Low Carb &
Gluten Free
Chocolate Chip Cookies
INGREDIENTS:
1/2 cup Brown Swerve*
1 stick softened Butter
2 Egg Yokes
1 tsp Vanilla Extract
1 1/2 cups Almond Flour
2 Tbs Lupin Flour*
1/2 tsp Baking Powder
1/2 tsp Baking Soda
Pinch of salt
1/2 cup Chocolate Chips
Instructions:
Preheat over to 350
Combine all dry ingredients.
In a separate bowl cream together sweetener & butter. Add your egg yolks and vanilla extract. Add dry ingredients to your wet in 3 parts. Don’t over mix! Once that’s fully combined fold in your chocolate chips. And feel free to add any type of nuts you like.
Bake for 10-12 minutes. The longer you cook the more crunchy they become. BUT DO NOT OVER COOK! These cookies may not look done but remove them anyway. Also, let cool at least 15 minutes on the baking tray. These cookies can be pretty delicate initially but they’ll setup great if you’ll give them time.
I typically get about 15 cookies per batch.
*Replacements
-For the Swerve Brown you can use another type of sugar substitute but I’ll then add 1 Tbs dark Molasses
-Lupin Flour can’t be found at the grocery store. It’s a very healthy flour (it comes from a Legume so if you have a peanut allergy LEAVE IT OUT) and I get mine on Amazon. But you can use Coconut flour in place of the Lupin.
Macros per cookie:
Calories 165
Fat 16 grams
Carbs 1 gram
Protein 4 grams