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Low Glycemic Chocolate Chip Cookie

makes 18

Ingredients
  • 3 cups almond flour natural or blanched
  • ½ cup oat flour or coconut flour
  • ¼ cup flax seed, ground
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 2 eggs large
  • ½ cup coconut oil, softened or melted
  • ¼ cup honey local is best
  • ¼ cup maple syrup Vermont is best, Silloway or Rugged Ridge
  • ½ teaspoon almond extract optional
  • ½ teaspoon vanilla extract
  • 1 to 1½ cups chocolate chips or chunks Enjoy Life minis, Guittard coconut sugar chips, or Hu gems
Instructions

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

  2. Mix together (by hand or using an electric mixer): eggs, coconut oil, honey, maple syrup, almond and/or vanilla extract. Mix in the chocolate chips (go light or heavy, your preference).

  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.