scoop or a tablespoon, scoop up the dough and shape it into a 1-inch ball. Repeat with the rest of dough, placing the dough balls on the lined baking sheet, 2 inches apart. (You should have a total of twelve balls.)
6. Using the palm of your hand, gently flatten the balls so they are about ½ inch thick.
7. Bake for 8 to 10 minutes, until the edges are lightly browned.
8. Remove the cookies from the oven and let them cool to room temperature on the baking sheet before handling. The more they cool, the chewier they will be.