Ya ever just need a sizable chocolate chip cookie with s’more’s flavored whipped cream?
This sweet treat really hit the spot 😋 Don’t judge my whipped cream 😅 My electric whisk broke, and I was having trouble getting it to peak 🥲
by AnnoyedNurse2021
5 Comments
AnnoyedNurse2021
INGREDIENTS
* 1/2 cup butter softened, not melted
* 1/4 cup coconut oil melted
* 1/3 cup low carb granular sweetener
* 1/4 cup low carb brown sweetener
* 1 egg
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 2 cups almond flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon Pink Himalayan sea salt
* 3/4-1 cup Lily’s dark chocolate chips
* 1-2 tablespoons coconut flour OPTIONAL – only if you want them fluffier
INSTRUCTIONS
* Preheat oven to 350 degrees and grease cookie sheet (if needed).
* In a medium bowl, add butter and coconut oil. Beat with a hand mixer until combined. If the butter is not softened, use the warm melted coconut oil to help soften it.
* Add monk fruit, egg, vanilla and almond to creamed butter mixture and combine further with hand beater. You can also add the optional coconut flour here as well.
* In a separate medium bowl, combine almond flour, baking soda and salt and mix well.
* Add butter mixture to almond flour mixture and mix well with hand beater.
* Lastly, add chocolate chips and finish mixing.
* Roll chocolate chip cookie dough into small balls and line baking sheet.
* Bake for 9-11 minutes and let cool on counter.
NUTRITION
Serving: 1cookie
Calories: 100kcal
Carbohydrates: 3.5g
Protein: 1.98g
Fat: 9.5g
Saturated Fat: 4.5g
Sodium: 39mg
Fiber: 1g
Sugar: 0.94g
AnnoyedNurse2021
For the whipped cream use 2tbsp heavy whipping cream with half a squirt of Torani sugar free s’mores syrup. Whisk with an electric mixer until peaks form.
5 Comments
INGREDIENTS
* 1/2 cup butter softened, not melted
* 1/4 cup coconut oil melted
* 1/3 cup low carb granular sweetener
* 1/4 cup low carb brown sweetener
* 1 egg
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 2 cups almond flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon Pink Himalayan sea salt
* 3/4-1 cup Lily’s dark chocolate chips
* 1-2 tablespoons coconut flour OPTIONAL – only if you want them fluffier
INSTRUCTIONS
* Preheat oven to 350 degrees and grease cookie sheet (if needed).
* In a medium bowl, add butter and coconut oil. Beat with a hand mixer until combined. If the butter is not softened, use the warm melted coconut oil to help soften it.
* Add monk fruit, egg, vanilla and almond to creamed butter mixture and combine further with hand beater. You can also add the optional coconut flour here as well.
* In a separate medium bowl, combine almond flour, baking soda and salt and mix well.
* Add butter mixture to almond flour mixture and mix well with hand beater.
* Lastly, add chocolate chips and finish mixing.
* Roll chocolate chip cookie dough into small balls and line baking sheet.
* Bake for 9-11 minutes and let cool on counter.
NUTRITION
Serving: 1cookie
Calories: 100kcal
Carbohydrates: 3.5g
Protein: 1.98g
Fat: 9.5g
Saturated Fat: 4.5g
Sodium: 39mg
Fiber: 1g
Sugar: 0.94g
For the whipped cream use 2tbsp heavy whipping cream with half a squirt of Torani sugar free s’mores syrup. Whisk with an electric mixer until peaks form.
I hadn’t realized that until now…
Well this looks delicious
yes please! 🙂↔️