Snack: Keto Orange & Chocolate Chunk Cookies

Ingredients

7 Tbsp. Butter
2 Cups Almond Flour
3/4 Cup Granulated Splenda (or any other granulated sweetener – check your ratios)
2 Oz. Dark Chocolate (I used unsweetened bakers chocolate)
2 Large Eggs
1 Tbsp. Orange Zest
1 Tbsp. Fresh Squeezed Orange Juice
1 tsp. Orange Extract
1 tsp. Vanilla Extract
3/4 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt

Instructions

1. In a small mixing bowl, combine the almond flour, baking soda, baking powder, salt and granulated sweetener.
2. In a microwavable safe container, add your butter.
3. Microwave the butter for 20-25 seconds to allow it to melt. Set it aside.
4. Zest your orange and squeeze one half of it to give you the 1 Tbsp. juice.
5. Chop your chocolate up into chunks. Neatness doesn’t matter too much here – as long as there are some decent sized chunks.
6. In a bowl, mix together your butter, orange juice, orange zest, orange extract, and vanilla extract.
7. In a separate container, scramble 2 large eggs.
8. Slowly combine your dry ingredients into your wet ingredients (not including eggs). Once they are combined, add your chocolate.
9. Add the eggs and fold the chocolate into the mixture. It should glisten with moisture once everything is mixed well.
10. Preheat your oven to 350F.
11. On a baking sheet, create a large rectangle with the dough. You can make it as flat as you like, but keep in mind that the flatter it is, the dryer and crispier on the inside they become.

I use these silpats so that I don’t have to use grease. I only got them the other day and I have to say I wish I had bought them a long time ago. I don’t even know how I put anything in the oven without them.
12. Cut your dough up into even rectangles. You should get 16 cookies out of this.
13. Make sure they’re spread apart a little bit to allow proper air flow in between the edges of the cookies.
14. Bake for 20-22 minutes at 350F or until they’re golden brown.
15. Let them cool for 10 minutes, and they’re ready to be eaten!