The Perfect Low Carb Chocolate Chip Cookie Recipe

It’s another beautiful Friday here in Corpus Christi, TX… Okay let’s be honest. It’s hot, humid and once again I am sweating profusely. Maybe the constant layer of sweat that my body wears is the “pregnancy glow” that everyone talks about??? But any who, it’s finally Foodie Friday again! I am so excited for this weeks recipe. It’s one that I worked on for weeks. I don’t usually share this side of MMW with you guys but recipe creation takes A LOT of work. There is a bunch of time and money that goes into creating just one recipe. What you guys don’t know is that my recipes don’t usually come out as “winners” on the first try. I have to go through a pretty extensive trial and error process to get it juuuuuuust right. I literally tested out SEVEN different batches of cookies on Brad. Needless to say he was grateful when I got the ingredients combination right. So without further delay lets dive right into these ultra gooey chocolate chip cookies!

Happy Friday my friends,

kaili

Servings: 18-24 cookies Prep Time: 5 Min Cook Time: 10 Min Total Time: 15 Min

Ingredients:

• 1 1/2 cups of almond flour (buy in bulk here)*

• 1/2 cup of tapioca flour (my favorite brand buy here)*

• 1 tsp baking soda

• 1/2 cup of Madhava coconut sugar (buy here)

• 1/4 cup of pure maple syrup (room temp)

• 1/4 cup of softened refined coconut oil (DO NOT MELT)

• 2 tsp vanilla extract

• 2/3 cup of Enjoy Life chocolate chips (buy here)

Directions:

1. Preheat the oven to 325˚F.

2. In a large mixing bowl add in softened coconut oil, coconut sugar, vanilla extract and pure maple syrup. With a hand mixer or a wire whisk, mix until smooth and creamy.

3. In a separate bowl mix in almond flour, tapioca flour and baking soda. Whisk all dry ingredients together until well combined.

4. Add half of the dry ingredients into the wet and mix together completely. Add in the remaining dry ingredients and mix until a dough forms. Fold in the chocolate chips.

5. Line a large baking sheet with parchment paper. With a medium cookie scoop, scoop out 18-24 cookies. Bake for 8-10 minutes.

6. Once cookies are done baking, remove from the oven and allow them to cool for 10 minutes.

Nutrition: 1 cookie

Calories: 112 Total Fat: 7g Saturated Fat: 3g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 46.9mg Potassium: 0mg Total Carbohydrates: 12g Dietary Fiber: 1g Sugar: 9g Protein: 2g

NOTES:

*If you are allergic to nuts try swapping out the almond& tapioca flour out for 2 cups of whole wheat flour. You may need to add a tad bit of dairy free milk to create a softer dough. Another flour swap alternative is swapping the almond flour for 1/4 cup + 2 Tbs of coconut flour. So for the recipe you would then use 1/4 cup + 2 Tbs of coconut flour and 1/2 cup of tapioca flour. I have not trued these swaps in this particular recipe. However I have made these swaps in other MMW recipes and the results were delicious!

**All text & images © Copyright Kaili Mills for Measure Me Whole.

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