PCOS-Friendly Chocolate Chip Cookies
Makes 24 cookies; 1 serving: 2 cookies
These are sure to satisfy your cookie craving. And the high- fat content of the almond butter and flour will help you to feel satiated after eating one or two cookies—you won’t feel the need to eat the whole batch.
⅓ cup finely ground almond flour
⅓ cup coconut sugar
½ teaspoon baking soda
1 cup almond butter (I like Barney Butter brand for these)
1 teaspoon pure vanilla extract
1 organic, free- range egg
½ cup bittersweet chocolate chips (at least 60 percent cacao)
Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, combine the almond four, coconut sugar, and baking soda and mix well. Add the nut butter, vanilla, and egg and mix until combined. Gently fold in the chips. Drop the dough onto the cookie sheet by spoonfuls and gently flatten each one to a 1- inch- diameter disk. Bake for 10 minutes, or until golden brown. Cool on a baking rack.