Low Carb Gluten Free Chocolate Chip Cookies

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/2 cup Whey protein powder, low carb

• Condiments

  • 3/4 tsp Blackstrap molasses
  • 1/4 tsp Stevia glycerite

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/2 tsp Baking soda
  • 1/2 cup Chocolate chips, sugar-free
  • 2 tbsp Peanut flour
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 cup Walnuts or pecans

• Dairy

  • 1/2 cup Butter

• Other

  • ½ cup Swerve or erythritol

Found on lowcarbyum.com

Description

Ingredients

• ½ cup butter, softened
• ½ cup Swerve or erythritol
• ¼ teaspoon stevia glycerite
• ¾ teaspoon blackstrap molasses
• 1 large egg
• ½ cup almond flour
• ½ cup low carb whey protein powder, vanilla flavor
• 2 tablespoons peanut flour (12% fat)
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sugar-free chocolate chips
• ½ cup chopped walnuts or pecans

Directions

• Preheat oven to 375°F. Line baking sheets with parchment paper or use a non-stick baking mat.
• Beat together butter, erythritol, stevia glycerite, and molasses until light and fluffy. Add egg and beat well.
• In a separate bowl, stir together almond flour, vanilla whey protein powder, peanut flour, baking soda and salt.
• Stir almond flour mixture into butter mixture until blended. Stir in chocolate chips and chopped nuts.
• Use cookie scoop to measure and drop onto prepared baking sheets about 2 inches apart.
• Bake for 8-12 minutes, or until golden. Allow to cool for a couple minutes on baking sheet then remove to wire racks to cool.