Taking batters into my own hands...
Taking the batter into my own hands with these coconut flour-based almond butter chocolate chip cookies (whew!) Although I love bakeries, I find that their oversized cookies contain far too many carbs, calories & additives, all of which have unpredictable & detrimental effects on my BGs. By making my own cookies, I can ensure I'm not overdoughin' it on the carbs & can control what ingredients are used for greater BG control. These are sweetened with coconut sugar (brown sugar works too) & contain only ~10 grams of carb per cookie. The almond butter also adds a punch of protein & fat to minimize spikes 👊🏼. If only I could stop nibbling the batter 🙈
- 3/4 cup unsalted almond butter (I used creamy)
- 1/2 cup organic coconut sugar
- 2 tablespoons coconut oil, melted and cooled
- 2 eggs
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips (OK- I used the whole bag....)
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- In a big bowl, mix together almond butter, coconut sugar and coconut oil. After evenly combined, add in eggs.
- Next, add coconut flour, baking soda and salt. Mix until a dough forms. Gently fold in chocolate chips.
- Drop dough onto prepared cookie sheet (Use ~2 Tablespoon dough or ice cream scoop for even portions).
- Bake for ~8-12 minutes or until cookies turn slightly golden brown around the edges.
- Let cookies cool on cookie sheet for at least 5 minutes (the hardest part!!) , then transfer to a cooling rack.