My hubby wanted chocolate and after a day full of teething baby I thought it would be nice to make us all a sweet treat. I hav been playing around with the idea of a psyllium husk cookie for a few days now and decided to give it a try. This is the result of a little experimentation and I'm sure with a little more tweaking it'll be even better! Also, this recipe has about 3.5g Carbs per cookie, that number will drop if enjoy life chocolate chips are used. I only had some leftover ghirardelli 60% chips in my pantry so I used them.
Makes 7 cookies (2 inch diameter)
Ingredients
1/4 Cup Almond Flour
5 Tablespoons Psyllium Husk
1 Cup Sweetener of Choice
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/4 Cup Chocate Chips (more if desired)
A pinch of Sea Salt
2 Teaspoons Cocoa Powder
2 Egg Whites, Whisked
1/4 Cup Water, boiling hot
Directions
Preheat oven to 375
Mix dry ingredients, except chocolate chips
Add eggs to dry ingredients and mix well
Add in boiling water and stir vigorously until a moist cookie dough texture is reached
Add in chocolate chips
Scoop by tablespoonfuls onto a lined baking sheet
Bake for 10 minutes
Enjoy!
Makes 7 cookies (2 inch diameter)
Ingredients
1/4 Cup Almond Flour
5 Tablespoons Psyllium Husk
1 Cup Sweetener of Choice
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/4 Cup Chocate Chips (more if desired)
A pinch of Sea Salt
2 Teaspoons Cocoa Powder
2 Egg Whites, Whisked
1/4 Cup Water, boiling hot
Directions
Preheat oven to 375
Mix dry ingredients, except chocolate chips
Add eggs to dry ingredients and mix well
Add in boiling water and stir vigorously until a moist cookie dough texture is reached
Add in chocolate chips
Scoop by tablespoonfuls onto a lined baking sheet
Bake for 10 minutes
Enjoy!