Whitehurst's Walnut Choco-Chip Cookies, BY JELES

INGREDIENTS:

3/4 cup butter (salt-free) room temperature

2/3 cup Monk Fruit

2 Eggs

2 tsp Vanilla Extract

3 cups Anthony's Almond flour

1/2 tsp Baking soda

1/4 tsp Xanthan Gum

1/2 tsp Kosher salt

1/2 cup walnuts (chopped)

1/2 Bag of Lily's Sugar-free Chocolate Chips (9oz bag)

What you will need: Cookie or small icecream Scoop

INSTRUCTIONS:

Preheat oven to 350*

Large Mixing bowl add softened butter and monk fruit, mix well

Add 2 eggs and vanilla and mix until well combined

In a medium bowl add Almond flour, baking soda, and salt in a medium bowl, mixing dry ingredients together

Now add dry ingredients to wet ingredients and mix until combined

NOTE: you want to fold in Lily's Chocolate Chips and Walnuts

Two Baking "cookie" Sheets ~ Prepared and lined with parchment paper ~ Set aside

Scoop 20 cookies onto baking sheet

Flatten them out by pressing down on the top

Bake for 10-12 minutes

Let cool on the cookie sheets for 20 minutes

These will stay soft and yummy for at least 4 days in an airtight container

Freezing - I place them in the freezer on the cookie tray for a little over an 1 hour, then at that point I place them in a freezer safe container or Zip lock bag

ENJOY!!!

Walnut~Chocolate Chip Cookies ~Snack~ Keto~ Jeleszinhas recipes

Makes: 20 ~ Serving size: 1 Cookie ~ Calories: 178 ~Net Carbs: 2.5

Please follow me at jeleszinhasjourney on Facebook & Instagram, for more amazing and easy recipes!