If you’re a chocoholic like me, these will blow your hair back! Oh em goodness!!! Refrigerating dough keeps cookies from spreading.
Ingredients
- 1 cup butter - room temperature
- 2 tsp vanilla extract
- 1 tsp caramel extract
- 1 cup SweetEs Fusion Sweet
- 1 cup almond flour
- 1/4 tsp mineral salt
- 1/2 tsp xanthan gum
- 1/4 tsp baking soda
- 1/3 cup peanut flour
- 2/3 cup cocoa powder
- 1 egg
- 1 Lily’s milk chocolate bar - chopped
- 2/3 cup Lily’s chocolate chips
Instructions
- Cream butter, vanilla and caramel r tracts, on low speed for 10 minutes
- While butter is creaming, add all dry ingredients to a separate mixing bowl
- Add dry ingredients to butter, continue mix on low speed for 1-2 minutes
- Add egg, mix 1 minute
- Add chopped chocolate and chips. Fold in by hand
- Place in freezer for 30 minutes
- Spoon/scoop mounds onto parchment lined baking sheet, bake for 12-15 minutes at 350
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