1tbspLily's Sugar-Free Chocolate Chipsor 85-90% dark chocolate
Prepare the flax egg in a medium mixing bowl by stirring together 1 tbsp flax meal and 2.5 tbsp water. Leave for a few minutes to thicken.
Stir in the almond butter, vanilla extract and sunflower oil using a spatula.
Stir in the Low carb brown sugar, pinch of salt, and coconut flour. Mix well to form a dough.
Stir in the chocolate chips or chunks. Take 1 tbsp of cookie dough and roll into a ball with your hands. Place the ball on a baking sheet and flatten into a cookie shape (the cookies will not spread - thinner cookies result in a crisper cookie).
Repeat with the remaining cookie dough.
Bake the cookies for 15 minutes at 350 F/ 180 C or until golden around the edges. Do not over bake or they may be dry. Enjoy when completely cooled.
Store in an airtight container on the counter or in the refrigerator. Refrigerating mitigates the cooling sensation of the erythritol based sweetener.
Makes 8 cookies with each cookie at 0.85 NET CARBS.