Aunt Rocky’s Chocolate Chip Flax & Hemp Cookies (Allergen Friendly)

Preheat oven to 350ºF. Cover 2 large cookie sheets with parchment or silicone sheet, set aside.

Put all ingredients in a large mixing bowl. Use a hand mixer or stand mixer to mix thoroughly.

Using a 1-inch cookie scoop, drop onto baking sheet. You need to space them so you can get 19 on each sheet. These cookies spread very little, so you need to shape them into a cookie before baking. With your finger tips damp, push/tap them down into a flat cookie about 2 inches in diameter. (I usually get 38 cookies from this recipe.)

Bake 12–14 minutes, or until browning around the edges. (I bake one pan at a time in my oven, to be sure the heat circulates well.)

Immediately transfer to a cooling rack. They will continue to crisp up as they cool. I leave them on the cooling rack overnight, then store in a covered container in the pantry for up to a week.

Note: If you don’t want to use flax meal, substitute 1/2 cup almond flour and 1 large egg.

I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Nutritional information is based on 38 cookies. Calories 96, Total Fat 7 g, Saturated Fat 1 g, Sodium 67 mg, Potassium 45 mg, Total Carbohydrate 3 g, Dietary Fiber 2 g, Net Carbs 1 g, Sugars 1 g, Protein 4 g. Macros: 76% fat, 19% protein, 5% carbs.

© July 4, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.