Cherry Pecan Oatmeal Cookies

Yields 18 Cookies

Approximately 43 Sugar Calories per cookie

Ingredients

• 1/2 Cup + 1 Tbs - Low Carb Flour (72 Sugar Calories)
• 1 Cup - Coconut Sugar (768 Sugar Calories) 
• 1/4 Cup - Coconut Flour
• 1/4 Cup + 1 Tbs - Almond Flour
• 1 1/2 Cup - Old Fashioned Oats (192 Sugar Calories)
• 1 Tsp - Baking Soda
• 1/4 Cup - Unsweetened Vanilla Almond Milk
• 1 Tsp - Vanilla Extract
• 2 - Large Eggs
• 1/2 Cup - Dried Cherries (256 Sugar Calories)
• 1/2 Cup - Butter melted or room temp
• 3/4 Cup - Chopped Pecans

Directions

1. Pre-heat oven to 350
2. Whisk together dry ingredients
3. Add eggs, butter, milk, & vanilla extract. Whisk till well combined. Let sit for a few to let the batter thicken.
4. Using a fork add dried cherries and chopped pecans. Batter will be thick. 
5. Place parchment paper on large cookie sheet. Make a 2" size ball and place onto parchment paper. Use a fork to flatten because the batter will not flatten on it's own. 
6. Bake for 22 minutes
7. Let cookies cool before removing from paper. 

Note: The cookies are crispy on the bottom the first day. After that they become soft like the rest of the cookies. 

Enjoy!

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!