Safe for those with Dysglycemia (carbohydrate sensitivity).
Total Time: 10 minutes
Yield: 10 small cookies
➤ 1 cup finely ground almond flour
➤ 5 tbsp dark choc chips (sugar free)
➤ 2 tbsp Lakanto monkfruit sweetner
➤ 1/4 tsp sea salt
➤ 1/8 tsp baking soda
➤ 2 tbsp coconut oil
➤ 1 tsp pure vanilla extract
➤ 4 tsp heavy whipping cream
Preheat oven to 325 F. Stir dry ingredients first then add the wet ingredients and stir until completely mixed. Shape into small cookies and place onto cookie sheet. Use the middle rack of the oven and bake 10-12 minutes.