Keto Chocolate Chip Slicer Bake Cookies

2 cups Almond Meal (I suggest NOT substituting)

¼ cup+ 1 Tbsp Coconut Flour

½ tsp baking soda

1 cup Butter (salted Kerry Gold 1 8oz block)

1 cup Swerve powdered “sugar”

1 tsp Maple Extract

2 tsp Vanilla Extract

2 Eggs

½ bag of Lily’s Stevia sweetened chocolate chips

Toss together almond meal, coconut flour and baking soda in a small bowl and set aside. In another bowl using a hand mixer beat together the softened butter and Swerve until creamy and combined.  Add in the maple and vanilla extract, then the eggs one at a time until fully combined. Add in the flour mixture by hand until all combined. Then add and mix in the chocolate chips.

Place the dough in the center of a large piece of plastic wrap and form into a long log roughly 2” in diameter.  Wrap firmly and then place in the freezer overnight. (If you can not wait overnight for the dough to freeze, at least let the dough sit in the freezer for 20-30 minutes before you bake them.  It’s important to let the dough firm up a bit.

Preheat oven to 325*. Take frozen log out of freezer and unwrap.  With a sharp knife slice ½” rounds from the log and arrange on a parchment lined cookie sheet. Place cookie sheet on middle to upper rack and bake for 10-14 minutes.

Take out of oven and let cool on sheet for a few minutes.  Then slide parchment on to cool counter to cool a bit more.  With a spatula gently remove cookies from parchment paper to plate and serve.  These cookies are really nice if you package them in an airtight container or sealable bag and place in the freezer for later.

Enjoy!