Chocolate Chip Cookies

Makes about 28 cookies

Ingredients:

1/2 cup (4 oz.) grass-fed butter
1/3 cup Lakanto sugar subsitute (you can get it on Amazon)
1 tsp. vanilla extract
1 egg + 1 egg white
2 cups of almond flour (blanched, not almond meal)

1/4 cup coconut flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup semi-sweet or bittersweet chocolate chips (the higher the cocoa, the less carbs or use sugar-free chocolate chips)

Directions:

1. Preheat oven to 350°. Line two baking sheets with parchment paper.
2. Mix together butter, sugar substitute, vanilla, and eggs.
3. Add dry ingredients, except for chocolate chips, and mix well.
4. Stir in chocolate chips.
5. Drop about a tablespoon of dough on cookie sheet and lightly press down with a fork.
6. Bake for 15-18 minutes until golden.
7. Store in container with loose fitting lid.

The orginal recipe was from the back of a bag of BlueDiamond Almond Flour. I made some minor modifications to the orginal recipe.

Nutritional Information (these numbers are approximate and will vary on the brand of each ingredient you use.)

1 Cookie Per Serving:

Calories                                  116.6

Total Fat                                   9.8 g

Saturated Fat                   3.9 g

Polyunsaturated Fat       1.3 g

Monounsaturated Fat     3.3 g

Cholesterol                           14.3 mg

Sodium                                  70.0 mg

Potassium                             68.9 mg

Total Carbohydrate                  5.5 g

Dietary Fiber                     1.1 g

Sugars                                5.2 g

Protein                                       2.8 g

Copyright: Michelle Sala 2018