Gluten Free/sugar Free Chocolate Chip Cookies

These are pretty darn close to the real thing guys. I surprised myself!

Oven: 375
Makes about 45 3” cookies

2.5 cups fine almond flour, sifted
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 Tblsp beef gelatin (this is the secret ingredient that makes them chewy like the real thing)
1/2 cup Swerve Brown
1/2 Monkfruit (Lakanto Gold)
1/3 cup Swerve Confectioners
(Mixing sugar subs to counter the aftertaste)
2 sticks butter
1 tsp vanilla
2 large eggs
Lily’s Sugar Free chocolate chips- 8 oz bag.

Mix the almond flour, baking soda, baking powder, and gelatin in a bowl
Cream together butter, sugars, and vanilla till smooth. If you soften the butter first, this is easier. But you’ll have to chill the dough for a couple hours before baking. Add eggs and mix well.
Add dry ingredients a little at a time until they’re all incorporated, scraping the sides occasionally.
Add the chocolate chips and mix well.

Scoop rounded teaspoons onto a cookie sheet about 2” apart and bake until slightly brown around the edges and golden on top. In my oven, that’s around 12 minutes.