Keto Gooey Chewy Chocolate Chip Cookies

Seen those amazing Levain Bakery cookies? This is an amazing keto version (with some tweaks)! These are stuffed with almond paste to make sure they are SO soft and chewy. *Please note* these are THICC cookies, so it's VERY IMPORTANT to freeze the cookie sheet for 15 min before popping them in the oven, this will make sure you don't burn the bottoms. Ingredients -Filling Half cup blanched almonds ¼ cup allulose (or sweetener of choice) ¼ cup + 1 tbsp fine almond flour ½ tsp almond extract 1 egg white, at room temp -Cookies 1 cup whey protein isolate, unflavored 1 cup lupin flour (I used Lupina) ½ cup fine almond flour 1 tsp baking powder ½ tsp baking soda ½ tsp kosher salt 1 tbsp xanthan gum ½ or up to 1 cup granulated allulose (ethyritol will make cookies spread a bit more, but upset my stomach) 1 tbsp swerve brown sugar replacement (just a wee bit) 1 large egg, at room temp 8 oz cream cheese, softened 4 oz butter (one regular size stick) ¼ cup vegetable oil 1 tsp vanilla extract ½ tsp almond extract 4.5 oz Lily’s semi-sweet chocolate chips 1 bar Lily’s stevia sweetened dark chocolate, broken into shards Procedure For Filling - Combine blanched almonds, ¼ cup almond flour, almond extract, allulose and egg white in food processor. Blend on high until there are no lumps. If paste is runny, add almond flour one teaspoon at a time until semi-firm (this will be cookie filling, so you can have it as runny or firm as you want). Put paste in refrigerator. For cookies - In a small saucepan, brown the stick of butter. After browned, remove from heat and place in large mixing bowl. Allow to cool, but not solidify. Combine all dry ingredients except sweeteners and chocolate in a different bowl, whisk together to combine. To the bowl with the browned butter, add sweeteners and all wet ingredients, break apart cream cheese with a spoon then use a hand mixer. Lick the beaters after wet ingredients are incorporated. Add in dry ingredients to wet ingredients bowl in thirds, knead into dough. Add chocolate chips and knead into dough. At this point, the dough should be pretty sticky. Take a quick taste and add more sweetener or salt if needed. Put dough in refrigerator for 10-15 min or until it is easier to work with. Building and baking - After dough has rested in refrigerator, line one cookie sheet with parchment paper and set aside. Take one handful (or large ice cream scoop) of dough into one palm, take one tbsp of almond filling and a big shard of chocolate and place on top of dough, take another, slightly smaller portion of cookie dough and place on top of almond filling and chocolate, it’s not crucial that filling is completely covered by dough so be as sloppy with it as you want. Place cookie on parchment paper and then take 3 or 4 medium/large chocolate shards and stick to top of cookie. Repeat until all dough has been used, should make 6 large cookies. ***The next step is very important*** Place cookie sheet with cookies in freezer for 10-15 minutes. Preheat oven to 350F while cookies are in freezer. For light brown-not-burnt-at-all cookie bottoms, stack a small cookie sheet upside down inside a larger cookie sheet and place frozen cookie sheet on top. For regular browned cookie bottoms, bake frozen cookie sheet normally. Bake cookies at 350F for 14-16 minutes, or until your desired level of golden brown is reached. Insides will be gooey and delicious, cookies will stay chewy for at least 3 days.

Видео Keto Gooey Chewy Chocolate Chip Cookies автора FoodFunZone