Low Carb Flax Chocolate Chip Cookies

These are kind of a prescription in a cookie. They have flax with all its wonderful essential fatty acids and fiber, almonds with their heart-healthy fats, too, and fiber, soy protein, molasses...

Here's a quote about molasses from the World's Healthiest Foods site:

Blackstrap molasses is an excellent source of manganese and copper. It is a very good source of iron, calcium, potassium and magnesium. In addition, blackstrap molasses is a good source of vitamin B6 and selenium.

SteviaPlus with its fiber and blood sugar stabilizing properties, agave nectar that's sweet but doesn't raise the blood sugar, walnuts ...

Here we go!

Low Carb Flax Chocolate Chip Cookies

This is NOT a gluten free recipe
Makes 16 cookies

Pre-heat the oven to 375 degrees F.

Combine the following ingredients in a bowl and set them aside:

3/4 cup flax seeds, ground to 1 1/2 cups or 1 1/2 cups flaxmeal

1 cup finely ground almonds

1 cup soy protein isolate

1/2 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons SteviaPlus

In a mixing bowl with an electric mixer on medium speed, beat the following until they are light and fluffy, about two minutes:

1 tablespoon molasses

3 tablespoons agave nectar

3/4 cup butter, softened

Add

2 eggs

1 1/2 teaspoons vanilla extract

and beat for another minute, until they are well beaten.

Gradually add on low speed until they are well combined:

1 cup dark chocolate chips*

1/2 cup broken walnut meats

Using a 1/4 cup measure or a scoop, scoop out the cookies and place them on a parchment lined baking sheet. They do not spread out, so you can put quite a few on a pan. Press the tops down so that the cookies are as flat as you want them to be when they are done, about 1/2" thick. Bake them for about 10 minutes and remove them to paper towels to cool immediately. Store tightly covered.

I no longer have a program with which to figure nutritional info, but because these are so fiber-dense, the actual carb count on these babies is going to be pretty low.

*Note about the chocolate. You could use artificially sweetened chocolate and break it up into chips, however, my goal here was to keep everything all-natural. The chips I use are dark chocolate with 73% cocoa. Their carb count is actually pretty low, though I don't remember what it is. You could also decrease the chocolate by 1/2 and double the nuts for even fewer carbs, but still a very yummy treat.

My kids and I enjoyed them, I hope you do, too!