Everyone likes chocolate chip cookies. Not everyone wants to use regular white flour and some need to be gluten free. 
This recipe uses Hodgson Mill Almond flour/meal, Truvia brown sugar blend, and Hershey’s sugar free chocolate chips.
This is not a low calorie food, nor especially low carb, but is pretty low sugar at 2.6 grams per cookie.
Ingredients
2 cups almond flour
1/4 cup brown sugar
2 tbsp softened butter
2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 large egg
1/2 cups chocolate chips
Directions
- Preheat oven to 350°
- Line cookie sheet with parchment paper. Parchment paper is highly recommended because these cookies can be fragile and need an easy release.
- Mix all ingredients together except the chocolate chips.
- Add the chocolate chips.
- Scoop about 1 teaspoon of dough onto prepared cookie sheet.
- Flatten and shape cookies to about 2″ diameter.
- Bake for 12-14 minutes, until golden brown. Allow cookies to cool before removing.
Yields 12 cookies
Nutritional information per cookie (based on products used)
155 Calories
11 Fat
12 Carbs
1 Fiber
2.6 Sugar
3.8 Protein
