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Nutrition Facts
Serving Size 28 g
(Approx. 48 Servings)
Amount Per Serving
Calories 100 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 95 mg 4%
Total Carbohydrate 13 g 4%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 2 g
Vitamin A 2% • Iron 4%
Vitamin C 0% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Carb Conscious Chocolate Chip Cookie

Prep Time
50 minutes
Cook Time
15 minutes
Total Time
1 h 5 m
Serves
48  People

Ingredients

Recipe makes 48 Servings

1 1/2 cup(s) Swerve Brown Sugar Sweetener
8 Oz salted butter, room temperature
1 Tsp vanilla extract
3 large eggs
2 cup(s) coconut flour
1 1/2 cup(s) almond flour
1/4 cup(s) tapioca starch
1 Tsp baking powder
1 Tsp salt
1/2 Tsp cinnamon
1 cup(s) Lily's No Sugar Added Dark Chocolate Chips
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Instructions

1
Preheat oven to 350ºF.
2
In a large bowl, cream sweetener and butter together until light in color. Add vanilla and continue to mix.
3
Beat in eggs one at a time, making sure each egg is completely incorporated before adding the next.
4
In a separate bowl, combine both flours, tapioca starch, baking powder, salt, and cinnamon.
5
Add to the butter mixture in 2 or 3 stages, mixing each addition until completely incorporated. Stir in chocolate chips.
6
Place dough on plastic wrap and tightly wrap to create a log shape. Twist ends to secure the shape then chill 30 minutes.
7
To bake, slice refrigerated dough about 1/4 inch thick. Working in batches, place dough slices on a sheet pan and bake 12 to 15 minutes until browned. Let cool on pan. Enjoy.
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