METHOD

1. Preheat the oven to 180℃ and line a tray with baking paper. 
2. In a large bowl combine the hemp protein, flax seeds, almond meal, sweetener and salt. 
3. Add coconut oil and peanut butter and stir with a wooden spoon until combined. You may need to finish it off with your hands. 
4. Add in the chocolate chips. The dough will be crumbly but will come together eventually. 
5. Take tablespoons of the dough, shape into cookies with your hands and place on the baking tray. Use a fork to imprint them if you’d like. Bake in the oven for 18 minutes. 
6. Remove from the oven and leave to cool completely before serving.

Notes

• May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
• No erythritol sweetener? You can use coconut sugar instead, however please know this will increase the sugar content slightly. 
• This recipe works with any nut butter.