Low Carb Chocolate Chip Cookies

2½ cups almond flour
¼ cup walnuts, shelled and chopped
1/2 cup unsalted butter
2 large eggs
½ cup erythritol
½ cup dark chocolate chips
½ teaspoon salt
½ teaspoon baking soda
1 tablespoon vanilla extract

1. Preheat oven to 350 F 2. In a large bowl combine the almond flour, salt, baking soda, and erythritol together. 3. In a separate bowl, melt your butter and mix in the vanilla, dark chocolate chips, eggs, and walnuts. 4. Mix the wet ingredients into the dry ingredients until a cohesive dough has formed. 5. Scoop out 1 Tbsp. of dough per cookie, and place flat onto a cookie sheet. You can flatten them a bit if needed. 6. Bake for 8-10 minutes, or until the edges have turned golden brown. Make sure you keep an eye on them as they can burn quite quickly. 1-2 minutes over will give you a not so great low carb cookie! 7. Remove cookies from the oven and transfer them to a cooling rack. 8. Make sure that the cookies remain stable. If they’re moved or disrupted when they’re hot, they will crumble – as the cool they will get more firm. 9. Leave for about 10-15 minutes to fully cool, and eat to your hearts content!

Serving Size: Makes 40 medium-sized cookies

Number of Servings: 40

Recipe submitted by SparkPeople user RONELLVN.