• Instagram
• Facebook
• Pinterest

These cookies use only coconut flour (no almond flour at all!), which is such an accomplishment for me. I love almond flour, and it’s easy to work with. But, there are times when I’d like a smooth cookie without the gritty texture of almond flour—and that’s what coconut flour provides. I hope you all enjoy these sweet cookies. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!

Entire batch = 10.33g net carbs
Separated into 16 cookies, each cookie = 0.65g net carbs

Ingredients:

• 2 large eggs
• 1/3 cup, 1 Tbsp. coconut flour, combined
• 1/3 cup melted butter
• 1/3 cup sugar-free imitation honey
• 1/3 cup sugar-free syrup
• 1/4 cup sugar-free chocolate chips
• 1 tsp. baking powder
• 1 tsp. imitation vanilla extract
• 1 tsp. sea salt

---

Directions:

1. Preheat oven to 350 degrees, line a large baking sheet with foil, and lightly grease.
2. In a mixing bowl, combine all dry ingredients (coconut flour, baking powder, and salt). Mix well.
3. In a microwave-safe measuring cup, melt butter. Add in honey, syrup, and imitation vanilla extract. Mix well.
4. Pour wet ingredient mixture into bowl. Add in eggs. Mix well.
5. Stir in chocolate chips.
6. Refrigerate dough for 20-30 minutes. (This is important so that the butter gets back up to room temperature and prevents the cookies from spreading).
7. On lined baking sheet, spoon sixteen 1-1.5″ dough balls. (You may need to bake two or three batches).
8. Bake for 12 minutes and let cool completely on baking sheet.