from JDRF email with only ONE change

~6 carbs each

Ingredients

¼ cup brown sugar or coconut sugar

2 tablespoons oil or butter

1 tsp of psyllium husk (trust me!)*

2 teaspoons vanilla

1 egg

2 cups almond flour

½ tablespoon baking soda

¼ tablespoon salt

⅓  cup chocolate chips (I used dark)

Instructions

Preheat oven to 350°F. Mix ingredients in a large bowl. Make ~24 small cookies on a non-stick cookie sheet. Bake for 10-12 minutes until golden brown. Let cool and serve.

*Note: I made two batches and added ground pysillium husk to the already mixed ingredients and the cookies stayed firm and crumbly, like most low carb breads. When psyllium was added to the wet ingredients….miracle! The dough was wetter, but still formed in cookie scoop. The psyillium softens the dough and spreads out the cookies during baking, changing almond flour from edible to Awesome! Psyllium is one of my favorite discoveries with nut flours. It acts like gluten in baked goods, like breads. But be sure to drink enough water with it!