Harlan Kilstein’s Chocolate Chocolate Chip Cookies

Harlan Kilstein’s Chocolate Chocolate Chip Cookies

So Good You Have to Say It Twice

Harlan Kilstein’s Chocolate Chocolate Chip Cookies

The balance of the two flours and the two sweeteners is important for consistency. If you have a nut allergy and use all coconut flour, it’s going to be dry.  If you hate coconut and want to use all almond flour try adding an extra 1/4 cup. For best results, follow the recipe.

I prefer firm on the outside and soft on the inside. Soft cookies are my favorite.

Step One: Preheat Oven to 350 degrees

1 1/2 cups of super fine almond flour

1/4 cup of coconut flour

1/4  teaspoon baking soda

2 tablespoons of heavy whipped cream

1 cup (2 sticks) grass fed butter (leave it out for at least an hour first)

1  cup swerve or xylitol

1/2 cup lakanto golden sweetener

1 teaspoon Rodelle vanilla extract

1/3 cup unsweetened cocoa

1 cup broken pecans

1 cups Lilly’s Chocolate chips




Step Two: Mix Ingredients

Cream together butter, xylitol or swerve, and Lakanto golden.

add heavy whipped cream and vanilla extract, baking soda

add coconut flour

add cocoa

add almond flour 1/4 of a cup at a time and mix.

stir in pecan pieces and chocolate chips.

form 18 cookies

Please note, in the summer refrigerate the dough for an hour or freeze it for a half-hour

Step Three: Bake

Place in oven on greased cookie sheet

Bake for only 8-10 minutes.

The cookies should be perfect.

Cool on a wire rack

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