CHOCOLATE CHIP COOKIES

INGREDIENTS:

• 1/2 cup Cassava Flour

• 5 tbsp Coconut Flour

• 1/2 cup Golden Lakanto Monkfruit (if you pulse the granulated monk fruit in a food processor or grind with a mortar and pestle to achieve a powdered consistency, you will end up with a smoother texture in your final cookie)

• 2 tbsp Grass-fed Collagen Protein

• 1 tsp Baking Soda

• 1/2 tsp Sea Salt

• 8 tbsp Grass-fed Butter, Melted (1 stick)

• 2 Eggs (or 1 large duck egg, if allergic to chicken eggs)

• 1 tsp Vanilla (alcohol-free)

• Lily’s Chocolate Chips

INSTRUCTIONS:

1. Melt the butter.

2. Mix 1 whole egg and 1 egg yolk (1 large duck egg, if substituting) with the melted butter and vanilla in a large mixing bowl.

3. Add all dry ingredients (cassava flour, coconut flour, monk fruit, collagen protein, baking soda, and salt) and mix until smooth.

4. Add Lily’s chocolate chips to desired amount. Gently mix in with a spatula.

5. Let the batter rest in the freezer for at least 30 minutes.

6. Preheat oven to 360 degrees.

7. Remove cookie batter from freezer. Scoop out cookie sized portions (this recipe makes 12-14 cookies, depending on size) and roll into balls. Slightly flatten each cookie slightly onto parchment paper (cookies will spread in oven).

8. Bake for 12-14 minutes (until golden brown color begins to form on edges).

9. Allow to cool.

10. Enjoy!