Chocolate Chunk Almond Flour Cookies

Name: Chocolate Chunk Almond Flour Cookies
Cuisine: American
Ingredients: •𝟷 𝘵𝘣𝘴𝘱 𝘰𝘧 𝘨𝘳𝘰𝘶𝘯𝘥 𝘧𝘭𝘢𝘹 + 𝟸 𝘵𝘣𝘴𝘱 𝘰𝘧 𝘸𝘢𝘵𝘦𝘳; •𝟷/𝟸 𝘤𝘶𝘱 𝘰𝘧 𝘤𝘰𝘤𝘰𝘯𝘶𝘵 𝘴𝘶𝘨𝘢𝘳; •𝟷/𝟹 𝘤𝘶𝘱 𝘰𝘧 𝟷𝟶𝟶% 𝘥𝘳𝘪𝘱𝘱𝘺 𝘢𝘭𝘮𝘰𝘯𝘥 𝘣𝘶𝘵𝘵𝘦𝘳; •𝟷/𝟺 𝘤𝘶𝘱 𝘰𝘧 𝘮𝘦𝘭𝘵𝘦𝘥 𝘤𝘰𝘤𝘰𝘯𝘶𝘵 𝘰𝘪𝘭; •𝟸 𝘵𝘴𝘱 𝘰𝘧 𝘱𝘶𝘳𝘦 𝘷𝘢𝘯𝘪𝘭𝘭𝘢 𝘦𝘹𝘵𝘳𝘢𝘤𝘵; •𝟷/𝟸 𝘵𝘴𝘱 𝘰𝘧 𝘱𝘪𝘯𝘬 𝘴𝘢𝘭𝘵; •𝟹/𝟺 𝘤𝘶𝘱 𝘰𝘧 𝘧𝘪𝘯𝘦 𝘢𝘭𝘮𝘰𝘯𝘥 𝘧𝘭𝘰𝘶𝘳; •𝟷/𝟹 𝘤𝘶𝘱 𝘰𝘧 𝘢𝘳𝘳𝘰𝘸𝘳𝘰𝘰𝘵 𝘱𝘰𝘸𝘥𝘦𝘳; •𝟷 𝘵𝘴𝘱 𝘰𝘧 𝘣𝘢𝘬𝘪𝘯𝘨 𝘴𝘰𝘥𝘢; •𝟷/𝟸 𝘤𝘶𝘱 𝘰𝘧 𝘤𝘩𝘰𝘱𝘱𝘦𝘥 𝘥𝘢𝘳𝘬 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘰𝘳 𝘮𝘪𝘯𝘪 𝘤𝘩𝘪𝘱𝘴 + 𝘮𝘰𝘳𝘦 𝘧𝘰𝘳 𝘵𝘰𝘱𝘱𝘪𝘯𝘨, 𝘥𝘧 & 𝘳𝘦𝘧𝘪𝘯𝘦𝘥 𝘴𝘶𝘨𝘢𝘳 𝘧𝘳𝘦𝘦 𝘪𝘧 𝘥𝘦𝘴𝘪𝘳𝘦𝘥

1 step

Updated at: Mon, 12 Feb 2024 03:05:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2505.3 kcal (125%)

Total Fat175.7 g (251%)

Carbs208.1 g (80%)

Sugars140.4 g (156%)

Protein40.9 g (82%)

Sodium2139.7 mg (107%)

Fiber24.3 g (87%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 Tbspground flax

