By Nadia Al-Samarrie
This is one of my newest and favorite recipes. I wanted something inclusive of every diet, keto, vegan, low carb, and paleo. After experimenting with different ingredients, my third try was a charm. I asked people with other diets to taste my chocolate chip cookies and to tell me the truth.” Don’t worry about my feelings. Your honesty means a lot more to me than my ego.” I said. You can imagine how ecstatic I was when everyone gave it a thumbs up.
I don’t know about you. I sometimes change out certain ingredients if I don’t like what is in a recipe. In this case, how much sugar you use will be subjective. I recommend following my recipe the first time around and make adjustments later. The reason being, you want to make sure you like what I have created for you.
All feedback is appreciated. If you like this recipe- do share it with your friends and family.
Enjoy!!
Nadia
Ingredients
1 ½ Cups of Almond flour
½ Cup of coconut flour
¼ Cup of Swerve granular sugar
2 Tablespoon of Bob’s Egg Replacer or two eggs
¼ Teaspoon of Anthony’s Psyllium Husk Powder
1 teaspoon of Vanilla
½ Teaspoon of salt
½ Teaspoon baking soda
½ Cup of Lily’s Dark Baking Keto Chocolate Chips
Instructions
- Heat Oven to 350 Fahrenheit
- Mix sugar and coconut oil until its creamy
- Mix Bobs Egg Replacer with water
- Mix psyllium with three tablespoons of water
- Mix the egg replacer, psyllium with the wet ingredients sugar and. Then add Vanilla
- Mix almond flour, coconut flour, baking soda, and salt
- Blend the wet and dry mixture
- Add ½ cup of Lily’s Dark Baking Chocolate Chips
- On an oven-safe pan, spray olive oil
- With a cookie scooper- Scoop cookie dough and pat down with your palm, then place on an oven-safe pan.
- Bake for 15 minutes
- Take out of the oven and let cool for 30 minutes to harden the cookie
- Makes 16 cookies
Nutrition Facts:
Serving Size 24
8.76 net carbs per cookies
117 Calorie, Total Fat 8.64g, Saturated Fat 0g, Cholesterol 0mg, Sodium 50.05mg, Total Carbohydrates 9.8g, Fiber 1.04g, Total Sugar 8.31g, Protein 1.46g