Low Carb Chocolate Chip Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Splenda, granulated

• Baking & Spices

  • 1 1/4 cups Almond flour
  • 1/2 tsp Baking powder
  • 1/3 cup Chocolate chips
  • 2 tbsp Coconut flour
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Walnuts

Found on bakingoutsidethebox.com

Description

Ingredients

• 1¼ cups almond flour
• 2 T coconut flour
• ½ cup granulated Splenda (or Swerve)
• ½ tsp. baking powder
• ¼ tsp. salt
• 4 T. coconut oil, melted
• 1 egg
• 1½ tsp. vanilla extract
• ⅓ cup chocolate chips
• ¼ cup chopped walnuts

Directions

• Heat oven to 350 degrees.
• Line a cookie sheet with parchment.
• stir all the dry ingredients together and then mix in the wet ingredients.
• Combine until dough is smooth and all ingredients are well incorporated.
• Divide dough evenly into 16 balls and place on the cookie sheet.
• Flatten each ball of dough with bottom of glass, as cookies will not do so on their own.
• Bake for 9-12 mins.until cookies are a light golden brown. do not allow to over brown.
• Remove cookie pan from oven and allow cookies to cool slightly and set up before removing to cooling rack.

Nutrition