Aunt Rocky’s Coffee Flour Chocolate Chip Cookies (LCHF, Keto)

Preheat oven to 350F. Line a large (or 2 small) cookie sheet with Silpat liners or parchment paper, set aside.

Melt butter in large measuring cup or medium bowl in microwave. Add eggs, extracts, and liquid sweetener, whisk until smooth.

Add all dry ingredients except chocolate chips. Use a rubber spatula or large mixing spoon to blend all ingredients well. Fold in chocolate chips.

Leave batter in bowl for about 5 minutes to thicken.

Scoop by 1 Tbsp. cookie scoop onto baking sheet. Cookies do not spread much, so they can be a little crowded. I get the entire batch on one large cookie sheet.

Bake 15 minutes. Bottoms should be browning. Let cool on cookie sheet for about 5 minutes, then transfer to wire rack to finish cooling.

Store uncovered in pantry for up to 10 days. (I store in a large jar with no lid.)

Notes:
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at: https://www.pinterest.com/auntrocky2/

Each cookie: calories 43, Total Fat 4 g, Saturated Fat 2 g, Sodium 46 mg, Potassium 22 mg, Total Carbohydrate 3.1 g, Dietary Fiber 2.5 g, Net carbs 0.6 g, Sugars 0 g, Protein 1 g. MACROS: 90% fat, 10% protein, 0% net carbs.

© May 4, 2017 Roxana Lopez for Aunt Rocky’s.