DessertsSnacks

Harlan Kilstein’s Chocolate Chocolate Chip Cookies




 

Harlan Kilstein’s Chocolate Chocolate Chip Cookies

  • 1 1/2 cups almond flour (super fine)
  • 1/4 cup coconut (flour)
  • 1/4 tsp. baking soda
  • 2 tbsp. heavy whipped (cream)
  • 1 cup grass fed butter (2 sticks )
  • 1 cup swerve (or xylitol sweetener)
  • 1/2 cup lakanto golden (sweetener)
  • 1 tsp. Rodelle vanilla (extract)
  • 1/3 cup cocoa (unsweetened)
  • 1 cup pecans (broken )
  • 1 cups Chocolate chips (Lilly’s )
  1. I prefer firm on the outside and soft on the inside. Soft cookies are my favorite.

Step One: Preheat Oven to 350 degrees

    Step Two: Mix Ingredients

    1. Cream together butter, xylitol or swerve, and Lakanto golden.
    2. add heavy whipped cream and vanilla extract, baking soda
    3. add coconut flour
    4. add cocoa
    5. add almond flour 1/4 of a cup at a time and mix.
    6. stir in pecan pieces and chocolate chips.
    7. form 18 cookies
    8. Please note, in the summer refrigerate the dough for an hour or freeze it for a half-hour

    Step Three: Bake

    1. Place in oven on greased cookie sheet
    2. Bake for only 8-10 minutes.
    3. The cookies should be perfect.
    4. Cool on a wire rack
    5. Hide cookies.
    6. Tell your family the cookies didn’t work. You’ll try again next time.
    7. Shhhhh.

    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.




    If you give a mouse a cookie, they’re gonna want a glass of milk…


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