Keto Chocolate Peanut Butter Eggs
These chocolate chip cookies don't need gluten to taste AMAZING!
|1 cup BBF Organic Coconut Sugar||
70 in stock
|1/2 cup BBF Virgin Organic Coconut Oil, room temperature||
|1 tsp pure vanilla extract|
|3 Tbsp BBF Organic Agave||
98 in stock
|1 egg (or 1 Tbsp BBF Organic Chia Seeds soaked in 3 Tbsp water for 30 minutes)||
|2 3/4 cups oat flour|
|1 tsp salt|
|1/2 tsp baking soda|
|3/4 cup chocolate chips|
|3/4 cup chopped pecans|
1. Preheat oven to 350°F.
2. In a large mixing bowl cream together coconut oil and coconut palm sugar. Add agave and vanilla and stir with a wooden spoon until thoroughly blended.
3. Stir in flour, salt and baking soda and mix well. Dough will be stiff. Stir in nuts and chocolate chips. Scoop by teaspoon and roll into balls and place on cookie sheet. Bake for 9 – 11 minutes. Transfer to a cooling rack after several minutes.
CALORIES 137 • FAT 7G • PROTEIN 2G • CARBS 18G • FIBER 2G • MAKES 3 DOZEN COOKIES