These gluten free chocolate cookies are soft and rich with dark chocolate flavor. They are keto, dairy free and sugar free and made with a combo of cocoa powder, almond flour and coconut flour.
Start by pre-heating the oven to 350°F. Place all the dry ingredients into a bowl including the almond flour, cocoa powder, coconut flour, sweetener, flax seeds, baking soda and salt. Mix together.
Add the wet ingredients to the bowl including the vanilla extract, coconut oil, eggs and almond milk then blend together using a stand mixer, electric mixer or stick blender to smooth out any lumps. The cookie dough should be thick but pliable, if it's too dry or stiff, add more almond milk, 1 tbsp at a time until it reaches the right consistency.
Take small heaps of the cookie dough (about 2-3 inches in diameter) and place onto a cookie sheet lined with parchment paper leaving enough room in between cookies for them to expand.
Bake at 350°F for 10-15 minutes. After removing from the oven make sure to let the cookies cool for about 20 minutes before handling them. They can crumble apart if you try to pick them up before they cool and solidify.
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