Low Carb Chocolate Chip Cookies
(or a nut or seed butter of your choice)
(We used Lakanto Monk Fruit, but you can use coconut sugar)
Ground Flax Seed
(We used a mix of Lily’s Chocolate Chips and chopped 100% chocolate bar)
Make your flax egg by stirring together the ground flax and water. Let this sit for 15 minutes until it has an egg-like consistency.
Preheat your oven to 350 degrees F.
Combine the tahini, sweetener and flax egg until everything is uniformly mixed.
Add in the baking powder, baking soda, salt and vanilla and stir until combined.
Add in the chocolate chips and mix.
Scoop the dough into golf-ball sized servings onto a baking sheet lined with parchment paper.
Bake for 10 minutes. Let the cookies cool completely before removing them from the baking sheet.