Keto Chocolate Cookies with Vital Wheat Gluten

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

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

3.In a separate bowl, mix together the cottage cheese, unsweetened almond milk, and vanilla extract until smooth and well combined.

4.Pour 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.

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

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

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

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

9.Remove 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.