⅓ cup sugar free chocolate chips or high % cacao chocolate
Preheat the oven to 350. Line 1 large baking sheet with parchment paper.
In a bowl, sift together almond flour, coconut flour baking soda and salt.
In a large bowl, using an electric mixer on low-medium speed, cream butter, sweetener, egg, and vanilla until smooth.
Add the flour mixture and mix until evenly mixed. Stir in chocolate chips.
Drop 1-2 tablespoon size mounds of dough onto baking sheets, spacing the mounds at least 2 inches apart. Using your the palm of your hand or the bottom of a clean cup, flatten the cookies to the desired size and thickness.
Bake cookies for 10 to 12 minutes, or until slightly golden around the edges. Cool the cookies on the baking sheets for 2-3 minutes then transfer to a wire rack to cool completely.
Serving size: 1 Cookie (Total recipe makes 12 servings) Protein 3.71g, Cals 145, Fat 12.24g, Carbs 7.48g, Fiber 2.28g, Sugar Alcohols 3.09g — NET CARBS: 2.11g