Makes 24 Cookies / Approx 14 Carbs Per Cookie

Dry Ingredients:

  • 1 1/2 Cups Blanched Almond Flour (Finely Ground)
  • 1 1/2 Cups TigerNut Flour
  • 1 tsp. Baking Soda
  • 3 tsp. Xanthan Gum
  • 1 tsp. Sea Salt
  • 9 oz. Bag (approx 1 1/2 cups) of Lilly's Dark Chocolate Chips (sweetened with Stevia)
  • 1 1/2 Cups chopped walnuts

Wet Ingredients:

  • 1 cup Grass Fed butter, melted (warm, not hot)
  • 1 cup Organic Coconut Sugar
  • 2 t. Organic Vanilla Extract
  • 2 Eggs


  1. Preheat oven to 350 degrees.
  2. In a small saucepan, melt the butter & reserve to slightly cool. When warm, blend the coconut sugar in and set aside for 10 minutes to give the coconut sugar a chance to dissolve.
  3. In a small bowl, beat the eggs & put aside.
  4. In a medium sized bowl, combine all dry ingredients.
  5. After 10 minutes, quickly blend the eggs into the wet ingredients.
  6. Now, blend the dry ingredients into the wet ingredients.
  7. Refrigerate the dough at least 2 hours. Then take out and make 24 dough balls.
  8. Place dough balls on a cookie sheet and let the dough warm up a bit. Once the dough balls are ready to go in the oven, smash them with the palm of your hand to make the dough look like hockey pucks.
  9. Bake at 350 for 15 minutes.