Slow Cooker - Giant Chocolate Chip Cookie


  • 2/3 cup erythritol and oligosaccharide blend granular sweetener
  • 5-1/2 tbsp butter
  • 1 large egg
  • 1 tsp blackstrap molasses
  • 1/2 tsp vanilla extract
  • 1-1/4 cup almond flour
  • 1 tbsp coconut flour
  • 1-1/2 tsp baking powder
  • 1/8 tsp fine grind sea salt
  • 1/2 tsp xanthan gum
  • 1/2 cup sugar-free stevia-sweetened chocolate chips
  • 1/4 cup Chopped walnuts
  • Line the inner pot with parchment paper and spray with nonstick coconut oil spray. Set aside.
  • Add the sweetener and butter to a large bowl. Using a stand mixer or hand mixer, cream the butter and sweetener until thoroughly combined.
  • Add the egg, molasses, and vanilla extract. Continue to mix until thoroughly combined. Set aside.
  • In a separate large bowl, combine the almond flour, coconut flour, baking powder, sea salt, and xanthan gum. Stir until blended.
  • Add the dry ingredients to the wet ingredients and mix until well combined. Fold in the chocolate chips and walnuts.
  • Add the cookie dough to the prepared inner pot. Using a rubber spatula, spread and press the dough into the bottom of the pot, making sure to cover the bottom completely and filling in any gaps.
  • Cover and lock the lid, but leave the steam release handle in the venting position. Select Slow Cook (High) and set the cook time for 4 hours. When the cook time is complete, press Cancel to turn off the pot.
  • Open the lid and carefully transfer the inner pot with the cookie to a cooling rack. Allow the cookie to cool in the pot for a minimum of 30 minutes or until it reaches room temperature. (The cookie will look soft and doughy, but will become firm as it cools.)
  • Transfer the cooled cookie to a serving plate and slice into 8 equal-sized wedges, or transfer to a resealable container and refrigerate for up to 6 days. Serve warm.
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