Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Flax Meal
  • 2 tbsp Almond Butter (or nut/seed butter of choice)
  • 2 tbsp Light Olive Oil
  • 1/2 tsp Vanilla Extract
  • 2 tbsp Low carb brown sugar ((or your favorite granulated sweetener))
  • 1 pinch Salt
  • 1/4 cup Coconut Flour
  • 1 tbsp Lily's Sugar-Free Chocolate Chips (or 85-90% dark chocolate)

Instruction

  • Prepare the flax egg in a medium mixing bowl by stirring together 1 tbsp flax meal and 2.5 tbsp water. Leave for a few minutes to thicken.
  • Stir in the almond butter, vanilla extract and sunflower oil using a spatula.
  • Stir in the Low carb brown sugar, pinch of salt, and coconut flour. Mix well to form a dough.
  • Stir in the chocolate chips or chunks. Take 1 tbsp of cookie dough and roll into a ball with your hands. Place the ball on a baking sheet and flatten into a cookie shape (the cookies will not spread - thinner cookies result in a crisper cookie).
  • Repeat with the remaining cookie dough.
  • Bake the cookies for 15 minutes at 350 F/ 180 C or until golden around the edges. Do not over bake or they may be dry. Enjoy when completely cooled.
  • Store in an airtight container on the counter or in the refrigerator. Refrigerating mitigates the cooling sensation of the erythritol based sweetener.
  • Makes 8 cookies with each cookie at 0.85 NET CARBS.