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  2. Recipe!

    Same cookie basics as my snickerdoodle cookies. Makes 36 cookies at only 1.7 carbs each :). Please note you can cut this recipe in half but these don’t last long in the house lol


    Ingredients (all ingredients below are 0 net carbs unless noted. Carbs are by entire recipe content, not by serving)

    3 cups almond flour (1 net carb per 2 tablespoons, so a total of 24 net carbs)

    1.5 cup Truvia plus one tablespoon

    1 cup butter (softened but not melted)

    2 egg (1.2 net carbs)

    2 tsp baking powder

    2 tsp xanthan gum

    2 tsp vanilla extract

    1 bag (9 oz) sugar free chocolate chips (try Lily’s dark chocolate) for total net carbs of 36 in the bag


    Preheat the oven to 350 degrees F. Prep a large cookie sheet by lining either with parchment paper that can bake or a baking silicone mat. You will bake the cookies in 3 batches.

    In a bowl, mix the truvia with the softened butter. Add the eggs and vanilla extract and mix. Add almond flour, xanthan gum, and baking powder. Mix until all ingredients are incorporated, try not to over mix. Add the bag of chocolate chips and mix until evenly distributed

    Take the dough and roll out 12 dough balls in the palms of your hand. On the sheet, evenly space 12 balls, and then press the dough balls into round cookies with about a 1/3 inch thickness. Bake cookies for around 11 or 12 minutes.

    Remove cookie sheets from oven after the bake and let rest on stove or protected counter top (don’t attempt to move the cookies to a wire rack yet or they will fall apart).

    When the cookies are cool enough to handle, let them rest on the wire racks until they cool. Store cookies in ziploc bags or containers once they are cooked

    *please note these taste way better cooled down so the sugar flavor develops. I made these yesterday and they taste awesome today.

    These are awesome enjoyed with a glass of unsweetened cold vanilla almond milk :).

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