Can a classic cookie be low carb, low sugar and still delightful? You bet! Theses flour-free cookies are made with almonds, so you already benefit from fewer carbs and more protein and healthy fat. The clincher is, almonds are a prebiotic (they feed the good bacteria in your gut). Very low in sugars, which feeds the wrong bacteria in your intestines. I use Lakanto, made from monkfruit and replaces sugar beautifully in baking, yet is zero net carb so it doesn’t create a glycemic response. (Whole Foods should carry it, or your health food store can order it for you, or buy on Amazon!) Using coconut oil or grass-fed butter are both beneficial fats for gut health as well. Bet you can’t eat just one!
Gut Lovin’ Chocolate Chip Cookies
Prep time: 10 mins Cook time: 15 mins
- 2 cups almond meal, or almond flour
- 1/2 cup coconut oil or grass-fed butter, softened or melted
- 1 egg
- ¼ cup Lakanto or coconut sugar
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 1 tablespoon pure vanilla extract
- ½ cup Enjoy Life dark chocolate chips (this brand is free of allergens)
- Preheat oven to 350F.
- In a medium bowl, whisk together the almond flour, sugar, salt, and baking soda.
- In separate bowl mix the butter/coconut oil, egg and vanilla extract, add to the dry ingredients and stir well. Dough should be easy to form. If you need to add a teaspoon or so of water, do so.
- Fold in the chocolate chips, then form balls using a tablespoon’s worth of dough onto a baking sheet lined with parchment paper.
- Bake at 350F for 10 minutes, or until tops start to brown. Allow to cool on the pan for 10 minutes, then serve or store in fridge or freezer.
(adapted from recipe by Wellness Mama)