10 Minute Flourless Chocolate Chip Cookies

Serves 14 Prep time 10 Minutes + 10 Minutes Cooling Time Cook Time 10 minutes Attention all chocolate chip cookie lovers! Do you dream of eating warm chocolate chip cookies straight from the oven? This is one dream you can make come true, in a flash, and without the sugar found in most cookies. Your 11th day celebration treat! These delicious 5 minute homemade soft & chewy chocolate chip cookies are made with just four key ingredients. They are low carb, low in sugar, and a great project for the kids, too! Ingredients 1 cup smooth raw almond butter ¼ cup monk fruit sweetener (for baking) or any sweetener of choice 3 tablespoons ground flaxseeds ¾ teaspoon pure vanilla extract (optional) ⅓ cup vegan chocolate chips for baking (avoid GMO sugar and soy additives) Pinch Maldon or sea salt (optional) Preparation 1 Preheat the oven to 350 degrees F. 2 In a large mixing bowl, combine almond butter, monk fruit, ground flaxseeds, and vanilla extract (if using). Gently fold together using a spatula. Once the ingredients are combined and almond butter is less sticky, use your hands to ensure everything comes together. Do not over mix resulting in the mixture separating and breaking apart. 3 Fold in chocolate chips, saving some to top the cookies. 4 Using your hands, create 1” balls placing them on a parchment-lined baking sheet. Press down slightly to flatten and top with the remaining chocolate chips. 5 Bake for 10 minutes. When ready, remove from the oven and immediately sprinkle with Maldon salt (if using). Transfer cookies to cooling rack and allow them to sit for 10 minutes before serving. Typically, sweet treats and desserts contain sugar and refined grains which can spike your blood sugar and suppress your immune system. These vegan homemade chocolate chip cookies use monk fruit as a sweetener. Monk fruit has a zero glycemic index and doesn’t spike your blood sugar. If you choose chocolate chips sweetened with monk fruit or stevia. Nuts are great sources of healthy, anti-inflammatory polyunsaturated fats. They contain antioxidants and minerals like zinc and magnesium in abundance. Nuts, in moderation, may help with a wide variety of things like weight loss, arterial health, and blood pressure. They also may lower the risk of heart disease and cancer and prevent type 2 diabetes. Almonds have nutritional powers! The magnesium they contain may reduce the chance of a sudden heart attack, they prevent diabetes by stabilizing blood sugar, and they deliver minerals like copper and manganese, along with antioxidants such as vitamin E. Another star of this recipe is ground flaxseeds, which has a wonderful nutty taste and helps hold the cookies together. Flaxseeds are a great source of omega-3 fats, dietary fiber, and essential vitamins and minerals. Flaxseeds have powerful, anti-cancer hormone-balancing phytonutrients called lignans. Preheat the oven to 350 degrees F. In a large mixing bowl, combine almond butter, monk fruit, ground flaxseeds, and vanilla extract (if using). Gently fold together using a spatula. Once the ingredients are combined and almond butter is less sticky, use your hands to ensure everything comes together. Do not over mix resulting in the mixture separating and breaking apart. Fold in chocolate chips (chop if necessary), saving some to top the cookies. We used vegan chocolate chips sweetened with coconut sugar, but there are brands that use monk fruit. That will lower the calorie and sugars in the nutritional analysis. Using your hands, create 1” balls placing them on a parchment-lined baking sheet. Press down slightly to flatten and top with the remaining chocolate chips. Bake for 10 minutes. When ready, remove from the oven and immediately sprinkle with Maldon salt (if using). Transfer cookies to cooling rack and allow them to sit for 10 minutes before serving. Nutritional Analysis Per Serving (With Optional Ingredients): Calories: 150.9, Fat: 12.9g, Saturated Fat: 2.3g, Cholesterol: 0mg, Fiber: 3.5g, Protein: 4.4g, Carbohydrates: 10g, Sodium: 86mg, Sugars: 2.3g Cookies could be kept refrigerated for up to 2 weeks or in the freezer for up to 2 months.