Double Chocolate Buckeye Blossom Cookies, So Good!! grain free, paleo, low carb, keto.
Print Recipe
5 from 1 vote

Double Chocolate Buckeye Blossom Cookies

Prep Time12 mins
Cook Time10 mins
Total Time22 mins
Course: grain free, low carb, paleo
Cuisine: cookies, treats
Servings: 24
Calories: 62kcal
Author: Stacey

Ingredients

  • ¼ cup coconut flour
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ cup nut butter of choice: almond butter peanut butter or sunflower butter
  • 7 tbsp butter cool temperature and sliced
  • cup sweetener of choice: erythritol for low carb or coconut sugar for paleo
  • 2 eggs
  • cup chocolate chips (stevia sweetened chocolate chips for low carb or Enjoy Life for paleo) *optional
  • Nutty Filling:
  • 2 ½ tbsp nut butter of choice: (almond butter PB, or sunflower butter)
  • 1 tsp sweetener of choice: erythritol for low carb or coconut sugar for paleo
  • 24 individual chocolate chips (stevia sweetened chip for low carb or coconut sugar for paleo

Instructions

  • Preheat oven to 350 F, and line 2 baking sheets with parchment paper.
  • Using an electric mixer, cream together the 7 tbsp butter, ½ cup nut butter, and ⅔ cup sweetener. Mix on medium until creamy. Add 2 eggs and mix together until combined.
  • In a separate medium size bowl sift together: coconut flour, cocoa powder, and baking soda. stir together thoroughly.
  • Add the flour mixture to the butter mixture a little at a time and beat on medium. Scrape sides and continue to mix.
  • Once combined stir in the ⅓ cup chocolate chips.
  • Put the dough in freezer for 12 to 15 minutes to firm up the dough.
  • In a small bowl bowl combine the 2 ½ tbsp nut butter and 1 tsp sweetener. Set aside.
  • Place rounded tbsp of dough on cookie sheets leaving space between each cookie.
  • Using a spoon or your thumb press a small depression in the center of each cookie.
  • Fill each center with the nut butter filling and place one chocolate chip in the center of the nut butter filling.
  • Bake for 10 to 15 minutes.
  • Remove from oven and cool completely until cookies are firm enough to handle.

Notes

*all nutritional data are estimates based on the products I used*

Nutrition

Calories: 62kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Sodium: 140mg | Fiber: 1g | Sugar: 0.5g