Yield: 24 cookies
Serving size: 1 cookie

Ingredients

• ¼ cup + 1 Tbsp (5 Tbsp) butter, softened
• ¼ cup + 1 Tbsp (5 Tbsp) Monksweet (or Keto sweetener of choice)
• 3 cups (entire bag) #Fearless Keto Vanilla Pancake & Muffin Mix 
• 2 large eggs
• ¼ cup Lily’s chocolate semi-sweet baking chips (or equivalent sugar-free chocolate chips)
• Optional: ¼ cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line large cookie sheet with parchment paper and set aside.
3. In a large mixing bowl, beat butter and sweetener until light and fluffy.
4. Add the egg and continue beating until well blended.
5. Add contents of #Fearless mix, chocolate chips, and chopped walnuts (optional) and beat mixture until it reaches a dough-like consistency.
6. Scoop rounded tablespoons of the dough and place ~1-inch apart onto the lined cookie sheet. You can flatten the dough to the thickness of your choosing (they will not continue to thin or spread out during baking).
7. Bake for 12 to 15 minutes until edges are golden (note: Cookies will continue to cook a few minutes after removing from oven – avoid over-baking).
8. Allow to cool for a few minutes (will harden as they cool) and enjoy!