1 1/2 cups (180 g) finely-ground blanched almond flour
1/4 cup + 1 tablespoon (30 g) coconut flour
1 scoop (30 g) whey protein isolate powder
1 teaspoon xanthan gum (optional)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (100 g) Lankato monk fruit granulated sweetener
4 tablespoons (56 g) unsalted butter, melted and cooled
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 tablespoon (21 g) molasses
2 to 3 ounces sugar free chocolate chips, like Lily’s brand
Preheat your oven to 325°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the almond flour, coconut flour, protein powder, optional xanthan gum, baking soda, salt, and granulated sweetener, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, eggs, and molasses, and mix to combine well. Use the back of the mixing spoon to press the wet ingredients into the dry ones, turning the dough over until the dry ingredients have been completely absorbed. The dough will be thick and sticky. Add 2 ounces of the chocolate chips, and mix until evenly distributed throughout the cookie dough.
Using a spring-loaded ice cream scoop or two spoons, scoop the dough into portions about 1 1/2 tablespoons each. Using moist hands, roll each piece of dough into a round, press into a disk about 1/4-inch thick and place about 1 1/2-inches apart from one another on the prepared baking sheet. Top the rounds of cookie dough with some of the remaining chocolate chips, as desired.
Place the baking sheet in the center of the preheated oven and bake until the cookies are set in the center and are just beginning to brown around the edges, about 10 minutes. Remove the cookies from the oven and allow to cool on the baking sheet until firm, about 10 minutes. Store in a sealed plastic container at room temperature for at least 3 days or freeze for longer storage.
Approximate nutrition information per cookie:
150 calories | 11.9 g fat | 16.8 g Total carbs | Dietary Fiber 6.2 g | Protein 6.1 g