Preheat oven to 350 degrees F (see 4th step first…)
In small bowl mix together the oats, baking soda, salt and cinnamon; set aside.
In a large bowl beat the almond butter, coconut sugar, eggs and vanilla with an electric mixer until smooth – 2 minutes.
Mix in dry ingredients with a wooden spoon, then fold in chocolate chips.
For best results, refrigerate the dough for 30 minutes to 1 hour. And then move on to the next step. If you don’t have time, no worries, they will still turn out GREAT – but will be a bit more sticky to work with.
Roll cookies into approx. 2-inch dough balls (I like to use a small ice cream scoop) and place onto cookie sheet approx. 2 inches apart, then barely flatten the top of the cookie (I’ve found it’s best to use 2-3 fingers for this and dip my fingers in a little warm water so that the dough doesn’t stick to my fingers as much.)
Bake the cookies for 10-12 minutes – until the edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely. Repeat with remaining cookie dough.
Store in an airtight container on the counter for up to 7 days, in the fridge for up to 2 weeks or in the freezer for up to 3 months.
#alixbarthnutrition #bloodsugarbalance #bloodsugarcontrol #bloodsugardiet #cleaneatingcookies #diabetes #diabetes2 #diabetescare #diabetesdiet #diabetesfood #diabetesmanagement #diabetestype2 #flourlesscookies #healthychocolatechipcookies #healthycookies #highbloodsugar #holisticnutrition #lowsugar #prediabetes #prediabetic #reversediabetes #reversediabetesnaturally #type2diabetes #antiinflammatory
Ingredients
Directions
Preheat oven to 350 degrees F (see 4th step first…)
In small bowl mix together the oats, baking soda, salt and cinnamon; set aside.
In a large bowl beat the almond butter, coconut sugar, eggs and vanilla with an electric mixer until smooth – 2 minutes.
Mix in dry ingredients with a wooden spoon, then fold in chocolate chips.
For best results, refrigerate the dough for 30 minutes to 1 hour. And then move on to the next step. If you don’t have time, no worries, they will still turn out GREAT – but will be a bit more sticky to work with.
Roll cookies into approx. 2-inch dough balls (I like to use a small ice cream scoop) and place onto cookie sheet approx. 2 inches apart, then barely flatten the top of the cookie (I’ve found it’s best to use 2-3 fingers for this and dip my fingers in a little warm water so that the dough doesn’t stick to my fingers as much.)
Bake the cookies for 10-12 minutes – until the edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely. Repeat with remaining cookie dough.
Store in an airtight container on the counter for up to 7 days, in the fridge for up to 2 weeks or in the freezer for up to 3 months.