²⁄₃ cup erythritol and oligosaccharide blend granular sweetener

5¹⁄₂ tbsp butter

1 large egg

1 tsp blackstrap molasses

¹⁄₂ tsp vanilla extract

1¹⁄₄ cup almond flour

1 tbsp coconut flour

1¹⁄₂ 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

1 Line the inner pot with parchment paper and spray the paper with nonstick coconut oil spray. Set aside.

2 Add the sweetener and butter to a large bowl. Using a stand mixer or hand mixer, cream the butter and sweetener until thoroughly combined.

3 Add the egg, molasses, and vanilla extract. Continue to mix until thoroughly combined. Set aside.

4 In a separate large bowl combine the almond flour, coconut flour, baking powder, sea salt, and xanthan gum. Stir until blended.

5 Add the dry ingredients to the wet ingredients and mix until well combined. Fold in the chocolate chips and walnuts.

6 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 fill in any gaps.

7 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.

8 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.)

9 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.

tip This cookie is preservative-free and perishable, so any leftovers must be refrigerated.

Giant Chocolate Chip Cookie