Keto Chocolate Cookies with Vital Wheat Gluten

1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2In a large mixing bowl, combine the vital wheat gluten (1 cup), unsweetened cocoa powder (½ cup), erythritol, baking powder (½ teaspoon), and salt (¼ teaspoon). Mix well until all dry ingredients are evenly distributed.

3In a separate bowl, mix together the cottage cheese (½ cup), unsweetened almond milk (¼ cup), and vanilla extract (1 teaspoon) until smooth and well combined.

4Pour the wet mixture into the dry ingredients and stir until a dough forms. If the dough is too dry, add a little more almond milk, one tablespoon at a time, until it reaches a workable consistency.

5Fold in the sugar-free chocolate chips (½ cup) until they are evenly distributed throughout the dough.

6Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7Flatten each cookie slightly with the back of a fork or your fingers to achieve your desired thickness.

8Bake in the preheated oven for 12-15 minutes, or until the edges are firm and the tops look set.

9Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.