Girl.Scout.Cookies. These are absolutely delicious! The only thing I have changed from the original recipe I found online is that I use almond butter instead of peanut butter. You can use both butters, whatever your taste buds desire, I’m just using almond butter since I’m allergic to peanuts. They look fancy, and they are! But they are not hard to make at all, promise 🙂 Now go bake and don’t forget to let me know how they turned out! Note: These cookies taste best made a day ahead.
- 1 large egg, room temperature
- 1/2 cup melted salted butter
- 1 teaspoon vanilla extract
- Just less than 2 cups blanched almond flour
- Heaping 1/2 cup confectioners Swerve
- 1/2 teaspoon baking powder
- 1/3 cup no sugar added almond or peanut butter
For the coating
- Heaping 1 1/4 cup keto friendly chocolate chips
- 1.5 tablespoons refined coconut oil (you can use unrefined oil too, it will just add a coconut flavor to your coating)
- Preheat your oven to 300 F and prepare a baking sheet with silicone sheet or parchment paper.
- In a medium size bowl, add one large egg and whisk until well combined.
- Poor in the melted butter, add the vanilla extract and whisk until well combined. Set aside.
- In a larger bowl, add the almond flour, sift in the sugar and add the baking powder. Whisk until well combined.
- Poor the wet ingredients into the bowl with the dry ingredients and mix with a spatula until a thick cookie dough forms. If you find the dough to be too thin, add almond flour 1 tablespoon at a time. Mix well after each addition and check consistency.
- Use a tablespoon sized cookie scoop to scoop out cookie dough and use your hands to roll the dough into balls. Put your cookies on your prepared baking sheet. It wasn’t in the original description but I flattened my cookies a bit with the heel of my hand and they turned out great.
- Bake for 10-12 minutes.
- Let the cookies cool down on the baking sheet. They will need to set after baking and they will be very soft right out of the oven, so do not move or transfer them until they are set.
- Once the cookies are completely cool, put 1 teaspoon nut butter of your choice on top of each cookie. Put the sheet in the fridge and let cool for at least an hour, or until the cookies have hardened.
- When the cookies are almost done cooling, make the chocolate coating. Put the chocolate chips and coconut oil in a microwave safe bowl. Put the bowl in the microwave for 30 seconds. Stir well. If not completely melted, put the bowl back in 20 second increments, stirring after each 20 seconds. (mine only needed 30 seconds and a really good stir. Be careful not to overheat).
- Prepare a new cookie sheet with parchment paper to let the cookies rest on to cool after coating on the chocolate.
- Take your cookies out of the fridge and repeat the next steps for all cookies: Dip the top of the cookies in the chocolate syrup/mix and then use a fork to flip the cookie and coat the bottom and sides. Lift the cookie with the fork and place on your prepared cookie sheet.
- Put them in the fridge. The original recipe states to put them in the fridge for at least an hour. They will be set by then but will the coating will get soft easily when your pick them up. For best flavor and consistency, I’d make them a day ahead.
Stats per serving (1 cookie):
Fat: 13.5 g
Carbs: 5.4 g
Fiber: 2.4 g
Net carbs: 3 g
Protein: 2.8 g
Source: Go check this guy out! His name is Joe Duff and he has a ton of great recipes! His website is called http://www.thedietchefs.com