Crunchy Chocolate Chip Cookies
Makes 18 cookies
Calories per Serving 120
Carbs per Serving 17g
Net Carbs per Serving 5.5g
Prep Time 5 minutes Total Time 30 minutes
Instructions
- Preheat oven to 375º. Line a baking sheet with parchment paper and set aside.
- Add the coconut oil to a medium-sized glass bowl. Microwave for about 15-20 seconds until the oil is almost melted. Let oil cool slightly, then whisk in the vanilla. Then, whisking briskly, add the egg.
- Sprinkle in the dry ingredients: almond flour, sweetener, baking soda, and salt. Stir together with a wooden spoon until combined. Now stir in chocolate chips.
- Scoop cookie dough into balls about 1 1/2 tablespoons each, then flatten the ball out into a disk (cookie dough will not flatten much on its own when baked).
- Bake about 8-9 minutes. The cookies edges should be golden brown when finished. Remove form oven and let cool completely.
- Enjoy immediately, or store in an airtight container.
Notes
- cookies keep in a air-tight container for one week
- delicious as an afternoon power-snack to kick a sweet tooth
- use refined coconut oil to neutralize any strong coconut flavor; unrefined coconut oil works too, but you may notice a stronger coconut flavor
Nutrition Info Per Serving
Serving Size: 1 cookie
Net Carbs | 5.5g |
Calories | 120 |
Total Fat | 10g |
Saturated Fat | 3.5g |
Cholesterol | 10mg |
Sodium | 70mg |
Total Carbs | 17g |
Dietary Fiber | 1g |
Sugars | 1g |
Protein | 3g |
Contains 10.5g ErythritolAllulose |