Chocolate Chip Cookies

Here’s a delicious recipe for diabetic-friendly soft-batch chocolate chip cookies!

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol or another sugar substitute
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (or coconut oil)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, erythritol, baking soda, and salt. Mix well.
3. Cream Butter and Egg: In another bowl, beat the softened butter until creamy. Add the egg and vanilla extract, and mix until well-combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the sugar-free chocolate chips.
5. Shape Cookies: Scoop the dough onto the prepared baking sheet, making rounded balls. Flatten them slightly for a softer texture.
6. Bake: Bake for 10-12 minutes or until the edges are golden. They may look soft in the center but will firm up as they cool.
7. Cool: Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Enjoy your soft-batch cookies without the guilt!