LOW-CARB CHOCOLATE CHIP COOKIES

Made with Petley Grain Low-Carb All-Purpose Flour

ABOUT 35 MINUTES

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar (or 1 cup granulated monk allulose)
• 1 cup packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 4 cups Petley Grain Low-Carb All-Purpose Flour
• 1 teaspoon salt
• 2 cups chocolate chips (semi-sweet or milk chocolate)

INSTRUCTIONS

1. Preheat the oven

   Preheat your oven to 350°F (175°C) and line large baking sheets with parchment paper.

2. Cream the butter and sugars

   Cream the softened butter, brown sugar, and granulated sugar together in a large bowl using an electric mixer for about 2 minutes until smooth and creamy.

3. Add eggs and vanilla

   Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

4. Combine dry ingredients

   Combine the Petley Grain Low-Carb All-Purpose Flour and salt in a separate bowl, then slowly add the dry mixture into the wet ingredients, mixing just until combined. Do not overmix.

5. Fold in chocolate chips

   Fold in the chocolate chips gently with a wooden spoon or rubber spatula.

6. Scoop the dough

   Scoop balls of dough using a cookie scoop and place them 2 inches apart on a parchment paper covered baking sheet, flatten tops of the dough balls.

7. Bake

   Bake at 350°F for 15 minutes or more, until the bottom is lightly brown.

8. Cool

   Cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

NUTRITION

ESTIMATED PER COOKIE, BASED ON 24 COOKIES

Calories270Total fat14 gSaturated fat6 gTotal carbohydrate33 gDietary fiber3 gNet carbs30 gTotal sugars25 gProtein4 gSodium135 mg

Estimates calculated from the Petley Grain Low-Carb All-Purpose Flour panel (1/4 cup / 30 g: 140 cal, 8 g fat, 10 g carb, 3 g fiber, 5 g protein) plus the remaining recipe ingredients. Actual values vary with cookie size and brands used.

YIELD: About 24 large cookiesBAKE TIME8–10 minutesOVEN350°F / 175°C