Chocolate Chip Cookies

Yields 30 Cookies

Approximately 28 Sugar Calories per cookie

Ingredients

• 2 Cups + 5 Tbs - Almond Flour
• 1 Cup - Coconut Sugar (768 Sugar Calories)
• 1 Tbs - Coconut Flour
• 1/2 Tsp + 1/8 Tsp - Guar Gum
• 2 Tsp - Baking Soda
• 2 Tbs - Vanilla Whey Protein
• 2 Tbs - Flaxseed *Pureed
• 2 Tsp - Vanilla Extract
• 2 - Large Eggs
• 1 Cup - Butter melted or room temp
• 1 Bar - 90% Lindt Chocolate broken into pieces (70 Sugar Calories)

Directions

1. Pre-heat oven to 350
2. Whisk together dry ingredients
3. Add eggs, butter, & vanilla extract. Whisk till well combined. Let sit for a few to let the batter thicken.
4. Place chocolate bar in freezer bag. Break up bar using meat pounder or rubber mallet. 
5. Fold in chocolate chips.
6. Place parchment paper on large cookie sheet. Scoop 2 Tbs worth of batter onto parchment paper. I could only place 9 cookies per sheet (12 x 16 sheet) because they spread. 
7. Bake for 15 minutes
8. Let cookies cool before removing from paper. 

*Puree flaxseed in a magic bullet till pureed to powder form.

Enjoy!