Keto Oatmeal Chocolate Chip Cookies
4.5g
Net Carbs
2.3g
Protein
6.0g
Fat
2.1g
Fiber
72
Calories
Ingredients:
- 1 cup Lily's Dark Chocolate Baking Chips
- 2 tablespoons Coconut Flour
- 1 cup Oats, quick cooking, raw
- 1/2 cup Almond Flour, Blanched
- 3/4 teaspoon SweetLeaf Stevia Sweetener (with inulin)
- 1/2 teaspoon Baking soda
- 1 1/2 teaspoons Vanilla Extract
- 1/2 cup Swerve Sweetener, Brown
- 2 each Egg
- 1/2 cup Butter, salted or unsalted
- 1/2 teaspoon Cinnamon, ground
- 1/4 teaspoon Salt
- 1/2 cup Hemp Hearts
Directions:
- In the bowl of a stand mixer, cream together the room temperature butter, brown Swerve and stevia. Add the vanilla and room temperature eggs one at a time, scraping down the bowl between.
- In a medium bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, and salt. With the mixer running on low, slowly add in the flour blend, scraping down the sides at least once. Add in the oats, hemp hearts, and chocolate chips and continue to stir until well combined. Place the dough in the refrigerator to chill.
- Preheat oven to 350 and prepare two cookie sheets with parchment.
- When the oven is at temperature, scoop out 1 tablespoon portions of chilled dough and flatten to about ¼ inch, fitting about 12 to each cookie sheet. Bake for 10-12 minutes, or until edges are browned. Cool on the cookie sheet for 5 minutes before removing to a cooling rack. One cookie is one serving.
Tip: to make scooping the cookie dough easier, dip the measuring spoon in a cup of warm water between scooping each cookie.
