BEST CHOCOLATE CHIP COOKIES PALEO OR LOW CARB:
INGREDIENTS
- 1 ¼ cup almond flour
- 1 tbsp coconut flour
- ⅛ tsp sea salt, * optional
- ⅔ cup sweetener of choice: Swerve sweetener for low carb (or other low carb granulated sweetener equivalent), or use coconut sugar for paleo
- 5 ½ tbsp butter, cold or room temp, or organic palm shortening for dairy free
- ½ tbsp molasses *optional
- ½ tsp vanilla extract
- 1 lg egg
- ½ cup paleo chocolate chips, or sugar free chocolate chips for low carb, or chopped low carb chocolate bar
- ¼ cup chopped pecans *optional
DIRECTIONS:
- Preheat kitchen appliance to 325 F, and line a pair of baking sheets with parchment paper or silicone polymer baking mats, or will grease them.
- In a massive bowl with electrical hand beater or a stand mixer, cream butter and coarse sweetener till well combined.
- Add egg, molasses, and flavouring to bowl and blend in till combined.
- In a separate massive bowl combine: almond flour, coconut flour, leavening, and ocean salt. Stir till combined.
- Add the dry ingredients to the wet ingredients and blend in till combined.
- Fold in chocolate chips and pecans.
- Place tbsp size spoonfuls across cooking utensil one ½ inches apart.
- Bake for twelve to fifteen minutes, or till cookies square measure brunet on the bottoms.
- Remove and funky for a minimum of twenty five minutes or longer, or till cookies arrange and set.
NUTRITIONAL knowledge (OR LOW CARB VERSION): YIELD: twenty four COOKIES, SERVING SIZE: one COOKIE, CAL: 90, CARBS: 3 G, web CARBS: a pair of G, FIBER: 1 G, FAT: 8 G, PROTEIN: a pair of G, SUGARS: one G
*all organic process knowledge square measure estimates supported the merchandise I used*
Source beautyandthefoodie.com/
