A low carbohydrate (although not necessarily low calorie) cookie. Please note that this recipe depends on a number of ingredients that you may need to mail order. This is a 1-1-1 ratio cookie (1 part sugar, 1 part fat, 1 parts flour), and will therefore spread when baking. This recipe makes about a dozen cookies.

Ingredients

• 1 TBSP Water
• 1 tsp Golden Flax Meal
• 1/4 tsp Vanilla extract
• 1/4 tsp Baking Soda
• 60g Sugar Substitute (Besti Allulose/Monk Fruit recommended)
• 60g Ghee
• 60g Carbalose flour
• 30g Chocolate Chips (ChocZero recommended)

Instructions

1. Preheat the oven to 350F (or 325F if using convection)
2. Combine the water, vanilla, baking soda, and flax meal into a small bowl and mix well
3. Cream the sugar into the Ghee
4. Blend the flax mixture into the creamed sugar
5. Blend in the flour until fully incorporated
6. Add in the chocolate chips
7. Using two small spoons, separate the dough into roughly a dozen equal sized balls. Then use your hands to turn them into small flat cylinders.
8. Place the cookies on a cookie sheet, keeping them well separated.
9. Bake the cookies for ~8-9 minutes. The cookies are done (but will be soft) when the edges are just browned.
10. Let cool. Or eat immediately. Chocolate chip cookies are like that.

A low carbohydrate (although not necessarily low calorie) cookie. Please note that this recipe depends on a number of ingredients that you may need to mail order. This is a 1-1-2 ratio cookie (1 part sugar, 1 part fat, 2 parts flour), and will therefore be soft but will not spread when baking. This recipe makes about a dozen cookies.

Ingredients

• 60g Sugar Substitute (Besti Allulose/Monk Fruit recommended)
• 60g Ghee
• 1 TBSP Water
• 1/2 tsp Vanilla extract
• 1 tsp Almond extract
• 100g Carbalose flour
• 20g Almond flour
• Raspberry Jam (ChocZero Raspberry recommended)

Instructions

1. Combine the water, vanilla, and almond extract into a small bowl
2. Cream the sugar into the Ghee
3. Blend the water and extracts into the creamed sugar
4. Blend in the flours until fully incorporated
5. Shape the dough into a small cylinder (the wider you make the cylinder, the larger but fewer cookies you will end up with), and wrap it in plastic wrap or equivalent
6. Place the dough in the freezer to firm up (~10 minutes)
7. Preheat the oven to 350F (or 325F if using convection)
8. Cut the dough into slices (cutting across the long axis, so that you end up with many small discs rather than a few long oblongs).
9. Placing each slice onto a firm surface (cutting board or plate), gently press down in the center with your thumb, while using your other hand to help the disc hold its shape and not split
10. Using a spoon, fill the indent with the raspberry jam, and place on a baking sheet
11. Bake the cookies for ~12-14 minutes. The cookies are done (but will be soft) when the top edges are just browned.
12. Let cool.