Harlan Kilstein’s Cookie Monster Chocolate Chip Cookies

Harlan Kilstein’s Cookie Monster

Chocolate Chip Cookies




Harlan Kilstein’s Cookie Monster Chocolate Chip Cookies

I think Chocolate Chip Cookies were the first thing I baked. I remember I didn’t let them cool when they came out of the oven. Perfection.

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 375 degrees

2 cups of super fine almond flour

1/4 cup of coconut flour

1 teaspoon baking soda

1 teaspoon of pink Himalayan salt

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

3/4  cup swerve or xylitol

3/4 cup lakanto golden sweetener

1 teaspoon Rodelle vanilla extract

large eggs

2 cups Lilly’s Chocolate chips

 

 

 




Step Two: Mix Ingredients

Cream together butter, swerve, and Lakanto golden.

add eggs and vanilla extract, salt, baking soda

add coconut flour

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

form 18 cookies

Please note, especially in the summer refrigerate the dough for a 2 hours or freeze it for 45 minutes.

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

Tell your family Cookie Monster Came and ate all the cookies.

Shhhhh.

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








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