MEMBERS
ACTIVITY
GROUP SCORE
ESTABLISHED
Learn about Stories
Welcome to Stories!
Rewards
Author:
Lara Lyn Carter
ABOUT CHEF LARA LYN CARTER:
Lara Lyn Carter is an Emmy Award winning television host, chef, and cookbook author. Her new cookbook, “Skinny Southern” which is all gluten and refined sugar free cooking, climbed all the way to #2 on Amazon’s Hot New Release list and sold out in 12 days. “Thyme for Sharing with Lara Lyn Carter”, which she hosted, created and produced aired the summer of 2015 as part of Georgia Public Broadcasting’s summer cooking line-up and received excellent ratings and praise. The show was nominated for four Emmys in the categories of: lighting; photography; director; and on camera talent for which Carter received her Emmy as host. In addition, Lara Lyn created and hosted “Savor the Good Life” with Raycom Media’s WALB, the NBC and ABC affiliate in Southwest Georgia, for three years.
Lara Lyn is considered Georgia’s “go to authority” on Southern entertaining. She converted to healthy, clean cooking and shares her vast experience and array of Southern recipes with a twist to her constantly growing followers. She has been featured on numerous television shows including The Food Network, as well as in magazines, newspapers, podcasts, and radio shows across the US and Canada
When not working, Lara Lyn keeps herself busy with her husband and their three sons ranging in ages from 22-years old, 17-years old to a 5-year old.To learn more about Chef Lara Lyn Carter, please visit: http://laralyncarter.com/
Comments:
Ingredients
- 4 tbsp. organic butter
- 1/4 coconut oil
- 3/4 cup coconut sugar
- 2 tbsp. maple syrup
- 2 tsp. pure vanilla extract
- 2 eggs at room temperature
- 3 cups almond flour
- 1/2 tsp. baking soda
- 1/2 tsp. fine sea salt
- 1 cup dark chocolate cocoa chips
- 1/2 chopped pecans
Directions
Preheat the oven to 350 degrees and line a baking stone baking pan with parchment paper.
Beat the butter, oil, sugar, syrup, vanilla, and eggs together. In a
separate bowl combine the almond flour, soda, and salt together. Add the
dry mixture to the wet ingredients ½ cup at a time. Stir in the
chocolate chips and nuts.
Place the dough on the parchment paper using a melon ball scoop to
keep the cookies even in size. Bake 12-13 minutes. Cool and enjoy. You
can also freeze these cookies and take out just a few at a time!
Join Us!
To join this community, create a free account. Click the Join button above and then register. After you register, you will be brought back to this page. Click the Join Button again.
There are many benefits to being a member of a this community. You'll have access to resources to help provide support, inspiration and services. You also have access to VIP content, rewards and specials.
1/29/2020