- 3/4 cup Coconut flour
- 1/4 cup Almond flour
- 2 tsp Xanthan Gum
- 1/2 tsp Baking powder
- 1/2 tsp Baking Soda
- 1/2 tsp Celtic Sea Salt
- 3/4 cup Pyurfic Baking Blend
- 2 Large eggs
- 8 tbsp Butter, unsalted
- 2 tsp Vanilla extract
- 1/2 cup Heavy Whipping Cream
- 1/2 tsp Stevia glycerite
- 25 drops Vanilla Creme liquid stevia
- 1/4 cup Dark Chocolate ChipsLily’s Dark Chocolate chips
- 1/4 cup Chocolate ChipsEnjoy Life Semi-sweet mini chips
Pyurfic Baking Blend is made with 2 parts Pyure sweetener and 1 part xylitol.
In a small bowl, whisk together the coconut flour, almond flour, xanthan gum, baking soda, baking powder, Pyurfic Baking Blend and salt.
In a separate bowl, whisk together the softened butter, eggs, and vanilla extract. Stir in the Stevia glycerine, and Sweetleaf Sweet Drops. Mix in the heavy cream.
Add in the coconut flour mixture, stirring until fully incorporated.
Fold in the dark chocolate chips and 1 tablespoon of mini chocolate chips. Chill the cookie dough for 10 minutes.
Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
Drop the cookie dough into 12 scoops onto the prepared baking sheet. Moisten your hands, and gently shape into rounded mounds. Flatten to your desired thickness and width. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 12-15 minutes. Cool on the baking sheet for 10 minutes before transferring onto a wire rack.