@yaidymakes: The Ultimate Sugar Free "Levain-Style" Cookie 🍪✨ Ingredients: • 2 ¾ cups (308g) blanched, fine almond flour • 1 cup (192g) powdered allulose • 1 tsp baking soda • ½ tsp xanthan gum (essential to prevent crumbling!) • ½ tsp salt • ½ cup (113g) unsalted butter, softened to room temp • 1 large egg, room temp • 2 large egg yolks, room temp • 1 ½ tsp vanilla extract • ½ tsp liquid stevia (or to taste) • 3.2oz (90g) 92% dark chocolate, chopped • 1.5oz (42g) 100% dark chocolate, chopped • 1/3 cup (40g) chopped walnuts or pecans (optional) Instructions: 1. Combine Dry Ingredients: In a bowl, whisk together the almond flour, baking soda, xanthan gum, and salt. Break up any clumps! 2. Cream Butter & Sweetener: In a large bowl, beat the softened butter and powdered allulose with a mixer until smooth and creamy, about 1-2 minutes. 3. Add Wet Ingredients: Beat in the egg, egg yolks, vanilla, and liquid stevia until fully combined. 4. Combine Mixtures: Gradually add the dry ingredients to the wet, mixing only until a thick dough forms. 5. Fold in Add-Ins: Gently fold in the dark chocolate chunks and optional nuts with a spatula. 6. CHILL THE DOUGH (CRUCIAL STEP!): The dough will be soft. Form 6-8 rustic dough balls and place in the freezer for 40 minutes. This is the secret to a thick cookie that doesn't spread! 7. Preheat & Prep: When ready, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. 8. Bake: Place dough balls on the baking sheet a few inches apart. Bake for 13-18 minutes. The edges should be set and light golden brown, but the centers should still look slightly soft and underbaked. 10. COOL COMPLETELY ON THE PAN: This is the final secret! Let the cookies cool on the baking sheet for a minimum of 20-30 minutes. They finish "baking" on the hot pan and will firm up to the perfect soft, dense texture as they cool. Enjoy!

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Thursday 07 August 2025 15:23:11 GMT