Today we are going to talk about cookies. Chewy. Delicious. Golden brown little bites of heaven. I would have to say cookies are my guilty pleasure. Unfortunately, Mr. Christie doesn't cater to my lifestyle,or the cookie isle at any store for that matter.

This past month I have been experimenting with coconut and almond flour. I have been successful in creating delicious little choke bombs. Each one of my creations have been tasty, but both flours have the tendency to absorb liquids and be quite compact. I wanted chewy, airy and moist cookies. Lets be honest, what I really wanted with a fresh baked Chocolate Chip cookie from Tim Horton's.


But I, Joana Rita, master of the healthy rendition am not quitter. Also, my cravings were wicked intense. So I googled my little heart out and created a mash up of what I had tried before with what I was finding online.



I was so excited. I know I say that about everything, but I'm honestly just a firecracker of energy when I'm happy. If rainbow vision was a thing, I would be classified a unicorn.



Also, can I just say how frustrating it is when you are trying out a diet specific recipe online and you feel like you need to go on a spiritual journey just go get the ingredients. 1 cup of Grass fed, grain fed, organic, non gmo, free range, vegan friendly, soy free "insert random ingredient here" . I'm all for being diet specific, but my baking ingredients need to be convenient for me. I dont want to have to go to 4 different stores to make a batch of goodies. BUT I encourage you to swap my ingredients for their "cleaner"counter parts if that is what you're more comfortable with or have any dietary restrictions.



Dark Chocolate Chip Keto Cookies

INGREDIENTS:

1 Cup of Almond Flour
1/4 cup of Coconut Flour
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Salt
3 Tablespoons of Butter
3 Tablespoons of Coconut Oil
6 Tablespoons of Peanut Butter
1/4 cup of Sweetener/Brown Sugar.
1 Teaspoon Vanilla
2 Eggs
15-30 pcs of Dark Chocolate split in halves.(see notes)



Recipe Notes

• I used a 50/50 ratio with my fats( butter/coconut oil). When I first made these cookies I just used butter. I did find with the 50/50 ratio they came out a bit softer. I say use either or. If you dont have coconut oil, butter will do just fine. 
• I've tried PB2 Powdered Peanut Butter and Regular Peanut butter. Didn't notice any may differences. So I say use your nut butter of choice. I think Almond butter with be just as delicious.
• As far as sweetener goes, I dont particularly like the taste of it. I used 1/4 of a cup and found it sweet enough. If you dont have any sugar restrictions in your diet use your sugar of choice.
• I used CHIPITS Dark Chocolate Chunks. It has 4 grams of sugar per 15 pieces. Feel free to use regular milk chocolate. Again I was trying to keep this recipe as Keto friendly as I could. 

I have made this recipe a couple times. I find you can make LARGE cookies, and or 12 snack sized cookies. It honestly just depends on how much you willing to share. :)