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Low Glycemic Almond Butter Chocolate Chip Cookie

makes 20–22 cookies

Ingredients
  • 2 cups almond flour natural or blanched
  • 1 cup coconut flour
  • ¼ cup flax meal (ground flax seed)
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 3 eggs large
  • ¼ cup coconut oil, softened or melted
  • ¼ cup almond butter
  • ¼ cup honey local
  • ¼ cup maple syrup Vermont is best, Silloway or Rugged Ridge
  • 1 cup mini chocolate chips Enjoy Life
Instructions

  1. Whisk together in a prep bowl: almond flour, coconut flour, flax meal, baking soda, and salt. Set aside.

  2. Mix together (by hand or using an electric mixer): eggs, coconut oil, almond butter, honey, and maple syrup. (I don't use any vanilla or almond as I like the natural almond flavor to come through. If you'd like, you can add a little vanilla and/or almond extract.) Mix in the chocolate chips.

  3. Preheat oven to 375°F. Scoop 2-tablespoon-sized dough balls and place on parchment- or Silpat-lined baking sheet with room to spread. I put 8 on a half-sheet pan. Bake for 11–15 minutes, 12 seems to be the sweet-spot for my oven.