Blueberry Chocolate Chip Mölk Cookies
I know this may seem a little unconventional, but these blueberry chocolate chip Mölk cookies are oddly satisfying. While you can’t go wrong with a chocolate chip cookie, the blueberries and hint of almond extract give a refreshing burst of flavor to this classic favorite.
Mölk of course is a key component to these tasty low-carb treats, helping you get that extra hitter while still enjoying your desserts!
People often say they feel sorry for me because I can’t eat carbs, but I have to say I feel sorry for all of those who think they have to have sugarcoated lies.
Not only do these mölk cookies taste amazing, but they are also guilt-free. I love being able to savor a sweet treat, and not feel like I’m indulging or sabotaging my goals. Rather I can enjoy one, two, or maybe three cookies and instead of feeling like a worthless and tired individual, I’m ready to take on the world…
If everyone gave up sugarcoated lies for Mölk cookies, I think superheroes would be a normal thing. 😉
Ingredient List
1 1/2 Cups Almond Flour
1 Tablespoon Coconut Flour
1/2 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
1/2 Cup Vanilla Mölk
1/2 Teaspoon Baking Soda
Pinch of Salt
1/2 Cup Butter (melted & browned)
1 Large Egg
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
1/3 Cup Sugar-Free Chocolate Chips
1/2 Cup Fresh Blueberries
How to Make Blueberry Chocolate Chip Mölk Cookies
Begin by preheating the oven to 350° Fahrenheit and line a cookie sheet with parchment paper.
Next, melt the butter on medium heat in a small saucepan, stir often, and boil for 3-5 minutes or until the butter has turned a caramel brown color.
I know this is an extra step that may seem unnecessary, but browned butter takes these cookies to a whole other level!
Once the butter has browned remove from heat, and let it cool to room temperature while you mix up the cookies.
In a large mixing bowl combine the almond flour, coconut flour, sweetener, protein powder, baking soda, and salt. Mix together until evenly combined.
Next, add the egg, melted butter, vanilla, and almond extract. Mix with a spatula or by hand until evenly incorporated. The dough may be a bit crumbly but as long as it will hold its shape when pressed it’s perfect!
After the dough has been mixed, add the chocolate chips and blueberries. Fold gently into the dough until evenly distributed.
Roll the dough into approximately two-inch balls and place them on the prepared baking sheet. Leave about 1 1/2 – 2 inches of space between
each cookie.
Press each ball gently with the palm of your hand flattening them until they are about 3/4 of an inch thick.
Bake for 8-10 minutes, or until the edges have begun to brown and the middles crack.
I personally think cookies are almost always better under-baked rather than over-baked, so if they have begun to brown but aren’t fully cracking go ahead and pull them out, I think you will be happy with the results!
After you have baked your cookies, let them cool completely before serving.
If you try these warm, you may not be satisfied with the results! The sweetener used in this recipe loses some of its sweetness when warm. This of course has a huge effect on the flavor of the cookies! Let them cool to room temperature and you will find the flavor to be sublime!
Blueberry Chocolate Chip Mölk Cookies
Ingredients
- 1 1/2 Cups Almond Flour
- 1 Tablespoon Coconut Flour
- 1/2 Cup Brown Sugar Substitute
- 1/2 Cup Vanilla Mölk
- 1/2 Teaspooon Baking Soda
- Pinch Of Salt
- 1/2 Cup Unsalted Butter
- 1 Large Egg
- 1/2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Almond Extract
- 1/3 Cup Sugar-Free Chocolate Chips
- 1/2 Cup Fresh Blueberries
Instructions
- Begin by preheating the oven to 350° Fahrenheitand line a cookie sheet with parchment paper.
- Next, melt the butter on medium heat in a small saucepan, stir often and boil for 3-5 minutes or until the butter has turned a caramel brown color.Once the butter has browned remove from heat, and let it cool to room temperature while you mix up the cookies.
- In a large mixing bowl combine the almond flour, coconut flour, sweetener, protein powder, baking soda, and salt. Mix together until evenly combined.
- Next, add the egg, melted butter, vanilla, and almond extract. Mix with a spatula or by hand until evenly incorporated. The dough may be a bit crumbly but as long as it will hold its shape when pressed it’s perfect!
- After the dough has been mixed, add the chocolate chips and blueberries. Fold gently into the dough until evenly distributed.
- Roll the dough into approximately two-inch balls and place them on the prepared baking sheet.Press each ball gently with the palm of your hand flattening them until they are about 3/4 of an inch thick.
- Bake for 8-10 minutes, or until the edges have begun to brown and the middles crack.
- After you have baked your cookies, let them cool completely before serving.If you try these warm, you may not be satisfied with the results! The sweetener used in this recipe loses some of its sweetness when warm. This of course has a huge effect on the flavor of the cookie!
If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above recipe or our other recipes to make your purchases. As an affiliate marketer, we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.