These ones are also low sugar, and lower carb than most gluten free cookies. This is largely due to the fact that auntie Em is also diabetic. So...she has issues. Don't we all. Xoxo. Love you Em.
Chef Tess' Almond-Toffee Chocolate Chip Cookies
4 Cups Natural Almond Flour
4 large eggs
16 packets Splenda or eqivalent of 1 cup sugar
1/2 tsp Almond Bakery Emulsion
1/2 tsp LorAnn English Toffee Flavor
1 tsp baking powder
1/2 tsp salt
1/2 cup mini-chocolate chips (gluten Free)
For this recipe, just combine all the ingredients. It's very simple.
Place by rounded Tablespoon on a lightly oiled cookie sheet, about an inch apart.
Lightly flatten the cookie dough balls.
Bake 375 degrees 10-12 minutes. Allow cookies to cool on the cookie sheet 3-5 minutes, then transfer to a cooling rack...or your open mouth.
Yield 2 dozen cookies.
There you go! Make some delightful lower sugar, gluten free almond-toffee chocolate chip cookies! Xoxo!
Always My Very Best,
Your Friend Chef Tess