Red, White, and Blue Chocolate Chip Cookies

Yield: 12-14 cookies

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Cooling Time: 2 hours, 30 minutes
• Total Time: 2 hours, 50 minutes

Ingredients:

• ¾ cup Bake Believe ^® Semi-Sweet Baking Chips
• 1 stick unsalted butter, softened
• ¾ cup firmly packed Brown Swerve
• 1 egg, room temperature
• 1 teaspoon vanilla
• 1 ½ cups almond flour
• ½ teaspoon baking powder
• ½ teaspoon xanthan gum
• ¼ teaspoon salt
• Red and blue food coloring

Instructions:

1. In a large bowl, cream together the softened butter and Brown Swerve with an electric mixer until well incorporated.
2. Add the egg and vanilla, then mix once more.
3. Stir in the almond flour, baking powder, xanthan gum, and salt followed by the semi-sweet chips.
4. Divide the cookie dough into 3 bowls.
5. Color one bowl of dough with red food coloring, one with blue food coloring, and leave the last bowl of dough uncolored.
6. Line a cutting board or countertop with a piece of plastic wrap about 18 inches long.
7. Spoon the cookie dough into 3 long portions right next to each other so that they are touching.
8. Pull the plastic wrap over the dough and twist the ends to make a large log that is about 12 inches long.
9. Place the dough in the refrigerator to chill for at least 2 hours.
10. Preheat an oven to 350°F.  Line 2 cookie sheets with parchment paper.
11. Cut the dough into ½-inch slices.
12. Flatten each slice slightly to form a cookie and place on the cookie sheet, placing the cookies at least 1 inch apart.
13. Bake until the cookies are browned around the edges, about 10 minutes.
14. Allow the cookies to cool for at least 30 minutes.  They will firm up as they cool.
15. Enjoy right away or store in an airtight container at room temperature for up to 3 days.