Is there anything more classic than milk and cookies? I think not. A childhood classic I’m happy to have back in my life in a no sugar, low carb, and gluten free version! Best part is: only 1 net carb per cookie!

Ingredients:

• 1 stick Butter
• 1/2 cup Monk Fruit (I like this brand)
• 1/2 cup Swerve Brown Sugar Replacement
• 2 Tbsp Vanilla
• 1 Whole Egg
• 1 Egg Yoke
• 2 cups Almond Flour
• 1 Tbsp Unflavored Gelatin
• 1 tsp Salt
• 1 tsp Baking Soda
• 1/2 cup Lily’s Chocolate Chips

Directions:

1. Preheat oven to 350º
2. Cream together butter, monk fruit, brown sugar swerve, and vanilla.
3. Add egg and additional egg yoke.
4. In second bowl, mix together almond flour, gelatin, salt, and baking soda.
5. Add dry ingredients to wet and mix until combined.
6. Fold in chocolate chips.
7. Scoop 36 cookies onto silicon mat lined cookie sheets and bake for 12-15 mins until golden.
8. Enjoy!