Deep Dish Cookie (Low Carb, Gluten Free)
Equipment
Ingredients
- 2 tablespoons butter room temperature
- 1 tablespoon low carb brown sweetener
- 1 tablespoon low carb granular granular sweetener
- 1/2 scoop Cookies and Cream Shakeology or other protein powder
- 2 tablespoons Lily's chocolate chips
- 2 tablespoon almond flour
- 1 tablespoon coconut flour
- 1/8 teaspoon baking soda
- 1 egg yolk
- 1/8 teaspoon vanilla
- pinch of salt
- 1-2 tablespoons almond milk
Instructions
- Preheat oven to 350 degrees F and grease two ramekins.
- Add softened butter and sweeteners to a medium bowl and mix well with hand beaters.
- Add the remaining ingredients (except the chocolate chips and almond milk) and continue mixing.
- Add 1-2 tablespoons of almond milk so that the dough is not crumbly. You don't want it runny either. It should be thick and moldable.
- Add chocolate chips and fold in with a spatula.
- Split the dough in half and fill the ramekins. The dough should be about an inch thick.
- Bake for 18-22 minutes or until golden on the top.
- Let cool on a cooling rack.
- Each cookie bar can be cut into two as they are quite large! Enjoy!
Nutrition
Serving: 1Calories: 123kcalCarbohydrates: 5gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 61mgSodium: 120mgFiber: 1gSugar: 3g
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