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Low Carb Chocolate Chip Cookies


-1 cup almond flour
-1/4 cup coconut flour
-1 tsp baking soda
-1/4 tsp sea salt
-6 Tbs softened grass fed butter
-1/3 cup erythritol or swerve
-1/3 cup almond butter
-1.5 tsp vanilla
-1 egg
-1/3 cup Lily’s Chocolate chips

-Preheat oven to 350 degrees and line a baking sheet with parchment paper.

1. In a mixer, mix butter, vanilla, salt, and ethyritol together.
2. Add egg, almond butter, and baking soda and mix well.
3. Slowly add in almond and coconut flour till and mix.
4. Mix in chocolate chips.
5. Using a cookie scoop, drop 2 Tbs of dough onto cookie sheet. Slightly flatten using your fingers to form more of a cookie shape.
6. Bake for about 11 min, or unti desired consistency. We like our more chewy than crispy.
7. Enjoy! And try to eat just one. I dare you.

Yields: 18 cookies

Less than 2 carbs per cookie*

When counting carbs, we do not account for the erythritol carbs in the chocolate chips since it has no effect on blood sugar.