Low Carb/Low Sugar/Low GI Chocolate Chip Cookies
- Number of Servings: 65
Ingredients
Bob's Red Mill Coconut Flour, 14 tbspSalt, 1 tspButter, unsalted, 1 stickCoconut Milk, Thai Kitchen, Light 2oz=1 serving, 8 oz Egg, fresh, 6 large Vanilla Extract, 1 tbspHershey's Sugar Free Chocolate Chips, 15 tbspBenefiber (2 tsp serving), 2 servingGranulated Coconut Palm Sugar, 5 tbsp
Preheat oven to 350 degrees. Line cookies sheets with parchment paper.
Mix coconut flour and salt, set aside.
Beat eggs, add coconut milk and palm sugar, mix thoroughly.
Add melted butter and vanilla, blend.
Add flour mixture, blend together, it will thicken as you mix and as it stands for a minute or two.
Fold in chocolate chips.
Use 1 tbsp cookie scooper, drop 1 tbsp measured scoops onto cookie sheet 1 1/2" apart. Bake for about 10 minutes, just until the outside is no longer sticky. Cookies will be spongy. Take them out and enjoy!
Serving Size: Makes 65 Cookies
Mix coconut flour and salt, set aside.
Beat eggs, add coconut milk and palm sugar, mix thoroughly.
Add melted butter and vanilla, blend.
Add flour mixture, blend together, it will thicken as you mix and as it stands for a minute or two.
Fold in chocolate chips.
Use 1 tbsp cookie scooper, drop 1 tbsp measured scoops onto cookie sheet 1 1/2" apart. Bake for about 10 minutes, just until the outside is no longer sticky. Cookies will be spongy. Take them out and enjoy!
Serving Size: Makes 65 Cookies
Nutritional Info Amount Per Serving
- Calories: 48.9
- Total Fat: 3.3 g
- Cholesterol: 20.9 mg
- Sodium: 44.5 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 1.0 g
- Protein: 0.9 g
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