Chocolate Chip Cookies

    (Total Time: 40 MIN| Serves: 10)


    ½ cup almond flour

    ¼ cup flax meal

    ¼ cup coconut flour

    ½ cup almond butter

    ¼ cup coconut oil

    ¼ tsp salt

    ¼ cup swerve

    3 large eggs

    1 tsp vanilla extract

    ¼ cup dark chocolate chips, unsweetened


    In a large bowl, combine almond flour, flax meal, coconut flour, salt, and swerve. Transfer to a food processor along with almond butter, coconut oil, eggs, and vanilla extract. Process until sandy texture.
    Transfer the mixture to a lightly floured work surface and fold in chocolate chips. Knead with your hands and shape 10 balls. Press each ball with your hands to form a cookie.
    Line a baking pan with some parchment paper and place cookies. Plug in your instant pot and pour in 1 cup of water. Set the trivet and place the pan on top.
    Seal the lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ button and set the timer for 15 minutes.
    When done, release the pressure naturally and open the lid.
    Transfer cookies to a wire rack and cool completely before serving.

    Per Serving (Calories 133 | Total Fats 11.2g | Net Carbs: 3.2g | Protein 4.2g |Fiber: 3g)