Cookies - Chocolate Chip - (Paleo-Friendly)


Prep Time

10 min

Prep Notes

Cooking Time

about 12 min

Yields

24

Ingredients


Directions


    1. Preheat oven to 325 F, and line 2 baking sheets with parchment paper or silicon baking mats, or can grease them.
    2. In a large mixing bowl with electric hand beater or  a stand mixer, cream butter and granulated sweetener  until well combined.  
    3. Add egg, molasses, and vanilla extract to mixing bowl and mix in until combined.
    4. In a separate large mixing bowl combine: almond flour, coconut flour, baking powder, and sea salt. Stir until combined.
    5. Add the dry ingredients to the wet ingredients  and mix in until combined.
    6. Fold in chocolate chips and pecans.
    7. Place tbsp size spoonfuls across cookie sheet 1 ½ inches apart.
    8. Bake for 12 to 15 minutes, or until cookies are browned on the bottoms.
    9. Remove and cool for at least 25 minutes or longer, or until cookies firm up and set

Notes


The best part of these is the raw organic honey keeps the insides of these chewy for days and it's like no other cookie texture I have ever had.


NUTRITIONAL DATA (OR LOW CARB VERSION): YIELD: 24 COOKIES, SERVING SIZE: 1 COOKIE, CAL: 90, CARBS: 3 G, NET CARBS: 2 G, FIBER: 1 G, FAT: 8 G, PROTEIN: 2 G, SUGARS: 1 G