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SunFlour Chocolate Chip Cookies

January 19, 2021 · thinkeatlive ·

* Keto * Low Carb * Grain Free *Gluten Free * Nut Free

Yield: 18-24 cookies 

DRY INGREDIENTS
3 cups (1 bag) SunFlour
¾ cup low glycemic coconut palm sugar or sweetener of choice
¾ cup chocolate chips (Enjoy Life non-dairy chips or your favorite keto chips)
1½ tsp baking powder
½ tsp sea salt (fine)
Optional: ½ cup chopped pecans

WET INGREDIENTS
3 Tbsp non-dairy milk
6 Tbsp butter (or Nutiva coconut red palm oil shortening blend)
4½ tsp vanilla extract

DIRECTIONS
1. 
Mix together all dry ingredients (except for chocolate chips & pecans).
2. Soften butter (melt, but don’t clarify) then add milk and vanilla and blend
3. Combine wet & dry ingredients (including chips & pecans) until a big ball forms
4. Chill for 30 minutes in refrigerator – preheat oven to 350 degrees
5. Drop 1” balls of chocolate chip cookie dough onto parchment lined cookie sheet (flatten if you like them crisp; leave in ball for thicker, chewy cookies); it should make 18-24 cookies depending on big you make them
6. Bake for 15-20 minutes (based on how crispy you like them)
7. Cool on baking rack for 15-20 minutes and Enjoy! 

Storage:  freeze whatever you don’t eat right away.  They last really well and come to room temperature in minutes so you can make them ahead of time and enjoy as needed

Download or print Chocolate Chip Cookie recipe here:

SF-Choc-Chip-CookiesDownload

Desserts, Keto & Paleo, SunFlour Recipes

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Reader Interactions

Comments

  1. Mary Dudley says

    August 1, 2021 at 12:09 am

    can the non-dairy milk used in this recipe include coconut milk or almond milk

    • thinkeatlive says

      May 14, 2022 at 6:31 pm

      Yes, those can work fine.

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