Double Chocolate 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

Preheat oven to 350°F. Line a baking sheet with parchment paper, or a silicone baking mat and set aside.
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.
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).
On parchment paper, roll dough into a log and divide into 15 pieces.
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.

NUTRITIONAL CONTENT PER COOKIE

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