Double Chocolate Cookies

INGREDIENTS (yield 15 cookies):

  • 1 Tbsp unsweetened vanilla almond milk
  • 3 Tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup monk fruit sweetener

    1. Preheat oven to 350°F. Line a baking sheet with parchment paper, or a silicone baking mat and set aside.
    2. In a medium bowl, combine almond flour, 20/20 powder, baking powder, sea salt and cocoa powder. Add coconut oil, almond milk, and vanilla extract and mix until well combined. Set aside. 
    3. In a small bowl, whisk eggs and monk fruit sweetener until sweetener has dissolved. Pour mixture into the medium bowl and fold until a dough forms (dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if too dry).
    4. On parchment paper, roll dough into a log and divide into 15 pieces.
    5. Roll each piece of dough into a ball, place on the prepared cookie sheet, and flatten using the palm of your hand. Place in oven to bake for 15 minutes. 

    Serves 15, 1 cookie per serving. This is a Step 1 approved dessert recipe. 

    • FOR JOURNALING ON THE F-FACTOR DIET: 4g carbohydrate, 3g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 101 calories, 5g protein, 4g carb, 3g fiber, 3g net carb, 1g sugar, 8g fat, 3g sat fat, 77mg sodium

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