Egg Free, Low Carb Chocolate Chip Cookies

LRG_DSC02451.JPGYou guys I’m so excited for you to try these cookies! They lasted a whole 24 hours in my house between my husband and I lol. #sorrynotsorry After receiving my results from my recent Delayed Food Allergy test (IgG), I decided that I needed to start recipe testing on some egg-free baked goods…because I NEED chewy and soft cookies in my life. I was trying to avoid your typical flax or chia egg in hopes to keep the texture almost identical to that of a cookie with an egg. I think my secret ingredient (beef gelatin) really did the trick here because they are so chewy and soft! And don’t worry the beef gelatin has ZERO flavor and will not make your cookies beefy tasting HAHA!LRG_DSC02452.JPG


1 1/2 cups almond flour + another 2 tbsp

1/2 cup erythritol (I use this brand)

1 tsp baking powder

1 tsp beef gelatin (I use this one)

1 tsp vanilla

4 tbsp grass-fed butter (room temp)

1 tbsp coconut oil

1 tbsp water

1/4 cup dark chocolate chips or sugar free chips


Preheat your oven to 350 degrees F. Mix all your dry ingredients together first (almond flour, erythritol, baking powder and beef gelatin). Next add in your wet ingredients (vanilla, butter, coconut oil, water) until a dough begins to form. Finally, fold in your chocolate chips. Roll 12 cookie dough into balls and press them flat on a baking sheet. Bake cookies for 10-12 mins. Makes 12 cookies.


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