2 large eggs
1/2 cup coconut flour
2 cups almond flour
1/2 cup granulated sugar (I used Lakanto)
1/2 cup brown sugar (I used Swerve)
3/4 cups of butter (softened)
1 tablespoon unflavored gelatin powder
1 1/2 tablespoons sugar free maple syrup
3/4 cup of sugar free chocolate chips or roughly chopped chocolate bark (I use ChocZero products)
2 teaspoons baking powder (aluminum free)
Pre-heat oven to 350 degrees
Line a sheet pan with parchment paper or give is a good spray with a non stick baking spray.
In a large bowl beat the butter, sugar substitutes and maple syrup, mix until smooth.
Add the eggs and mix well.
Sprinkle the gelatin powder throughout and mix well again.
Add the coconut flour, almond flour, and baking powder.
Add the chocolate and give it one last mix.
Use a spoon to pick up dough and lay them about 1 1/2 inches apart, you will use the tips of your clean fingers to tap the cookie down slightly.
Bake the cookies for 13 to 15 minutes or until the edges are golden brown.