Chocolate Chip Cookies
NUT-FREE KETO
Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. To a large mixing bowl, add butter, monk fruit sweetener, vanilla extract, and the egg.
Mix with an electric mixer until the ingredients are well-combined.
To the bowl, add sunflower seed meal, gelatin powder, cream of tartar, lemon juice, baking soda, and salt.
Mix again with an electric mixer until fully incorporated.
Fold chocolate chips into dough.
Using hands, roll dough into 10 equal-sized balls. Place 5 dough balls on one baking sheet and 5 dough balls on the other.
Transfer one baking sheet to the oven and bake the cookies until the edges are golden brown, about 8-12 minutes.
Remove first baking sheet from oven, transfer second baking sheet of cookies to oven, and bake second batch until edges of cookies are golden brown, about an additional 8-12 minutes.
Allow the cookies to cool completely on the baking sheets before serving. Do not try to transfer the cookies from the sheet until they have fully cooled.
They will seem soft in the middle, but let them sit at room temperature until they have cooled; they will harden.
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