Espresso Chocolate Chip Cookies

Ingredients

¾ cup of unsalted butter
1 tablespoon @innosupps Java Shred (coffee flavour)
1/2 cup of xylitol
½ cup of coconut sugar
1 large egg room temperature
1 large egg yolk room temperature
2 teaspoon vanilla extract
1 ⅔ cup + 1 tablespoon oat flour (2 cups?)//
1 teaspoon baking soda
1 teaspoon salt
¾ cup mini chocolate chips

Instructions

In a large pan, cook the butter over medium heat until the butter solids at the bottom are an amber brown colour. (10 minutes!) Scrape all of the butter into your mixing bowl.

Stir the Java Shred then set the bowl aside to cool to room temperature for about 20 mins.

Whisk in the sugar and egg, egg yolk, and vanilla.

Fold in the flour, baking soda, salt, and chocolate chips until just combined.

Scoop the dough onto a parchment-lined baking tray. Then chill the tray in the freezer for a minimum of 3-4 hours.

When ready to bake, preheat the oven to 180 C. Bake the cookies spaced at least two inches apart for 10-12 minutes or until the edges are golden but the middle is still pale and puffy.

Let the tray cool on a wire cooling rack and enjoy!

Nutrition