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Ingredients
- Wet Ingredients:
- 10 oz. butter
- 2 oz. coconut crystals (by weight)
- 1 oz. Xylitol (by weight) or 1 extra oz. coconut crystals
- 2 eggs, lightly beaten
- 2 T heavy cream
- 1 T vanilla
- Dry Ingredients:
- 6 oz. almond flour (by weight)
- 5 oz. vanilla flavored protein powder (by weight)
- 1 oz. coconut flour (by weight)
- 1 t salt
- 1 t baking soda
- 12 oz. chocolate chips
Details
Preparation
Step 1
Wet Ingredient Prep:
brown the butter - warm pan on medium-low heat. stir butter constantly until it reaches a toffee scent and light brown color. Add to large mixing bowl - add coconut crystals & Xylitol - mix well. Wait about 5 minutes for the butter to cool before you add the eggs, cream & vanilla - mix well.
Dry Ingredient Prep:
Mix all ingredients together thoroughly.
Add the wet & dry ingredients together - mix thoroughly. Put it into the fridge for 15 minutes before adding the chocolate chips so they don't melt.
Mix in chocolate chips. Chill for another 45 minutes.
Preheat oven to 350. Drop by rounded tablespoons onto baking sheet lined with parchment paper - flattening the cookies a bit. Bake for 15 to 17 minutes until a golden brown. Slide cookies onto a rack to cool.
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