Chocolate Chip Cookies


4 tbsp of Coconut Oil (or butter)

1 1/2 cup of Almond Flour

2/3 cup of Erythritol (powdered preferably)

1 tsp of Vanilla Powder

1 1/4 of Crushed Hazelnuts

3 oz of Dark Chocolate

1/3 cup of Wheat Bran or Oat Bran (could be substituted for more almond flour)

1 tsp of Baking Powder

1 tbsp of Psyllium Husk Powder

Recipe Steps

Preheat oven to 395F (200C). Mix all ingredients and shape into 10 balls. Flatten them on a baking sheet with parchment paper. Bake for 12 minutes on the middle rack. Let cool for at least 30 mins before serving.