2 Tbspwater

½ cupcoconut sugar

⅓ cupalmond butter

100% drippy

¼ cupcoconut oil

melted

2 tsppure vanilla extract

½ tsppink salt

¾ cupalmond flour

fine

⅓ cuparrowroot powder

1 tspbaking soda

½ cupdark chocolate

chopped, or mini chips, more for topping, df & refined sugar free if desired

Instructions

Step 1

𝘊𝘰𝘮𝘣𝘪𝘯𝘦 𝘧𝘭𝘢𝘹 & 𝘸𝘢𝘵𝘦𝘳, 𝘵𝘩𝘦𝘯 𝘴𝘦𝘵 𝘧𝘰𝘳 𝟹-𝟻 𝘮𝘪𝘯𝘶𝘵𝘦𝘴 𝘶𝘯𝘵𝘪𝘭 𝘵𝘩𝘪𝘤𝘬. 𝘛𝘩𝘦𝘯, 𝘢𝘥𝘥 𝘤𝘰𝘤𝘰𝘯𝘶𝘵 𝘴𝘶𝘨𝘢𝘳, 𝘢𝘭𝘮𝘰𝘯𝘥 𝘣𝘶𝘵𝘵𝘦𝘳, 𝘤𝘰𝘤𝘰𝘯𝘶𝘵 𝘰𝘪𝘭, 𝘷𝘢𝘯𝘪𝘭𝘭𝘢, & 𝘱𝘪𝘯𝘬 𝘴𝘢𝘭𝘵. 𝘚𝘵𝘪𝘳 𝘶𝘯𝘵𝘪𝘭 𝘤𝘰𝘮𝘣𝘪𝘯𝘦𝘥. 𝘈𝘥𝘥 𝘢𝘭𝘮𝘰𝘯𝘥 𝘧𝘭𝘰𝘶𝘳, 𝘤𝘩𝘰𝘱𝘱𝘦𝘥 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦, 𝘢𝘳𝘳𝘰𝘸𝘳𝘰𝘰𝘵 𝘱𝘰𝘸𝘥𝘦𝘳, & 𝘣𝘢𝘬𝘪𝘯𝘨 𝘴𝘰𝘥𝘢. 𝘚𝘵𝘪𝘳 𝘶𝘯𝘵𝘪𝘭 𝘤𝘰𝘮𝘣𝘪𝘯𝘦𝘥. 𝘜𝘴𝘦 𝘢 𝟸 𝘵𝘣𝘴𝘱 𝘤𝘰𝘰𝘬𝘪𝘦 𝘴𝘤𝘰𝘰𝘱 𝘵𝘰 𝘱𝘰𝘳𝘵𝘪𝘰𝘯. 𝘗𝘭𝘢𝘤𝘦 𝘰𝘯 𝘢 𝘭𝘢𝘳𝘨𝘦 𝘱𝘢𝘳𝘤𝘩𝘮𝘦𝘯𝘵 𝘭𝘪𝘯𝘦𝘥 𝘣𝘢𝘬𝘪𝘯𝘨 𝘴𝘩𝘦𝘦𝘵. 𝘋𝘰 𝘯𝘰𝘵 𝘧𝘭𝘢𝘵𝘵𝘦𝘯. 𝘓𝘦𝘢𝘷𝘦 𝟸 𝘪𝘯𝘤𝘩𝘦𝘴 𝘪𝘯 𝘣𝘦𝘵𝘸𝘦𝘦𝘯 𝘦𝘢𝘤𝘩 𝘤𝘰𝘰𝘬𝘪𝘦. 𝘛𝘰𝘱 𝘸𝘪𝘵𝘩 𝘦𝘹𝘵𝘳𝘢 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘤𝘩𝘶𝘯𝘬𝘴 𝘪𝘧 𝘥𝘦𝘴𝘪𝘳𝘦𝘥. 𝘉𝘢𝘬𝘦 𝘢𝘵 𝟹𝟻𝟶° 𝘧𝘰𝘳 𝟷𝟶-𝟷𝟸 𝘮𝘪𝘯𝘶𝘵𝘦𝘴. 𝘐𝘮𝘮𝘦𝘥𝘪𝘢𝘵𝘦𝘭𝘺 𝘢𝘧𝘵𝘦𝘳 𝘳𝘦𝘮𝘰𝘷𝘪𝘯𝘨 𝘧𝘳𝘰𝘮 𝘵𝘩𝘦 𝘰𝘷𝘦𝘯, 𝘶𝘴𝘦 𝘢 𝘣𝘰𝘸𝘭 𝘰𝘳 𝘳𝘰𝘶𝘯𝘥 𝘤𝘰𝘰𝘬𝘪𝘦 𝘤𝘶𝘵𝘵𝘦𝘳 𝘵𝘩𝘢𝘵 𝘪𝘴 𝘢 𝘭𝘪𝘵𝘵𝘭𝘦 𝘣𝘪𝘨𝘨𝘦𝘳 𝘵𝘩𝘢𝘯 𝘵𝘩𝘦 𝘸𝘪𝘥𝘵𝘩 𝘰𝘧 𝘤𝘰𝘰𝘬𝘪𝘦 𝘵𝘰 𝘳𝘰𝘭𝘭 𝘢𝘳𝘰𝘶𝘯𝘥 𝘵𝘩𝘦 𝘦𝘥𝘨𝘦𝘴 & 𝘳𝘦𝘴𝘩𝘢𝘱𝘦 𝘪𝘯𝘵𝘰 𝘮𝘰𝘳𝘦 𝘶𝘯𝘪𝘧𝘰𝘳𝘮 𝘤𝘪𝘳𝘤𝘭𝘦𝘴 𝘪𝘧 𝘥𝘦𝘴𝘪𝘳𝘦𝘥. 𝘊𝘰𝘰𝘭 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦𝘭𝘺. 𝘚𝘵𝘰𝘳𝘦 𝘪𝘯 𝘢𝘯 𝘢𝘪𝘳𝘵𝘪𝘨𝘩𝘵 𝘤𝘰𝘯𝘵𝘢𝘪𝘯𝘦𝘳 𝘢𝘵 𝘳𝘰𝘰𝘮 𝘵𝘦𝘮𝘱 𝘧𝘰𝘳 𝟼-𝟽 𝘥𝘢𝘺𝘴.

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